Rich Moist Fruitcake for Festive Tables (Print Version)
Discover my rich moist fruitcake recipe, packed with candied fruits and warm spices. A comforting holiday treat, perfect for sharing.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 32 minutes
Servings: 12-16 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Contains Nuts, Dairy, Eggs
# Ingredients:
→ Dried Fruit Medley
01 -
1 ½ cups mixed dried fruit (candied cherries, citrus peel, raisins, currants, dried apricots)
02 -
½ cup dark rum or brandy (or orange juice for non-alcoholic)
→ Wet Ingredients & Fat
03 -
1 cup (2 sticks) unsalted butter, softened
04 -
¾ cup packed light brown sugar
05 -
4 large eggs, room temperature
06 -
2 tablespoons molasses
→ Flour & Spices
07 -
2 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
½ teaspoon salt
10 -
1 teaspoon ground cinnamon
11 -
½ teaspoon ground nutmeg
12 -
¼ teaspoon ground cloves
13 -
¼ teaspoon ground allspice
→ Finishing Touches
14 -
1 cup chopped nuts (pecans or walnuts, lightly toasted)
# Instructions:
01 -
First things first, get those dried fruits soaking. I usually do this the night before, or at least a few hours ahead. Toss your mixed dried fruit with the rum or brandy in a bowl. Give it a good stir, cover it, and let it sit. This step is honestly non-negotiable for a truly moist fruitcake; the fruit gets plump and juicy, not hard and dry, which is a mistake I made early on.
02 -
In a large mixing bowl, beat the softened butter and brown sugar together until it's light and fluffy. I use my stand mixer for this, but a hand mixer works too. This is where you're incorporating air, which helps with the texture. Don't rush it! I once stopped too early, and the cake was a bit dense. Scrape down the sides of the bowl often, you want it really well combined for a lovely rich fruitcake.
03 -
Beat in the eggs, one at a time, mixing well after each addition. Then, stir in the molasses. The mixture might look a little curdled, but don't panic; it'll come together. This step adds richness and color. I remember thinking I'd ruined it once, but it was fine! Just keep going, it's all part of the process for a delightful fruitcake.
04 -
In a separate bowl, whisk together the flour, baking powder, salt, and all your lovely ground spices. This ensures even distribution. I usually sift my flour here, which helps avoid lumps. Forgetting to whisk the dry ingredients thoroughly is an "oops" I've had, leading to pockets of spice or flour. Not ideal for a balanced fruitcake.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Then, gently fold in your soaked fruits and chopped nuts. Be careful not to overmix here; overmixing develops gluten, which can make your fruitcake tough. We're aiming for tender, remember?
06 -
Pour the batter into your prepared pan (lined with parchment, please!). Smooth the top. Bake in a preheated oven until a skewer inserted into the center comes out clean. The top should be a deep golden brown. I always smell it before I see it's done—that rich, spicy aroma! Let it cool in the pan for a bit before turning it out. This helps prevent breakage, especially crucial for a good fruitcake.
# Notes:
01 -
A trick for a truly moist fruitcake is to soak your dried fruits overnight in rum or orange juice. Seriously, don't skip this; it makes a world of difference.
02 -
This fruitcake gets better with age, so make it a few weeks ahead! Wrap it tight in parchment and foil, then store in an airtight container, "feeding" it a little brandy every week.
03 -
Ran out of candied peel? I've used dried cranberries and apricots instead, and while it changes the flavor profile, it's still pretty delicious. Just adjust sugar if your fruits are less sweet.
04 -
Serving it warm with a dollop of brandy butter or a scoop of vanilla bean ice cream? Oh, that’s a game-changer, trust me.
# Tools You'll Need:
01 -
9-inch round springform pan or loaf pan
02 -
Stand mixer or hand mixer
03 -
Large mixing bowls
04 -
Whisk
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g