Description
This easy moist fruit cake is a game-changer for holiday baking. Unlike the dry versions you might remember, this fruit cake is packed with juicy dried fruits, toasted nuts, warm spices, and a splash of orange zest — giving it a rich, nostalgic flavor with a soft and tender crumb. It’s the perfect bake for Christmas, weddings, or cozy family gatherings. Whether you soak the fruit in juice or go traditional with rum or brandy, this recipe adapts to your taste and timing. The citrus syrup brushed on after baking locks in moisture and adds a subtle tang that sets this cake apart. It gets even better with time — make it ahead, wrap it well, and enjoy a festive dessert that’s bursting with character.
Ingredients
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¾ cup (170 g) unsalted butter
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¾ cup (150 g) soft brown sugar
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2 cups (350 g) dried fruits (sultanas, raisins, currants, glacé cherries, citrus peel)
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½ cup (100 g) chopped dates
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⅔ cup (166 g) sweetened orange juice
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1½ tbsp orange zest
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2 tbsp (36 g) molasses
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1¾ cups (210 g) all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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1½ tsp cinnamon powder
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½ tsp ground ginger
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¼ tsp nutmeg
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1 tsp allspice
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¼ cup (52 g) unflavored vegetable oil (e.g., canola)
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3 large eggs (room temp)
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1 cup (100 g) walnuts (halved)
Orange Syrup/Glaze:
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3 tbsp fresh orange juice
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1¾ tbsp granulated sugar
Instructions
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In a large saucepan, combine butter, brown sugar, dried fruits, chopped dates, orange juice, zest, and molasses. Simmer for 5–6 minutes, then cool completely.
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Preheat oven to 140°C/285°F (fan). Grease and line an 8×3 inch cake tin.
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Sift flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice into a bowl.
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In a small bowl, whisk the oil and eggs together.
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Add the cooled fruit mixture to a large mixing bowl. Stir in the oil and egg mix until fully combined.
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Fold in the walnuts and sifted dry ingredients. Do not overmix; stir until flour is just incorporated.
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Transfer batter to the tin. Tap lightly to release air bubbles.
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Bake for 75–85 minutes or until a skewer inserted comes out clean.
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While cake cools, heat orange juice and sugar until sugar dissolves.
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Brush the syrup over the warm cake. Let it cool fully, wrap in foil, and store for at least 48 hours before serving.
Notes
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For a deeper flavor, soak dried fruits in black tea or rum overnight.
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If you prefer nut-free, simply skip the walnuts — the fruit cake will still be moist and delicious.
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You can also substitute the orange juice in the glaze with apricot jam for a glossy finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: fruit cake, moist fruit cake, easy fruit cake recipe, holiday fruit cake, classic fruit cake, non-alcoholic fruit cake, Christmas cake