Moist, Mixed Fruit Cake Recipe

Intensity & Skill Level

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Ingredients

For the Macerated Fruit Base:

• 2 cups (300g) mixed dried fruit (use a combination of raisins, sultanas, currants, chopped dried apricots, dried cranberries, and candied mixed peel)

• 1/2 cup (115g) unsalted butter, cubed

• 1/2 cup (110g) firmly packed dark brown sugar

• 1/2 cup (120ml) orange juice (freshly squeezed is best)

• 1/4 cup (60ml) dark rum or brandy (see notes for a non-alcoholic version)

For the Cake Batter:

• 1 1/2 cups (190g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

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Instructions

1. Macerate the Fruit (Overnight)

This step is the heart of the recipe. In a medium-sized saucepan over medium-low heat, combine the mixed dried fruit, cubed butter, dark brown sugar, orange juice, and rum (or brandy). Stir occasionally until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle simmer, then remove it from the heat. Pour the hot fruit mixture into a large, heatproof bowl. Cover it with plastic wrap or a lid and let it sit at room temperature overnight, or for at least 8 hours. This allows the fruit to absorb all the liquid, fat, and flavor, ensuring an exceptionally moist cake.

2. Prepare for Baking

Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on two opposite sides to act as handles for easy removal.

3. Combine the Dry Ingredients

In a separate, small bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This ensures the leavening and spices are evenly distributed.

4. Finish the Batter

Add the eggs and vanilla extract to the bowl of macerated fruit mixture. Stir vigorously with a sturdy spatula or wooden spoon until the eggs are completely incorporated and the mixture looks cohesive—it will appear a little curdled at first, but keep mixing until it smooths out.

5. Add the Flour

Pour the dry ingredients into the wet fruit mixture. Fold gently with your spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can develop gluten and lead to a tough cake. The batter will be thick and heavy, which is exactly what you want.

6. Bake

Spoon the batter into your prepared loaf pan and spread it evenly. Place the pan in the center of the preheated oven. Bake for 1 hour and 30 minutes, or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs. Crucial Tip: Because of the high sugar content, the top of this cake can brown quickly. If you notice the top is getting too dark after about 45-60 minutes, loosely tent the pan with a piece of aluminum foil for the remainder of the baking time.

7. Cool

Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, use the parchment paper handles to lift the cake out and transfer it to a wire rack to cool completely. For the ultimate moist texture, you can brush the warm cake with an additional tablespoon of rum or orange juice while it’s still hot.

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Storing & Serving

This cake is a testament to patience. It is good immediately, but it becomes spectacular after a day or two. Once completely cool, wrap the cake tightly in plastic wrap and then in aluminum foil. Store it at room temperature for up to 1 week. For longer storage, it can be refrigerated for up to 3 weeks or frozen for up to 3 months. The flavors meld and mature over time, making it an ideal make-ahead dessert.

Serve slices as-is, lightly toasted with a pat of butter, or with a dollop of whipped cream or a wedge of sharp cheddar cheese (a classic pairing).

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Nutrition

Nutrition information is an estimate and is provided for one slice, based on the loaf being cut into 12 equal slices.