Description
A heavenly moist fruit cake perfect dessert, rich with dried fruits, dates, walnuts, orange zest, and glazed with orange syrup. A premium holiday cake that stays super moist and flavorful.
Ingredients
¾ cups unsalted butter
¾ cups soft brown sugar
2 cups dried fruits (raisins, currants, cherries, peel)
½ cup dates, pitted and chopped
⅔ cups sweetened orange juice
1½ tbsp orange zest
2 tbsp molasses
1¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
1½ tsp cinnamon powder
½ tsp ground ginger
¼ tsp nutmeg
1 tsp all spice
¼ cup vegetable oil
3 large eggs
1 cup walnuts, halved
Orange Syrup/Glaze:
3 tbsp fresh orange juice
1¾ tbsp sugar
Instructions
1. Add butter, sugar, dried fruits, dates, orange juice, zest, and molasses to a saucepan. Simmer until thick, then cool.
2. Preheat oven to 140°C (285°F). Grease and line an 8×3 inch tin. Whisk flour, baking powder, salt, and spices.
3. Whisk oil and eggs in a small bowl. Combine with cooled fruit mixture.
4. Fold in walnuts and sifted dry mix until just combined. Do not overmix.
5. Pour batter into tin, spread evenly, bake 75–85 minutes, test with skewer.
6. Cool 30 minutes, remove from tin.
7. Warm orange juice and sugar until dissolved. Brush syrup over cake. Wrap in foil, store airtight, let rest 48 hours.
Notes
Wrap tightly for storage keeps 2 weeks refrigerated, 6 months frozen.
For boozy version, soak in rum or brandy with cheesecloth.
For gluten-free, use almond or gluten-free blend flour.
For dairy-free, swap butter with coconut oil or vegan butter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: heavenly moist fruit cake perfect dessert, easy fruitcake recipe, super moist fruit cake recipe, luxury dessert recipes