Classic Moist Fruit Cake

Ingredients

• 1 cup raisins
• 1 cup dried currants
• 0.5 cup dried cranberries
• 0.5 cup dried dates (chopped)
• 0.5 cup dried apricots (chopped)
• 0.5 cup orange juice (for the fruit mixture)
• 0.5 cup water (for the fruit mixture)
• 2 tbsp brown sugar (for the fruit mixture)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.5 cup unsalted butter (softened)
• 0.75 cup brown sugar (for the cake batter)
• 0.25 cup granulated sugar
• 3 eggs (large)
• 2 tsp vanilla extract (for the cake batter)
• 0.5 cup buttermilk
• 0.75 cup pecans or walnuts (chopped; use either pecans or walnuts)
• 1 tbsp orange zest
• 0.5 cup powdered sugar (optional glaze)
• 1 tbsp orange juice (optional glaze; use 1–2 tablespoons)
• 0.5 tsp vanilla extract (optional glaze)

Steps

1. 1

   Place the raisins, dried currants, dried cranberries, chopped dates, and chopped dried apricots in a saucepan. Add the orange juice, water, and 2 tablespoons brown sugar.

2. 2

   Set the saucepan over medium heat and bring the fruit mixture to a gentle simmer. Cook for approximately 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature. For a richer cake, the fruit may be prepared several hours ahead and soaked longer; do not add hot fruit to the batter.

3. 3

   Preheat the oven to 325°F (165°C). Grease a 9-inch loaf pan or deep 8-inch round cake pan, then line the bottom and sides with parchment paper, leaving some paper extending over the sides for lifting the cake out.

4. 4

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix thoroughly so the spices and leavening agents are evenly distributed, then set aside.

5. 5

   Place the softened butter, ¾ cup brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer for approximately 3–4 minutes, until lighter, creamy, and fluffy.

6. 6

   Add the eggs one at a time, beating well after each addition. Add the vanilla extract and orange zest, then mix until smooth and well combined.

7. 7

   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk: add one-third of the flour mixture, followed by half of the buttermilk, and repeat, finishing with the remaining flour mixture. Mix gently and only until incorporated; do not overmix.

8. 8

   Ensure the soaked fruit has cooled completely. If a large amount of liquid remains, drain a little excess liquid so the fruit is moist but not dripping wet.

9. 9

   Add the soaked fruit and chopped pecans or walnuts to the batter. Fold gently with a spatula until the fruit and nuts are evenly distributed.

10. 10

    Transfer the batter to the prepared pan and spread the top evenly. Tap the pan gently on the countertop once or twice to remove large air pockets, then smooth the surface with a spatula.

11. 11

    Place the pan in the center of the preheated oven. Bake for approximately 70–90 minutes, beginning to check at 70 minutes. A wooden skewer inserted in the center should come out clean or with a few moist crumbs. If the top darkens before the center is done, loosely cover the cake with aluminum foil and continue baking.

12. 12

    Remove the fully baked cake from the oven and cool it in the pan for approximately 15–20 minutes. Carefully lift it out using the parchment paper, place it on a wire rack, and cool completely. Do not slice while very hot because the moist fruit-filled center may crumble; for best texture, let the cake rest for several hours before serving.

13. 13

    For the optional glaze, whisk the powdered sugar, 1–2 tablespoons orange juice, and ½ teaspoon vanilla extract in a small bowl until smooth. Add a few drops of orange juice if too thick, or a little more powdered sugar if too thin.

14. 14

    Once the cake is completely cool, drizzle the glaze over the top and allow it to set for approximately 15 minutes before slicing.

Notes

Store the completely cooled cake tightly wrapped or in an airtight container at room temperature for several days if the kitchen is cool, or refrigerate for longer storage. Individual slices may be wrapped and frozen, then thawed at room temperature. The nuts may be omitted for a nut-free cake. The source also suggests lemon juice, additional citrus zest, almond extract, candied orange peel, cherries, or other dried fruits as variations.

Nutrition per serving

• dessert
• fruit cake
• holiday
• baked
• tea-time
• vegetarian
• make-ahead
• optional glaze