By Bring Heavenly Moist Fruitcake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Heavenly Moist Fruitcake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Heavenly Moist Fruitcake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup unsalted butter, room temperature
1 cup granulated sugar
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
PREPARATION STEPS
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 a loaf pan, smooth top. Bake for 70-80 minutes.
Cool in the pan for 10 minutes, then on a wire rack.
Enjoy your cake is ready
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
