Easy Moist Fruit Cake

Ingredients

For Soaking the Fruits:

• 1 cup mixed dried fruits (such as raisins, currants, cranberries, or chopped apricots)
• 1/2 cup warm water or fruit juice (orange juice works great)
• 1 tablespoon rum , brandy , or vanilla extract (optional, but enhances flavor)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup unsalted butter , softened (or vegetable oil for a dairy-free option)
• 3/4 cup granulated sugar
• 2 large eggs , room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or substitute with milk + 1 tsp vinegar)
• Optional: Zest of 1 orange or lemon for brightness

Instructions

Step 1: Soak the Dried Fruits

1. In a small bowl, combine the dried fruits , warm water (or fruit juice), and rum/brandy/vanilla extract . Let the fruits soak for at least 30 minutes (or overnight in the fridge) to plump them up and infuse them with flavor.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) . Grease and flour a loaf pan or line it with parchment paper for easy removal.

Step 3: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour , baking powder , baking soda , salt , cinnamon , nutmeg , and cloves . Set aside.

Step 4: Cream the Wet Ingredients

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter (or oil) and sugar together until light and fluffy (about 2–3 minutes).
2. Beat in the eggs , one at a time, followed by the vanilla extract and optional citrus zest.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk (begin and end with the dry ingredients). Mix on low speed just until combined—do not overmix.
2. Fold in the soaked dried fruits (with any remaining liquid) gently to distribute evenly.

Step 6: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top starts browning too quickly, loosely cover the pan with aluminum foil during the last 10–15 minutes of baking.

Step 7: Cool and Serve

1. Let the cake cool in the pan for 10 minutes , then transfer it to a wire rack to cool completely.
2. Slice and serve plain, or dust with powdered sugar for a decorative touch.

Tips and Variations

• Add Nuts: Stir in chopped walnuts, pecans, or almonds for added crunch.
• Glaze Option: Drizzle a simple glaze made from powdered sugar and orange juice over the cooled cake for extra sweetness.
• Spice It Up: Add ground ginger or cardamom for a spiced twist.
• Make Ahead: This cake tastes even better the next day as the flavors meld. Store it wrapped tightly at room temperature for up to 3 days or in the fridge for up to 1 week .
• Freezer-Friendly: Wrap slices tightly in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.

Why You’ll Love This Cake

• Moist and Flavorful: The soaked fruits keep the cake incredibly moist, while the spices add warmth and depth.
• Perfect for Gifting: Beautifully packaged, this cake makes a thoughtful homemade gift.
• Versatile: Enjoy it plain, glazed, or paired with whipped cream or ice cream.
• Long-Lasting: Unlike many cakes, this one stays fresh for days, making it perfect for meal prep or sharing.
• Customizable: Add nuts, zest, or glazes to suit your taste.

This Easy Moist Fruit Cake is a timeless classic that’s sure to become a favorite. Whether you’re baking for the holidays or simply craving something sweet and comforting, this recipe is a winner every time! 🍑