Heavenly Moist Fruitcake
This heavenly moist fruitcake is rich with dried fruits, nuts, warm spices, and a hint of citrus. A festive holiday loaf that’s soft, flavorful, and perfect for sharing.
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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mixed dried fruit raisins, currants, chopped apricots, etc.
- 1/2 cup chopped nuts walnuts, pecans, etc.
- 1/2 cup orange juice
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in dried fruit and nuts.
- Stir in orange juice until batter is well blended.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Coat dried fruit in a little flour before mixing to prevent sinking.
- For a festive look, use red and green candied cherries.
- Wrap tightly and let sit overnight — the flavor improves as it rests.
- Can be frozen for up to 3 months; thaw at room temperature before serving.