Classic Moist Fruit Cake

Introduction

Fruit cake is a timeless dessert that is loved across cultures for its richness, sweetness, and burst of fruity flavors. Often enjoyed during holidays, celebrations, and festive gatherings, this cake combines dried fruits, nuts, and warm spices to create a moist, dense, and flavorful treat. What makes fruit cake so special is its ability to last long while maintaining its flavor, making it a perfect make-ahead dessert. Whether served plain or with a touch of cream, this cake is a symbol of tradition and indulgence.

Ingredients

• 2 cups mixed dried fruits (raisins, cherries, apricots, cranberries, dates, etc.)

• ½ cup mixed candied peel (optional)

• 1 cup orange juice (or apple juice)

• 1 ½ cups all-purpose flour

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• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cloves

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• ½ cup unsalted butter (softened)

• 1 cup brown sugar

• 3 large eggs

• 2 tablespoons molasses or honey

• 1 teaspoon vanilla extract

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• 1 cup mixed nuts (pecans, walnuts, or almonds, chopped)

Instructions

1. Soak the Fruits:

   • Place the dried fruits and candied peel in a bowl. Pour orange juice over them and let soak for at least 1 hour (or overnight for best results).

2. Prepare the Batter:

   • Preheat oven to 325°F (160°C). Grease and line a round or square cake pan with parchment paper.

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   • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

   • In another large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses and vanilla extract.

3. Combine Mixtures:

   • Gradually fold in the dry ingredients until just combined.

   • Add the soaked fruits (with juice) and chopped nuts. Mix gently until evenly distributed.

4. Bake the Cake:

   • Pour batter into the prepared pan and smooth the top.

   • Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

   • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

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5. Optional Finish:

   • Brush the top with warm honey or apricot jam for a glossy finish.

   • For a festive touch, garnish with extra candied fruits or nuts.

Conclusion

Classic Moist Fruit Cake is more than just a dessert—it’s a tradition passed down through generations. Packed with juicy fruits, crunchy nuts, and warm spices, this cake is bursting with flavors that only get better as it rests. Perfect for the holidays, birthdays, or any special gathering, it offers both nostalgia and indulgence in every bite. Serve it with tea, coffee, or even a dollop of whipped cream for an unforgettable experience.