Indulge in the ultimate holiday treat with this Heavenly Moist Fruitcake.
Bursting with the flavors of mixed dried fruits and nuts, this traditional fruitcake recipe is elevated with a hint of orange juice, ensuring every bite is moist and delicious.
The blend of cinnamon and nutmeg adds a warm, spiced aroma that perfectly complements the sweet, rich cake.
Ideal for festive gatherings, this fruitcake is a timeless classic that brings a touch of homemade goodness to your celebrations.
Heavenly Moist Fruitcake
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
Directions
1- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
3- Blend eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6- Add fruit and nuts: Fold in the mixed dried fruit and chopped nuts.
7- Add orange juice: Pour the orange juice over the mixture and gently stir until well incorporated.
8- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cook Time: 80 minutes | Total Time: 1 hour 40 minutes
Servings: 12 | Kcal: 350 per serving
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