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.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

Preheat your oven to 150°C (300°F). Grease and line a 9-inch round or square baking pan with parchment paper.

Step 3

In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.

Step 5

In a separate bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.

Step 6

Gradually fold the dry ingredients into the wet mixture until just combined.

Step 7

Stir in the soaked fruit and nut mixture, along with any remaining liquid, and add the orange zest. Mix well to ensure even distribution.

Step 8

Spoon the batter into the prepared baking pan, smoothing the top with a spatula.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	1582.4 grams (1582.4g)

Amount per serving	% Daily Value*
Calories	5912

Total Fat 252.10g	323%
Saturated Fat 114.50g	573%
Polyunsaturated Fat NaNg
Cholesterol 1181mg	394%
Sodium 2052mg	89%
Total Carbohydrate 818.40g	298%
Dietary Fiber 46.40g	166%
Total Sugars 503.90g
Protein 78.60g	157%

Vitamin D 160IU	800%
Calcium 744mg	57%
Iron 30mg	167%
Potassium 5610mg	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.

Source of Calories

Fat: 38.7%

Protein: 5.4%

Carbs: 55.9%