This looks like a rich fruitcake! Here’s a classic moist fruitcake recipe that you can try:
Ingredients:
For the Fruit Mixture:
• 2 cups mixed dried fruits (raisins, cherries, cranberries, apricots, etc.)
• 1/2 cup chopped nuts (walnuts, almonds, or pecans)
• 1/2 cup orange juice (or brandy/rum for a richer flavor)
• 1/2 cup brown sugar
For the Cake Batter:
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1/2 cup milk or buttermilk
• 1 tsp vanilla extract
Instructions:
1. Prepare the Fruits:
• In a bowl, soak the dried fruits in orange juice (or alcohol) for at least 2 hours or overnight for best results.
2. Preheat Oven & Prepare Pan:
• Preheat your oven to 325°F (160°C).
• Grease and line a loaf or round cake pan with parchment paper.
3. Mix the Dry Ingredients:
• In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Prepare the Batter:
• In another bowl, cream the butter and brown sugar until light and fluffy.
• Beat in eggs one at a time, followed by vanilla extract.
• Alternately add the flour mixture and milk, mixing gently until combined.
5. Combine Everything:
• Fold in the soaked dried fruits (including any leftover liquid) and chopped nuts.
6. Bake:
• Pour the batter into the prepared pan.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve:
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
• Optionally, brush with more orange juice or rum for extra moisture.
This fruitcake is great fresh but tastes even better after a day or two when the flavors meld! Let me know if you’d like any variations.