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Close-up of a slice of moist fruit cake with visible dried fruits and nuts on a white plate

Moist Fruit Cake

Ella
This reinvented fruit cake uses a boiled fruit method to deliver a soft, rich crumb and deep flavor without alcohol or long soak times. Ready in just 48 hours, it’s moist, festive, and perfect for gifting—no aging needed.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Holiday, Western
Servings 10 slices
Calories 422 kcal

Ingredients
  

Fruit Base

  • 0.75 cup unsalted butter softened
  • 0.75 cup soft brown sugar
  • 2 cups mixed dried fruit e.g., sultanas, raisins, currants, cherries, citrus peel
  • 0.5 cup chopped dates pitted
  • 0.66 cup sweetened orange juice e.g., Just Juice or Tropicana
  • 1.5 tbsp orange zest from a medium orange
  • 2 tbsp molasses

Dry Ingredients

  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 tsp allspice

Wet Ingredients

  • 0.25 cup vegetable oil unflavored, e.g. canola
  • 3 large eggs at room temperature

Add-ins

  • 1 cup walnut halves

Orange Syrup

  • 3 tbsp freshly squeezed orange juice
  • 1.75 tbsp white sugar

Instructions
 

  • Step 1: In a large saucepan over medium heat, combine butter, brown sugar, mixed dried fruit, dates, orange juice, zest, and molasses. Simmer for 5 minutes until thick and glossy. Cool completely in a wide dish or freezer for 45 minutes.
  • Step 2: Preheat oven to 140°C (fan) or 155°C (no fan). Grease and line an 8x3 inch round cake tin.
  • Step 3: In a bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
  • Step 4: In another bowl, whisk the eggs and oil until smooth.
  • Step 5: Combine cooled fruit mixture with egg mixture. Fold in walnuts, then add dry ingredients. Mix gently until just combined.
  • Step 6: Spoon batter into the pan and tap gently to release air. Bake for 75–85 minutes. Cool in tin 30 minutes, then turn out onto a rack.
  • Step 7: For syrup, heat orange juice and sugar until dissolved. Brush over warm cake.
  • Step 8: Wrap cake in foil and store in an airtight container for 48 hours before slicing.

Notes

Resting the cake for 48 hours allows moisture to distribute evenly and flavors to meld.
Use a kitchen scale for accurate measurements.
Store wrapped at room temp up to 2 weeks or freeze for up to 6 months.
Slice with a serrated knife. Enjoy plain or with cream or ice cream.

Nutrition Facts (Per Serving)

  • Calories: 422 kcal
  • Carbohydrates: 46 g
  • Protein: 6 g
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Polyunsaturated Fat: 8 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 79 mg
  • Sodium: 179 mg
  • Potassium: 280 mg
  • Fiber: 3 g
  • Sugar: 27 g
  • Vitamin A: 480 IU
  • Vitamin C: 9 mg
  • Calcium: 93 mg
  • Iron: 2 mg
Keyword Christmas fruit cake, Easy fruit cake, Moist fruit cake, No alcohol fruit cake