Classic Moist Fruit Cake

Servings: 10–12 slices
Prep time: 20 minutes + soaking
Bake time: 55–70 minutes
Oven: 350°F (175°C)

 Ingredients

Fruit mixture

• 1½ cups raisins
• 1 cup chopped dates
• ½ cup dried cranberries
• ½ cup chopped dried cherries or mixed candied fruit
• ½ cup orange juice
• 2 tbsp lemon juice

Cake batter

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup chopped walnuts or pecans (optional)

 Instructions

1. Soak the fruit: Mix raisins, dates, cranberries and dried cherries with orange and lemon juice. Let sit for 30 minutes.
2. Prepare oven: Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
3. Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Cream butter and sugar: Beat butter and brown sugar until light and creamy.
5. Add eggs: Beat in eggs one at a time, then add vanilla.
6. Combine: Add the dry ingredients alternately with milk. Mix just until combined.
7. Add fruit & nuts: Fold in the soaked fruit and optional walnuts/pecans.
8. Bake: Pour into the loaf pan and bake 55–70 minutes, until a toothpick inserted in the center comes out mostly clean.
9. Cool: Let it cool in the pan for 10–15 minutes, then transfer to a rack.
10. Serve: Slice once completely cooled.

 Approx. Nutrition

Per 1 of 12 slices:

• Calories: ~300–330 kcal
• Carbohydrates: ~48 g
• Protein: ~4–5 g
• Fat: ~11–12 g
• Saturated fat: ~6 g
• Fiber: ~3 g
• Sugar: ~28–32 g
• Sodium: ~180 mg

Nutrition is approximate and will vary with the dried fruit, nuts, and portion size.

Nut information

• Contains nuts only if walnuts or pecans are added.
• For a nut-free version, simply leave them out.
• If serving someone with a nut allergy, check packaged dried fruit and other ingredients for cross-contact warnings.