Easy Moist Fruit Cake

by

A Simple, Delicious Holiday Classic

Introduction

This Easy Moist Fruit Cake is a hassle-free version of the traditional holiday favorite—packed with juicy dried fruits, warm spices, and a tender crumb. Unlike dense, overly sweet fruitcakes, this recipe delivers a lighter, perfectly moist cake that’s quick to prepare and loved by all.

Perfect for Christmas, tea time, or gifting, this cake skips the lengthy soaking process but still bursts with flavor thanks to orange juice (or rum, if you prefer!). The mix of cinnamon, nutmeg, and vanilla adds cozy warmth, while oil keeps it irresistibly soft for days.

Ingredients

Fruit Mixture:

  • 1 cup mixed dried fruits (raisins, sultanas, chopped dates, cherries, or apricots)
  • ½ cup orange juice (or water/rum for a boozy twist)

Cake Batter:

  • ½ cup sugar (brown or white)
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Add-Ins:

  • ¼ cup chopped nuts (walnuts, pecans)
  • 1 tbsp orange zest

Instructions

Step 1: Prep the Fruits

  1. In a small saucepan, combine dried fruits and orange juice. Simmer for 5 minutes until plump. Let cool.

Step 2: Make the Batter

  1. Preheat oven to 350°F (175°C). Grease a 8×4-inch loaf pan or line with parchment.
  2. Whisk sugar, oil/butter, and eggs until smooth. Stir in vanilla.
  3. Sift in flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix gently.
  4. Fold in the soaked fruits (with any leftover juice) and nuts/zest (if using).

Step 3: Bake

  1. Pour batter into the pan. Bake for 40–50 minutes, until a toothpick comes out clean.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 4: Serve or Store

  • Enjoy warm or at room temperature.
  • For extra moisture, brush with orange syrup (1 tbsp juice + 1 tbsp sugar, heated).

Tips for Success

  • Fruit Variations: Use any dried fruit combo—cranberries, figs, or prunes work well.
  • Keep It Moist: Store wrapped in foil at room temp for 5 days, or freeze for 2 months.
  • Boozy Upgrade: Soak fruits in rum/brandy overnight instead of juice.

Why You’ll Love This Cake

✅ No-fuss recipe—ready in under 1 hour!
✅ Budget-friendly—uses pantry staples.
✅ Adaptable—adjust sweetness or spices to taste.
✅ Crowd-pleaser—even fruitcake skeptics will enjoy it.

Conclusion

This Easy Moist Fruit Cake is a game-changer—simple enough for beginners but delicious enough to become a holiday tradition. With its tender crumb and bursts of fruity goodness, it’s a timeless treat that’s anything but boring.

Bake a batch today and savor the warmth of homemade goodness!

Serving Idea: Pair with a dollop of whipped cream or a slice of sharp cheddar for contrast.

Leave a Comment