Moist Fruit Cake Recipe – A Soft, Rich, and Flavor-Packed Homemade Classic
If you’re looking for a moist fruit cake recipe that is soft, light, and bursting with real fruit, this beautifully golden cake is exactly what you need. Unlike traditional heavy Christmas fruit cakes soaked in alcohol, this version is tender, lightly spiced, naturally sweet, and perfect for everyday enjoyment. It pairs wonderfully with tea or coffee and is ideal for family gatherings, festive occasions, or as a wholesome homemade dessert.
This cake features plump raisins, chewy dried apricots, and a buttery crumb, baked to perfection in a premium non-stick cake pan. The texture is dense yet soft, with each slice holding its shape while remaining moist for days — a hallmark of a well-balanced fruit cake.
Whether you’re a beginner baker or a seasoned home chef with a fully equipped kitchen of high-end baking tools and modern kitchen appliances, this recipe is reliable, flexible, and deeply satisfying.
Why This Fruit Cake Recipe Works
This cake stands out because it:
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Uses real dried fruit instead of artificial flavoring
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Requires no alcohol
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Stays moist without being greasy
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Is made with simple pantry ingredients
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Bakes evenly in standard home ovens
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Works well with both hand mixers and stand mixers
The combination of butter, eggs, milk, and fruit creates a cake that is rich but not heavy — ideal for those who want a healthier homemade dessert without sacrificing flavor.
Ingredients (Serves 8–10)
Dry Ingredients
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2 cups all-purpose flour (or organic unbleached flour)
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon (optional but recommended)
Wet Ingredients
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¾ cup unsalted butter, softened
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¾ cup brown sugar (adds moisture and depth)
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3 large eggs, room temperature
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½ cup milk (whole milk preferred)
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1 teaspoon vanilla extract
Fruit Mix
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¾ cup raisins or sultanas
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¾ cup chopped dried apricots
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¼ cup chopped dates or dried pineapple (optional)
Pro Tip: Using organic dried fruits without added sugar improves flavor and texture.
Recommended Baking Equipment (High-Value Kitchen Essentials)
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8-inch or 9-inch non-stick cake pan
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Parchment paper
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Mixing bowls (stainless steel or glass)
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Stand mixer or electric hand mixer
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Silicone spatula
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Cooling rack
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Oven thermometer (for accurate baking)
Investing in premium bakeware and reliable kitchen appliances ensures even heat distribution and consistent results.
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 170°C (340°F). Grease your cake pan and line the bottom with parchment paper. This prevents sticking and protects the fruit-heavy cake from over-browning.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and brown sugar until light and fluffy. This step is crucial for incorporating air and achieving a soft crumb.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients in batches, alternating with milk. Mix gently to avoid overworking the batter.
Step 6: Fold in the Fruit
Toss the dried fruits in a tablespoon of flour to prevent sinking, then fold them into the batter using a spatula.
Step 7: Bake
Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Allow it to cool completely before slicing.
Texture and Flavor Profile
This cake has:
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A soft, slightly dense crumb
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Even fruit distribution
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Gentle sweetness balanced by butter and spice
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A golden crust with a tender interior
It’s perfect for slicing cleanly, making it ideal for afternoon tea presentations or dessert platters.
Variations and Customizations
Healthier Option
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Replace half the flour with whole wheat flour
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Use coconut sugar or honey
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Add chopped nuts for protein
Luxury Version
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Add orange zest
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Use premium European butter
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Incorporate soaked fruits in orange juice
Vegan Option
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Replace butter with plant-based margarine
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Use flax eggs
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Substitute dairy milk with almond or oat milk
Storage and Shelf Life
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Room temperature: 3–4 days in an airtight container
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Refrigerator: Up to 7 days
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Freezer: Up to 2 months (wrap tightly)
This cake actually tastes better the next day, as the flavors mature.
Related Questions (SEO-Focused FAQ)
What is the best flour for fruit cake?
All-purpose flour works best, but organic unbleached flour gives better texture and flavor.
Can I make fruit cake without alcohol?
Yes, this recipe is completely alcohol-free and ideal for family consumption.
What baking pan is best for fruit cake?
A heavy-duty non-stick cake pan or springform pan ensures even baking.
Why does my fruit cake sink in the middle?
Overmixing the batter or incorrect oven temperature can cause sinking. Using an oven thermometer helps.
Can I bake this cake in a convection oven?
Yes, reduce temperature by 10–15°C when using convection ovens.
Is fruit cake healthy?
When made at home with quality ingredients and controlled sugar, fruit cake can be a nutritious dessert rich in fiber.
What kitchen appliances improve baking results?
A stand mixer, digital scale, oven thermometer, and premium bakeware significantly improve consistency and texture.
Final Thoughts
This moist fruit cake recipe is a timeless classic that belongs in every home baker’s collection. With simple ingredients, reliable techniques, and the right home baking tools, you can create a bakery-quality cake that looks stunning and tastes even better.
