Moist Fruit Cake Classic (Print-Friendly Version)
Tender cake filled with juicy fruits, spiced with cinnamon and nutmeg, and topped with a warm apricot glaze.
# Ingredients List:
→ Cake Batter
01 -
225 g unsalted butter, softened
02 -
200 g brown sugar, packed
03 -
4 large eggs, at room temperature
04 -
250 g all-purpose flour
05 -
1.5 teaspoons baking powder
06 -
0.5 teaspoon salt
07 -
1 teaspoon ground cinnamon
08 -
0.5 teaspoon ground nutmeg
09 -
0.25 teaspoon ground allspice
10 -
60 ml orange juice
11 -
1 teaspoon pure vanilla extract
→ Fruit Mix
12 -
300 g mixed dried fruits (raisins, currants, chopped dates, prunes, or figs)
13 -
120 g mixed candied peel or cherries
14 -
120 ml dark rum, brandy, or orange juice (for soaking)
15 -
Zest of 1 orange
16 -
Zest of 1 lemon
17 -
60 g chopped pecans or walnuts (optional)
→ Glaze
18 -
2 tablespoons apricot jam
19 -
1 tablespoon warm water
# How to Make It:
01 -
In a medium bowl, combine mixed dried fruits, candied peel, orange zest, and lemon zest. Pour in rum, brandy, or orange juice and stir thoroughly. Cover and allow to soak for at least 2 hours or overnight for optimal flavor infusion.
02 -
Preheat oven to 160°C. Grease a 23-cm round cake pan and line the base with parchment paper to prevent sticking.
03 -
In a large mixing bowl, beat softened butter and brown sugar for 3 to 4 minutes until light and fluffy.
04 -
Add eggs one by one, mixing well after each addition. Stir in vanilla extract and orange juice.
05 -
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
06 -
Add the dry mixture gradually to the wet mixture and mix until just combined. Gently fold in the soaked fruit mixture along with any remaining soaking liquid and nuts if using.
07 -
Transfer batter to the prepared pan and smooth the surface. Bake for 100 to 110 minutes or until a skewer inserted into the center comes out clean. If the top darkens too quickly, tent it loosely with foil midway through baking.
08 -
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack. For the glaze, stir apricot jam and warm water until smooth, then brush over the warm cake for a glossy finish.
09 -
Once completely cool, wrap tightly and rest for at least one day before slicing to allow flavors to mature.
# Extra Tips:
01 -
For optimal taste, soak the dried fruits overnight and allow the baked cake to rest before serving—a brief delay yields a richer flavor.