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Easy, Super Moist Traditional Fruit Cake

Close-up of a rich, dark slice of moist fruit cake packed with dried fruits and walnuts, sitting on a white plate.
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A dependable, classic holiday fruit cake recipe that yields a rich, moist result without requiring extensive soaking time. This recipe honors American home baking traditions.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/2 cup molasses
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple), chopped
  • 1 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for soaking or drizzling)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream the softened butter and both sugars together until light and fluffy. This is a key step for texture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the molasses, orange juice, and vanilla extract until just combined.
  6. In a separate bowl, toss the mixed dried fruit and nuts with about 2 tablespoons of the flour mixture to prevent them from sinking.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  8. Fold in the coated dried fruit and nuts using a spatula.
  9. If using alcohol, pour the brandy or rum over the batter now and gently fold it in.
  10. Pour the batter into the prepared pan(s). Smooth the top.
  11. Bake for 1 hour and 30 minutes to 2 hours for a tube pan, or 50 to 60 minutes for round pans. The cake is done when a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  13. If you desire a very moist, traditional cake, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy or orange juice. Store in an airtight container for up to two weeks before serving.

Notes

  • For a truly dark, old-fashioned fruit cake, substitute dark molasses for light molasses and use dark raisins.
  • If you skip the optional alcohol soak, brush the top of the warm cake with extra orange juice for added moisture.
  • This recipe works well for making individual small loaves for holiday gifting.

Nutrition

Find it online: https://cookincorner.com/easy-super-moist-traditional-fruit-cake/