Moist Christmas Fruit Cake
Description:
Moist Christmas fruit cake is a rich, old-fashioned holiday cake packed with dried fruits, warm spices, and a tender, flavorful crumb. Unlike traditional dry fruitcakes, this version stays soft and moist, making it perfect for Christmas gatherings, gifting, or enjoying with a cup of tea.Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
1 cup orange juice or apple juice
1½ cups mixed dried fruit (raisins, cherries, cranberries, chopped dates)
1 cup chopped nuts (pecans or walnuts)
Instructions
Preheat oven to 325°F (165°C). Grease and line a loaf pan or round cake pan with parchment paper.
Cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add dry ingredients to the batter, alternating with orange juice, beginning and ending with flour.
Fold in dried fruit and nuts until evenly distributed.
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.Tips and Variations
For extra moisture, brush the warm cake with a few tablespoons of orange juice.
Wrap tightly and let rest overnight; flavor improves the next day.
Add orange zest or lemon zest for brighter flavor.
Store tightly wrapped at room temperature for up to 4 days or refrigerate for longer keeping.