Moist Old-Fashioned Fruitcake Loaf

A rich, buttery fruitcake packed with colorful candied fruit, raisins, dates, and warm spices. Brushing the loaf with orange syrup keeps it deliciously moist.

Prep Time: 25 minutes
Cook Time: 70–85 minutes
Cooling Time: 2 hours
Servings: 10–12 slices

Ingredients

Fruit Mixture

1 cup mixed candied fruit
½ cup raisins
½ cup dried cranberries
½ cup chopped dates
⅓ cup chopped candied cherries
⅓ cup chopped walnuts or pecans
½ cup orange juice
1 teaspoon orange zest
2 tablespoons all-purpose flour

Cake Batter

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
¼ cup plain Greek yogurt or sour cream
2 tablespoons molasses or honey

Orange Glaze

3 tablespoons orange juice
2 tablespoons brown sugar
1 tablespoon butter

Instructions

Soak the fruit:
Combine the candied fruit, raisins, cranberries, dates, cherries, orange juice, and orange zest in a bowl. Cover and let the mixture rest for at least 30 minutes. For an even softer, richer fruitcake, refrigerate it overnight.
Prepare the pan:
Preheat the oven to 325°F (165°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
Coat the fruit:
Drain off any excess orange juice. Sprinkle the soaked fruit and chopped nuts with 2 tablespoons of flour, then toss gently. This helps prevent the fruit from sinking to the bottom of the loaf.
Combine the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Cream the butter and sugar:
In a separate large bowl, beat the softened butter and brown sugar for 2–3 minutes, until lighter and creamy.
Add the wet ingredients:
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, Greek yogurt, and molasses. Mix until combined. The batter may appear slightly separated at this stage, which is normal.
Finish the batter:
Gradually fold the dry ingredients into the wet mixture. Mix only until no dry streaks remain. Avoid overmixing, as this can make the fruitcake tough.
Add the fruit:
Gently fold the soaked fruit and nuts into the batter, making sure they are evenly distributed.
Fill the pan:
Transfer the thick batter to the prepared loaf pan. Smooth the surface with a spatula. If desired, decorate the top with a few extra candied cherries or pieces of dried fruit.
Bake:
Bake for 70–85 minutes. Check the cake after approximately 45 minutes; if the top is browning too quickly, loosely cover it with aluminum foil. The loaf is ready when a skewer inserted near the center comes out with a few moist crumbs but no wet batter.
Prepare the glaze:
While the cake is baking, combine the orange juice, brown sugar, and butter in a small saucepan. Simmer over low heat for 2–3 minutes, stirring until the sugar dissolves.
Glaze and cool:
Let the baked loaf rest in its pan for 10 minutes. Poke several small holes into the top with a skewer and slowly brush over the warm orange glaze. Leave it in the pan for another 15 minutes, then transfer it to a wire rack.
Rest before slicing:
Allow the fruitcake to cool completely. Wrap it tightly and let it rest overnight before slicing for the best texture and flavor.

Tips

Cut large pieces of dried fruit into similar sizes so they distribute evenly.
Do not skip coating the fruit with flour; it reduces sinking.
Use room-temperature butter and eggs for a smoother batter.
Bake at the lower temperature indicated to prevent the outside from burning before the center cooks.
Fruitcake tastes even better one or two days after baking.
Use a sharp serrated knife to create clean slices.
For an adult version, replace the orange juice used for soaking with apple brandy, dark rum, or another suitable spirit.

Storage

Wrap the completely cooled fruitcake tightly in plastic wrap or foil.

Room temperature: Up to 5 days in a cool room
Refrigerator: Up to 2 weeks
Freezer: Up to 3 months

For freezing, wrap individual slices tightly and place them in a freezer-safe container. Thaw overnight in the refrigerator or for about one hour at room temperature.