Servings: 10–12 slices
Prep Time: 20 minutes
Soaking Time: Optional overnight
Cooking Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes
Difficulty: Easy
Calories per Serving: Approximately 350–400 kcal
Macros (Approx. per Serving):
Protein: 5–6g
Carbs: 45–50g
Fat: 18–20g
Fiber: 2g
Introduction
Rich, soft, and beautifully packed with sweet dried fruits, this moist fruit cake recipe is a timeless homemade dessert perfect for holidays, celebrations, and special family moments. Every slice delivers a tender cake texture combined with bursts of raisins, cherries, and candied fruits.
Unlike dry fruit cakes that can feel heavy, this homemade version stays wonderfully moist thanks to the perfect balance of butter, eggs, milk, and carefully mixed ingredients. The subtle warmth of vanilla and nutmeg adds a comforting bakery-style flavor.
Whether you are preparing a festive dessert, afternoon tea treat, or a homemade gift for loved ones, this easy fruit cake recipe creates a delicious cake that becomes even better after resting.
Look at the Recipe
- Soft & Moist Texture: A rich butter-based batter creates a tender cake that stays fresh.
- Fruit-Filled Flavor: Mixed dried fruits add sweetness, texture, and festive appeal.
- Perfect Celebration Cake: Ideal for holidays, birthdays, tea parties, and gifting.
Ingredients Needed
Dry Ingredients
- 2½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp nutmeg (optional)
Wet Ingredients
- 1 cup (200g) butter or margarine, softened
- 1 cup (200g) sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Fruits
- 1½ cups mixed dried fruits or candied fruits
(raisins, cherries, mixed peel) - 2 tbsp all-purpose flour (for coating fruits)
How to Make Our Moist Fruit Cake
Step 1: Prepare the Fruits
Coat the fruits. Add mixed dried fruits and candied fruits to a bowl. Sprinkle with 2 tablespoons of flour and toss until evenly coated.
This simple step helps prevent the fruits from sinking to the bottom while baking.
For a richer flavor, soak dried fruits in orange juice, apple juice, or rum overnight before baking.
Step 2: Prepare the Cake Batter
Cream butter and sugar. In a large mixing bowl, beat softened butter and sugar together until light, fluffy, and creamy.
Add eggs gradually. Add eggs one at a time, mixing well after each addition.
Add vanilla. Stir in vanilla extract for extra flavor.
Prepare dry ingredients. Sift flour, baking powder, salt, and nutmeg together in a separate bowl.
Combine ingredients. Gradually add the dry ingredients into the butter mixture, alternating with milk.
Mix gently until the batter is smooth. Avoid overmixing to keep the cake soft and tender.
Step 3: Add the Fruits
Fold in fruits. Gently fold the flour-coated dried fruits into the batter until evenly distributed.
Avoid vigorous mixing to maintain the light texture of the cake.
Step 4: Bake the Fruit Cake
Prepare the pan. Grease and line a loaf pan with parchment paper.
Add batter. Pour the cake batter into the prepared pan and smooth the top.
Bake. Bake at 170°C (340°F) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover loosely with foil during the final baking time.
Step 5: Cool and Serve
Cool completely. Allow the cake to cool in the pan before removing.
Slice and enjoy. Cut into slices and serve with tea, coffee, or your favorite drink.
For the best flavor, wrap the cake tightly and allow it to rest for a day or two before serving.
Storage & Serving Suggestions
Storage: Wrap the fruit cake tightly in plastic wrap or store in an airtight container at room temperature for up to 1 week.
Refrigeration: Store in the refrigerator for up to 2 weeks for longer freshness.
Freezing: Freeze tightly wrapped slices for up to 3 months. Thaw before serving.
Serving Suggestions: Serve with tea, coffee, whipped cream, vanilla ice cream, or a light dusting of powdered sugar.
