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Easy, Super Moist Old-Fashioned Holiday Fruit Cake

A close-up of a moist slice of fruit cake, rich with colorful candied fruits and nuts, sitting on a white plate.
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Bake a traditional holiday fruit cake that stays wonderfully moist. This recipe uses simple steps to achieve the rich, classic flavor you remember, perfect for your festive table.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup orange juice, room temperature
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts
  • 1/2 cup brandy or dark rum (optional, for soaking or drizzling)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step helps create a moist texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix until just combined; do not overmix.
  6. In another bowl, toss the mixed dried fruit and chopped nuts with about 1/4 cup of the flour mixture (this prevents them from sinking).
  7. Gently fold the fruit and nut mixture into the batter. If using brandy or rum, stir in 1/4 cup now.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes for a tube pan, or about 1 hour and 15 minutes for a loaf pan, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If you reserved any brandy or rum, poke holes in the warm cake and slowly brush the liquid over the top for extra moisture and flavor.

Notes

  • For the best, most moist results, prepare this cake a week or two ahead of time. Wrap it tightly in cheesecloth soaked in a little extra brandy, then wrap in foil. Store in an airtight container.
  • If you skip the alcohol, substitute with extra orange juice or strong brewed tea to keep the cake damp while aging.
  • To achieve a Costco Fruit Cake copycat look, consider topping the cooled cake with a simple glaze made from powdered sugar and lemon juice, or a thin layer of marzipan before decorating with glacéed fruit.

Nutrition

Find it online: https://mistyplate.com/easy-moist-old-fashioned-fruit-cake-recipe/