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Easy Moist Fruit Cake

Featured in Sweet Treats and Baked Goods.

Finally, a fruit cake people actually want! Takes 3 days total but most is waiting. That boiling method and orange syrup make it incredibly moist. Used good quality dried fruit and fresh dates. No weird candied stuff here. Even fruit cake haters loved it. Perfect holiday tradition that's worth the wait.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:18:42 GMT
A slice of rich, fruit-studded cake with raisins and green fruits rests on a white cutting board. Pin it
A slice of rich, fruit-studded cake with raisins and green fruits rests on a white cutting board. | lastminrecipes.com

Easy Moist Fruit Cake

Let me share my recipe for the most amazing easy moist fruit cake that always gets rave reviews. After years of testing different methods I've discovered that boiling the fruits first creates an incredibly tender cake packed with flavor. The combination of candied fruits spices and nuts brings such warmth and joy to any celebration.

What Makes This Cake Special

This moist fruit cake breaks all the rules about traditional fruit cakes being dry or heavy. The secret lies in that wonderful boiled fruit mixture that infuses every crumb with flavor and moisture. Even people who say they don't like fruit cake come back for seconds of this one.

What You'll Need

  • Your Fruit Mix: The best quality dried fruits you can find.
  • Fresh Nuts: Walnuts add perfect texture.
  • Warm Spices: That classic holiday blend.
  • Sweet Touches: Molasses and orange bring depth.

Let's Start Baking

Boil with Care
Watch those fruits simmer to perfection.
Create Your Base
Mix everything until just combined.
Slow and Steady
Let it bake gently developing flavors.
Final Touch
That orange glaze makes everything shine.

Success Secrets

The key to a perfect moist fruit cake is patience. That resting time after baking lets all those wonderful flavors develop and merge together. And don't skip the glaze it's what keeps everything beautifully moist.

Keep It Fresh

This fruit cake stays wonderfully moist when stored properly. I love experimenting with different fruit combinations each time I make it. Sometimes I'll use lemon instead of orange or add some dried cranberries for extra tang. It's such a versatile recipe that welcomes creativity.

A slice of fruitcake with raisins and green candied fruit resting on a wooden surface. Pin it
A slice of fruitcake with raisins and green candied fruit resting on a wooden surface. | lastminrecipes.com

Frequently Asked Questions

→ Why wait 48 hours before serving?
The resting time allows flavors to develop and ensures perfect texture. Cutting too early may result in a crumbly cake, though still tasty.
→ What type of dates should I use?
You can use fresh juicy dates (add with walnuts) or firmer packaged dates (add to boiled fruit mixture). Each type needs different treatment.
→ Can I customize the dried fruits?
Yes, you can adjust the types of dried fruits to your preference, just maintain the total weight of 350g for proper texture.
→ Why boil the fruits first?
Boiling helps soften the fruits and integrate the flavors into the cake, contributing to its exceptional moisture.
→ Why use gram measurements?
Gram measurements ensure accuracy as they are the exact quantities tested. Cup measurements are estimates only.

Easy Moist Fruit Cake

A super moist fruit cake loaded with dried fruits, nuts, and dates, finished with an orange syrup. Perfect for the holidays or any special occasion.

Prep Time
20 Minutes
Cook Time
75 Minutes
Total Time
95 Minutes
By: Mina

Category: Desserts

Difficulty: Difficult

Cuisine: British

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 3/4 cup (170g) unsalted butter.
02 3/4 cup (150g) soft brown sugar.
03 2 cups (350g) dried fruits (sultanas, raisins, currants, glace cherries, citrus peel).
04 1/2 cup (100g) dates, pitted and chopped.
05 2/3 cup (166g) sweetened orange juice.
06 1 1/2 tablespoons orange zest.
07 2 tablespoons (36g) molasses.
08 1 3/4 cups (210g) all-purpose flour.
09 1 1/2 teaspoons baking powder.
10 1/2 teaspoon salt.
11 1 1/2 teaspoons cinnamon powder.
12 1/2 teaspoon ground ginger.
13 1/4 teaspoon nutmeg.
14 1 teaspoon allspice.
15 1/4 cup (52g) vegetable oil.
16 3 large eggs, room temperature.
17 1 cup (100g) walnuts, halved.
18 3 tablespoons (50g) fresh orange juice for syrup.
19 1 3/4 tablespoons (20g) white sugar for syrup.

Instructions

Step 01

Simmer butter, sugar, dried fruits, dates (if firm), orange juice, zest and molasses. Cool to room temperature.

Step 02

Mix dry ingredients. Combine oil and eggs separately. Fold into cooled fruit mixture. Add walnuts and remaining ingredients.

Step 03

Pour into 8x3 inch tin. Bake at 140°C (fan) for 75-85 minutes until done.

Step 04

Make orange syrup by dissolving sugar in juice. Brush over warm cake.

Step 05

Wrap in foil and store in airtight container for 48 hours before serving.

Notes

  1. Must rest 48 hours before cutting.
  2. Can customize dried fruit mix.
  3. Use gram measurements for accuracy.

Tools You'll Need

  • 8x3 inch cake tin.
  • Large saucepan.
  • Pastry brush.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 422
  • Total Fat: 25 g
  • Total Carbohydrate: 46 g
  • Protein: 6 g