Name: Heavenly Moist Fruit Cake
Prep time: 20 min
Cook time: PT-488664H54M23S
Total time: 1 h 20 min
Cuisine: Traditional / Holiday
Ingredients: 1 cup unsalted butter, room temperature; 1 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 2 cups all‑purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.); ½ cup chopped nuts (walnuts, pecans, etc.); ½ cup orange juice; Optional glaze: orange juice + sugar syrup

This Heavenly Moist Fruit Cake is a rich, tender loaf loaded with a medley of dried fruits and crunchy nuts, warmly spiced and finished with an optional orange glaze. It’s the perfect centerpiece for festive gatherings, but I also love making it just to enjoy with a quiet afternoon cup of tea. It’s simple to prepare, yet full of deep, comforting flavors.

Heavenly Moist Fruit Cake

Why You’ll Love This Recipe

I love how beautifully moist and flavorful this cake turns out without being heavy. It’s sweet, but not overly so, and each bite is packed with chewy fruit, soft crumb, and a hint of spice. The orange juice gives it a fresh brightness that lifts the richness of the dried fruit and butter. It keeps well, slices cleanly, and always gets rave reviews when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
½ cup chopped nuts (walnuts, pecans, etc.)
½ cup orange juice
Optional glaze: orange juice + sugar syrup

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5‑inch loaf pan or line it with parchment paper.
I cream together the butter and sugar until it’s light and fluffy.
I beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
In another bowl, I whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I add the dry mixture to the butter mixture gradually, alternating with orange juice. I mix just until combined.
I fold in the dried fruit and nuts until evenly mixed throughout the batter.
I pour the batter into the prepared loaf pan and smooth out the top.
I bake it for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, I loosely cover it with foil.
Once baked, I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If I’m glazing, I brush the warm cake with a simple orange juice and sugar syrup, then wrap it in foil and store it airtight to let the flavors deepen.

Servings and timing

This fruit cake makes about 10 to 12 generous slices. The prep time is around 20 minutes, with a bake time of 50 to 60 minutes. I usually allow an extra 10 minutes for cooling and wrapping. For the best flavor and texture, I let it rest for a day before serving.

Variations

I like to change things up by swapping in dried cranberries, figs, or chopped prunes. If I want extra spice, I’ll add ground ginger or cloves. Sometimes I skip the nuts if I’m serving a crowd with allergies, or substitute them with sunflower seeds for crunch without risk. For an added touch, I occasionally top the cake with thin slices of candied orange before baking.

storage/reheating

Once cooled, I wrap the cake in parchment and foil and store it in an airtight container. It keeps at room temperature for up to 5 days, and even longer in the fridge—up to 2 weeks. If I need to store it longer, I freeze individual slices wrapped tightly. When I’m ready to serve, I let it thaw at room temperature or microwave a slice for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

Can I make this fruit cake ahead of time?

Yes, I often make it a day or two in advance. It actually tastes better after resting, once the flavors have had time to settle and deepen.

What kind of dried fruit works best?

I use a mix of raisins, chopped apricots, and currants, but any soft dried fruit works. I’ve also used dried cherries and dates for a deeper sweetness.

How do I keep the cake from drying out?

I make sure not to overbake it, and I wrap it well once it’s cooled. A light glaze also helps lock in moisture.

Can I make this in a round or bundt pan?

Yes, I just make sure to adjust the baking time. A bundt pan may take a little longer; I start checking at the 50-minute mark.

Do I have to use the glaze?

Not at all. The cake is moist and flavorful on its own, but I like adding the glaze for a little shine and a sweet citrus finish.

Conclusion

This Heavenly Moist Fruit Cake is my go-to recipe when I want something rich, fragrant, and full of character. It’s simple enough to whip up on a weekend, but elegant enough to serve for holidays or special occasions. With its balanced sweetness, soft crumb, and bursts of fruit and spice, this is one cake I keep coming back to again and again.