Moist Fruit Cake Recipe

Recipe By Slurrp

Moist Fruit Cake is a rich and flavorful cake filled with dried fruits and nuts. It's a classic holiday dessert that is perfect for Christmas or any special occasion. The cake is made with a combination of butter, sugar, eggs, flour, and a variety of dried fruits such as raisins, currants, and candied cherries. It's moist, dense, and packed with delicious flavors. Serve it as is or with a dollop of whipped cream for a delightful treat.

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Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Moist Fruit Cake
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ingredients serve

Ingredients for Moist Fruit Cake Recipe

  • 0.17 cup Butter, Softened
  • 0.17 cup Sugar
  • 0.67 Eggs
  • 0.33 cup All Purpose Flour
  • 0.17 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.33 cup Mixed Dried Fruits
  • 0.17 cup Chopped Nuts
  • as needed Whipped Cream Or Vanilla Ice Cream, For Serving

Directions: Moist Fruit Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C) and grease a cake pan.
  • STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
  • STEP 3.Add eggs one at a time, beating well after each addition.
  • STEP 4.In a separate bowl, combine flour, baking powder, and salt.
  • STEP 5.Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • STEP 6.Fold in the dried fruits and nuts.
  • STEP 7.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 8.Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 9.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • STEP 10.Serve the moist fruit cake as is or with whipped cream.

Cooking Tips

  • You can soak the dried fruits in rum or brandy overnight for added flavor.
  • Make sure to use a combination of different dried fruits for a variety of flavors and textures.
  • If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.

Storage and Serving

  • Store the fruit cake in an airtight container at room temperature for up to a week.
  • You can also wrap it tightly in plastic wrap and store it in the refrigerator for longer shelf life.
  • Serve the cake as is or warm it up slightly before serving with whipped cream or a scoop of vanilla ice cream.
Nutrition
value
335
calories per serving
13 g Fat10 g Protein44 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    10g
  • Carbs
    44g
  • Fiber
    4g

MacroNutrients

  • Carbs
    44g
  • Protein
    10g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    311mg
  • Iron
    16mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    278mg
  • Selenium
    28mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp