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–+ servings

Easy Moist Fruit Cake

A delightful fruit cake packed with rich flavors from dried fruits and nuts, perfect for celebrations or as a comforting treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups mixed dried fruits (raisins, currants, chopped dates) For extra flavor, soak in orange juice.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup chopped nuts (walnuts or almonds)
  • 1 cup orange juice
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, cinnamon, and salt. Set it aside.
  3. In another large bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract and orange juice.
Mixing Batter
  1. Gradually add the dry mixture to the wet mixture.
  2. Fold in the mixed dried fruits and chopped nuts until everything is well combined.
Baking
  1. Pour the batter into the prepared cake pan.
  2. Bake for about 50-60 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Serve plain, dusted with powdered sugar, or with a scoop of vanilla ice cream.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 100mgFiber: 2gSugar: 20g

Notes

To keep fresh, store in an airtight container at room temperature for up to a week or in the refrigerator for up to a month. It can also be frozen for up to three months.

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