This Luscious Moist Fruitcake is rich, flavorful, and packed with a variety of dried fruits, nuts, and warm spices. It’s perfect for the holidays and gets even better with time as the flavors meld together. The key to this fruitcake is the slow baking process and a touch of brandy or rum for a decadent, moist texture that feels like a celebration in every bite.
Ingredients
(Makes one 9×5 inch loaf or a 7-inch round cake)
For the Fruit Mixture:
- 1 cup dried apricots, chopped
- 1 cup dried figs or dates, chopped
- 1 cup raisins
- ½ cup dried cranberries
- ½ cup dried cherries
- ½ cup candied orange peel, chopped
- ½ cup chopped walnuts or pecans
- ¼ cup brandy, rum, or apple juice (for a non-alcoholic version)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
Optional Glaze:
- ¼ cup brandy or rum (for soaking after baking)
- Apricot jam, warmed, for brushing the cake