Description
This Divine Moist Fruitcake is a game-changer—infused with warm spices, soaked in a luscious syrup, and bursting with plump, juicy fruits and crunchy nuts.
Ingredients
Scale
For the Fruit Mixture:
- 2 cups dried fruit mix (raisins, cranberries, chopped dates, or apricots)
- ½ cup candied cherries, chopped
- ½ cup candied orange peel (or fresh zest of 1 orange)
- ½ cup chopped pecans or walnuts
- ½ cup dark rum, brandy, or apple juice (for soaking)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ cup molasses
- ¼ cup milk or buttermilk
For the Syrup Soak (Optional but Amazing!):
- ½ cup rum, brandy, or apple cider
- ¼ cup honey or maple syrup
Instructions
Step 1: Prepare the Fruit Mix
- In a medium bowl, combine the dried fruit, candied cherries, candied orange peel, and nuts.
- Pour in the rum (or apple juice), stir, and let it soak for at least 2 hours (overnight is best!).
Step 2: Make the Cake Batter
- Preheat oven to 300°F (150°C) and line a loaf pan with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually mix the dry ingredients into the wet ingredients, alternating with molasses and milk.
- Fold in the soaked fruit mixture (including any leftover liquid).
Step 3: Bake Low & Slow
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1½ to 2 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Step 4: The Magical Soak (Optional but Highly Recommended!)
- Mix the rum (or apple cider) with honey and brush over the cake while it’s still warm.
- Wrap the cake in plastic wrap and let it rest for at least 24 hours—the longer it sits, the better it tastes!