Classic Fruit Cake Bread That’s Soft & Moist
A rich, moist traditional fruitcake recipe packed with dried fruits, warm spices, and nuts—stays fresh for weeks and improves with time.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices 1x
Ingredients
3 cups mixed dried fruit (raisins, dates, cherries, apricots)
½ cup brandy or orange juice
¾ cup chopped walnuts or pecans (optional)
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp allspice
½ tsp salt
½ cup chopped candied citrus peel or zest of 1 lemon and 1 orange
Instructions
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Soak dried fruits in brandy or juice for at least 4 hours or overnight.
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Preheat oven to 300°F (150°C). Line and grease a 9-inch loaf or 8-inch round pan.
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Toast nuts at 300°F for 8–10 minutes. Let cool.
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Cream butter and brown sugar until light and fluffy (3–4 minutes).
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Beat in eggs one at a time. Add vanilla.
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In a separate bowl, whisk flour, baking powder, spices, and salt.
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Add dry ingredients to wet mixture in batches. Mix until just combined.
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Fold in soaked fruit and nuts.
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Spoon batter into prepared pan. Smooth top.
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Bake 90–110 minutes until toothpick comes out with moist crumbs.
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Cool 15 minutes, then remove from pan. Brush warm cake with more brandy or juice.
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Wrap in parchment and foil. Store in a cool place. Brush every few days to maintain moisture.
Notes
Aging the cake enhances flavor.
Juice makes it alcohol-free and kid-friendly.
Freezes well for up to 3 months.