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Never-Fail Traditional Moist Holiday Fruit Cake

Two thick, dark slices of moist fruit cake stacked on a white plate with festive bokeh lights in the background.
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This recipe delivers a rich, dark, and deeply moist traditional fruit cake perfect for the holidays. We use a simple boiling method for the fruit to skip long soaking times, making it accessible for all bakers.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/2 cup molasses
  • 1/2 cup strong brewed coffee, cooled
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for soaking/feeding)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or a standard loaf pan with parchment paper.
  2. In a medium saucepan, combine the mixed dried fruit and coffee. Bring the mixture to a gentle boil over medium heat. Remove from heat immediately and let it stand for 10 minutes to plump the fruit. Drain off any excess liquid if necessary.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key for texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the plumped dried fruit and chopped nuts using a spatula.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If you plan to age the cake, poke holes over the top surface while the cake is still warm. Drizzle with brandy or rum, if using. Wrap tightly in cheesecloth soaked in more liquor, then wrap in foil, and store in a cool, dark place for several weeks. This aging process improves the flavor and moisture.

Notes

  • For a guaranteed moist cake, boil the fruit mixture as directed; this hydrates the fruit without requiring overnight soaking.
  • If you skip the alcohol, substitute it with extra coffee or orange juice for moisture.
  • This cake is excellent for meal planning during the holidays as it improves with age.
  • If you are looking for quick dessert options, consider searching for keto meal plan delivery instead, but this fruit cake is worth the time.

Nutrition

Find it online: https://blissbatter.com/fruit-cake-never-fail-moist-traditional-recipe/