This is the easiest fruit cake recipe ever. Although the cake may look complicated, it is actually really simple to make. It is loaded with butter, brown sugar, dried fruits, nuts, and warm spices.
This fruit cake comes out soft, moist, and full of flavor. It is perfect for holidays, a family treat, or just enjoying with a cup of tea. While it bakes, the kitchen fills with the aroma of fruit and spices, making it impossible to resist sneaking a taste.
If you want to see this easy, moist fruit cake come together step by step, check out the video recipe below. While you’re there, hit the like button and subscribe so you won’t miss more simple and delicious baking recipes.
Why I Like This Quick, Easy, and Moist Fruit Cake Recipe
I like this fruit cake because it is soft, moist, and packed with lots of fruit. The nuts add a bit of crunch, and the cinnamon and mixed spice give gentle warmth. The lemon and orange zest brighten the flavor. It stays moist for days, which is nice if you want to make it ahead of time.
Fruit Cake Ingredients
Fruit base:
- 1 cup (225 grams) unsalted butter
- ¾ cup (150 grams) brown sugar
- 1 heaped cup (200 grams) black raisins
- 1 cup (150 grams) dried cranberries
- 1 cup (150 grams) chopped prunes
- ⅓ cup (50 grams) chopped dates
- ½ cup (100 grams) glazed cherries/maraschino cherries
- ¾ cup (180 millilitres) water
Dry ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon mixed spice, like Schwartz
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
Top tip: A proper mixed spice should have cinnamon, nutmeg, allspice, and clove. Schwartz and Bart usually include all four. If you’re using Pran or McCormick, add ¼ teaspoon nutmeg and ¼ teaspoon allspice to fill in what’s missing.
Finishing ingredients:
- 3 eggs
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- ½ cup (50 grams) chopped pecans
Equipment
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- Medium saucepan
- Mixing bowls
- Spatula
- 9-inch springform pan
- Parchment paper
- Oven
Top Tip: Line the springform pan with parchment paper going up the sides. This makes it easier to remove the cake and keeps the edges neat.
Let’s Make the Easiest Fruit Cake Recipe Ever
Making this cake is easier than it looks, and it is packed with flavor. The key is softening the fruit first, mixing everything carefully, and baking it slowly so it stays moist. I like to make it when I have a little extra time because the kitchen smells amazing while it cooks, and the result is a soft, rich cake that holds together perfectly.
Softening the Fruit for Your Cake
Step 1: Place 1 cup of unsalted butter in a medium saucepan over low heat. Add ¾ cup of brown sugar and stir until melted and smooth.
Step 2: Add 1 heaped cup of black raisins and 1 cup of dried cranberries. Stir briefly, then add 1 cup chopped prunes, ⅓ cup chopped dates, and ½ cup glace cherries.
Step 3: Pour in ¾ cup of water. Stir while it simmers gently for about 10 minutes until the fruit softens and the mixture thickens slightly.
Top Tip: Stir continuously to prevent sticking and ensure the fruit is evenly coated and softened.
Preparing the Dry Ingredients
Step 4: In a separate bowl, mix 2 cups of flour, 1 teaspoon mixed spice, 1 teaspoon cinnamon, ½ teaspoon salt, and 1 teaspoon baking powder. Stir lightly to combine.
Note: Make sure there are no lumps so the flour blends evenly into the batter.
Combining Ingredients Into the Batter
Step 5: Crack 3 eggs into a small bowl and lightly beat them. Add the eggs to the cooled fruit mixture and stir until smooth. Add 1 tablespoon lemon zest and 1 tablespoon orange zest. Fold in ½ cup chopped pecans.
Step 6: Gently fold in the flour mixture until everything is combined. The batter will be thick, sticky, and full of fruit and nuts.
Top Tip: Fold gently to keep the fruit and nuts intact. Overmixing can make the cake dense.
Preparing the Pan for Baking
Step 7: Take a 9-inch springform pan and line it with parchment paper going up the sides. Scoop the batter into the pan and spread evenly. Smooth the top so it is level.
Top Tip: Leveling ensures even baking and a neat finish.
Baking Your Easy Moist Fruit Cake
Step 8: Preheat the oven to 160°C (320°F). Bake for 75-80 minutes. The cake is done when the top is golden and firm, and the kitchen smells amazing.
Note: Press the top gently near the end. It should feel firm and spring back slightly.
Cooling and Removing from the Pan
Step 9: Let the cake sit for 20-30 minutes. Open the springform pan and remove the sides. Carefully peel away the parchment paper.
Top Tip: Cooling enough prevents the cake from breaking when removing the sides.
Taste and Texture Of This Fruit Cake
Honestly, this fruit cake looks like one of those super complicated recipes that take all day, but it really does not. It is rich and moist, soft enough to slice easily, but still holds together so you do not make a mess.
Every bite is packed with fruit and nuts, and you get little bursts of flavor with each slice. The spices give it a warm, cozy taste, and the hint of citrus makes it feel fresh, not too heavy.
Related Recipe: If you liked this easy, moist fruit cake recipe, try this traditional Sri Lankan Christmas cake next here. It is more complicated, but the flavor is rich, festive, and worth the effort.
Moist And Easy Fruit Cake Recipe
10
servings30
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kcal1
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minutesThis is the fruit cake I always make around the holidays because it just works. It’s soft and rich, loaded with fruit, and has that perfect mix of warm spices and citrus that makes it feel festive without being too heavy. You don’t need to soak anything or prep it days ahead. It’s all done in one go, and it turns out great every single time.
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Ingredients
1 cup (225 g) unsalted butter
3/4 cup (150 g) brown sugar
1 heaped cup (200 g) black raisins
1 cup (150 g) dried cranberries
1 cup (150 g) chopped prunes
1/3 cup ( 50 g) chopped dates
1/2 cup (100 g) glazed cherries/maraschino cherries
3/4 cup (180 ml) water
2 cups (250 g) all-purpose flour
1 teaspoon (2-3 g) mixed spice, like Schwartz
1 teaspoon (2.6 g) ground cinnamon
1/2 teaspoon (3 g) salt
1 teaspoon (4 g) baking powder
3 pieces eggs
1 tablespoon (6 g) lemon zest
1 tablespoon (6 g) orange zest
1/2 cup (56 g) chopped pecans
Directions
- In a medium saucepan over low heat, melt 1 cup of unsalted butter and add 3/4 cup of brown sugar.
- Add the black raisins, dried cranberries, chopped prunes, chopped dates, glace cherries, and 3/4 cup of water to the saucepan.
- Stir the mixture gently, allowing it to simmer for 5-10 minutes until the fruit softens and absorbs the liquid.
- In a separate bowl, mix 2 cups of all-purpose flour, a teaspoon each of mixed spice, ground cinnamon, and baking powder, along with 1/2 teaspoon of salt.
- Beat 3 eggs in a small bowl and add them to the cooled fruit mixture, stirring thoroughly.
- Add a tablespoon each of lemon zest and orange zest, followed by 1/2 cup of chopped pecans to the fruit mixture.
- Gradually mix in the dry ingredient mixture until no dry flour remains, forming a dense batter.
- Preheat your oven to 320°F (160°C). Line a 9-inch springform pan with parchment paper.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 75-80 minutes till the top is golden and set.
- Let the cake cool for 20-30 minutes before removing from the pan and serving.
Recipe Video
Notes
- Fruit substitutions that work: If you don’t have prunes or dates, you can swap them with more raisins, dried figs, or even chopped dried apricots. Just keep the total fruit weight about the same so the cake texture stays balanced.
- Fruit moisture affects final texture: Dried fruit varies in moisture depending on the brand or age. If the mix looks dry after simmering, add 2 to 3 tablespoons of orange juice or hot water so the cake doesn’t bake up dense or crumbly.
- Check your spice blend: Not all mixed spices are the same. Look for one that includes cinnamon, nutmeg, allspice, and clove. Pran, Schwartz, Bart, and McCormick pumpkin spice are all solid options. If your blend is mostly cinnamon, just add a pinch of nutmeg or allspice to balance it.
- Keep the nuts from sinking: Toss chopped pecans in a spoonful of the dry flour mix before stirring them into the batter. This helps suspend them evenly throughout the cake instead of collecting at the bottom.
- Protect the bottom of the cake: This type of fruit-heavy batter is prone to burning underneath. To prevent this, place the cake pan on a baking sheet or add a second empty pan underneath in the oven to diffuse direct heat.
- Use the toothpick trick differently: This cake has so much fruit that a standard clean-toothpick test can be misleading. Instead, check that the center feels firm when lightly pressed and that the top springs back — even if the toothpick picks up some sticky fruit.
- Cooling improves the flavor: This cake tastes best a day or two after baking. Let it cool fully, wrap tightly in parchment then foil, and store at room temperature. The spices and citrus settle in, and the texture becomes even softer.
Nutrition Facts
- Total number of serves: 10
- Calories: 420kcal
- Fat: 20g
- Carbohydrates: 55g
- Protein: 5g
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Serving Suggestions for This Easy Moist Fruit Cake
- If I’m making it for Christmas, I sometimes cover the top with that classic white sugar layer. That’s usually royal icing or fondant. It gives the cake that traditional look and makes it feel more festive.
- Most of the time, I just slice it and have it with a cup of tea or coffee. Simple and really satisfying.
- Sometimes I’ll add a spoonful of whipped cream or a bit of vanilla ice cream on the side. It’s a small thing, but it makes it feel a bit more special.
- Also, you can toast a slice and spread a little butter on top. Perfect for a cold morning.
- Around the holidays, I also like serving it with some fresh berries or a drizzle of warm fruit syrup if I have some around.
Top Tip: Let the cake sit for a few hours or overnight. The flavors from the fruit and spices blend, and it tastes even better the next day.
Check Out More Easy Cake Recipes
If you liked this easy, moist fruit cake recipe, there are more easy cake recipes from my YouTube channel below. You can try different cakes, see how they turn out, and find more ideas for baking at home.
Try These Recipes:
- Easy Coffee Cake Recipe With Condensed Milk – A soft, tender coffee-flavored cake enriched with sweetened condensed milk. Perfect for an easy dessert or a cozy afternoon treat.
- Fluffy and Easy Vanilla Cake Recipe – This simple vanilla cake is wonderfully light, airy, and beginner-friendly. Enjoy it as is or use it as a base for frosting and decorations.
- Moist Sweetened Condensed Milk Cake Recipe – A rich, moist cake made with sweetened condensed milk for a smooth texture and delicate sweetness. Delicious on its own or topped with fruit or glaze.
Also, I’d love to hear from you. If you have any questions about this easiest fruit cake recipe or want to share how it turned out for you, leave a comment below.