Step 4 — Combine Dry Ingredients
In a separate bowl, whisk together:
-
Flour
-
Baking powder
-
Baking soda
-
Salt
-
Cinnamon
-
Nutmeg
-
Cloves
Step 5 — Add Dry Ingredients Alternating With Juice
Slowly add the dry mixture to the batter, alternating with:
-
½ cup orange juice
Mix gently until smooth and thick.
Step 6 — Fold in the Fruits
Gently fold the fruit mixture into the batter.
This is when the cake starts looking beautifully colorful.
Step 7 — Bake
Pour into a greased and parchment-lined loaf pan or round cake pan.
Bake at:
-
300°F (150°C)
-
1 hour 30 minutes – 2 hours, depending on pan size
You’ll know it’s done when:
✔ A toothpick comes out clean
✔ The top is golden and firm
✔ The cake pulls slightly from the sides
Step 8 — Brush for Extra Moisture (Optional but AMAZING)
While still warm:
-
Brush the top with melted butter and honey
-
Let cool completely
This keeps the cake moist, glossy, and fragrant.
🎄 How to Store Fruit Cake
Fruit cake tastes even better the next day!
Room Temperature
-
Wrap tightly
-
Stays fresh for 1–2 weeks
Refrigerator
-
Lasts up to 1 month
Freezer
-
Wrap in plastic + foil
-
Stores for 3–4 months
💡 Tips for a Perfect Fruit Cake Every Time
✔ Low & slow baking prevents dryness
✔ Coat fruits in flour so they don’t sink
✔ Use room-temperature ingredients
✔ Don’t overmix after adding flour
✔ Let the cake cool completely before slicing
✔ Add a tablespoon of honey to enhance moisture
This cake gets better as it sits — the flavors deepen beautifully.
🔄 Variations
1. Caribbean-Style Rum Fruit Cake
Soak fruits in rum for 24–48 hours
Brush finished cake with rum monthly
2. Pineapple Fruit Cake
Replace juice with crushed pineapple
Add coconut flakes for tropical flavor
3. Nut-Free Version
Skip nuts and increase dried fruit by ½ cup
❓ FAQ
Can I soak the fruits first?
Yes! Use orange juice, rum, wine, or brandy for extra flavor.
Why did my fruit sink to the bottom?
They weren’t coated in flour. Always toss fruits in a bit of flour before folding in.
Why is my cake dry?
Either the oven was too hot, or it was overbaked.
Bake low and slow at 300°F.
Can I decorate the top?
Yes! Pecans, red & green cherries, or a honey glaze look stunning.
