Print

Never Fail, Ultra Moist Traditional Holiday Fruit Cake

Close-up of a freshly baked, moist fruit cake loaf with one slice cut and resting beside it on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a rich, dark, and exceptionally moist traditional fruit cake perfect for the holidays. This recipe focuses on proper fruit soaking for a juicy result that stays fresh.

Ingredients

Scale
  • 2 cups (250g) mixed dried fruit (raisins, currants, candied peel)
  • 1 cup (240ml) strong black tea or dark fruit juice
  • 1/2 cup (120ml) brandy or dark rum (optional, for soaking)
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (120ml) molasses
  • 4 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (60g) chopped pecans or walnuts
  • 2 tablespoons extra brandy or rum (for brushing after baking)

Instructions

  1. Combine the mixed dried fruit and tea (or juice) in a bowl. If using alcohol, add it now. Cover and let the fruit soak for at least 4 hours, or preferably overnight. This step is key for moisture.
  2. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or a standard loaf pan with parchment paper, allowing some overhang for easy removal.
  3. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the molasses until combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the soaked fruit (draining off any excess liquid first) and the chopped nuts.
  8. Spoon the batter evenly into the prepared pan. Smooth the top.
  9. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on pan size.
  10. Remove the cake from the oven. While the cake is still hot, poke small holes all over the top surface using a skewer. Slowly brush the 2 tablespoons of extra brandy or rum over the top.
  11. Let the cake cool completely in the pan on a wire rack. Once cool, remove it from the pan and wrap it tightly in plastic wrap, then foil. Store in a cool, dark place for at least one week before serving for best flavor development.

Notes

  • For an even richer, darker cake, substitute 1/4 cup of the flour with dark cocoa powder.
  • If you skip the alcohol soak, use extra strong brewed tea or orange juice for the fruit.
  • To keep the cake moist for weeks, re-wrap it tightly after slicing and store it in an airtight container.

Nutrition

Find it online: https://flavorzine.com/best-fruit-cake-never-fail-moist-recipe/