Sweet Recipes

Super Moist Fruit Cake Recipe

By Emma :

Everyday Culinary Delights👩‍🍳

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Introduction

Hey there, wonderful bakers! I’m so thrilled to share with you one of my absolute favorite recipes: the Super Moist Fruit Cake. This cake holds a special place in my heart because it brings back so many cherished memories of family gatherings and festive celebrations. Every bite is a delightful explosion of flavors and textures, making it an all-time favorite. Let’s dive into this heartwarming recipe that’s sure to become a staple in your baking repertoire.

Ingredients

For the Cake:

  • 1 cup mixed dried fruits (raisins, currants, sultanas)
  • 1/2 cup candied peel
  • 1/4 cup glace cherries, chopped
  • 1/4 cup chopped nuts (walnuts, almonds, or pecans)
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup orange juice
  • Zest of 1 lemon and 1 orange

How to Make the Super Moist Fruit Cake

Step 1: Preheat and Prepare

Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper. This step ensures that your cake comes out perfectly without sticking to the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set this aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer. The key to a moist cake is in this step, so don’t rush it!

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. This helps to incorporate more air into the batter, making your cake light and moist.

Step 5: Combine the Mixtures

Gradually add the flour mixture to the butter mixture, alternating with the orange juice. Begin and end with the flour mixture. This method ensures a smooth and well-combined batter.

Step 6: Fold in the Fruits and Nuts

Gently fold in the mixed dried fruits, candied peel, glace cherries, chopped nuts, and citrus zests. Make sure they are evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. The smell when this is in the oven is incredible!!

Step 8: Cool and Enjoy

Allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely. This cake is best enjoyed after it has had a chance to rest for a day or two, allowing the flavors to meld together beautifully.

Helpful Tips

  • Soak the Fruits: For an extra moist and flavorful cake, soak your dried fruits in a little orange juice or rum overnight.
  • Don’t Overmix: When adding the flour, mix just until combined to avoid a dense cake.
  • Check for Doneness: Start checking your cake at the 2-hour mark. Ovens can vary, so it’s important to keep an eye on it.

Substitutions/Variations

  • Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
  • Alcohol-Free: Substitute the rum with extra orange juice or apple juice.
  • Different Nuts: Feel free to use your favorite nuts or omit them if you prefer.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! In fact, this fruit cake tastes even better after a few days as the flavors have time to develop.

Can I freeze this fruit cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

What other fruits can I use?

You can experiment with different dried fruits like apricots, dates, or figs for a unique twist.

Storage Instructions

Store your fruit cake in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator for up to a month. Make sure to wrap it well to retain its moisture.

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Baking this Super Moist Fruit Cake is not just about making a delicious treat; it’s about creating memories and sharing joy with those you love. Happy baking!

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Super Moist Fruit Cake Recipe


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  • Author: Emma
  • Total Time: 3 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Super Moist Fruit Cake recipe is rich, flavorful, and perfect for any occasion. Filled with dried fruits, nuts, and a hint of citrus, this cake is a delightful treat that brings warmth and joy. Try this easy recipe today and share the love with your family and friends!


Ingredients

Scale
  • 1 cup mixed dried fruits (raisins, currants, sultanas)
  • 1/2 cup candied peel
  • 1/4 cup glace cherries, chopped
  • 1/4 cup chopped nuts (walnuts, almonds, or pecans)
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup orange juice
  • Zest of 1 lemon and 1 orange

Instructions

  • Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy (3-4 minutes with an electric mixer).
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the flour mixture to the butter mixture, alternating with the orange juice, beginning and ending with the flour mixture.
  • Gently fold in the mixed dried fruits, candied peel, glace cherries, chopped nuts, and citrus zests.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra moist cake, soak your dried fruits in orange juice or rum overnight.
  • Mix just until combined when adding the flour to avoid a dense cake.
  • Start checking your cake at the 2-hour mark as ovens can vary.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

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