Two weeks before my cousin’s small-town wedding, I somehow got roped into organizing the dessert table. It wasn’t the time for triple-layered showstoppers or elaborate piping bags. I needed a humble, dependable cake. The kind you can serve with tea and coffee, that brings a whisper of nostalgia even if you’ve never tasted it before.
A fruit cake recipe tucked into my grandmother’s old tin box, written on a yellowing index card in faded blue ink. It didn’t call for rum or weeks of soaking—just a handful of dried fruits, a splash of orange juice, and a bit of patience.
The day I baked it, my kitchen filled with the scent of warm spice and citrus. At the wedding, guests hovered around the dessert table longer than they should have, slipping second and third slices onto their plates.
Someone asked if it came from a bakery. “Nope,” I said. “It came from a rainy Tuesday and a slightly chaotic group chat.”
Short Description
A soft, moist, and fragrant fruit cake packed with tender dried fruits and kissed with citrus. This easy loaf is perfect for casual gatherings, tea time, or even gifting—no soaking, no alcohol, just pure comfort.
Key Ingredients
- 1 cup mixed dried fruits (raisins, sultanas, chopped dates, cherries, etc.)
- 1/2 cup orange juice (or water)
- 1/2 cup sugar
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1 1/2 cups all-purpose flour
Tools Needed
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment for easier cleanup.
Step 2: Combine Sugar and Oil
In a large bowl, mix together the sugar and vegetable oil (or melted butter) until well blended. It should look smooth and slightly glossy.
Step 3: Add Eggs
Crack in the eggs, one at a time, beating well after each addition. This helps the mixture emulsify and become light and airy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture. Mix just until combined—don’t overwork the batter, or the cake may turn dense.
Step 6: Add Fruit and Juice
Fold in the mixed dried fruits. Then, pour in the orange juice and stir gently until evenly distributed. The batter will be thick and speckled with fruit.
Step 7: Bake to Perfection
Spoon the batter into your prepared loaf pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
Step 8: Cool and Slice
Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice once fully cooled for clean edges.
Why You’ll Love This Recipe
– No alcohol or soaking required—quick and easy
– Naturally moist from juice and oil
– Filled with fiber-rich dried fruits
– Spiced and fragrant, perfect for any season
– Freezer-friendly and great for gifting
– One-bowl simplicity with no fancy equipment needed
Mistakes to Avoid & Solutions
1. Overmixing the batter
Stir until just combined. Overmixing develops gluten and can make the cake rubbery.
2. Using only one kind of dried fruit
Blend a mix of raisins, cherries, dates, and sultanas for more flavor and texture.
3. Skipping the orange juice
Don’t. The juice adds moisture and balances the sweetness. If unavailable, water is fine, but juice elevates the taste.
4. Underbaking
Always check the center with a toothpick—if it’s wet, give it another 5–10 minutes and cover the top with foil to prevent burning.
5. Cutting while hot
Let the loaf cool fully to prevent crumbling. A warm fruit cake falls apart easily.
Serving and Pairing Suggestions
This cake shines when sliced thick and served:
– With a hot cup of chai or earl grey tea
– Lightly toasted with a smear of cream cheese
– As part of a brunch spread with yogurt and berries
– With a scoop of vanilla ice cream for dessert
– On a festive platter alongside cookies and spiced nuts
Family-style slices or clean cubes on a tiered tray work beautifully for parties.
Storage and Reheating Tips
Room Temperature: Wrap tightly in foil or plastic wrap and store up to 4 days.
Refrigerator: Keep in an airtight container up to 1 week.
Freezer: Wrap in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Microwave a slice for 10–15 seconds for a soft, fresh-out-of-the-oven feel.
FAQs
1. Can I make this cake gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum for structure.
2. Can I use fresh fruits instead of dried?
No. Fresh fruits release too much moisture and will make the cake soggy. Stick to dried.
3. What if I don’t have orange juice?
You can use apple juice or even water, though orange juice gives the best flavor balance.
4. How can I make this cake vegan?
Use plant-based milk instead of juice and replace eggs with ¼ cup applesauce or flax eggs (2 tbsp flaxseed + 6 tbsp water).
5. Can I make this ahead for holidays?
Absolutely! This cake tastes even better the next day and freezes well, making it perfect for prep-ahead baking.
Tips & Tricks
– Chop larger dried fruits like dates or apricots to match the size of raisins
– Toast the nuts before folding them in for deeper flavor
– Add a bit of orange zest for extra zing
– Dust fruits lightly with flour before mixing to prevent sinking
– Use parchment paper for easy pan removal and cleaner edges
Recipe Variations
1. Tropical Twist:
Swap the dried fruits for a tropical mix—pineapple, mango, and coconut flakes. Use pineapple juice instead of orange. The flavor becomes brighter and more summery.
2. Spiced Chai Version:
Add 1/4 tsp ground cardamom and 1 tsp ginger to the batter. Use chopped dates and golden raisins. Pair with chai tea for a warming treat.
3. Chocolate Fruit Cake:
Stir in 1/2 cup dark chocolate chips and use dried cherries and cranberries. The richness balances the sweetness perfectly.
4. Nut-Free:
Omit nuts entirely and add 1/4 cup shredded coconut or extra dried fruits for texture.
5. Zesty Lemon-Blueberry:
Use dried blueberries and swap orange juice for lemon juice. Add 1 tsp lemon zest for a fresh, citrusy punch.
Final Thoughts
Easy Moist Fruit Cake isn’t dressed in glossy fondant or decorated with intricate swirls—it doesn’t need to be. It’s the kind of cake that’s always welcome, whether at a wedding dessert table or a quiet Tuesday morning with tea and silence.
Every slice is gently sweet, dotted with soft bursts of fruit, and rounded out with spice and citrus. It’s easy to forget how simple the recipe is until you’ve finished your third slice and start thinking of the next occasion to bake it again. Showing up just when you need it—no fuss, no drama, just honest, fragrant goodness.
Easy Moist Fruit Cake
Ingredients
- 1 cup mixed dried fruits raisins, sultanas, chopped dates, cherries, etc.
- ½ cup orange juice or water
- ½ cup sugar
- ½ cup vegetable oil or melted butter
- 2 eggs
- 1½ cups all-purpose flour
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment for easier cleanup.
- In a large bowl, mix together the sugar and vegetable oil (or melted butter) until well blended. It should look smooth and slightly glossy.
- Crack in the eggs, one at a time, beating well after each addition. This helps the mixture emulsify and become light and airy.
- In a separate bowl, whisk together the all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg.
- Gradually stir the dry ingredients into the wet mixture. Mix just until combined—don’t overwork the batter, or the cake may turn dense.
- Fold in the mixed dried fruits. Then, pour in the orange juice and stir gently until evenly distributed. The batter will be thick and speckled with fruit.
- Spoon the batter into your prepared loaf pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
- Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice once fully cooled for clean edges.
