Super Moist Fruit Cake Recipe

Super moist fruit cake recipe will help you make soft and moist fruit cake in an easy method.

This is one of the simplest and easiest version of making a traditional fruit cake.In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist.

The method of making this super soft fruit cake is one of the least messy ways that we can a fruit cake.No special equipments are required to make this cake and the cool thing is that we will need a sauce pan and a wooden spoon as the major tools to make this fruit cake.

Super moist FruitCake Recipe

Ingredients

  1. Plain flour: 228g or 1 and 3/4 cups(loosely packed)
  2. Mixed spice: 1 tsp
  3. Cinnamon powder:1 tsp
  4. Baking powder:1 tsp
  5. Salt:1/2 tsp
  6. Eggs (medium): 3
  7. Vanilla Extract (optional):1 tsp
  8. Soft dark or light brown sugar: 100g or 1/2 cup
  9. Mollasses /if you don’t have molasses you can use brown sugar : 3 tbsp
  10. Butter: 226g or 2 sticks or 1 cup
  11. Dried mixed fruit: 600-700g(you can use dry fruits of your choice and can choose candied peels or glazed cherries or nuts according to your preference)
  12. Zest of 1 Lemon
  13. Zest of 1Orange
  14. Water: 180ml or 3/4 cup

All Spices” I have used is powdered nutmeg, cardamom, cloves,dry ginger.

Dried fruits I used in this recipe;

Raisins-175-200g

Cranberries :175-200g

Prunes or dry plumes:175-200 g

Dates:75-100g

Pecans:50-75g

Getting everything ready

  • Lightly grease a 7 inch or 8 inch cake tin with some butter/oil and neatly line with greaseproof paper (double thickness).The pan I used in the video is 7 inch pan.
  • Chop the nuts and dried fruits into a large clean bowl .You can use a prepared dried fruit mixture available in most supermarkets, or blend your own to create an individual cake, balance the mixture to your preferences (I love more raisins, cranberries,prunes and less chopped dates in mine).
  • Grate the rind of lemon and orange and keep it aside.
  • Sift the flour ,baking powder, mix spices, zest of orange and lemon and salt into another bowl. 
  • Pre-heat oven to 320 F 160°C .

How to make moist fruit cake

We can make moist fruit cake in 3 simple steps.

Step 1.Boil the dry fruits

In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.

Step 2.Add all the rest of ingredients

Add the eggs (lightly beaten) and vanilla extract (optional) and the nuts.

Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn’t add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.

The taste of a fruit cake is mostly the aroma of that cake 🙂

Mix everything together, just until everything is well incorporated.

Step 3.Bake the fruit cake

Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.

Large baking tray (8 inch) will take slightly less baking time.

Let the cake cool completely.

Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

Watch the video to see how easy it is to make super moist fruit cake

Eggless Fruit Cake with Butter milk:Complete Recipe with VIDEO

Eggless fruit cake

Super Moist Fruit Cake Recipe:Printable

Super moist FruitCake Recipe

Super moist fruit cake recipe

Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.
5 from 7 votes
Prep Time 25 mins
Cook Time 1 hr 30 mins
Cooling time 45 mins
Total Time 2 hrs 40 mins
Cuisine American

Ingredients
  

  • 228 g Flour 1 3/4 cup
  • 226 g Butter 2 sticks/1 cup
  • 100 g Brown sugar 1/2 cup
  • 45 g Mollasses 3 tbsp (can use brown sugar instead)
  • 3 Eggs
  • 1 tsp Cinnamon powder
  • 1 tsp Ground All spices
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 180 ml Water 3/4 cup
  • Zest of 1 orange
  • Zest of 1 lemon
  • 600-800 g Dry Fruits and nuts

Dry fruits and nuts I used in this recipe

  • 175 g Raisins
  • 200 g Dried Cranberries
  • 200 g Prunes
  • 100 g Dates
  • 75 g Chopped Pecans

Spices I used in this recipe

  • Nutmeg,cloves,cardamom,dry ginger

Instructions
 

  • Step 1.Boil the dry fruits

    In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.


    Step 2.Add all the rest of ingredients

    Add the eggs (lightly beaten) and vanilla extract(optional) and the nuts.


    Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.


    The taste of a fruit cake is mostly the aroma of that cake 🙂


    Mix everything together, just until everything is well incorporated.


    Step 3.Bake the fruit cake

    Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.


    Large baking tray (8 inch) will take slightly less baking time.


    Let the cake cool completely.


    Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

Video

Keyword Fruit cake, moist fruit cake, super moist fruit cake

This Post Has 57 Comments

  1. Dimble

    Thank you

    1. Bincy Chris

      My pleasure 🙂

  2. Sineeta

    Hi Bincy

    This cake looks lovely. Just a quick question. Can this be baked in two 8″ pan and for how many minutes?

    Thank you.

    1. Bincy Chris

      Hi Sineeta,Sorry that i could not reply you on time.Yes,This cake can be baked in 8 inch pan as well.The baking duration will be a little shorter (about 65 to 80 minutes).I recommend you to tent the top of cake with aluminum foil at around 45-50 minutes of baking and you can start to check the doneness of cake at around 65 minutes of baking.

  3. Umami Flavors catering services

    Just saw rhis theough a link to your you tube video. Will be trying it out this weekend.Thanks for sharing.

    1. Bincy Chris

      I am so glad you are planning to make this cake.Hope you will love it.All the best for making wonderful fruit cake.

  4. Brenda

    will be trying this cake today for the holiday

    1. Bincy Chris

      Hi Brenda,I am so glad you made this fruit cake.Hope the cake turned out great and hope you all enjoyed 🙂

  5. Tyye

    Look amazing and tasty
    Will try it soon

    1. Bincy Chris

      Thank you.I am so delighted to hear that.Hope you made this fruit cake and hope it turned out really well.

  6. Erika

    Looking forward to trying it. I love fruitcake, and maybe this one would even be something to make other times of the year.

    1. Bincy Chris

      Hi Erika,So delighted to know, you planned to make this cake.
      Hope your cake turned out well and hope everybody loved it.

  7. Lou Marchaland

    Well glad we found this page.
    We had printed the recipe and saved it to try,
    just getting around to it today.
    When the recipe is printed your print out does NOT have one ingredient, the amount of water.
    The top section does, we will see how it comes out.
    Lou

    1. Bincy Chris

      Thank you so much for notifying me the missing ingredient in printable recipe.I have updated the recipe.So glad you tried making this fruit cake.Hope your cake turned out well..hope you all enjoyed..Wish you a very happy New Year.

  8. Theresa

    What happened to the butter??? Where did it go in this receipe?

    1. Bincy Chris

      Hi Theresa,We added butter into the saucepan and boiled.

  9. Loretta Waters

    Can I use self raising flour becaues I have no baking powder?

    1. Bincy Chris

      Yes you can.It will work.

  10. Peline

    5 stars
    First time doing fruit cake and chanced upon your recipe. Thank you so much, it was uncomplicated and it turned out so well. Made this for a birthday cake request – and it was so good everyone loves it! I will do again for parties in future.

    1. Bincy Chris

      Hi Peline,I am so happy to hear you made this fruit cake for a birthday cake and it turned out really well.So glad you found the recipe easy and that you plan to make it again.Thank you so much for taking your time to write back me and for rating this recipe.

  11. Ellynn

    Can i steam this cake instead of baking it?

    1. Bincy Chris

      Sorry ,I haven’t tried it that way and so not sure about it.

  12. Diane

    My sister sent me this recipe,she lives in Illions,USA.She sent me a picture of hers and it look just like yours
    Said it was fantastic.I didn’t try hers because I live in laval Quebec, Canada.i am going to make mine tomorrow,can’t wait to try it.

    1. Bincy Chris

      Hi Diane,I am so happy to hear your sister made this fruit cake and turned out well.So glad you are planning to make this tomorrow.Hope you will love it.

  13. Diane

    Oh my word,loved, loved, loved it.Finished picture perfect,thank you….

  14. sandy

    We used to use Brandy or OJ as a liquid. It helps to preserve the cake. So you can make it a few weeks before you need to ice it…. just remember to smear the top of the cake with apricot jam and then add the layer of almond paste, and then the marzipan icing. but don’t use the store bought version. Its awful… make it yourself… its so much better. lemon juice works for flavour there too.. the proffessional stuff you get at the store is as flavourful and tasty as playdough.

    1. Bincy Chris

      Hi Sandy,Thank you for sharing.

  15. Ronak Mehta

    5 stars
    Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

    1. Bincy Chris

      Hi Ronak,I am so happy to hear you made this fruit cake several times and you enjoyed.So glad you found the recipe easy.Thank you so much for taking your time to write back me and for rating this recipe.

  16. Beebs

    5 stars
    Oh my goodness! This cake is absolutely delicious! It will now become my go-to fruit cake recipe. Move over recipe from my mother-in-law, lol! I’ve been making her cake for years, almost identical method, quick and easy, but doesn’t have eggs (possibly from great depression era when hard to get eggs?) It is very tasty, a lighter crumb than yours, but always sinks in the middle (not too surprising without eggs!). Your cake was so dense and moist, turned out exactly like the photo. I used 400g store bought fruit mix, 150g prunes, 150g dates. I added the prunes and dates roughly chopped to the fruit mix in the saucepan, boiled them altogether, as I find especially the dates can be a bit hard otherwise. I used golden syrup instead of molasses. I added 2 tblsp rum with the water, because I like a bit of subtle rum flavour. I used mixed spice and cinnamon, although next time I might try your combination of nutmeg/cloves/cardamom/ginger (did you use 1/4tsp of each to make up 1tsp – sorry I wasn’t sure from the recipe notes if you just meant use any combination of these, or to use ground allspice which is different again!) I added lemon rind, but left out the orange rind as there was already orange peel in the fruit mix. Baked for exactly 75 mins at 140C fan forced. I always line both the sides and the base of my tins twice when doing long slow bakes like fruit cake / mud cake as I find it helps stop over browning. Bit more labour intensive but worth it! Thanks so much for a great recipe and a very instructive video. Better go make a cup of tea and eat more cake, lol!

    1. Bincy Chris

      I am so happy to hear you made this fruit cake and it turned out really well.I ground the spices together and used 1 tsp from it.Thank you so much for sharing the way you made the cake.Reading your comment made me feel like,I need to make this fruit cake now :)Thank you once again for your time to write me and for rating this recipe.

  17. nancy

    thank you for the recipe, can’t wait to bake this recipe. looks so delicious

    1. Bincy Chris

      Hi Nancy,Thank you for stopping by..I am so glad you are planning to make this fruit cake.Hope you enjoy!

  18. Birthdayvalley

    5 stars
    I tried according to your recipe has been much better.thank you.

    1. Bincy Chris

      So happy to hear your fruit cake turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.

  19. ling

    may i check what kind of flour u use for this recipe?

    1. Bincy Chris

      I have used regular all purpose flour which is also called plain flour.

      1. ling

        thank you! i’ve tried doing this fruit cake, and it was so moist and awesome!

  20. Kaye Sleaford

    5 stars
    I have made this recipe several times. Very very nice. I usually put in some glace cherries whole. Am making it again today. I like the idea of putting in whatever fruits you like. I am not a fan of citrus peel so leave that out.

    1. Bincy Chris

      I am so happy to hear you made this fruit cake several times and enjoyed.Thank you so much for taking your time to write back me and for rating this recipe.

  21. Jencia

    5 stars
    Thank You Dr Bincy Chris for this wonderful recipe.
    Just came across this last night and I tried it today. The aroma and look didn’t allow my family and myself to wait till tomorrow. So… had big bite immediately.
    May Jehovah bless you in your journey of cooking.

    1. Bincy Chris

      Thank you Jencia.I am so happy to hear you made this fruit cake and your family enjoyed.Thank you so much for taking your time to write back me and for rating this recipe.May God Bless you and your family too…

  22. Interior

    Hello there, I found your site via Google while looking for a related topic, your site came up, it looks great. I’ve bookmarked it in my google bookmarks.

  23. Nisha

    Hi there, I like this recipe and i am going to try it out. But before I do it, would you mind sharing the recipe for your spice powder?

    1. Bincy Chris

      Hi Nisha,I am so glad you are planning to make this fruit cake.Hope you enjoy!Here are the spies that I have used; 1 tsp Cinnamon powder + 1 tsp mix of ground Nutmeg,cloves,cardamom,dry ginger.

  24. Nisha

    Hi Bincy, would you mind sharing the recipe for the spice powder?

    1. Bincy Chris

      1 tsp Cinnamon powder + 1 tsp mix of ground Nutmeg,cloves,cardamom,dry ginger.

  25. Sabrina

    Can I make it in one month in advance before Christmas and feed it brandy ?

    1. Bincy Chris

      Hi Sabrina,Actually I haven’t tried this fruit cake, feeding with alcohol.So I am not sure about it.Sorry that I am not able to give you a proper answer..But I think feeding this fruit cake with alcohol, definitely will preserve the cake and that will help the cake to stay fresh for long.

  26. Haswni

    Hi, ur recipes looks good and easy. How do we store cake? Do I need refrigerate and how long it can last?

    1. Bincy Chris

      Glad you found the recipe easy.This cake,when not fed with alcohol,will last only for 3-4 days at room temperature(if weather is humid) or longer 5-6 days if your place is cold.If you want to store it for longer,After baking the cake, let it cool to room temperature and then wrap it with a plastic wrap and then with an aluminum foil. Place the cake in a big Ziplock bag and place it in the freezer.We can store the cake in freezer for a month. To thaw the cake, remove the aluminum foil, and let it thaw overnight in the fridge or place it over the kitchen counter.Hope this helps.

  27. Simi

    Hi Bincy Chris,
    Wondering if I can use raisins previously soaked in brandy in place of the mixed fruits.
    Thank you

    1. Bincy Chris

      Hi Simi,Yes you can use previously soaked raisins in place of mixed fruits.

  28. Claudia

    I’m looking forward to making this beautiful cake. Maybe I can make a believer out of my husband who doesn’t eat fruit cake.
    Wish me luck.

    1. Bincy Chris

      Hi Claudia,I am so glad you are planning to make this fruit cake.Hope you and your family enjoy.All the best for making wonderful fruit cake!

  29. Jeanette

    5 stars
    I’m so excited to have found your recipe. My Gran in Scotland gave me a recipe for boiled fruit cake years ago. I used to love making it. So Easy. But when I moved to the states in the 80’s I lost it. Now at 72 I can make it for my family again. Thank you so much.

    1. Bincy Chris

      I am so pleased reading your comment..So delighted to hear the recipe resembled your granny’s recipe and that you are going to make this fruit cake for your family.Hope you all enjoy!

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