Go Back
–+ servings
Fruit Cake Recipe

Moist Fruit Cake Recipe – Your New Holiday Favorite

This Moist Fruit Cake Recipe is a delightful, alcohol-free dessert filled with rich flavors from dried fruits and nuts, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 2 cups All-Purpose Flour Consider gluten-free option if needed
  • 1 cup Unsalted Butter Softened for easy mixing
  • 1 cup White Granulated Sugar Aids in creating tender crumb
  • 1 large Egg Room temperature
  • 1/2 teaspoon Salt Balances flavors
For the Fruit and Nuts
  • 1 cup Dates (chopped) Use long-lasting dried dates for optimal flavor
  • 1 cup Raisins Add texture and natural sweetness
  • 1 cup Dried Cranberries Perfect for a burst of flavor
  • 1 cup Dried Kiwi (chopped) Swap with your favorite dried fruit
  • 1 cup Maraschino Cherries Pat dry before using
  • 1/2 cup Walnuts (chopped) Pecans make a great alternative
  • 1/2 cup Almonds (chopped) Substitute with other nuts as preferred
For Flavor Boosters
  • 1 tablespoon Orange Zest Use fresh for best flavor
  • 1 teaspoon Vanilla Extract Vanilla bean can enhance taste

Equipment

  • Mixing bowl
  • Loaf pan
  • Spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Toss chopped dried fruits and nuts in 1/4 cup of all-purpose flour.
  2. Mix baking soda into sour cream and set aside to activate.
  3. Cream together softened butter and sugar until light and fluffy, then add egg, orange zest, and sour cream mixture.
  4. Combine dry ingredients: flour and salt. Stir gently into the wet mixture until just combined.
  5. Fold in flour-coated fruits and nuts into the batter without deflating.
  6. Pour batter into prepared loaf pan and bake for 1.5 to 2 hours, checking for doneness with a skewer.
  7. Allow the cake to cool in the pan for 10 minutes, then cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Wrap the cake tightly in plastic wrap and aluminum foil to maintain moisture. Great for making ahead and improves with age.

Tried this recipe?

Let us know how it was!