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Heavenly Moist Fruitcake

A delightful and moist fruitcake packed with a medley of dried fruits and nuts, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup brown sugar (packed)
  • ½ cup unsalted butter (melted)
  • 1 cup orange juice (freshly squeezed)
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
Fruits and Nuts
  • 2 cups mixed dried fruits (such as raisins, cranberries, and apricots, chopped)
  • 1 cup walnuts (or any nuts of your choice, roughly chopped)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, stir together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In another bowl, whisk together the melted butter, brown sugar, orange juice, eggs, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Gently fold in the mixed dried fruits and walnuts until they are evenly distributed throughout the batter.
Baking
  1. Pour the mixture into the prepared cake pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice the cake and serve it to your family.

Notes

For optimal flavor, consider making the cake a day in advance. This cake can be stored in the fridge for up to two weeks and frozen for up to three months. Reheat in the microwave for 15-30 seconds if desired.