Heavenly Moist Fruitcake


1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
1/2 cup chopped nuts (walnuts, pecans, etc.)
1/2 cup orange juice


Preheat oven: 325°F (165°C). Grease and flour a 9×5-inch pan.
Cream butter and sugar: In a large bowl, combine butter and sugar until light and fluffy.
Blend eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine mixtures: Gradually add dry ingredients to wet, mixing until combined.
Add fruit and nuts: Fold in chopped dried fruit and nuts.
Add orange juice: Pour over mixture, gently stir until well incorporated.
Bake: Pour into loaf pan, smooth top. Bake for 70-80 minutes. Cool in pan for 10 minutes, then on a wire rack.
Prep Time: 20 minutes | Cook Time: 80 minutes | Total Time: 1 hour 40 minutes | Servings: 12 | Kcal: 350 serving

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