Oh yes — a Heavenly Moist Fruit Cake that’s rich, dense, and bursting with juicy fruits and warm spices! Perfect for holidays, special occasions, or anytime you want a cake that feels like a celebration.

Here’s a detailed recipe to get that luscious moist texture and deep fruity flavor.

🎂 Heavenly Moist Fruit Cake Recipe

Ingredients:

For the Fruit Mix:

• 1 cup raisins

• 1 cup currants or chopped dried cherries

• 1 cup chopped dried apricots or dates

• 1 cup chopped nuts (walnuts, pecans, or almonds)

• 1/2 cup chopped glace cherries (optional)

• 1/4 cup brandy, rum, or orange juice (for soaking)

For the Cake Batter:

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp salt

• 1 cup unsalted butter, softened

• 1 cup brown sugar (light or dark)

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup molasses or dark honey

• 1/2 cup buttermilk or yogurt

• Zest of 1 orange (optional)

Instructions:

1. Prep the Fruit:

• Place all dried fruits and nuts in a bowl.

• Pour brandy, rum, or orange juice over them and toss well.

• Cover and let soak overnight or at least 4 hours (the longer, the better).

2. Preheat oven & Prepare Pan:

• Preheat oven to 325°F (160°C).

• Grease and line a 9-inch round or square cake pan with parchment paper.

3. Mix Dry Ingredients:

• In a bowl, sift together flour, baking powder, baking soda, spices, and salt.

4. Cream Butter and Sugar:

• In a large bowl, beat softened butter and brown sugar until light and fluffy.

5. Add Eggs and Flavor:

• Beat in eggs one at a time, fully incorporating each.

• Add vanilla extract, molasses (or honey), and orange zest.

6. Combine Wet and Dry:

• Alternate adding dry ingredients and buttermilk/yogurt to the batter, beginning and ending with dry ingredients. Mix gently.

7. Fold in Fruit:

• Fold soaked fruits and nuts into the batter with their soaking liquid.

8. Bake:

• Pour batter into prepared pan.

• Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

• If the top browns too quickly, cover loosely with foil.

9. Cool & Store:

• Let cake cool in pan for 20 minutes, then turn out onto a wire rack.

• For best flavor and moistness, wrap tightly and let sit for a day or two before serving.

Tips for the Perfect Moist Fruit Cake:

• Soaking the fruit well is key to moisture and flavor.

• Use fresh spices for the best aroma.

• If you want a boozier cake, brush it with extra brandy or rum every few days after baking and keep wrapped tightly.

• You can also add finely chopped apples or grated carrot for extra moisture.