A soft, buttery, golden fruit cake loaded with raisins, dried apricots, candied fruit and crunchy nuts. This classic homemade cake is rich, moist, and perfect for tea time, celebrations, or family gatherings.
Prep Time: 20 minutes · Bake Time: 60–75 minutes · Total Time: 1 hour 35 minutes · Servings: 10–12 slices
Ingredients
For the cake
2 cups (250 g) all-purpose flour
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ cup (60 ml) milk
1 tablespoon orange zest
1 tablespoon orange juice
For the dried fruits
½ cup raisins
½ cup golden raisins
½ cup chopped dried apricots
½ cup chopped candied orange peel or mixed candied fruit
¼ cup chopped dates (optional)
For the nuts
½ cup chopped walnuts
¼ cup chopped almonds
2 tablespoons chopped pecans (optional)
For coating the fruits
– 2 tablespoons all-purpose flour
Instructions
Step 1: Prepare the dried fruits and nuts
Chop the dried apricots, candied fruit, and dates into small, even pieces. Combine them with the raisins and golden raisins in a bowl.
If the dried fruits are particularly dry, soak them in warm orange juice for 10–15 minutes, then drain and pat dry. Toss the fruits and chopped nuts with 2 tablespoons of flour to help distribute them evenly throughout the cake.
Step 2: Prepare the baking pan
Preheat your oven to 160°C (320°F). Grease a 20 cm (8-inch) round cake pan and line the bottom and sides with parchment paper. This helps prevent sticking and promotes even baking.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer for 3–5 minutes, until pale, light, and fluffy.
This step incorporates air into the batter, helping create a soft, tender cake texture.
Step 4: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, and orange juice.
If the mixture looks slightly curdled, add a tablespoon of the measured flour and continue mixing gently.
Step 5: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the butter mixture using a spatula. Alternate with the milk, adding a little at a time. Mix just until combined, without overmixing.
Step 6: Add the fruits and nuts
Add the prepared raisins, apricots, candied fruit, dates, walnuts, almonds, and pecans to the batter.
Gently fold everything together with a spatula until the fruits and nuts are evenly distributed. Avoid excessive stirring, which can make the cake dense.
Step 7: Transfer to the cake pan
Spoon the batter into the prepared cake pan and spread it evenly. Smooth the top with a spatula and gently tap the pan on the counter to remove any large air pockets.
Step 8: Bake the fruit cake
Place the cake pan on the middle rack of the preheated oven. Bake at 160°C (320°F) for approximately 60–75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top starts browning too quickly, loosely cover it with aluminum foil for the remaining baking time.
Step 9: Cool the cake
Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Step 10: Slice and serve
Once completely cooled, cut the cake into generous slices. Serve with tea, coffee, or a glass of milk. The cake can be enjoyed immediately, but its flavor often develops further after resting overnight in an airtight container.
Cooking Tips
Use room-temperature ingredients: Butter, eggs, and milk at room temperature combine more evenly.
Coat the fruits in flour: This helps prevent the dried fruits from sinking to the bottom.
Avoid overmixing: Fold the flour into the batter gently to keep the cake soft.
Bake at a moderate temperature: A lower oven temperature helps the dense fruit cake cook evenly without burning the outside.
Check for doneness: Insert a skewer into the center. If wet batter remains, bake for a little longer.
Chop fruits evenly: Smaller pieces make every slice easier to cut and ensure a balanced distribution.
Serving Suggestions
Serve warm or at room temperature with a cup of tea or coffee.
Add a light dusting of powdered sugar for a simple finish.
Enjoy with whipped cream or a scoop of vanilla ice cream.
Serve with fresh strawberries, orange slices, or other seasonal fruits.
For extra richness, brush the cooled cake lightly with orange syrup.
Storage Instructions
Room temperature: Store in an airtight container in a cool, dry place for up to 3–4 days.
Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer: Wrap individual slices or the whole cooled cake tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature until ready to serve.
Nutrition Information
Approximate values per serving, based on 12 slices. Actual nutrition depends on the ingredients and fruit and nut varieties used.
Nutrient
Amount
Calories
390 kcal
Protein
7 g
Carbohydrates
51 g
Fat
18 g
Saturated Fat
9 g
Fiber
3 g
Sugar
30 g
Sodium
180 mg
Nut Information
This fruit cake contains walnuts and almonds, with optional pecans.
Walnuts: Provide healthy unsaturated fats, fiber, and plant-based omega-3 ALA.
Almonds: Contain vitamin E, magnesium, protein, and healthy fats.
Pecans: Provide unsaturated fats, fiber, and minerals.
Allergy note: This recipe contains tree nuts, eggs, dairy, and wheat (gluten). For a nut-free version, omit all nuts and add extra dried fruit or seeds if suitable. If serving someone with a nut allergy, avoid cross-contamination and check all ingredient labels.
Frequently Asked Questions
1. Why is my fruit cake dense?
Overmixing the batter, using too much flour, or adding too many heavy fruits can make the cake dense. Measure ingredients accurately and fold the batter gently.
2. Can I make this fruit cake without nuts?
Yes. Simply leave out the nuts and replace them with additional raisins, chopped dried apricots, or candied fruit.
3. Can I use oil instead of butter?
Butter provides the traditional rich flavor and structure. Although oil can be used, it will change the cake’s texture and flavor, so butter is recommended for this recipe.
4. How can I make the cake extra moist?
Avoid overbaking, measure the flour accurately, and do not overmix. You can also brush the cooled cake lightly with orange syrup to add moisture and flavor.
5. Can I prepare the cake a day in advance?
Yes. Fruit cake is ideal for making ahead. Once completely cooled, store it in an airtight container overnight. The fruit flavors will have more time to blend together.
Conclusion
This homemade moist fruit cake is a delicious combination of soft, buttery cake, sweet dried fruits, and crunchy nuts. Its golden crust, rich texture, and colorful fruit-filled slices make it a lovely treat for holidays, special occasions, or everyday tea time. Easy to prepare with simple ingredients, this cake is a wonderful addition to any homemade baking collection.