Easy Moist Fruit Cake
This classic fruit cake is packed with mixed dried fruits, lightly spiced, and incredibly moist. It’s made without alcohol and stays soft for days—perfect for family, gifting, or holiday tea time.
Prep: 15 minutes
Bake: 50–60 minutes
Total: ~1 hour 15 minutes
Ingredients
Fruits
1½ cups mixed dried fruits
(raisins, sultanas, dates, apricots, cranberries)
½ cup orange juice or apple juice
1 tbsp lemon juice
Wet Ingredients
½ cup oil
¾ cup brown sugar
2 eggs
1 tsp vanilla essence
Dry Ingredients
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
¼ tsp nutmeg
Pinch of salt
Optional Add-ins
¼ cup chopped nuts (walnuts or almonds)
Zest of 1 orange
Instructions
Step 1: Soak the Fruits
In a bowl, mix dried fruits with orange juice and lemon juice.
Let soak 10–15 minutes (or microwave 1 minute to soften quickly).
Step 2: Prepare the Pan
Preheat oven to 170°C (340°F).
Grease and line a loaf pan or round cake tin.
Step 3: Mix Wet Ingredients
In a bowl, whisk:
Oil
Sugar
Eggs
Vanilla
Step 4: Combine Dry Ingredients
In another bowl, mix flour, baking powder, baking soda, spices, and salt.
Step 5: Make the Batter
Add dry ingredients to wet ingredients gradually.
Fold in soaked fruits (with juice), nuts, and zest.
Step 6: Bake
Pour batter into the pan.
Bake for 50–60 minutes, until a toothpick comes out clean.
Cool completely before slicing.
Tips for Extra Moist Cake
Do not overbake—check at 50 minutes.
Brush warm cake with 2–3 tbsp orange juice for extra softness.
Wrap in foil once cooled; it gets better the next day!
Store in an airtight container.
Frequently Asked Questions
Q: Can I make this eggless?
Yes! Replace eggs with ½ cup yogurt.
Q: Can I reduce sugar?
Yes—use ½ cup sugar; fruits add natural sweetness.
Q: How long does it stay fresh?
Room temp: 2–3 days
Fridge: up to 7 days
Freezer: up to 2 months
Nutritional Information
Calories: 260
Carbs: 38g
Protein: 4g
Fat: 11g