Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
What is a fruit cake
A fruitcake is a dense and sweet dessert cake that is typically made with candied or dried fruits, nuts, and spices. It is definitely a more ‘mature’ cake, and is often associated with holiday celebrations, particularly Christmas – but they can be enjoyed year-round.
Key ingredients in a fruit cake
Candied fruits: Fruits like cherries, orange peel, pineapple and citron and are often candied by preserving them in sugar syrup. They add sweetness and a wonderful vibrant colour to fruit cake, and can often be bought at your local grocery store to save time!
Dried fruits: Raisins, currants, dates, and apricots are commonly used dried fruits in fruitcakes. They provide a chewy and fruity texture to the cake and add moisture too.
Nuts: Chopped nuts, such as walnuts, pecans, or almonds, are often added to provide a crunchy element and enhance the flavor. For me, nuts are a MUST in a fruit cake otherwise there’s nothing to cut through the dried fruit which can sometimes be overwhelming (well for me anyway). 🙂
Spices: Cinnamon, nutmeg, and allspice are typical spices used in fruitcakes to add warmth and depth of flavor.
Liquor: Some fruitcakes are soaked in alcohol, such as brandy, rum, or whiskey, which helps preserve the cake and adds a unique flavor. Because I personally don’t drink alcohol I have left this out of this recipe. I have used the the boiled fruit cake method which doesn’t require a long aging or curing time and therefore no alcohol 🙂
How to make fruit cake
This fruit comes together really easily with no mixer required! You can find the full written recipe, quantities of ingredients and recipe video in the recipe card at the end of the blog post, but you can follow along here for visual steps 🙂
Boiled Fruit Mixture
Begin with making the boiled fruit mixture. To a large saucepan add in unsalted butter, soft brown sugar, dried fruits, dates (if using firm dates – see note 2 on recipe card below), orange juice, orange zest and molasses. Bring that to a simmer over a medium heat, and once simmering, continue to let it simmer for a few more minutes.
Once done, pour the mixture in a large shallow dish to cool. To speed up the process I like to place the mixture into the freezer for about 45 minutes. Once ready it should have thickened up in consistency. Make sure it’s at room temperature (not hot or cold) before moving onto the next step.
Fruit Cake
Preheat oven to 140 °C (285°F) with the fan on (see note 3 on recipe card below if you don’t have a fan function) and grease an 8×3 inch cake pan (I use my homemade cake release), and line the bottom with baking paper.
Sift together your flour, baking powder, salt, cinnamon powder, ground ginger powder, nutmeg and all spice. Mix together with a whisk or fork and set aside for now.
In a small bowl combine the unflavoured vegetable oil and eggs. Whisk with a fork and set aside.
In a large bowl add in the boiled fruit mixture from earlier (make sure it’s at room temperature), and add in the oil/egg mixture. Using a spatula, fold until it’s well combined. The mixture is quite thick so may take a bit of mixing to get it all combined properly.
Next add in the walnuts (and dates if you didn’t add them to the boiled fruit mixture), and fold until well combined.
Next add in the sifted dry ingredients from earlier and fold until just combined. Do not overmix, so only mix until you can’t see any more streaks of flour.
Pour the batter into the cake tin and spread it out evenly. Drop the cake tin lightly on the counter to remove any large air bubbles, and then bake for 75-85 minutes, or until a skewer or knife inserted into the centre comes out clean.
Allow the cake to cool in the cake tin for 30 minutes and then run a thin knife around the edges of the cake tin to release the cake, and then turn it out onto a wire rack (right side up) to cool.
While the cake is cooling, prepare the orange syrup. Combine orange juice and sugar in a bowl, and then heat it up (in the microwave or on the stove top) until the sugar is completely dissolved.
Using a pastry brush, brush the orange syrup all over the top and sides of the cake while the cake is still warm. Be sure to use all the syrup up as you want it to soak deep into the cake.
Wrap the cake in two layers of foil (see video below for demonstration) and place it into an airtight container. Leave it in a cool dry place for 48 hours before serving. I know it’s hard to wait, but it is crucial to allow the fruit cake to sit for 48 hours before serving it. This is going to allow the flavours to develop and the cake to become nice and moist. If you cut the cake too early, it may seem a little crumbly. It will still taste nice, but for the perfect texture it’s best to wait 🙂
Commonly Asked Questions:
How long will fruit cake last?
This fruit cake will stay fresh for up to 2 weeks at room temperature (when placed in an air tight container) or up to a month in the fridge.
Can I use lemon in replacement of the orange in this recipe?
For the orange zest used in the cake batter, and orange syrup used to soak the cake once it’s baked, you can substitute these both with lemon zest and fresh lemon juice. You may just need to add additional sugar to the syrup used to soak the cake to ensure it’s not too sour.
For the store-bought orange juice in the cake batter, you unfortunately cannot substitute this with lemon juice as it will change the flavour profile of the cake quite drastically. You can however subsitute this with apple juice if you prefer.
Can I use plastic wrap instead of aluminum foil to wrap my fruit cake when storing it?
Yes, plastic wrap will be fine too. Just be sure to keep your fruit cake somewhere out of direct sunlight (preferrably a dark spot – like inside your kitchen cupboard).
What’s the difference between Christmas cake and fruit cake?
Christmas cake can be thought of as a specific variety within the broader category of fruitcakes. The term “Christmas cake” is typically used to describe a particular type of fruitcake that is known for its rich and intricately decorated features, and it is specifically associated with the festive traditions of the Christmas holiday season. In contrast, fruitcake is a more general term encompassing a wide range of cakes that share common ingredients like candied or dried fruits, nuts, and spices, and it can be savored at any time of the year.
Easy Moist Fruit Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Fruit Cake
- ¾ cups (170 g) unsalted butter
- ¾ cups (150 g) soft brown sugar
- 2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1)
- ½ cup (100 g) dates - pitted and cut into small pieces, see note 2
- ⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
- 1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
- 2 tbsp (36 g) molasses
- 1¾ cups (210 g) all purpose flour
- 1½ tsps baking powder
- ½ tsp salt - omit if using salted butter
- 1½ tsps cinnamon powder
- ½ tsp ground ginger powder
- ¼ tsp nutmeg
- 1 tsp all spice
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- 3 large eggs - room temperature
- 1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
- 3 tbsp (50 g) freshly squeezed orange juice
- 1¾ tbsp (20 g) white granulated sugar
Instructions
Boiled Fruit Mixture
- To a large saucepan add in unsalted butter, soft brown sugar, dried fruits, dates (if using firm dates - see note 2), orange juice, orange zest and molasses. Bring that to a simmer over a medium heat, and once simmering, continue to let it simmer for a few more minutes.
- Once done, pour the mixture in a large shallow dish to cool. To speed up the process I like to place the mixture into the freezer for about 45 minutes. Once ready it should have thickened up in consistency. Make sure it's at room temperature (not hot or cold) before moving onto the next step.
Fruit Cake
- Preheat oven to 140 °C (285°F) with the fan on (see note 3 if you don't have a fan function) and grease an 8x3 inch cake tin (I use my homemade cake release), and line the bottom with baking paper.
- Sift together your flour, baking powder, salt, cinnamon powder, ground ginger powder, nutmeg and all spice. Mix together with a whisk or fork and set aside for now.
- In a small bowl combine the unflavoured vegetable oil and eggs. Whisk with a fork and set aside.
- In a large bowl add in the boiled fruit mixture from earlier (make sure it's at room temperature), and add in the oil/egg mixture. Using a spatula, fold until it's well combined. The mixture is quite thick so may take a bit of mixing to get it all combined properly.
- Next add in the walnuts (and dates if you didn't add them to the boiled fruit mixture), and fold until well combined.
- Next add in the sifted dry ingredients from earlier and fold until just combined. Do not overmix, so only mix until you can't see any more streaks of flour.
- Pour the batter into the cake tin and spread it out evenly. Drop the cake tin lightly on the counter to remove any large air bubbles, and then bake for 75-85 minutes, or until a skewer or knife inserted into the centre comes out clean.
- Allow the cake to cool in the cake tin for 30 minutes and then run a thin knife around the edges of the cake tin to release the cake, and then turn it out onto a wire rack (right side up) to cool.
Orange Syrup
- While the cake is cooling, prepare the orange syrup. Combine the orange juice and sugar in a bowl, and then heat it up (in the microwave or on the stove top) until the sugar is completely dissolved.
- Using a pastry brush, brush the orange syrup all over the top and sides of the cake while the cake is still warm. Be sure to use all the syrup up.
- Wrap the cake in two layers of foil (see video for demonstration) and place it into an airtight container. Leave it in a cool dry place for 48 hours before serving (see note 4).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
311 Comments
Hello – 1) is there an alternative to molasses or can you do without it? 2) Only have 40g of dates, can I make up the 60g with more dried fruit or just leave it as 350g dried fruit and 40g dates? 3) hope you don’t mind me asking but if I do add alcohol where can I add it? To the boil mixture or later?
Hi there! 🙂 Molasses is a key ingredient in this recipe and contributes to it’s deep flavour, but if you can’t access it then you can use soft brown sugar, golden syrup or treacle 🙂 and yes you can totally make up the lack of dates with more fruit! And that is totally fine to ask 🙂 if you prefer to add alcohol then you can substitute some of the orange juice in the boiled mixture with it, and also use it to brush the cake at the end as opposed to the orange syrup (based on what other readers have done with great feedback). Enjoy! 🙂
I just made this and it is totally different from what I was expecting and much darker than your one in the photo. I’m not disappointed because it is so delicious but it turned out just like the Christmas pudding that we have in the U.K. which I love. The fruit seems to have melted into the cake & is a big stodgy mess. I cooked it on the higher setting, as you suggested, cause my oven is not fan assisted and I think that’s why it’s much darker and I also made twice the volume so had to cook it for almost 2hrs. Gonna enjoy eating this with custard and cream. My mums going to love this too so a huge thank you 😁
Hi Paul! So so happy to hear you loved the fruit cake recipe 😀 interesting that it was much darker – this could be due to the molasses (though I do use blackstrap myself which is the darkest), or perhaps the type of fruit 🙂 nonetheless so happy it turned out great and hope your mum loved it 😀 have a wonderful holiday 🙂
I made this wonderful fruitcake this week as a surprise for my husband. He absolutely loves holiday fruitcakes, but he is allergic to nuts. So I made your recipe and left out the nuts. The results are fantastic! I baked it in 2 bread loaf pans, and it worked really well. This is such a yummy recipe! I watched your video to check out your techniques. You are so delightful! Your love for baking definitely shows. I plan to check out more of your recipes soon.
So so happy to hear you and your husband loved the cake Lorena! 🙂 Really appreciate the feedback and hope you enjoy the other recipes just as much 😀
Hi Maryam – Thank you so much for sharing this recipe. I have been wanting to make fruitcake, as I don’t care for some of the fruits in the typical ones, and I love the technique in your recipe – not having to soak the fruit. I made it this week and just tasted it tonight – and it turned out AMAZING! I like, too, that you’ve offered an alcohol free alternative, though admit I used Grand Marnier instead 🙂
Thanks!
Hi Julie! So so happy to hear you loved the recipe and found the technique easy to follow 😀 really appreciate the feedback 🙂
Haven’t tried this yet but so happy to find a recipe that doesn’t use alcohol!
I know fruit cake has a bad reputation but I think it’s delicious when made properly
Thanks so much for sharing this 🙂
Totally agree Liz! When made right, fruit cake is a winner in my opinion 😀 Hope you enjoy the recipe 🙂
Will surely love to try this boiled fruit cake. Love fruit cake!
Hope you enjoy it Lily! 😀
Can i use a tube cake pan to bake the fruit cake in
Hi Liz! Yes that should be fine, you may just need to adjust the cooking time 🙂 reduce the time if it’s a small loaf pan, or you may need to increase it for a large loaf pan. Enjoy! 🙂
Hello! looking forward to trying this recipe for Yule! If i dont have a deep round pan like the one you used, could a bundt cake pan work? With the middle missing in a bundt, would i have to change the baking temperature or time?
Hi Gina! 🙂 I haven’t tried this recipe in a bundt pan myself, but I think it should work fine! As for the baking temperature, I would keep the temp the same but check the cake maybe 15 minutes earlier than the stated cooking time and go from there 🙂 enjoy!
Hello Maryam,
I just found this recipe and I must try it for Christmas… but I have one question though. If making it into layers to achieve a tall look. What filling/icing would be best suited for this cake. Help please.
Many thanks
Ani
Hi Ani! 🙂 Good question! I think a regular vanilla buttercream would work well like this buttercream recipe, or a cream cheese frosting would work well too! Enjoy 🙂
My first time making a fruitcake. I used gluten free flour and followed the recipe as is. The only mistake I made was, I accidentally used blackstrap molasses, so it is very dark. It is absolutely delicious. I am going to slice it up and freeze individual slice, so I can make it last. Thank you so much for sharing your wonderful recipe.
Awesome! So so happy to hear you loved the recipe Michele and that it turned out great as a gluten free version too! Funnily enough I actually use blackstrap molasses myself in this recipe (I should probably add that into the recipe notes!) but perhaps the type you used is darker than mine :). Nonetheless, so glad it turned out great and really appreciate the feedback!