Moist Fruitcake
Dive into the holiday spirit with this rich, flavorful Moist Fruitcake—an irresistible classic packed with juicy mixed dried fruits, crunchy nuts, and a warming blend of spices like cinnamon, nutmeg, and cloves. Perfectly soaked in dark rum or orange juice for extra moisture and depth, this fruitcake is baked to perfection with molasses and orange zest for a delightful sweetness and zesty twist. Whether you’re celebrating Christmas or craving a timeless dessert, this fruitcake is a crowd-pleaser that only gets better with time. Ideal for gifting or savoring with a hot cup of tea, it’s the ultimate indulgence for festive occasions. Keywords: moist fruitcake, holiday dessert, classic fruitcake recipe, Christmas cake, festive baking, rum-soaked fruitcake.
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Recipe Information
Ingredients
- 500 grams Mixed dried fruits (raisins, currants, chopped apricots, cranberries)
- 100 grams Chopped nuts (walnuts, pecans, or almonds)
- 120 ml Dark rum or orange juice
- 250 grams All-purpose flour
- 200 grams Unsalted butter, softened
- 150 grams Brown sugar
- 4 pieces Large eggs
- 2 tablespoons Molasses or treacle
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 whole Zest of one orange
Instructions
In a large bowl, combine the mixed dried fruits and chopped nuts. Pour the dark rum or orange juice over them and stir to coat. Cover the bowl and let the mixture soak for at least 2 hours, or overnight for best results.
Preheat your oven to 150°C (300°F). Grease and line a 9-inch round or square baking pan with parchment paper.
In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in the soaked fruit and nut mixture, along with any remaining liquid, and add the orange zest. Mix well to ensure even distribution.
Spoon the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center comes out clean. If the top of the fruitcake starts to brown too quickly, cover it loosely with aluminum foil during the baking process.
Remove the fruitcake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Once completely cooled, wrap the fruitcake tightly in plastic wrap and store in an airtight container. For deeper flavor, let it mature for a few days before serving.
Nutrition Facts
Calories |
5912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.1 g | 323% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 818.4 g | 298% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 503.9 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 744 mg | 57% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5610 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
