This Heavenly Moist Fruitcake is a rich, flavorful holiday treat that’s filled with dried fruits, nuts, and a hint of warm spices. Unlike traditional fruitcakes that can be dense, this version is wonderfully moist, tender, and full of delicious flavors. Perfect for gifting or serving at your holiday gatherings!
Ingredients:
For the Fruit Mixture:
1 1/2 cups mixed dried fruit (raisins, cranberries, chopped apricots, etc.)
1/2 cup candied cherries, chopped
1/4 cup candied orange peel (or zest of 1 orange)
1/2 cup unsweetened pineapple juice (or orange juice)
1/2 cup chopped walnuts or pecans
2 tablespoons honey
For the Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Instructions:
Prepare the Fruit Mixture:
In a medium bowl, combine the dried fruits, candied cherries, candied orange peel, and chopped nuts. Pour the pineapple juice (or orange juice) over the mixture, and stir in the honey. Let the fruit mixture sit for at least 1 hour, or preferably overnight, to allow the fruits to absorb the flavors and soften.
Preheat Oven:
Preheat your oven to 300°F (150°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the Fruit Mixture:
Fold the soaked fruit and nut mixture into the batter, ensuring everything is evenly distributed.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with foil halfway through baking.
Cool and Serve:
Let the fruitcake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Wrap the cooled cake tightly in plastic wrap or foil and let it sit for at least 24 hours before slicing to allow the flavors to develop.
Optional:
For an extra moist and flavorful cake, you can brush the fruitcake with additional fruit juice or a simple syrup after it cools, then wrap it tightly and let it mature for a few days.
Dish Presentation:
Serve this heavenly moist fruitcake sliced and arranged on a festive platter. You can garnish with additional candied fruits or nuts for a beautiful holiday display.
Prep Time: 20 minutes (plus soaking time)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 10
Calories: 300 per serving
