Go Back
A close-up shot of a rich, round fruit cake sliced, showing the moist, tender crumb packed with colorful dried fruits, glace cherries, and walnuts. The cake is resting on a wire rack or cutting board, ready to serve.

Rich Moist Fruit Cake

This traditional rich fruit cake is dense, moist, and packed with dried fruits soaked in brandy — a timeless holiday classic that gets even better with age.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Soaking Time (hours) 24 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Fruit Mixture
  • 2 cups raisins
  • 1 1/2 cups currants
  • 1 cup chopped dried apricots
  • 1 cup glacé cherries halved
  • 1/2 cup dark rum or brandy for soaking
Cake Batter
  • 1 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 4 large eggs room temperature
  • 1 3/4 cups all-purpose flour sifted
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup molasses or treacle
  • 1/4 cup orange juice freshly squeezed
  • zest of 1 orange
  • extra brandy or rum for brushing after baking

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment Paper
  • Cooling Rack

Method
 

  1. Combine all dried fruits and cherries in a large bowl. Pour over brandy or rum and stir well. Cover and let soak for at least 24 hours, stirring occasionally.
  2. Preheat the oven to 300°F (150°C). Line an 8-inch round cake pan with two layers of parchment paper.
  3. In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and cloves.
  5. Fold the dry ingredients into the butter mixture alternately with molasses and orange juice until fully combined.
  6. Add soaked fruits and orange zest to the batter. Mix gently until evenly distributed.
  7. Spoon the mixture into the prepared pan, smoothing the top. Bake for 2 hours, or until a skewer inserted into the center comes out clean.
  8. Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack.
  9. While still warm, brush the top with a little extra brandy. Wrap in parchment and foil, and store in an airtight container. Brush weekly with more brandy for up to 3 weeks before serving.

Notes

For the best flavor, make the fruit cake at least 2 weeks in advance and 'feed' it with a little brandy each week. You can decorate it with marzipan and royal icing before serving for a classic holiday finish.