Rich, buttery, and packed with dried fruit and warm spices — the perfect holiday treat or year-round indulgence!

Why You’ll Love This Recipe

Buttery and moist with tender crumb.
Loaded with dried fruit and nuts for a festive, flavorful bite.
Warm spices like cinnamon and nutmeg make it irresistibly aromatic.
Perfect for gifting, holidays, or anytime you crave a classic fruitcake.
Simple to make with pantry staples and easy-to-follow steps.

Ingredients

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)

• 1/2 cup chopped nuts (walnuts, pecans, etc.)

• 1/2 cup orange juice

Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Kcal per serving: 350

Directions

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 325°F (165°C) and grease and flour a 9×5-inch loaf pan.

Step 2: Cream Butter and Sugar

In a large bowl, cream butter and sugar together until light and fluffy.

Step 3: Add Eggs and Vanilla

Beat in eggs one at a time, then stir in vanilla extract.

Step 4: Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Step 6: Add Fruit and Nuts

Fold in mixed dried fruit and chopped nuts.

Step 7: Add Orange Juice

Pour in orange juice and gently stir until fully incorporated.

Step 8: Bake

Pour batter into prepared loaf pan, smooth the top, and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Soak dried fruit in orange juice or rum for a more flavorful fruitcake.

• Substitute some or all of the nuts with your favorite variety like almonds or hazelnuts.

• For a festive touch, drizzle the cooled fruitcake with a simple glaze or dust with powdered sugar.

• Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.

Frequently Asked Questions

Can I make this fruitcake ahead of time?
Yes, fruitcake often tastes even better after a day or two as the flavors meld.

Can I use different dried fruits?
Absolutely! Use any combination of raisins, cranberries, cherries, apricots, or figs.

Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How should I store leftovers?
Wrap cooled cake tightly in plastic wrap or foil. It keeps well at room temperature for several days or in the fridge for up to 2 weeks.

Final Thoughts

Heavenly Moist Fruitcake is a classic dessert that’s rich, flavorful, and perfectly spiced. Whether for holidays, gifting, or enjoying with a cup of tea, it’s a timeless treat that’s sure to delight friends and family. With tender crumb, juicy dried fruit, and crunchy nuts, every slice is a little bite of indulgence.