This Moist Fruit and Nut Cake is packed with sweet dried apricots, raisins, cranberries, and crunchy nuts in every slice.
It has a golden top, a tender crumb, and a rich homemade flavor. The dried fruit stays soft and chewy while the nuts add just the right amount of crunch.
This easy fruit cake is perfect for breakfast, afternoon tea, holidays, family gatherings, or a simple homemade dessert.
Recipe Overview
| Category | Details |
| Recipe Name | Moist Fruit and Nut Cake |
| Prep Time | 25 minutes |
| Fruit Soaking Time | 20 minutes |
| Bake Time | 50–60 minutes |
| Total Time | About 1 hour 45 minutes |
| Servings | 10–12 slices |
| Difficulty | Easy |
| Oven Temperature | 350°F (175°C) |
| Pan | 8-inch round cake pan |
| Texture | Moist, tender, and fruity |
| Best For | Breakfast, dessert, tea time, holidays |
Why You’ll Love This Recipe
This homemade fruit cake is wonderfully moist without being overly heavy.
Every bite combines soft cake with chewy dried fruit and crunchy nuts.
The dried apricots add natural sweetness and a beautiful golden-orange color, while raisins and cranberries provide a delicious contrast.
The recipe is also flexible, so you can easily use your favorite dried fruits and nuts.
It tastes delicious fresh from the oven, but the flavor becomes even better after the cake has rested overnight.
Ingredients
Dried Fruit
| Ingredient | Amount |
| Raisins | 1 cup (150 g) |
| Dried apricots, chopped | 1 cup (150 g) |
| Dried cranberries | ½ cup (60 g) |
| Orange juice or warm water | ¾ cup (180 ml) |
Cake Batter
| Ingredient | Amount |
| All-purpose flour | 2 cups (250 g) |
| Granulated sugar | ¾ cup (150 g) |
| Unsalted butter, softened | ½ cup (115 g) |
| Large eggs | 3 |
| Milk | ½ cup (120 ml) |
| Vanilla extract | 2 tsp |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Orange zest | 1 tbsp |
Nuts
| Ingredient | Amount |
| Walnuts, finely chopped | ¾ cup (85 g) |
| Almonds, chopped | ½ cup (55 g) |
Optional Topping
| Ingredient | Amount |
| Sliced almonds | ¼ cup |
| Powdered sugar | 2 tbsp |
| Apricot jam | 1 tbsp |
Step-by-Step Instructions
Step 1: Soak the Dried Fruit
Place the raisins, dried apricots, and cranberries in a medium bowl.
Pour the warm orange juice or water over the fruit.
Let it stand for 20 minutes.
This softens the fruit and helps prevent it from becoming dry during baking.
Drain the fruit very well before using it.
Step 2: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Grease an 8-inch round cake pan with butter or nonstick spray.
Line the bottom with parchment paper.
Lightly grease the parchment paper as well.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
Step 4: Cream the Butter and Sugar
Add the softened butter and sugar to a large mixing bowl.
Beat for 2–3 minutes until light and creamy.
This helps create a tender cake texture.
Step 5: Add the Eggs
Add the eggs one at a time.
Beat well after each addition.
Add the vanilla extract and orange zest.
Mix until smooth.
Step 6: Add the Flour and Milk
Add one-third of the dry ingredients to the butter mixture.
Mix gently.
Add half of the milk.
Continue alternating the flour mixture and milk until everything is incorporated.
Do not overmix the batter.
Step 7: Add the Fruit and Nuts
Drain the soaked fruit thoroughly.
If the fruit is particularly wet, gently pat it dry with paper towels.
Add the raisins, apricots, cranberries, walnuts, and almonds to the batter.
Fold gently with a spatula until evenly distributed.
Step 8: Fill the Cake Pan
Transfer the batter to the prepared pan.
Spread the top evenly with a spatula.
If desired, sprinkle sliced almonds over the surface.
Step 9: Bake
Place the cake in the preheated oven.
Bake at 350°F (175°C) for 50–60 minutes.
Begin checking around 50 minutes.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
If the top becomes too dark before the center is finished, loosely cover it with aluminum foil.
Step 10: Cool
Remove the cake from the oven.
Let it cool in the pan for 15 minutes.
Carefully remove it from the pan and transfer it to a wire rack.
Allow it to cool completely before slicing.
Step 11: Finish
For a simple finish, dust the cooled cake with powdered sugar.
For a glossy fruit topping, warm the apricot jam slightly and brush a thin layer over the top.
Let the glaze set before serving.
Best Tips
Use room-temperature eggs and softened butter for a smoother batter.
Do not skip soaking the dried fruit. It makes the finished cake softer and more flavorful.
Drain the fruit thoroughly before adding it to the batter.
Avoid adding too much flour. A heavy amount of flour can make the cake dry.
Fold in the fruit and nuts gently to avoid overmixing.
Start checking the cake at 50 minutes because oven temperatures can vary.
Let the cake cool completely before cutting it for clean, attractive slices.
Best Ingredient Options
Dried Fruit
You can use raisins, dried apricots, cranberries, dates, dried cherries, figs, or prunes.
Keep the total amount of dried fruit approximately the same.
Nuts
Walnuts and almonds work beautifully in this recipe.
Pecans, hazelnuts, pistachios, or cashews are also excellent choices.
Orange Juice
Orange juice adds a subtle citrus flavor and works particularly well with dried apricots.
You can replace it with warm water if preferred.
Flour
All-purpose flour is ideal for this cake.
For a slightly heartier version, replace up to ½ cup of the all-purpose flour with whole wheat flour.
Recipe Variations
Orange Fruit Cake
Add an extra teaspoon of orange zest and replace the soaking water with fresh orange juice.
Finish with a simple orange glaze.
Apricot Almond Cake
Use extra dried apricots and almonds.
Add ½ teaspoon almond extract for a stronger almond flavor.
Cranberry Fruit Cake
Increase the dried cranberries and add extra orange zest.
This version is especially good during the holiday season.
Chocolate Fruit Cake
Fold ½ cup (85 g) of chocolate chips into the batter.
Dark chocolate pairs particularly well with dried cherries and cranberries.
Coconut Fruit Cake
Add ½ cup (40 g) of shredded coconut to the batter.
Coconut works especially well with apricots and almonds.
What to Serve With
Serve a slice with coffee, black tea, or your favorite herbal tea.
For dessert, add whipped cream or a scoop of vanilla ice cream.
Plain Greek yogurt is another delicious option for breakfast or an afternoon snack.
For a holiday table, serve small slices alongside fresh fruit and other homemade desserts.
Make-Ahead Instructions
This cake is ideal for making ahead.
Bake it 1–2 days before serving and keep it tightly covered.
The flavors will have time to develop, and the dried fruit will remain soft.
You can also prepare the dried fruit mixture the day before and refrigerate it until you are ready to bake.
Storage
Store the completely cooled cake in an airtight container.
It can be kept at room temperature for 3–4 days.
For longer storage, refrigerate it for up to 7 days.
Bring refrigerated slices to room temperature before serving for the best texture.
Reheating
This cake tastes excellent at room temperature, so reheating is optional.
To gently warm an individual slice, microwave it for 10–15 seconds.
You can also place slices in a warm oven at 300°F (150°C) for approximately 5–8 minutes.
Freezing
The cake can be frozen whole or as individual slices.
Wrap the cake tightly in plastic wrap and then aluminum foil.
Place it in a freezer-safe container or bag.
Freeze for up to 3 months.
Thaw individual slices at room temperature for about 1–2 hours.
For a whole cake, thaw overnight in the refrigerator and bring it to room temperature before serving.
Common Mistakes to Avoid
Adding Unsoaked Fruit
Very dry dried fruit can become tough during baking.
Soaking it first helps maintain a softer texture.
Not Draining the Fruit
Too much soaking liquid can make the batter overly wet.
Drain the fruit thoroughly before adding it.
Overmixing
Once the flour is added, mix only until the ingredients are combined.
Overmixing can make the cake dense.
Using Cold Butter
Cold butter will not cream properly with the sugar.
Allow the butter to soften at room temperature before starting.
Overbaking
An extra 10–15 minutes in the oven can make the cake noticeably drier.
Start testing around the 50-minute mark.
Cutting It Too Soon
Allow the cake to cool completely.
This gives the crumb time to set and makes slicing easier.
Nutrition Estimate
| Nutrient | Approx. Per Slice |
| Calories | 360 kcal |
| Protein | 6 g |
| Carbohydrates | 50 g |
| Fat | 17 g |
| Saturated Fat | 8 g |
| Fiber | 3 g |
| Sugar | 27 g |
| Sodium | 280 mg |
Nutrition values are estimates and will vary depending on the ingredients and serving size.
Frequently Asked Questions
Can I use only raisins and apricots?
Yes.
You can replace the cranberries with additional raisins or dried apricots.
Can I make this cake without nuts?
Absolutely.
Simply leave out the nuts and replace them with additional dried fruit or chocolate chips if desired.
Why did my fruit sink to the bottom?
Very wet or heavy fruit can sink.
Drain the fruit thoroughly and toss it with 1–2 tablespoons of flour before folding it into the batter.
Can I use brown sugar?
Yes.
Brown sugar gives the cake a slightly deeper caramel-like flavor and a softer texture.
Can I use a loaf pan?
Yes.
A large loaf pan can be used, but the baking time may change.
Begin checking for doneness around 50 minutes.
How do I know when the cake is completely baked?
Insert a toothpick into the center.
It should come out clean or with a few moist crumbs.
The center should also feel set when gently pressed.
Can I make this cake for Christmas?
Yes.
Add dried cherries, candied orange peel, extra nuts, cinnamon, and a little nutmeg for a festive holiday fruit cake.
How long does homemade fruit cake last?
It will keep for approximately 3–4 days at room temperature or up to 7 days refrigerated when stored properly.
Final Thoughts
This Moist Fruit and Nut Cake is a simple, comforting homemade dessert filled with sweet dried fruit and crunchy nuts.
The soft golden crumb, colorful fruit, and rich buttery flavor make it a beautiful cake for both everyday baking and special occasions.
Serve it with a cup of coffee or tea, or add a little powdered sugar or apricot glaze for an elegant finish.
It is the kind of homemade cake that looks beautiful on the table and tastes even better the next day.