Heavenly Moist Fruitcake: A Holiday Classic That Never Fails
Looking for the ultimate moist fruitcake recipe that melts in your mouth, fills your kitchen with a warm holiday aroma, and makes the perfect centerpiece for your dessert table? This homemade fruitcake is rich, tender, and bursting with flavor from dried fruits, nuts, and just the right touch of spice.
Forget the dense, dry cakes of the past—this version is a festive loaf cake that’s truly worth baking every year. Whether you’re making it for Christmas, gifting it to friends, or enjoying a cozy slice with tea, this recipe will become your go-to.
Why You’ll Love This Fruitcake
✔ Moist and tender – butter and eggs create a melt-in-your-mouth texture.
✔ Holiday-perfect aroma – cinnamon, nutmeg, and vanilla add warmth.
✔ Customizable – swap fruits and nuts to suit your taste.
✔ Make-ahead friendly – the flavor deepens as it rests.
Equipment You’ll Need
- 9x5-inch loaf pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Whisk & spatula
- Measuring cups & spoons
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups mixed dried fruits (raisins, cherries, apricots, dates)
- ½ cup chopped nuts (walnuts or pecans)
- Optional: ½ teaspoon cinnamon or nutmeg
Step-by-Step Instructions
-
Prepare Pan & Oven
Preheat oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan with parchment paper. -
Cream Butter & Sugar
In a large bowl, beat butter and sugar until pale and fluffy. -
Incorporate Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla. -
Mix Dry Ingredients
In another bowl, whisk flour, baking powder, and spices. -
Combine Wet & Dry
Fold dry ingredients gently into wet mixture until just combined. -
Add Fruits & Nuts
Fold in dried fruits and nuts until evenly distributed. -
Bake the Fruitcake
Pour batter into prepared pan, smooth top, and bake 60–70 minutes. Tent with foil if browning too quickly. -
Cool & Serve
Let cake cool fully in the pan before transferring to a rack. Slice and enjoy!
Pro Tips
- Soak dried fruits in orange juice or rum overnight for extra flavor.
- Tent foil halfway if the top browns too fast.
- Don’t overmix once flour is added—this keeps the crumb tender.
Serving Suggestions
- With a cup of hot tea or coffee
- Warm with a scoop of vanilla ice cream
- Dust with powdered sugar for a festive touch
Storage & Make-Ahead
- Room Temp: Wrap tightly in plastic wrap; lasts up to 4 days.
- Fridge: Store in airtight container up to 1 week.
- Freezer: Wrap in foil + freezer bag for up to 3 months. Thaw overnight.
FAQs
Q: Can I make this fruitcake ahead for Christmas?
Yes! In fact, it tastes even better after resting 1–2 days.
Q: Can I swap the dried fruits?
Absolutely. Try cranberries, figs, or pineapple chunks.
Q: Why is my fruitcake dry?
Overbaking is the usual culprit. Check at 55 minutes with a toothpick.
Heavenly Moist Fruitcake
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Grease & line loaf pan.
- Cream butter & sugar until fluffy. Add eggs and vanilla.
- Whisk flour, baking powder, and spices separately.
- Fold dry mix into wet. Add fruits & nuts.
- Pour into pan. Bake 60–70 mins until toothpick comes out clean.
- Cool completely before slicing.
Notes