Easy Moist Fruit Cake
A super moist fruit cake packed with a variety of dried fruits, nuts, and warm spices, perfect for any occasion.
Equipment
- Large Saucepan
- 8-inch round cake pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Boiled Fruit Mixture
- 200 g unsalted butter
- 200 g soft brown sugar
- 400 g mixed dried fruits e.g., raisins, sultanas, currants
- 100 g dates pitted and chopped
- 200 ml orange juice
- 1 tbsp orange zest
- 2 tbsp molasses
Dry Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
Wet Ingredients
- 100 ml vegetable oil
- 2 large eggs
Add-ins
- 100 g walnuts chopped
Instructions
- In a large saucepan, combine unsalted butter, soft brown sugar, mixed dried fruits, chopped dates, orange juice, orange zest, and molasses. Bring to a simmer over medium heat, stirring occasionally. Once simmering, continue for a few more minutes.
- Pour the mixture into a large shallow dish to cool. To expedite cooling, place the dish in the freezer for about 45 minutes. Ensure the mixture reaches room temperature before proceeding.
- Preheat the oven to 140°C (285°F) with the fan on. Grease an 8×3 inch round cake pan and line the bottom with baking paper.
- In a bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and allspice. Whisk to combine and set aside.
- In a small bowl, whisk together vegetable oil and eggs until well combined.
- In a large bowl, add the cooled boiled fruit mixture. Pour in the oil and egg mixture, folding with a spatula until well combined.
- Add chopped walnuts to the mixture and fold until evenly distributed.
- Gently fold in the sifted dry ingredients until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan, smoothing the top. Tap the pan lightly on the counter to release any large air bubbles.
- Bake for 75-85 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes. Run a knife around the edges, then transfer to a wire rack to cool completely before serving.
Notes
For best results, use high-quality dried fruits and allow the cake to cool completely before slicing. Store leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 2mg
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