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Whole moist fruit cake studded with candied fruit and nuts on a wooden board

Fruit Cake Recipe

Linda
A moist, rich fruit cake packed with dried fruit, candied fruit, nuts, warm spices, and orange flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups mixed dried fruit
  • 1 cup candied fruit chopped
  • 1 cup chopped pecans or walnuts
  • 1/2 cup orange juice or brandy
  • Zest of 1 orange

Instructions
 

  • Soak dried and candied fruit with orange juice or brandy and orange zest for at least 2 hours or overnight.
  • Line and grease a loaf or round cake pan.
  • Cream butter and brown sugar for 3–4 minutes until light and fluffy.
  • Beat in eggs one at a time, then add vanilla.
  • Whisk flour, baking powder, cinnamon, nutmeg, and salt.
  • Toss a few tablespoons of the flour mixture with the soaked fruit and nuts.
  • Add dry ingredients to the wet mixture and mix just until combined. Fold in fruit and nuts.
  • Pour into the prepared pan and bake at 325°F (163°C) for 60–75 minutes.
  • Cool completely, wrap tightly, and rest for a day before slicing.

Notes

Store tightly wrapped in an airtight container at room temperature for up to 1 week. The cake can be frozen for up to 3 months. For the best flavor and texture, let it rest for a day before serving.
Keyword Christmas fruit cake, easy fruit cake, fruit cake, homemade fruit cake, moist fruit cake, traditional fruit cake