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Heavenly Moist Fruitcake Recipe

Heavenly Moist Fruitcake Recipe
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This Heavenly Moist Fruitcake Recipe transforms traditional fruitcake with a tender, moist texture and a rich blend of dried fruits, warm spices, and fresh citrus. Perfect for holidays or any celebration, this fruitcake is simple to make, customizable, and sure to delight with every bite.

Ingredients

Scale

Fruit and Nuts

  • 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
  • 1/2 cup chopped nuts (walnuts or pecans)

Dry Ingredients

  • 2 cups all-purpose flour (or almond/gluten-free baking flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or plant-based butter for vegan)
  • 1 cup brown sugar
  • 3 large eggs (or flax eggs for vegan)
  • Zest of 1 orange
  • 1/4 cup fresh orange juice (plus extra for soaking and optional brushing)
  • 1 teaspoon vanilla extract

Optional Soak

  • 1/4 cup rum or brandy (for soaking dried fruits and optional brushing)

Instructions

  1. Prepare the Fruit Mixture: Soak the mixed dried fruits in fresh orange juice and optional rum or brandy for at least one hour to soften and infuse flavor.
  2. Cream Butter and Sugar: In a large bowl, whisk together softened butter and brown sugar until light and fluffy to create the cake’s moist crumb and rich sweetness.
  3. Add Eggs and Flavorings: Beat in eggs one at a time, mixing well after each addition. Gently fold in vanilla extract and fresh orange zest for aromatic brightness.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
  5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, folding gently to keep the batter tender and evenly combined.
  6. Fold in Fruits and Nuts: Drain excess juice from soaked fruits and fold them and the chopped nuts into the batter, distributing evenly.
  7. Bake: Pour batter into a greased and lined loaf pan. Bake at 325°F (165°C) for 60-75 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Optional Soaking: Let the cake cool completely in the pan. For extra moistness, brush with orange juice or liquor and wrap tightly to age for several days.

Notes

  • Properly soaking dried fruits ensures a moist fruitcake and natural sweetness infusion.
  • Fold ingredients gently to avoid a tough crumb and maintain tenderness.
  • Use freshly ground spices for enhanced aroma and flavor depth.
  • Bake low and slow to prevent drying and promote even cooking.
  • Wrapping and aging the cake for a few days deepens flavors and keeps it moist.

Nutrition

Keywords: Fruitcake, Moist Fruitcake, Holiday Dessert, Gluten-Free Fruitcake, Festive Cake, Dried Fruit Cake, Spiced Fruitcake

Find it online: https://juliaglam.com/heavenly-moist-fruitcake-recipe/