Nothing says homemade holiday baking quite like a Classic Moist Fruit Cake! This traditional fruit cake is packed with sweet raisins, juicy cherries, mixed candied fruit, and crunchy nuts, all wrapped in a buttery, tender cake with warm spices and a hint of orange.
The secret to a wonderfully moist fruit cake is soaking the dried fruit, using the right balance of ingredients, and baking the cake slowly at a low temperature. Every slice is rich, flavorful, and filled with delicious fruit.
It’s perfect for Christmas, Thanksgiving, family gatherings, afternoon tea, or whenever you’re craving a classic homemade dessert!
Recipe Overview
- Prep Time: 25 minutes
- Fruit Soaking Time: 1 hour
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes
- Total Time: About 3 hours 10 minutes
- Servings: 12–14 slices
- Course: Dessert
- Cuisine: Classic British-inspired
- Method: Baking
Ingredients
For the Fruit Mixture
- 1 cup raisins
- 1 cup golden raisins
- ½ cup chopped dried cranberries
- ½ cup chopped candied cherries
- ½ cup mixed candied peel or mixed dried fruit
- ½ cup chopped walnuts or pecans
- ½ cup orange juice
- 1 tablespoon orange zest
For the Cake Batter
- 1¾ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 3 large eggs, room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Optional Glaze
- 3 tablespoons apricot jam
- 1 tablespoon warm water
Heavenly Moist Fruit Cake Perfect Dessert 5-Star Luxury
Instructions
Step 1: Soak the Dried Fruit
Place the raisins, golden raisins, dried cranberries, candied cherries, and mixed candied peel in a large bowl.
Pour in the orange juice and add the orange zest. Stir well, cover, and let the fruit soak for at least 1 hour.
For even better flavor, you can soak the fruit overnight in the refrigerator. If refrigerated, bring it to room temperature before mixing it into the batter.
Macerate Your Christmas Cake Fruit | Seasonal Recipes | Harris Farm – Harris Farm Markets
Step 2: Prepare the Cake Pan
Preheat your oven to 300°F (150°C).
Grease a 9-inch round cake pan or an 8-inch square cake pan with butter. Line the bottom and sides with parchment paper.
For a deep fruit cake, use a pan with sides at least 3 inches high.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Set aside.
Dried Fruit Cake Recipe: Easy Homemade Cake with Simple Ingredients
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer for 3–4 minutes until light and fluffy.
This step helps create a soft, tender cake texture.
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Step 5: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and mix until combined.
If the mixture looks slightly curdled, don’t worry. It will come together when you add the dry ingredients.
Step 6: Combine the Batter
Add half of the dry ingredients to the butter mixture and mix gently.
Pour in the milk, then add the remaining dry ingredients. Mix just until combined. Avoid overmixing, as this can make the cake dense.
Step 7: Add the Fruit and Nuts
Drain any excess orange juice from the soaked fruit if there is a large amount remaining.
Add the soaked fruit and chopped walnuts or pecans to the batter. Fold gently with a spatula until evenly distributed.
Cooking christmas fruit cake. young woman’s hands mixing ingredients in bowl.
Step 8: Fill the Cake Pan
Transfer the batter into the prepared cake pan.
Spread it evenly and smooth the top with a spatula. Gently tap the pan on the counter to remove large air pockets.
Rich fruit cake/Simnel cake ready to bake
Step 9: Bake the Fruit Cake
Place the cake pan on the middle rack of your preheated oven.
Bake at 300°F (150°C) for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
Let the cake cool in the pan for 15–20 minutes before transferring it to a wire rack.
Large round traditional fruit or Christmas cake cooking in an oven
Step 10: Add the Apricot Glaze
For a beautiful glossy finish, mix the apricot jam with warm water in a small saucepan.
Heat gently until smooth, then brush over the top of the cooled or slightly warm cake.
Allow the glaze to set before slicing.
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Step 11: Slice and Serve
Once completely cool, slice the fruit cake with a sharp serrated knife.
Serve with tea, coffee, or a glass of cold milk. Each slice should be soft, moist, and filled with colorful fruit and nuts!
freshly baked Christmas fruit cake
Tips for the Best Moist Fruit Cake
- Soak the fruit: Orange juice helps soften dried fruit and adds natural sweetness.
- Use room-temperature ingredients: Butter, eggs, and milk blend more evenly.
- Don’t overmix: Mix the batter just until the flour disappears.
- Bake low and slow: A lower oven temperature helps the center cook without drying the outside.
- Line your pan: Parchment paper makes removing the cake much easier.
- Check before removing: Fruit cakes are dense, so use a toothpick to check the center.
- Cool completely: Let the cake cool before slicing for cleaner pieces.
Easy Fruit Cake Variations
Traditional Spiced Fruit Cake: Add ½ teaspoon ground cloves and a little extra cinnamon for a warmer flavor.
Tropical Fruit Cake: Replace some raisins with chopped dried pineapple, mango, and coconut.
Nut-Free Fruit Cake: Simply leave out the walnuts or pecans and add extra dried fruit.
Chocolate Fruit Cake: Fold in ½ cup dark chocolate chips for a richer dessert.
Alcohol-Free Christmas Fruit Cake: This recipe already uses orange juice instead of alcohol, making it suitable for an alcohol-free celebration.
What to Serve with Fruit Cake
- Hot tea or coffee
- Vanilla ice cream
- Vegan or regular whipped cream
- Warm custard
- Fresh orange slices
- A little cream cheese frosting
Storage Instructions
- Room temperature: Once completely cool, store in an airtight container in a cool place for up to 3–4 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap individual slices or the whole cooled cake tightly and freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator or at room temperature until completely defrosted.
- Reheating: Warm individual slices for a few seconds in the microwave if you prefer a slightly warm dessert.
Because this version uses orange juice to soak the fruit, refrigerate it for longer storage rather than treating it as a shelf-stable aged fruit cake.
Frequently Asked Questions
1. How do I keep fruit cake moist?
Soak the dried fruit in orange juice, avoid overbaking, and store the cooled cake in an airtight container.
2. Can I soak the fruit overnight?
Absolutely! Refrigerate the fruit while soaking overnight, then bring it to room temperature before using it.
3. Why does my fruit cake sink in the middle?
This can happen if the cake is underbaked, the batter is overmixed, or the oven door is opened too early. Check the center before removing the cake.
4. Can I make fruit cake without alcohol?
Yes! Orange juice is a delicious alcohol-free option that adds moisture and a bright citrus flavor.
5. Can I make this fruit cake ahead of time?
Yes. Bake it a day ahead, cool completely, and store it in an airtight container. The flavors often taste even better the following day.
Printable Recipe Card
Classic Moist Fruit Cake
A rich, tender homemade fruit cake packed with raisins, cherries, cranberries, nuts, and warm spices.
Prep Time
25 minutes
Fruit Soaking
1 hour
Cook Time
1 hour 30–45 minutes
Servings
12–14 slices
Ingredients
Fruit Mixture
- 1 cup raisins
- 1 cup golden raisins
- ½ cup dried cranberries, chopped
- ½ cup candied cherries, chopped
- ½ cup mixed candied peel or dried fruit
- ½ cup chopped walnuts or pecans
- ½ cup orange juice
- 1 tablespoon orange zest
Cake Batter
- 1¾ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- 3 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Glaze
- 3 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
- Soak raisins, cranberries, cherries, and mixed peel in orange juice with orange zest for 1 hour.
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan.
- Whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Add dry ingredients in two portions, alternating with milk. Mix gently.
- Fold in soaked fruit and chopped nuts.
- Transfer batter to the prepared pan and smooth the top.
- Bake for 1 hour 30–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool for 15–20 minutes in the pan, then transfer to a wire rack.
- Warm apricot jam with water and brush over the cake for a glossy finish.
Notes: Cover loosely with foil if the top browns too quickly. Cool completely before slicing. Store airtight for 3–4 days in a cool place or refrigerate for longer storage.
