Best Fruitcake Recipe Ever (Soft & Flavor-Packed)
A rich, spiced fruitcake made with soaked dried fruit, brown sugar, and toasted nuts. This easy recipe bakes in one pan and stays moist for days. Perfect for holidays, gifting, or cozy snacking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes (plus soaking and optional aging)
- Yield: 10–12 slices 1x
Ingredients
2 cups mixed dried fruits (raisins, cherries, dates, cranberries)
1/2 cup orange juice or dark rum
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
3 large eggs
1 tsp vanilla extract
Zest of 1 orange
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of ground cloves
1/4 cup milk or orange juice
1 cup chopped walnuts or pecans
Instructions
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Soak dried fruits in juice or rum overnight.
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Preheat oven to 300°F (150°C). Line a 9×5 loaf pan with parchment.
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Cream butter and brown sugar until light and fluffy.
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Add eggs one at a time, then vanilla and orange zest.
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In a separate bowl, whisk flour, baking powder, and spices.
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Add dry ingredients to wet, mixing gently. Stir in milk or juice.
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Fold in soaked fruits and nuts.
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Pour into prepared pan and smooth the top.
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Bake 1 hr to 1 hr 15 min, or until a toothpick comes out clean.
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Cool in pan 10 min, then on a rack. Wrap to store or age.
Notes
For a richer flavor, age the cake wrapped in liquor-soaked cloth for up to 10 days, re-soaking every few days.