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Moist Fruit Cake

Featured in Desserts.

Finally, a fruit cake folks actually love! It takes three days in total, but most of that is waiting time. Boiling the fruit and adding orange glaze gives it amazing texture. Use high-quality dried fruit and fresh dates—none of the weird processed stuff. Even picky eaters were impressed. A holiday star worth the effort.
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Updated on Tue, 15 Apr 2025 22:15:09 GMT
A dense cake slice with raisins and colorful fruits placed on a white table. Pin it
A dense cake slice with raisins and colorful fruits placed on a white table. | tasteofmoms.com

Juicy Fruit Cake Delight

I've got a wonderful juicy fruit cake recipe to share with you. I found that cooking the fruit mix before adding it to the batter makes the cake super soft and full of taste. Through many attempts, I've landed on this method that blends candied fruits, aromatic spices and crunchy nuts for a treat that brings happiness to any gathering.

Why Everyone Loves This Cake

This juicy fruit cake turns the idea of dry, heavy traditional versions upside down. The magic happens when you boil those fruits first - it sends flavor throughout every bite. It's so good that folks who normally pass on fruit cake always want another slice!

Ingredients List

  • Fruit Selection: Top-notch dried fruits make all the difference.
  • Crunchy Bits: Walnuts give it the right bite.
  • Comforting Spices: The holiday mix we all adore.
  • Flavor Boosters: Molasses and orange add richness.

Baking Steps

Gentle Simmering
Keep an eye on those fruits as they soften up.
Mix Your Foundation
Stir ingredients together without overdoing it.
Low and Gentle
Allow it to cook slowly as flavors blend.
Finishing Flourish
The orange glaze pulls everything together beautifully.

Tips For Perfection

You'll need some patience for a truly juicy fruit cake. Letting it rest after it comes out of the oven is crucial - that's when all the tastes really come together. And don't forget that glaze, it's what keeps your cake wonderfully moist throughout.

Storage Tips

When you wrap it up right, this fruit cake stays super moist. I like to try different fruit combos whenever I bake it. Sometimes I'll swap in lemon instead of orange or throw in some dried cranberries for a bit of tang. You can really play around with this flexible recipe and make it your own.

A slice of fruitcake with raisins and green candied fruit resting on a wooden surface. Pin it
A slice of fruitcake with raisins and green candied fruit resting on a wooden surface. | tasteofmoms.com

Frequently Asked Questions

→ What's the benefit of waiting 2 days before cutting?
The pause gives the flavors time to blend and the cake to set. If you cut it right away, it might fall apart but will still taste great.
→ Should I use fresh or packaged dates?
Either works! Juicy fresh ones go great with walnuts, but packed dates fit best in the boiled fruit mixture. Prep each kind differently.
→ Can I mix up the dried fruit choices?
Absolutely! Feel free to swap in your favorites, but keep the total amount to 350g so the cake's texture stays balanced.
→ Why are the fruits boiled in advance?
Boiling breaks them down a bit and blends their flavors, making the cake extra soft and full of taste.
→ Why are grams used for measurements?
Grams are spot-on and tested for precision. Cups can vary slightly, so weight guarantees the best outcome.

Moist Fruit Cake

This soft and juicy fruit cake is full of nuts, dates, and dried fruits, all topped with a sweet orange glaze. Ideal for any celebration or holiday!

Prep Time
20 Minutes
Cook Time
75 Minutes
Total Time
95 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: British

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 166g (2/3 cup) orange juice, sweetened.
02 170g (3/4 cup) butter, unsalted.
03 150g (3/4 cup) brown sugar, soft.
04 36g (2 tablespoons) molasses.
05 350g (2 cups) mixed dried fruits (raisins, currants, peel, cherries, sultanas).
06 100g (1/2 cup) dates, chopped and pitted.
07 20g (1 3/4 tablespoons) sugar, white, for syrup.
08 1 teaspoon allspice powder.
09 1 1/2 teaspoons cinnamon powder.
10 100g (1 cup) walnuts, halved.
11 210g (1 3/4 cups) plain flour.
12 50g (3 tablespoons) orange juice, fresh, for syrup.
13 1/4 teaspoon nutmeg powder.
14 1/4 cup (52g) vegetable oil.
15 1 1/2 teaspoons baking powder.
16 3 large eggs, brought to room temperature.
17 1/2 teaspoon ground ginger.
18 1/2 teaspoon salt.
19 1 1/2 tablespoons grated orange zest.

Instructions

Step 01

Cook sugar, butter, fruit, orange zest and juice, molasses, and dates all together. Let it cool completely.

Step 02

Whisk dry items. Mix eggs and oil in another bowl. Gently stir cooled fruit mix with both mixtures and fold in walnuts.

Step 03

Spoon into a round 8x3-inch pan. Place in the oven at 140°C fan setting for 75-85 mins.

Step 04

Stir sugar with fresh orange juice over low heat until dissolved. Paint onto the cake while warm.

Step 05

Seal the cake tightly in foil and leave it in a container for two full days before cutting.

Notes

  1. Let the cake sit for two whole days before slicing.
  2. Feel free to adjust the dried fruit combo to your liking.
  3. Use grams to get the measurements spot on.

Tools You'll Need

  • Circular cake pan (8x3 inch).
  • Large cooking pot.
  • Brush for glazing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes dairy products.
  • Has tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 422
  • Total Fat: 25 g
  • Total Carbohydrate: 46 g
  • Protein: 6 g