Heavenly Moist Fruitcake (Print version)

A rich, tender fruitcake packed with soaked dried fruit, candied peel, nuts, citrus, and warm spices.

# Ingredients:

For the fruit soak

01 - 1 cup (130 g) dried apricots, chopped
02 - 1 cup (120 g) dried cranberries
03 - 1 cup (140 g) dried cherries
04 - 1 cup (150 g) raisins
05 - 1 cup (140 g) mixed candied peel
06 - 1 cup (115 g) walnuts, chopped
07 - 1 cup (115 g) pecans, chopped
08 - 3/4 cup (180 ml) orange juice
09 - 3/4 cup (180 ml) dark rum, or more orange juice
10 - 1 tablespoon finely grated orange zest

For the cake batter

11 - 2 cups (240 g) all-purpose flour
12 - 1 cup (200 g) granulated sugar
13 - 1/2 cup (105 g) packed light brown sugar
14 - 1 teaspoon baking soda
15 - 1 teaspoon ground cinnamon
16 - 1/2 teaspoon ground ginger
17 - 1/4 teaspoon ground cloves
18 - 1/4 teaspoon ground nutmeg
19 - 1/2 teaspoon kosher salt
20 - 2 large eggs, room temperature
21 - 1/2 cup (120 ml) vegetable oil
22 - 1 teaspoon vanilla extract

For finishing

23 - 2 tablespoons dark rum or orange juice, for brushing

# Instructions:

01 - Combine the dried apricots, cranberries, cherries, raisins, candied peel, walnuts, pecans, orange juice, rum, and orange zest in a large bowl. Cover and let stand overnight, stirring once if you can.
02 - Preheat the oven to 300°F (150°C). Grease two 9x5-inch loaf pans and line them with parchment paper, leaving overhang on the long sides.
03 - Whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl. In another bowl, whisk the eggs, oil, and vanilla, then stir into the dry mixture until just combined.
04 - Add the soaked fruit, nuts, and any remaining soaking liquid to the batter. Fold slowly until the fruit is evenly distributed.
05 - Divide the batter between the prepared pans and smooth the tops. Bake for 1 hour 45 minutes to 2 hours, until a tester inserted in the center comes out with moist crumbs and no wet batter.
06 - Cool the loaves in the pans for 20 minutes, then lift them onto a rack. Brush the warm tops with rum or orange juice.
07 - Cool completely, wrap tightly, and rest at least 24 hours before slicing. For a stronger aged flavor, brush lightly with rum every few days.

# Good to know:

01 - The overnight soak is not included in the prep time.
02 - Best flavor develops after 24-48 hours of resting.
03 - Use all orange juice instead of rum for an alcohol-free loaf.

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