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Heavenly Moist Fruitcake

A deliciously moist fruitcake packed with flavors from fruits, nuts, and spices, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup orange juice
  • 1 cup lemon juice
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1/2 cup honey
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Fruits and Nuts
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup candied orange peel
  • 1 cup dried cherries

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the orange and lemon juice.
  4. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Stir in the walnuts, raisins, candied orange peel, and dried cherries.
Baking
  1. Pour the batter into your prepared loaf pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Let the fruitcake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store wrapped in foil at room temperature for up to one week. For longer storage, refrigerate or freeze for up to three months. Let thaw overnight in the fridge before serving.