Print

Light Fruit Cake Recipe with Perfectly Soaked Fruit

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, moist fruit cake packed with plump dried fruits, warm spices, and a tender crumb. Perfect for holidays, weddings, or make-ahead gifts.

Ingredients

Scale

  • 2 1/2 cups mixed dried fruit (raisins, sultanas, chopped dates, cranberries)

  • 1/2 cup orange juice or dark rum

  • 1 cup unsalted butter, softened

  • 1 cup dark brown sugar

  • 4 large eggs

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp allspice

  • Pinch ground clove

  • 3/4 tsp salt

  • Zest of 1 orange

  • 1/4 cup buttermilk or milk

  • 1/2–3/4 cup chopped walnuts or pecans (optional)

  • 2 tbsp flour (for tossing fruit)

Instructions

  • Soak dried fruit in orange juice or rum overnight or microwave briefly and let cool.

  • Preheat oven to 300°F. Line and grease an 8-inch square or 9-inch round cake pan.

  • Cream butter and brown sugar until light and fluffy.

  • Add eggs one at a time, mixing well.

  • In a separate bowl, whisk flour, baking powder, spices, and salt.

  • Add dry mix to wet, along with orange zest and buttermilk. Mix until smooth.

  • Toss soaked fruit with 2 tbsp flour. Fold into batter with nuts if using.

  • Pour into prepared pan. Bake 90–110 minutes, covering loosely after 1 hour if needed.

  • Cool in pan for 15 minutes, then transfer to wire rack.

  • Wrap tightly and let rest 1–2 days before serving. Optional: brush with juice or rum for storage.

Notes

Use fresh orange zest and soaked fruit for the best texture. Cake improves over time.

Find it online: https://thefoodaunt.com/light-fruit-cake-recipe-with-perfectly-soaked-fruit/