Description
This moist fruit and nut cake is a soft, dense, and flavorful cake filled with juicy dried fruits like raisins and apricots, plus crunchy nuts for texture. Unlike traditional Christmas fruitcake, this version is lighter, quicker to make, and perfect for everyday tea time, holiday gatherings, or even as a premium homemade dessert for special occasions.
It has a golden crust, a tender crumb, and bursts of sweetness in every bite. The combination of butter, eggs, and mixed dried fruits creates a rich flavor profile that tastes even better the next day.
This cake is ideal for:
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Holiday baking
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Afternoon tea
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Homemade gift ideas
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Festive dessert tables
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Special occasion baking
Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon (optional)
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¼ tsp nutmeg (optional)
Wet Ingredients
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1 cup unsalted butter (room temperature)
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1 cup brown sugar
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4 large eggs
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1 tsp vanilla extract
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½ cup milk or orange juice
Fruits & Nuts
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1 cup raisins
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½ cup chopped dried apricots
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½ cup mixed candied fruits (optional)
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½ cup chopped nuts (walnuts or almonds)
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1 tbsp flour (for coating fruits)
Step-by-Step Instructions
Step 1: Prepare the Pan
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Preheat oven to 170°C (340°F).
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Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Prepare the Fruits
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Mix all dried fruits and nuts in a bowl.
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Toss them with 1 tablespoon of flour to prevent sinking.
Step 3: Mix Dry Ingredients
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In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
Step 4: Cream Butter and Sugar
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In a large bowl, beat butter and brown sugar until light and fluffy (3–5 minutes).
Step 5: Add Eggs
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract.
Step 6: Combine Everything
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Gradually add dry ingredients into the wet mixture.
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Alternate with milk or orange juice.
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Fold in coated fruits and nuts gently.
Step 7: Bake
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Pour batter into prepared pan.
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Smooth the top and tap gently to remove air bubbles.
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Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool
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Let cake cool in pan for 15 minutes.
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Transfer to wire rack and cool completely before slicing.
Pro Baking Tips for Perfect Fruit Cake
✔ Use room temperature ingredients for better texture.
✔ Soak fruits in warm orange juice for 30 minutes for extra moisture.
✔ Do not overmix the batter.
✔ Cover cake loosely with foil if top browns too quickly.
✔ Let the cake rest overnight for enhanced flavor.
Storage Instructions
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Store in an airtight container at room temperature for up to 4 days.
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Refrigerate for up to 1 week.
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Freeze for up to 3 months (wrap tightly in plastic and foil).
Related High-CPM Baking Questions & Answers
1. How do you keep fruit cake moist?
To keep fruit cake moist, use butter instead of oil, avoid overbaking, and store it properly wrapped. Soaking dried fruits beforehand also enhances moisture retention.
2. Can I make fruit cake without alcohol?
Yes. This recipe uses orange juice instead of rum or brandy, making it family-friendly and suitable for all ages.
3. Why do fruits sink in fruit cake?
Fruits sink when the batter is too thin. Tossing fruits in flour before mixing helps suspend them evenly.
4. What is the best flour for fruit cake?
All-purpose flour works best. For a denser texture, you can substitute 25% with almond flour.
5. How long should fruit cake rest before eating?
Ideally, 12–24 hours. The flavors deepen and texture improves after resting.
6. Can I make this cake healthier?
Yes. Substitute:
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Whole wheat flour for 50% of the flour
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Coconut sugar for brown sugar
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Greek yogurt for half the butter
7. Is fruit cake good for special occasions?
Absolutely. This cake is popular for:
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Christmas dessert recipes
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Holiday baking ideas
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Premium homemade cake gifts
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Festive party desserts
Nutritional Estimate (Per Slice)
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Calories: ~320
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Carbohydrates: 40g
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Protein: 5g
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Fat: 15g
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Fiber: 2g
