Last weekend, we had our newlywed neighbors over for tea—a sweet couple who just moved into the house across the street. It felt like the right moment to bring out something homey but a little elegant too, the kind of bake that speaks without trying too hard. I remembered the fruit cake recipe I’d been saving for a while—nothing fussy, just simple ingredients, real flavor, and that comforting, familiar aroma that fills the kitchen.

The catch? I only had a few hours before they arrived. No time for overnight soaking or fancy touches. I pulled together a mix of raisins, chopped dates, and cherries from the pantry, added orange juice for brightness, and decided to trust the process. The batter came together quickly—glossy, speckled with fruit, and thick in the way a good cake batter should be.

As the cake baked, it filled the house with a warm, spiced sweetness that made everything feel a little more festive. We served it in generous slices, still slightly warm, with mugs of strong black tea. And honestly? I don’t think anyone missed the extra fluff. The bride asked for the recipe before dessert was even over, which—let’s be honest—is the best kind of compliment.

Short Description

This easy moist fruit cake is a quick, fuss-free version of the classic. Packed with dried fruits and lightly sweetened with orange juice, it’s soft, tender, and perfect for any casual get-together or special moment.

Key Ingredients

1 cup mixed dried fruits (e.g., raisins, sultanas, chopped dates, cherries)
1/2 cup orange juice (or water)
1/2 cup sugar
1/2 cup vegetable oil or melted butter
2 eggs
1 1/2 cups all-purpose flour

Tools Needed

Mixing bowls
Whisk or electric mixer
9×5 inch loaf pan (or similar)
Parchment paper (optional)
Oven

Cooking Instructions

Step 1: Preheat and prep
Preheat your oven to 325°F (165°C). Lightly grease your loaf pan or line it with parchment paper for easy release.

Step 2: Soak the dried fruits
In a small bowl, combine the dried fruits with orange juice. Let them sit while you prepare the batter—this helps them soften and absorb flavor.

Step 3: Mix wet ingredients
In a large bowl, whisk together the sugar, eggs, and oil (or melted butter) until well combined and smooth.

Step 4: Fold in flour
Add the all-purpose flour to the wet mixture. Stir gently until no streaks remain. The batter will be fairly thick—don’t overmix.

Step 5: Add the fruits
Fold in the soaked dried fruits along with any leftover juice. Make sure the fruits are evenly distributed throughout the batter.

Step 6: Pour and bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

Step 7: Cool before serving
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely for easier slicing.

Why You’ll Love This Recipe

– Moist and tender without the need for long soaking or alcohol

– Simple ingredients, no stand mixer needed

– Sweet and fruity with just the right balance

– Ideal for health-conscious bakers—less sugar and no heavy frosting

– Great for make-ahead bakes and sharing

Mistakes to Avoid & Solutions

Using unsoaked dried fruits
Dry fruits can absorb moisture from the batter, leaving the cake tough. Always soak them in juice or water for at least 15–20 minutes.

Overmixing the batter
This can lead to a dense, gummy texture. Stir just until combined after adding the flour.

Baking at too high a temperature
A higher temperature can burn the top while leaving the center undercooked. Stick with 325°F and check doneness with a toothpick.

Using too much juice
Excess liquid can make the cake soggy. Use only 1/2 cup orange juice and drain any excess before adding fruits.

Skipping the cooling time
Slicing a warm cake can cause it to crumble. Let it cool fully to ensure clean, beautiful slices.

Serving and Pairing Suggestions

– Serve thick slices with a warm cup of black or spiced tea for a cozy snack.

– It also pairs beautifully with strong coffee or a light cream cheese spread.

– For special occasions, dust the top with powdered sugar or serve alongside fresh fruit.

– Perfect for buffet-style brunches, afternoon tea, or wrapped as a homemade gift.

Storage and Reheating Tips

Room Temperature: Wrap the cooled cake tightly in plastic wrap. Store for up to 3 days.

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Slice and wrap individual pieces. Store in freezer-safe bags for up to 2 months.

Reheating: Microwave individual slices for 15–20 seconds or warm in a 300°F oven for 8–10 minutes.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will result in a denser texture. Try substituting only half for a balance of fiber and softness.

2. What other liquids can I use besides orange juice?
Apple juice, brewed tea, or even milk can work, depending on the flavor profile you want.

3. Can I reduce the sugar?
You can lower the sugar to 1/3 cup if using sweeter fruits like dates or cherries. The cake will still be moist and flavorful.

4. How do I prevent the fruits from sinking?
Toss the dried fruits in a tablespoon of flour before folding them into the batter to keep them suspended.

5. Is this cake suitable for vegans?
With a few swaps—use flax eggs and plant-based milk—it can easily be adapted for a vegan version.

Tips & Tricks

– Warm the orange juice slightly before soaking the fruits to help them plump up faster.

– For a deeper flavor, let the baked cake rest overnight before slicing.

– Add a pinch of cinnamon or nutmeg to the batter for a subtle spice note.

– If using oil, choose a neutral one like canola or sunflower for best results.

– Lightly toast chopped nuts and fold them in for extra texture.

Recipe Variations

Nutty Spice Fruit Cake
Add 1/2 cup chopped walnuts or pecans and 1/2 tsp ground cinnamon to the batter for a cozy autumn twist.

Tropical Fruit Cake
Replace half the dried fruits with dried pineapple and mango. Use coconut oil instead of vegetable oil and add 1/4 tsp vanilla extract.

Citrus Burst Cake
Add 1 tsp orange zest and 1/2 tsp lemon zest to the batter. Finish with a simple citrus glaze (powdered sugar + lemon juice) after baking.

Chocolate Fruit Cake
Fold in 1/3 cup mini dark chocolate chips for a dessert-forward version. Pairs beautifully with cherries or dried cranberries.

Vegan Easy Moist Fruit Cake
Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and 1/2 cup plant-based milk instead of eggs and orange juice. Replace butter with coconut oil.

Final Thoughts

Every so often, you find a recipe that effortlessly becomes part of your go-to rotation. This fruit cake did just that for me. This humble cake carries a quiet charm—the kind you can dress up or keep simple, serve warm or slice and wrap as a thoughtful gift. I’ve made it for new friends, brought it out during afternoon tea, and even enjoyed it alone during a peaceful moment with coffee.

The best part is how approachable it is—no mixers, no long prep time, and still so satisfying. If you’ve ever felt intimidated by traditional fruit cake, give this version a try. It may surprise you just how quickly it becomes your own little crowd-pleaser too.

Easy Moist Fruit Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup mixed dried fruits (e.g., raisins, sultanas, chopped dates, cherries)
1/2 cup orange juice (or water)
1/2 cup sugar
1/2 cup vegetable oil or melted butter
2 eggs
1 1/2 cups all-purpose flour

Instructions