Quick & Easy Moist Fruit Cake Recipe

Ingredients of quick easy moist fruit cake recipe

• 1 cup mixed dried fruit (e.g., raisins, currants, sultanas, chopped dates, and dried apricots)
• 1/2 cup chopped candied ginger (optional but adds a nice kick)
• 1/2 cup unsalted butter (room temperature)
• 1 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup orange juice (or a mix of juice and liquor like rum or brandy for extra flavor)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (e.g., walnuts, almonds, or pecans)
• 1/2 cup glace cherries (chopped or whole)

Instructions: quick easy moist fruit cake recipe

1. Prepare the Fruit:
   • In a medium-sized bowl, combine the mixed dried fruits, candied ginger (if using), and chopped glace cherries.
   • Pour in about half of the orange juice (or your chosen liquor) over the fruit and let it soak for at least 30 minutes. This step helps plump up the dried fruits and enhances the flavor.
2. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
   • Grease and line an 8-inch round or square cake pan with parchment paper.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 3-5 minutes).
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
5. Combine the Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the wet mixture, alternating with the remaining orange juice. Begin and end with the flour mixture.
   • Stir in the soaked fruits (with any remaining liquid), nuts, and any leftover chopped cherries.
6. Bake:
   • Pour the batter into the prepared pan and spread it out evenly.
   • Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown.
7. Cool and Serve:
   • Let the fruit cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   • Optionally, you can brush the cooled cake with a little extra liquor (such as rum or brandy) to add moisture and extra flavor.
8. Storage:
   • Once fully cooled, wrap the cake tightly in plastic wrap and store in an airtight container. It will stay moist for up to a week, or it can be frozen for longer storage.

Tips for Success:

• For Extra Moisture: You can brush the cake with a little bit of rum or brandy during the cooling process to lock in extra moisture.
• Customizing the Fruit Cake: Feel free to adjust the type of dried fruits to suit your preference. You could even add chopped fresh apple or pears for extra moisture.
• Make it Festive: To make your fruitcake even more festive, try adding a dash of ground allspice or some finely grated zest from an orange or lemon.