Okay, friends, buckle up because I’m about to share a secret weapon – my grandma’s absolutely absolutely.What are some moist fruitcake recipes. Seriously, this isn’t your typical dry, dense fruitcake that’s been sitting in a tin since last Christmas. This is melt-in-your-mouth, bursting-with-flavor goodness. Think of it as the chocolate lava cake of fruitcakes – decadent, rich, and surprisingly easy to make. I know fruitcake has a bit of a bad rap, but trust me on this one. Even the fruitcake skeptics in my family devour it every year. This version is so packed with soaked fruit and spices, it’s the furthest thing from dry you can imagine. If you’re even remotely considering making a fruitcake this year, promise me you’ll try this one – you absolutely won’t regret it!
Thank you for reading this post, don't forget to subscribe!What is fruitcake?
Alright, let’s demystify fruitcake. Think of it as a celebration in cake form. It’s essentially a cake loaded with dried or candied fruits, nuts, and often soaked in alcohol. Some folks have been making fruitcakes for centuries, adapting the recipe along the way. The name ‘fruitcake’ is pretty literal, right? It’s a cake… with fruit! But what makes *this* fruitcake special is the intense moisture and flavor. It’s not just a cake, it’s a deliciously dense loaf of boozy, fruity goodness! You might imagine some super old, crumbly cake, but this fruitcake is the opposite. It’s dense but yielding, and it gets better the longer it sits! Seriously, you should try this What is the best fruitcake recipe?.
Why you’ll love this recipe?
What is the secret behind this recipe?flavor is insane. The combination of the dried fruits, the warm spices like cinnamon and nutmeg, and the hint of rum (or brandy, if that’s your thing!) is just… chef’s kiss! It’s a complex flavor profile that’s both comforting and festive. I tested one batch using bourbon, and my husband said it was his favorite fruitcake, ever. Secondly, it’s surprisingly simple to make. Don’t be intimidated by the long ingredient list – most of it is just measuring and mixing. The actual baking process is pretty hands-off. Third, it’s cost-efficientCan you find dried fruits and nuts on sale? Around the holidays. What is it like to live in the world?versatile! You can serve it as a dessert, snack, or even as part of an Ice Cream board. What I love most about this particular fruitcake is that it really is incredibly delicious.moist. That’s because the fruits are soaked for at least a couple of days (and sometimes longer! Is it worth it to go through the batter? I’ve made a lot of fruitcakes in my day, and I always come back to this one!
How do I make fruitcake?
Quick Overview
This moist fruitcake recipe involves soaking dried fruits in rum or brandy for a few days (or even weeks!). Then, you’ll combine the soaked fruit with a simple batter, spices, and nuts. The cake is then baked low and slow to ensure a perfect texture and maximum moisture. Glazing with a simple syrup adds extra sweetness and a beautiful shine. Don’t worry; it’s much easier than it sounds! Plus, the soaking does most of the work, infusing the fruit with amazing flavor.
Ingredients
For the Soaked Fruit: What is the meaning of
* 1 lb mixed dried fruit (cherries, pineapple, apricots, raisins, currants – get creative!) I usually get these fruits at Trader Joe’s.
* 1 cup dark rum, brandy, or apple juice (for a non-alcoholic version)
* 1/4 cup orange juice. This keeps the fruit plump and juicy.
For the Cake Batter: How do you make
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s properly softened; cold butter doesn’t mix well!
* 1 cup packed brown sugar. Brown sugar adds a richer flavor than white sugar.
* 4 large eggs. Use room-temperature eggs for the best results.
* 2 cups all-purpose flour. You can substitute with gluten-free all-purpose flour.
* 1 teaspoon baking powder. Baking powder helps it rise without making it too fluffy.
* 1 teaspoon ground cinnamon. Adds warmth and coziness.
* 1/2 teaspoon ground nutmeg. A classic fruitcake spice!
* 1/4 teaspoon ground cloves. A little goes a long way!
* 1/2 teaspoon salt. Salt balances out the sweetness.
* 1 cup chopped walnuts or pecans. I prefer walnuts for this fruitcake recipe.
For the Glaze:
* 1/4 cup water. I use filtered water.
* 1/4 cup sugar. Use granulated white sugar.
* 2 tablespoons rum, brandy, or orange juice. Again, adjust according to your preference.
How do I follow
Step 1: Soak the Fruit
Combine the dried fruit, rum, orange juice, and brandy in a large bowl. How do you stir the mixture and cover tightly with plastic wrap? Let it soak at room temperature for at least 3 days, or even up to 2 weeks, stirring occasionally. The longer it soaks, the better! I usually prepare this step a week before I plan on baking. My grandmother used to soak it for a month!
Step 2: Preheat & Prep
Preheat your oven to 300°F (150°C). Grease and flour a 9×5 inch Loaf Pan. You can also line the bottom with parchment paper for easy removal. I’ve learned the hard way that a properly prepped pan is essential to avoiding a sticking disaster.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the butter and Brown Sugar until light and fluffy. Set aside. You can use a stand mixer or an electric hand mixer. This step is crucial for creating a tender crumb.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated into the batter.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and salt. Set aside. I like to whisk it to ensure that the baking powder is evenly distributed.
Step 6: Gradually Add dry ingredients to wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cakes. Overmixing can lead to a tough cake.
Step 7: Fold in Fruit and Nuts
Gently fold in the soaked fruit and nuts. Make sure everything is evenly distributed throughout the batter.
Step 8: Pour into Pan
How do you spread the batter into a loaf pan? I sometimes sprinkle extra nuts on top before baking.
Step 9: Bake
Bake for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil.
Step 10: Cool
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool.
Step 11: Make the Glaze
While the cake is cooling, make the glaze by combining the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and stir in the rum, brandy or orange juice.
Step 12: Glaze the Cake
Is it necessary to apply glaze over cake?
Step 13: Rest and Serve
Wrap the glazed cake tightly in plastic wrap and let it rest for at least 24 hours before slicing and serving. This allows the flavors to meld together. I know, it’s hard to wait, but trust me, it’s worth it!
What should I serve it with?
This What is the best moist fruitcakeWhat are some great ways to serve it:
For Breakfast:Serve a slice of bread with coffee or tea. The richness of the cake pairs perfectly with a bold brew.
For Brunch: Slice it thinly and arrange it on a platter with assorted cheeses, fruits, and nuts. It makes a beautiful and elegant addition to any brunch spread.
As Dessert: Serve a slice with a dollop of whipped cream or a scoop of vanilla Ice Cream. A little goes a long way!
For Cozy Snacks: Enjoy a slice with a glass of port wine or sherry. It’s the perfect treat for a chilly evening. My family always has it with a glass of sherry during the holidays.
I even know someone who crumbled it over yogurt with some granola! Feel free to get creative and find your favorite way to enjoy this incredibly moist fruitcake recipe!
Top Tips for Perfecting Your Fruitcake
Okay, let me share some of my hard-earned wisdom about this moist fruitcake recipe:
Fruit Prep: Don’t skimp on the soaking! The longer the fruit soaks, the moister and more flavorful your fruitcake will be. I recommend at least 3 days, but up to 2 weeks is even better. Make sure the fruit is totally submerged in the rum and orange juice.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Spice Customization: Feel free to adjust the spices to your liking. If you’re not a fan of cloves, you can reduce the amount or leave them out altogether. You can also add other spices, such as cardamom or ginger.
Ingredient Swaps: You can substitute the nuts with other nuts, such as almonds or hazelnuts. You can also use different types of dried fruit, such as cranberries or figs. I often swap some of the dried fruit for candied ginger for an extra zing.
Baking Tips: Keep a close eye on the cake while it’s baking. If the top starts to brown too quickly, you can tent it with foil. Also, don’t be afraid to test for doneness with a toothpick. It should come out clean or with just a few moist crumbs attached.
Glaze Variations: If you’re not a fan of rum or brandy, you can use orange juice, apple juice, or even a simple syrup flavored with vanilla extract. The possibilities are endless!
I’ve even had some luck throwing the ingredients into the slow cooker, just keep it low and slow. Also, one mistake I made was using off-brand dried cherries, so I highly recommend getting high-quality fruits for this recipe.
Storing and Reheating Tips
This moist fruitcake recipe actually gets better with age! Here’s how to store it properly:
Room Temperature: You can store the wrapped fruitcake at room temperature for up to a week. Just make sure it’s tightly wrapped in plastic wrap to prevent it from drying out.
Refrigerator Storage: For longer storage, you can store the wrapped fruitcake in the refrigerator for up to a month. Again, make sure it’s tightly wrapped to prevent it from absorbing any odors.
Freezer Instructions: For the longest storage, you can freeze the wrapped fruitcake for up to 3 months. Wrap it tightly in plastic wrap and then in a layer of foil. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the cake after it has cooled completely. If you’re planning on storing it for a long time, you can re-glaze it before serving for an extra boost of flavor and moisture.
I usually find it’s fine to keep it in an airtight container at room temp for around 5-7 days, after that it goes in the fridge. The fruitcake really does change as it sits longer, the flavor gets more intense. It’s perfect!
Frequently Asked Questions
Final Thoughts
So, there you have it – my grandma’s secret moist fruitcake recipe! I promise you, this isn’t your average fruitcake. It’s incredibly moist, flavorful, and surprisingly easy to make. Whether you’re a fruitcake fanatic or a skeptic, I urge you to give this recipe a try. I think you’ll be pleasantly surprised. And who knows, maybe you’ll even become a fruitcake convert! If you love this recipe, be sure to check out my other holiday baking recipes, like my gingerbread cookies and my pecan pie bars. Happy baking, and I can’t wait to hear how yours turns out! Share your variations and baking experiences in the comments below!

Moist Fruitcake Recipe
Ingredients
Main Ingredients
- 1 cup Butter
- 1.5 cups Sugar
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Chopped Dried Fruits (mixed)
- 0.5 cup Chopped Nuts (walnuts, pecans)
Instructions
Preparation Steps
- Preheat oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the dried fruits and nuts.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.