You know how some fruit cakes turn out dry, tough, or crumbly? With this Never-Fail Fruit Cake, you skip all that frustration and pull a moist, dense, sliceable loaf from the oven that tastes like it came straight from Grandma’s holiday kitchen. You just stir everything together in one bowl, bake it low and slow, and let the dried fruit, pecans, orange juice, and molasses do the rest.
Why you’ll love this fruit cake
You get a generous 32 ounces of mixed dried fruit and plenty of chopped pecans suspended in a simple batter, so every slice is packed with chewy, nutty bites. Orange juice keeps the crumb moist and bright, while a touch of molasses adds old-fashioned depth and color without making the cake heavy or bitter. Because you bake at 300°F for up to 2 hours, the cake bakes evenly and sets firm without drying out, making it ideal for gifting, slicing, and storing.