moist fruitcake recipe 

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.

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