Name: Heavenly Moist Fruit Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Cuisine: British
Ingredients: ¾ cups unsalted butter; ¾ cups soft brown sugar; 2 cups dried fruits (raisins, currants, cherries, peel); ½ cup dates, pitted and chopped; ⅔ cups sweetened orange juice; 1½ tbsp orange zest; 2 tbsp molasses; 1¾ cups all-purpose flour; 1½ tsp baking powder; ½ tsp salt; 1½ tsp cinnamon powder; ½ tsp ground ginger; ¼ tsp nutmeg; 1 tsp all spice; ¼ cup vegetable oil; 3 large eggs; 1 cup walnuts, halved; 3 tbsp fresh orange juice; 1¾ tbsp sugar

Ingredients

¾ cups unsalted butter

¾ cups soft brown sugar

2 cups dried fruits (raisins, currants, cherries, peel)

½ cup dates, pitted and chopped

⅔ cups sweetened orange juice

1½ tbsp orange zest

2 tbsp molasses

1¾ cups all-purpose flour

1½ tsp baking powder

½ tsp salt

1½ tsp cinnamon powder

½ tsp ground ginger

¼ tsp nutmeg

1 tsp all spice

¼ cup vegetable oil

3 large eggs

1 cup walnuts, halved

Orange Syrup/Glaze:

3 tbsp fresh orange juice

1¾ tbsp sugar

Instructions

Step 1: In a saucepan, combine the butter, brown sugar, dried fruits, dates, orange juice, orange zest, and molasses. Simmer gently until the mixture thickens, then set aside to cool completely.

Step 2: Preheat your oven to 140°C (285°F). Grease and line an 8×3 inch cake tin with baking paper.

Step 3: In a bowl, whisk together the flour, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, all spice).

Step 4: In a small bowl, whisk the vegetable oil and eggs until combined. Add this to the cooled fruit mixture and mix well.

Step 5: Fold in the walnuts, then gently fold in the sifted dry ingredients until just combined. Be careful not to overmix to keep the cake tender.

Step 6: Pour the batter into the prepared tin and spread evenly. Bake for 75–85 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Allow the cake to cool in the tin for 30 minutes before transferring to a wire rack.

Step 8: To make the glaze, warm the fresh orange juice and sugar in a small saucepan until the sugar dissolves. Brush this syrup generously over the cooled cake.

Step 9: Wrap the cake tightly in foil and store in an airtight container. For best flavor, let it rest for 48 hours before serving.

Tips & Variations

Use a mix of dried fruits you enjoy or have on hand to customize the flavor and texture.

Soaking dried fruits overnight in orange juice or a splash of rum can add extra moisture and depth.

For a nut-free version, simply omit walnuts or substitute with seeds like pumpkin or sunflower.

Make sure not to overmix the batter to maintain a light and tender crumb.

Storage

Store the wrapped cake in an airtight container at room temperature for up to one week. The cake tastes even better after resting for 48 hours as the flavors meld. You can also freeze the wrapped cake for up to three months; thaw completely before glazing and serving. Reheat slices gently in a warm oven or microwave if desired.

FAQs

Can I use fresh fruit instead of dried fruit?

This recipe relies on dried fruits to give the cake its dense texture and rich flavor. Fresh fruits contain too much moisture and may affect the bake, so it’s best to stick with dried or well-soaked dried fruits.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake after the baking time. If it comes out clean or with just a few moist crumbs, the cake is done. If not, continue baking and check every 5 minutes to avoid overbaking.