Name: Heavenly Moist Fruitcake – A Classic in Dessert Recipes
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, softened; 1 cup sour cream; 1 teaspoon vanilla extract; 1 cup chopped pecans or walnuts; 1 1/2 cups mixed dried fruit (raisins, cranberries, cherries)

Jump to Recipe

This fruitcake is everything you want from a proper dessert: rich, soft, and full of flavor. I mean, who decided fruitcake was just for the holidays? We make this year-round, and let me tell you, nobody ever complains. It’s packed with plump raisins, warm spices, and just the right hint of sweetness. What I love most is that this isn’t your average dry, sad brick of cake that people regift. Nope. This one’s tender, easy to slice, and just melts in your mouth. I’ve tested it on friends, family, neighbors… even the skeptical ones come back for seconds. If you’ve ever searched for a recipe delicious enough to serve with pride and simple enough to make with confidence, this is the one. It’s a homemade recipe that’s earned a permanent spot in my recipe box. So let’s get baking and prove that fruitcake deserves way more love than it gets.

1) Key Takeaways
2) Easy Heavenly Moist Fruitcake Recipe
3) Ingredients for Heavenly Moist Fruitcake
4) How to Make Heavenly Moist Fruitcake
5) Tips for Making Heavenly Moist Fruitcake
6) Making Heavenly Moist Fruitcake Ahead of Time
7) Storing Leftover Heavenly Moist Fruitcake
8) Try these Dessert Recipes next!
9) Heavenly Moist Fruitcake
10) Nutrition

1) Key Takeaways

This cake is packed with dried fruit, nuts, and warm spices.
You can make it in under two hours from start to finish.
Perfect for dessert recipes that impress guests and travel well.
It tastes even better the next day, so you can prep ahead.

2) Easy Heavenly Moist Fruitcake Recipe

This fruitcake lives up to its name, and then some. It’s soft, rich, and has that slightly chewy bite that brings everything together. I grew up thinking fruitcake was that thing wrapped in plastic people exchanged just to be polite. Then I made this one at home. Game changed.

I kept things classic with a mix of raisins, cherries, and cranberries, plus toasted nuts and a cozy blend of cinnamon and nutmeg. It’s a homemade recipe that brings serious flavor, without being complicated. No overnight soaking or mystery ingredients here. You mix, you bake, and you win the dessert table.

If you’re someone who says “I don’t like fruitcake,” I hear you. I said that too. But try this one, and you might just find yourself grabbing a second slice. It’s that good. And let’s face it, any dessert recipe that doubles as a breakfast slice with coffee? That’s a keeper.

3) Ingredients for Heavenly Moist Fruitcake

All-purpose flour gives the cake a sturdy but tender structure. You’ll want to spoon and level it into the measuring cup so it doesn’t pack down too much.

Salt keeps the sweetness in check. Just a little makes the flavor feel balanced and smooth.

Baking soda helps the cake rise without making it too airy. Fruitcake should have a little weight to it, in the best way.

Cinnamon brings that warm, familiar spice. It lingers just enough to remind you of fall baking and cozy weekends.

Nutmeg adds depth and earthiness. Freshly grated makes a big difference if you have it.

Eggs bind the batter and make everything feel rich and golden once baked.

Granulated sugar sweetens the mix just right. It gives structure too, helping the cake caramelize on the edges.

Brown sugar brings molasses flavor and makes things feel cozy. I always lean toward dark brown sugar for more depth.

Butter needs to be soft so it blends evenly. It adds flavor you can’t get from oil.

Sour cream is the real star. It adds tang and keeps the texture incredibly soft and rich.

Vanilla extract rounds out the sweetness. A splash brings everything together.

Chopped nuts like pecans or walnuts give crunch and a little bitterness to balance the sweet fruit.

Mixed dried fruit is where all the chew and color comes from. Use a blend for texture and a little surprise in each bite.

4) How to Make Heavenly Moist Fruitcake

Step 1. Heat your oven to 325°F and grease your loaf pan. I like to use parchment too, just to be safe.

Step 2. In one bowl, mix your flour, salt, baking soda, cinnamon, and nutmeg. Whisk to combine. You’re building the dry base here.

Step 3. In another bowl, beat the eggs with both sugars and the softened butter. This is where the fluff starts to happen.

Step 4. Add sour cream and vanilla to your wet ingredients. Stir just until smooth. Try not to overmix here.

Step 5. Fold the dry mix into the wet batter in parts. Go slow so everything comes together without getting tough.

Step 6. Stir in the dried fruit and nuts. If you’ve soaked the fruit first, drain it well before adding.

Step 7. Pour the batter into the loaf pan. Smooth the top, then bake for about 75 minutes.

Step 8. Let the cake rest in the pan for 15 minutes. Then turn it out onto a wire rack to finish cooling. Try not to slice too soon. It holds better once set.

5) Tips for Making Heavenly Moist Fruitcake

Let your butter sit out for 30 to 45 minutes. You don’t want it melted, but you do want it soft enough to mix easily. If it dents under your finger without collapsing, it’s ready.

Don’t skip the sour cream. It’s the one thing that makes this cake feel different from others. It keeps the crumb tight but tender, which means it slices beautifully without crumbling.

Mix the dried fruit and nuts with a tablespoon of flour before folding them in. That trick keeps them from sinking straight to the bottom as the cake bakes. It’s not magic, but it works every time.

6) Making Heavenly Moist Fruitcake Ahead of Time

This dessert recipe actually gets better after a night or two. The fruit relaxes into the cake, the flavors mellow, and the slices firm up just right. If you’re hosting or gifting, make it two days ahead.

Wrap the whole loaf in foil once it’s completely cool. If it’s even a little warm, you’ll get condensation, which messes with the texture.

You can even freeze it. Just wrap it in plastic first, then foil, and pop it into a freezer bag. Defrost it on the counter overnight and you’re back in business.

7) Storing Leftover Heavenly Moist Fruitcake

Store the loaf at room temp in an airtight container or wrap it tightly in foil. It’ll last about five days without losing quality.

If you’re not going through it quickly, stash it in the fridge. The flavor stays bold and the texture holds up well, especially if you warm slices just a bit before serving.

Fruitcake keeps longer than most baked goods. That’s part of what makes it one of my favorite dessert recipes. It travels well and tastes great a few days in.

8) Try these Dessert Recipes next!

9) Heavenly Moist Fruitcake