Classic Moist Fruit Cake
This traditional fruit cake is rich, moist, and packed with dried fruits. It tastes even better after a few days as the flavors develop.
Ingredients
Dried Fruits
1 cup raisins
1 cup sultanas or golden raisins
½ cup currants
½ cup chopped dried apricots
½ cup chopped dates
½ cup mixed candied peel (optional)
Soaking Liquid
1 cup orange juice (or apple juice)
Cake Batter
1 cup (225 g) unsalted butter, softened
1 cup (200 g) brown sugar
4 large eggs
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
½ cup chopped walnuts or almonds (optional)
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Step 1: Soak the Fruits
1. Combine all dried fruits in a bowl.
2. Pour the orange juice over them.
3. Cover and let soak for at least 4 hours, preferably overnight.
4. This helps keep the cake moist and flavorful.
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Step 2: Prepare the Pan
1. Preheat oven to 150°C (300°F).
2. Grease and line an 8-inch (20 cm) round cake tin with baking paper.
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Step 3: Make the Batter
1. Beat the butter and brown sugar until light and fluffy (3–5 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla extract.
4. In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Fold the dry ingredients into the butter mixture.
6. Stir in the soaked fruits along with any remaining liquid.
7. Add nuts if using.
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Step 4: Bake
1. Spoon the batter into the prepared tin.
2. Smooth the top.
3. Bake for 2 to 2½ hours or until a skewer inserted in the center comes out clean.
4. If the top browns too quickly, loosely cover with foil.
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Step 5: Cool
1. Let the cake cool in the tin for 20–30 minutes.
2. Transfer to a wire rack to cool completely.
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Step 6: Store
1. Wrap the cooled cake in baking paper and then foil.
2. Store in an airtight container.
3. The cake will stay moist for 1–2 weeks and often tastes better after a few days.
Tips for Extra Moistness
Soak fruits overnight.
Do not overbake.
Use brown sugar instead of white sugar.
Add 2–3 tablespoons of orange marmalade to the batter for extra moisture and flavor.
Serving Suggestions
Serve slices with tea, coffee, or a dollop of whipped cream. The cake also pairs well with a warm custard sauce for dessert. 🍰