This Moist Mixed Fruit Cake is packed with plump raisins, dried fruits, and nuts, giving every bite a rich, deep flavor. The warm spices, citrus zest, and buttery base make it incredibly aromatic and perfect for festive occasions or tea-time indulgence.
This is the kind of cake that gets better with time—the flavors deepen, and the texture becomes even more moist and delicious.
Ingredients
For the Cake
228 g (1 3/4 cup) flour
226 g (1 cup) butter
100 g (1/2 cup) brown sugar
45 g (3 tbsp) molasses (or extra brown sugar)
3 eggs
1 tsp cinnamon powder
1 tsp mixed ground spices (nutmeg, cloves, cardamom, dry ginger)
1 tsp baking powder
1/2 tsp salt
180 ml (3/4 cup) water
Zest of 1 orange
Zest of 1 lemon
Dry Fruits & Nuts
(You can adjust based on preference)
175 g raisins
200 g dried cranberries
200 g prunes (chopped)
100 g dates (chopped)
75 g pecans (chopped)
Step-by-Step Method 👩🍳
Step 1: Prepare the Fruits
Chop large fruits like prunes and dates into small pieces.
If your fruits are dry, soak them in warm water (or juice/tea) for 20–30 minutes, then drain well.
👉 This step makes the cake extra moist.
Step 2: Preheat and Prepare Pan
Preheat oven to 160°C (320°F).
Grease and line a round cake pan with parchment paper.
Step 3: Mix Dry Ingredients
In a bowl, combine:
Flour, baking powder, salt, cinnamon, and mixed spices
Mix or sift well and set aside.
Step 4: Cream Butter and Sugar
In a large bowl, beat butter and brown sugar until soft and creamy.
Add molasses and mix well. This gives the cake a deep color and rich taste.
Step 5: Add Eggs
Add eggs one at a time, mixing well after each addition.
Step 6: Add Flavor
Mix in orange zest and lemon zest.
This adds freshness and balances the sweetness.
Step 7: Combine Wet and Dry
Add dry ingredients into the batter gradually.
Then add water and mix gently until combined.
Step 8: Add Fruits and Nuts
Fold in all the dried fruits and nuts.
👉 Make sure everything is evenly distributed.
Step 9: Pour and Level
Pour the batter into the prepared pan.
Smooth the top evenly.
Step 10: Bake Slowly
Bake for 60–75 minutes at 160°C.
Check with a toothpick—it should come out clean.
👉 Low temperature helps cook the dense fruit cake evenly.
Step 11: Cool Properly
Let the cake cool completely in the pan before removing.
For best flavor, wrap and rest the cake overnight.
Tips for Best Results ✨
Soak fruits for better moisture
Do not overmix the batter
Bake at low temperature for even cooking
Use good quality spices
Let the cake rest for deeper flavor
Serving Ideas 🍽️
Serve with tea or coffee
Enjoy plain or with a light glaze
Perfect for festive occasions
Slice thin for best texture
FAQ
Why is my fruit cake dry
Not enough moisture or overbaking can cause dryness
Can I skip molasses
Yes, replace with brown sugar, but flavor will be lighter
How to store
Room temp: up to 1 week
Fridge: 2–3 weeks
Freeze: up to 3 months
Can I use different fruits
Yes, you can customize based on availability
Why bake at low temperature
Fruit cakes are dense, so slow baking ensures even cooking
Final Thoughts ❤️
This Moist Mixed Fruit Cake is rich, flavorful, and full of texture. With its soft crumb, juicy fruits, and warm spices, it’s a classic recipe that never goes out of style.
Perfect for sharing, gifting, or enjoying slowly with a cup of tea ☕
