Spiced Moist Fruit Cake
Spiced Moist Fruit Cake is a rich, boozy loaf packed with plump dried fruit and warm spice, perfect for cozy holiday gatherings.
There’s something magical about a fruit cake that’s actually soft, moist, and bursting with flavor in every bite. This one leans into rum-soaked dried fruits, brown sugar, and gentle baking to keep the crumb beautifully tender instead of dense or dry.
You also get warm notes of cinnamon, nutmeg, and allspice, balanced by bright citrus zest and a whisper of orange juice. It’s the kind of bake you’ll want to slice thinly, savor slowly, and share with people you love.
The best part? This cake gets even better as it rests. Give it a day to sit, wrapped tightly, and the flavors deepen, the texture softens further, and every slice tastes like you fussed over it far more than you really did.
Spiced Moist Fruit Cake Ingredients
Unsalted butter: Creates a rich, tender base and keeps the crumb moist, especially during the long bake time.
Brown sugar: Adds caramel-like sweetness and extra moisture that helps the cake stay soft for days.
Large eggs: Bind the batter, give structure, and add richness so the cake slices cleanly without crumbling.
All-purpose flour: The backbone of the cake, keeping it sturdy enough to hold all that fruit without collapsing.
Baking powder: Gives just enough lift so the cake doesn’t feel heavy, even with lots of dried fruit.
Salt: Balances the sweetness and brings out the flavor of the spices and citrus.
Cinnamon, nutmeg, and allspice: The warm spice trio that makes every bite taste cozy, festive, and deeply aromatic.
Orange juice & vanilla: Orange juice adds subtle tang and moisture; vanilla rounds everything out with soft sweetness.
Mixed dried fruits: Raisins, currants, chopped dates, or prunes provide chewy bursts of flavor and classic fruit cake texture.
Candied peel or cherries: Add pops of color and a slightly sticky, candy-like sweetness throughout the loaf.
Rum, brandy, or orange juice: Used to soak the fruits so they plump up and infuse the cake with flavor; juice keeps it alcohol-free.
Orange and lemon zest: Brighten the rich cake with fresh, zesty notes that cut through the sweetness.
Chopped nuts (optional): Pecans or walnuts add crunch and a toasty, nutty contrast to the soft crumb.
Apricot jam and water (optional): Warmed together for a glossy glaze that makes the cake look bakery-pretty and helps lock in moisture.
Cooking Steps
STEP 1: Soak the fruit.
Combine the dried fruits, candied peel or cherries, and both citrus zests in a bowl. Pour over the rum, brandy, or orange juice, stir well, cover, and let the mixture soak for at least a few hours or overnight.
STEP 2: Prepare the pan and oven.
Heat your oven to 325°F (160°C). Grease a deep 9-inch round cake pan and line the base with parchment. This lining helps the cake release easily and protects the bottom from overbrowning during the long bake.
STEP 3: Cream the butter and sugar.
Beat the softened butter with the brown sugar until the mixture is light, fluffy, and slightly paler. This step incorporates air into the batter, which helps keep the fruit cake from feeling too dense.
STEP 4: Add eggs and liquid flavorings.
Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next. Stir in the vanilla extract and orange juice, scraping down the bowl so everything is evenly blended and silky.
STEP 5: Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice. This ensures the leavening and spices are evenly distributed, so there are no pockets of spice or dense floury streaks.
STEP 6: Bring the batter together.
Add the dry mixture to the butter mixture in a couple of additions, mixing just until you no longer see streaks of flour. Fold in the soaked fruits (with any remaining liquid) and nuts, gently lifting the batter so the fruit is dispersed but not crushed.
STEP 7: Bake, cool, and glaze.
Spoon the thick batter into the prepared pan and smooth the top. Bake for about 1 hour 40–50 minutes, checking near the end with a toothpick. If the top browns too quickly, loosely tent with foil. Cool briefly in the pan, then turn out to a rack, brush with warmed apricot jam if using, and let cool completely before wrapping to rest.
Pro Tips for Spiced Moist Fruit Cake
- Soak the fruit as long as you can
Overnight soaking gives the fruits time to plump up and absorb the rum or juice, which keeps them juicy and helps the cake stay moist for days. - Weigh ingredients for consistency
If you have a kitchen scale, use it. Accurate measurements for flour and dried fruits make a noticeable difference in texture and prevent a dry or crumbly cake. - Bake low and slow
Keep the oven at 325°F and resist cranking up the heat. A gentle bake helps the center cook through without burning the edges or drying out the crumb.
Can I make this fruit cake without alcohol?
Yes. Simply replace the rum or brandy with orange juice or apple juice. You’ll still get beautifully plump fruit and a moist crumb, just with a brighter, family-friendly flavor profile.
How far in advance can I bake it?
You can bake this cake several days ahead. Wrapped tightly and stored properly, the flavor actually improves after a day or two as the spices and fruit meld together.
What dried fruits work best in this cake?
Use a mix you genuinely enjoy eating: raisins, currants, chopped dates, prunes, figs, or even dried apricots. Combining different fruits adds layers of flavor and texture in every slice.
Why did my fruit sink to the bottom?
Usually the batter was too thin or the fruit wasn’t well coated. Make sure the batter is thick and gently toss the soaked fruit in a little flour before folding it in.
Can I freeze slices of fruit cake?
Yes. Wrap individual slices in plastic, then place them in a freezer bag or container. They’ll keep well for a couple of months and can be thawed at room temperature when needed.
Serving Ideas for Spiced Moist Fruit Cake
Serve thin slices with a cup of strong coffee or black tea. The bitterness of the drink balances the sweetness of the cake and highlights the warm spices and citrus notes beautifully.
For a more indulgent dessert, plate warm slices with a spoonful of softly whipped cream or a dollop of mascarpone. The creaminess contrasts the dense fruit and nuts in the loveliest way.
If you’re entertaining, offer the cake with a small cheese platter—think sharp cheddar or a mild blue cheese. The salty, tangy cheeses pair surprisingly well with sweet, spiced fruit cake.
How to Store & Reheat
Once the cake is completely cool, wrap it tightly in plastic wrap, followed by a layer of foil or an airtight container. It keeps well at cool room temperature for about 3–4 days, depending on your kitchen’s warmth.
For longer storage, refrigerate the wrapped cake for up to 1–2 weeks. The texture will remain moist; just bring slices to room temperature before serving, or warm them gently if you prefer.
To freeze, wrap the whole cake or individual slices well and store for up to 2–3 months. Thaw overnight in the fridge or at room temperature, then warm slices briefly in a low oven or microwave to revive that just-baked softness.
Spiced Moist Fruit Cake
Ingredients
For the Cake Base:
- 200 grams packed soft brown sugar
- 1 teaspoon vanilla essence
- 225 grams unsalted butter brought to room temperature
- 4 eggs large, at ambient temperature
- 250 grams plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- ¼ cup freshly squeezed orange juice 60 ml
- ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg finely grated
For the Fruit Blend:
- 300 grams mixed dried fruits such as figs, prunes, currants, raisins, or chopped dates
- 60 grams chopped walnuts or pecans optional
- 120 grams assorted candied peel or glacé cherries
- 120 ml dark rum brandy, or orange juice for soaking
- Zest of one fresh orange
- Zest from one lemon
For the Finishing Glaze (Optional):
- 2 tablespoons apricot preserve
- 1 tablespoon hot water
Instructions
- In a mixing bowl, combine the chopped dried fruits, candied elements, and citrus zests. Pour in the chosen soaking liquid—either rum, brandy, or orange juice—and stir thoroughly. Cover and allow to marinate for a minimum of 2 hours or, ideally, overnight.
- Preheat the oven to 325°F (160°C). Grease a 23 cm (9-inch) round cake tin and line the base with a circle of parchment paper for easier release.
- In a large bowl, cream the softened butter with the brown sugar for approximately 3 to 4 minutes until light in texture and color.
- Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Blend in the vanilla and the fresh orange juice.
- In a separate bowl, sift or whisk together the flour, baking powder, salt, ground cinnamon, nutmeg, and allspice until evenly combined.
- Gradually incorporate the dry ingredients into the butter-egg mixture, mixing only until no streaks of flour remain. Fold in the soaked fruit mixture—along with any soaking liquid—and stir in the chopped nuts if using.
- Transfer the batter into the prepared pan and level the surface. Bake in the preheated oven for 1 hour 40 to 50 minutes, or until a skewer inserted in the center comes out clean. If the cake begins to brown too quickly on top, tent it with foil partway through baking.
- Once baked, let the cake rest in the pan for 15 minutes before transferring it to a wire rack. While still warm, brush the surface with a mixture of warmed apricot jam and water for a glossy glaze.
- Allow the cake to cool completely. Wrap tightly and let it mature for at least a day to enhance its flavor and moisture.