Classic Moist Fruit Cake (Rich & Festive)

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt

Wet Ingredients:

• ¾ cup brown sugar
• ½ cup butter (softened)
• 3 eggs
• 1 tsp vanilla extract
• ½ cup milk or orange juice

Fruits & Add-ins:

• 1 cup raisins
• ½ cup chopped dried cherries or cranberries
• ½ cup chopped candied fruit (red/green)
• ½ cup chopped nuts (optional)
• Zest of 1 orange (optional but recommended)

Instructions

1. Prep
   • Preheat oven to 325°F (160°C).
   • Grease and line a round cake pan.
2. Cream Base
   • Beat butter and brown sugar until light and fluffy.
3. Add Eggs
   • Add eggs one at a time, mixing well after each.
   • Stir in vanilla.
4. Combine Dry Ingredients
   • In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.
5. Mix Batter
   • Gradually add dry ingredients to wet mixture, alternating with milk or juice.
6. Fold in Fruits
   • Toss fruits lightly in flour (prevents sinking), then fold into batter.
7. Bake
   • Pour into pan and smooth top.
   • Bake for 60–75 minutes, or until a toothpick comes out clean.
8. Cool
   • Let cool completely before slicing.

Tips for Best Flavor

• Soak dried fruits in rum or orange juice for a few hours (or overnight) for extra richness.
• Brush the baked cake with a little syrup or juice to keep it moist.
• Tastes even better after a day or two!