Moist Fruit Cake
A rich, soft fruit cake that’s packed with dried fruit and stays moist for several days. You can make it alcohol-free or use rum/brandy for a traditional version.
Ingredients
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250 g (2 cups) mixed dried fruit
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100 g (¾ cup) raisins
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75 g (½ cup) chopped dates
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75 g (½ cup) chopped glacé cherries
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120 ml (½ cup) orange juice or apple juice
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150 g (¾ cup) unsalted butter, softened
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150 g (¾ cup) brown sugar
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3 large eggs
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1 tsp vanilla extract
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Zest of 1 orange
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180 g (1½ cups) all-purpose flour
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1 tsp baking powder
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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75 g (½ cup) chopped walnuts or almonds
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2 tbsp milk, if needed
Method
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Soak the fruit: Place the dried fruit, raisins, dates, and cherries in a saucepan with the orange juice. Warm gently for 3–4 minutes, then remove from heat and let cool for at least 30 minutes.
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Prepare the oven: Heat to 160°C (320°F). Grease and line a 20 cm (8-inch) round cake tin with baking paper.
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Cream the butter and sugar: Beat the softened butter and brown sugar for 3–4 minutes, until light and fluffy.
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Add the eggs: Beat in the eggs one at a time, then mix in the vanilla and orange zest.
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Combine the dry ingredients: Sift together the flour, baking powder, cinnamon, nutmeg, and salt.
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Make the batter: Fold the dry ingredients into the butter mixture. If the batter seems very thick, add 1–2 tablespoons of milk.
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Add the fruit and nuts: Fold in the cooled soaked fruit along with any remaining juice and the chopped nuts. Mix gently.
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Bake: Spoon into the prepared tin and level the top. Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
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Cool: Leave in the tin for 15 minutes, then transfer to a rack and cool completely.
For an extra-moist cake
While the cake is still warm, brush the top with 2–3 tablespoons of orange juice. Wrap it tightly once completely cool and leave it overnight before slicing—the texture becomes even softer and the flavors develop.
Makes: 8–10 slices
Prep: 25 minutes + soaking
Bake: 60–75 minutes
