Never Fail Fruit Cake (Old-Fashioned Style)
This old-fashioned fruit cake is moist, rich, and full of classic holiday flavor. Packed with mixed dried fruit, pecans, molasses, and orange juice, it’s a no-fail recipe that turns out perfectly every time.
Equipment
- 9x5-inch Loaf Pan
- Mixing Bowls
- Wire Rack
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1/2 tsp baking powder
- 1 tsp salt
- 32 oz mixed dried fruit
- 1 cup chopped pecans
- 3 large eggs
- 1/2 cup orange juice
- 1/4 cup softened butter
- 1/4 cup molasses
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Stir in the mixed dried fruit and chopped pecans until coated with the dry ingredients.
- In another bowl, beat eggs, then add orange juice, softened butter, and molasses. Mix until combined.
- Gradually add wet ingredients to the dry mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap the cooled fruit cake in parchment paper and store in an airtight container to keep it moist. For extra flavor, soak the dried fruit in orange juice overnight before baking.