There’s something about fruitcake that brings back the warmest memories—holiday gatherings, cozy kitchens, and the irresistible smell of cinnamon and nutmeg floating through the air. This Heavenly Moist Fruitcake is the perfect recipe to rekindle those feelings, and it’s anything but dry or dense. In fact, it’s tender, buttery, and packed with vibrant fruits, crunchy nuts, and a citrusy zing from fresh orange juice.
If you’ve ever hesitated about fruitcake, this one will change your mind.
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Why You’ll Love This Heavenly Moist Fruitcake
This isn’t your average holiday loaf—this is a moist fruitcake recipe that melts in your mouth and bursts with rich flavor in every bite.
- Taste & Texture: Buttery and soft with hints of cinnamon and nutmeg, juicy dried fruit, and crunchy nuts.
- Easy to Make: No fancy steps or tools. Just mix, bake, and enjoy.
- Customizable: Switch up the fruits and nuts to your heart’s content.
- Perfect for Gifting: Beautifully sliceable and stays fresh for days.
What You’ll Need:
- Simple pantry ingredients like flour, sugar, and eggs.
- A medley of dried fruits (think raisins, currants, apricots).
- A touch of spice and fresh orange juice for that wow factor.
Looking for more cozy bakes? Try these from Poulef.com:
Ingredients List For Moist Fruitcake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, chopped apricots)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup fresh orange juice
Necessary Tools for Preparation
- Mixing bowls
- Electric mixer (or strong whisking arm 💪)
- Rubber spatula
- Loaf pan (9×5 inch works great)
- Parchment paper (optional but helps prevent sticking)
Step-by-Step Instructions For Moist Fruitcake
- Preheat & Prep: Preheat your oven to 325°F (165°C). Grease your loaf pan and line it with parchment for easy removal.
- Cream Butter & Sugar: Beat softened butter and sugar until light and fluffy—about 3-5 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet & Dry: Gradually add dry mixture to wet, mixing just until combined.
- Fold in the Fun: Stir in dried fruit, chopped nuts, and orange juice until evenly distributed.
- Bake: Pour batter into prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool & Enjoy: Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for Perfecting the Moist Fruitcake Recipe
- Don’t overmix. Gently fold in the fruit and juice to keep the batter tender.
- Customize your mix-ins. Try dried cranberries, chopped dates, or even shredded coconut.
- Zest it up. Add some orange zest for an extra burst of citrus.
- Want it boozy? Soak your dried fruits in rum or brandy overnight for a more traditional twist.
What to Serve With It
- A cup of hot tea or mulled wine
- Topped with a dollop of whipped cream or mascarpone
- Alongside a fruit compote or vanilla yogurt
Storage Instructions
- Room Temp: Wrap tightly and store up to 4 days.
- Fridge: Lasts up to 7–10 days in an airtight container.
- Freezer: Slice, wrap, and freeze for up to 3 months. Thaw overnight in the fridge.
General Information
This fruitcake recipe is perfect for holidays, afternoon tea, or cozy weekend baking. It’s a festive treat that doesn’t compromise on flavor or texture—ideal for holiday dessert spreads or as a thoughtful homemade gift.
FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I skip the nuts?
Absolutely—just replace with extra dried fruit or leave out entirely.
How do I make this vegan?
Substitute butter with vegan margarine and use flax eggs (1 tbsp flax + 3 tbsp water per egg).
Can I bake it in muffin tins?
Yes! Just reduce the bake time to 20–25 minutes.
Conclusion
This Heavenly Moist Fruitcake is the one to win over even the skeptics. Moist, sweet, and packed with fruity flavor, it’s an irresistible slice of holiday joy. I’d love to hear how yours turns out—leave a comment, share a photo on Pinterest, or tag us on social!
Print
Heavenly Moist Fruitcake
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
This Heavenly Moist Fruitcake is rich, buttery, and loaded with dried fruits, nuts, and a bright splash of citrus. Perfectly moist and delicious!
Ingredients
1 cup unsalted butter
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup mixed dried fruit
1/2 cup chopped nuts
1/2 cup fresh orange juice
Instructions
Preheat oven to 325°F (165°C). Grease and line a loaf pan.
Cream butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Mix dry ingredients separately and add to wet mixture.
Fold in fruits, nuts, and orange juice.
Pour into pan and bake for 60–70 minutes.
Cool and serve.
Notes
Soak fruits in juice or rum for extra moisture.
Substitute nuts with seeds for allergy-friendly version.
Add orange zest for a citrus boost.
- Prep Time: 15
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
