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Deliciously moist fruitcake with a blend of fruits and spices, perfect for holidays.

Heavenly Moist Fruitcake!

A delightful, rich, and incredibly moist fruitcake packed with an abundance of dried fruits and nuts, perfect for holiday gatherings or a special treat.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g Mixed dried fruit
  • 100 g Candied cherries
  • 200 g Sultanas
  • 125 ml Brandy or rum (or orange juice)
  • 250 g All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 2 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 200 g Unsalted butter
  • 200 g Brown sugar
  • 4 Large eggs at room temperature
  • 1 tbsp Molasses
  • Orange zest from one orange
  • 100 g Chopped almonds
  • 100 g Chopped walnuts

Equipment

  • Mixing bowls
  • Loaf pan
  • Measuring Cups
  • Measuring Spoons
  • Parchment paper

Method
 

Preparation
  1. Combine all dried fruits and candied cherries in a bowl with brandy/rum; let them soak overnight or for several hours to plump up.
Baking
  1. Preheat oven to 150°C (300°F) and prepare a 9-inch loaf pan by greasing and lining with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and all spices; set aside.
  3. In a large bowl, cream softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in molasses and orange zest.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Gently fold in the soaked fruits and chopped nuts until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.
  7. If the top browns too quickly, cover loosely with foil.
Cooling and Storage
  1. Let the fruitcake cool completely in the pan before inverting onto a wire rack.
  2. Once fully cooled, wrap tightly in plastic wrap and then in foil, storing in an airtight container for best results.

Notes

For extra moisture and flavor, brush the cooled fruitcake with more brandy or orange juice over several days. Store tightly wrapped to maintain freshness.