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Classic Moist Fruitcake

This fruitcake combines soaked dried fruits, chopped nuts, and warm spices to create a moist, flavorful loaf with a tender crumb. The slow resting process deepens the flavors, while the aroma of cinnamon, cloves, and citrus fills your kitchen. It’s a cozy, adaptable bake that pairs well with tea or coffee, and keeps well for days.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups dried mixed fruits soaked in rum or brandy overnight
  • ½ cup chopped nuts walnuts or pecans
  • ¼ cup dark rum or brandy for soaking and flavor
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1 tablespoon zest of orange or lemon
  • 2 tablespoons citrus juice orange or lemon

Equipment

  • Mixing Bowls
  • Electric mixer
  • 9-inch loaf pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Mix the dried fruits, chopped nuts, and a splash of dark rum in a bowl. Cover and let soak overnight to plump up the fruits and infuse flavor.
  2. Preheat your oven to 150°C (300°F). Line a 9-inch loaf pan with parchment paper, allowing some overhang for easy removal.
  3. In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, with a gentle sheen, and sounds slightly squeaky when whipped.
  4. Add eggs one at a time, beating well after each addition, until the batter is smooth and slightly thickened.
  5. Stir in the ground cinnamon, cloves, nutmeg, citrus zest, and citrus juice, allowing the fragrant aroma of spices to fill the air.
  6. Gently fold in the soaked dried fruit mixture, along with any remaining soaking liquid, into the batter, ensuring it’s evenly distributed but not overmixed.
  7. Sift the flour and baking powder together, then fold into the batter just until combined, being careful not to overmix to keep the cake tender.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.
  9. Bake in the preheated oven for about 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean with a few moist crumbs.
  10. Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Wrap tightly and let sit at least 24 hours to develop flavor.
  11. Slice and enjoy this moist, spiced fruitcake with a cup of tea or coffee, savoring the deep flavors and cozy aroma.