Welcome to the ultimate fruit cake recipe, perfect for creating cherished holiday memories! This festive and traditional dessert boasts rich, complex flavors and an incredibly moist texture. Forget all previous notions; this version will convert even the skeptics. Get ready to bake a delicious, classic fruit cake that will become a beloved part of your family’s celebrations.
Why You’ll Love This Fruit Cake
- Perfect for Holiday Gifting: Homemade fruit cake makes a thoughtful and impressive present for friends and family during the festive season.
- Incredibly Moist and Flavorful: The soaking process and blend of spices create a delicious depth of flavor and tender crumb.
- Keeps Well for Weeks or Months: Properly stored, this delightful holiday cake improves with age, making it ideal for advance preparation.
- Easily Customizable Ingredients: You can readily swap out fruits and nuts to suit your personal preferences or what you have on hand.
- Simple to Follow Instructions: Our step-by-step guide makes baking this classic fruit cake accessible for every home baker, even beginners.
Classic Fruit Cake
Ingredients
Equipment
Method
- Combine all dried fruits and chosen liquid in a bowl; cover and soak overnight or at least 1 hour.
- Preheat oven to 300°F (150°C) and prepare pans by greasing and lining as needed.
- Beat butter and brown sugar until fluffy, then add salt and spices.
- Add eggs one at a time, then mix flour and black cocoa (if using) into the batter alternately with boiled cider.
- Stir in juice or water and fold in soaked fruit and nuts.
- Pour batter into pans and bake: 60 min for small, 75 min for medium, and ~130 min for standard loaves, until a toothpick comes out clean.
- Cool completely, then optionally brush with rum or syrup and wrap tightly for storage.
Notes
Ingredients
Gather your ingredients to create this rich and delicious fruit cake. The quality of your components shines through, so choose fresh, flavorful items whenever possible.
For the Fruit Mixture:
- 1 1/2 cups (213g) dried pineapple, diced
- 1 1/2 cups (255g) raisins, golden or regular
- 1 cup (128g) dried apricots, diced
- 1 1/2 cups (223g) dates, chopped
- Heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
- 1/3 cup (64g) crystallized ginger, diced, optional
- 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
For the Cake Batter:
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 2 cups (425g) dark brown sugar, packed
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (11g) black cocoa, optional, for color
- 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
- 1/2 cup (113g) apple juice, cranberry juice or water
- 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)
For Brushing (optional):
- Rum, brandy, simple syrup, vanilla syrup, or ginger syrup
Notes & Substitutions
Feel free to customize your fruit cake! You can easily swap out any dried fruits like cranberries, figs, or even citrus peel. For the soaking liquid, choose rum or brandy for a traditional flavor, or use apple or cranberry juice for a delicious alcohol-free option. Almonds, pecans, and walnuts all work wonderfully, but feel free to include macadamias or pistachios too. If you do not have boiled cider, dark corn syrup or golden syrup makes an excellent alternative.
Equipment
You will need a few standard kitchen tools to prepare this delightful fruit cake.
- Large mixing bowls
- Measuring cups and spoons
- Electric mixer (stand or hand)
- Rubber spatula
- Baking pans (muffin, mini loaf, or standard loaf)
- Parchment paper (optional, for lining)
- Wire cooling rack
- Cake tester or toothpick
Instructions
Baking a homemade fruit cake is a rewarding experience. Follow these simple steps for a perfect result every time.
- Prepare the Fruit: Combine all the dried fruits (pineapple, raisins, apricots, dates, cherries, and optional ginger) with 3/4 cup (170g) of your chosen liquid (rum, brandy, apple juice, or cranberry juice) in a non-reactive bowl. Cover the bowl and let the mixture rest overnight for optimal flavor and moisture. If you are short on time, microwave the fruit and liquid for 1 minute until very hot, then cover and let it rest for 1 hour.
- Preheat Oven & Prepare Pans: Preheat your oven to 300°F (150°C). This recipe yields enough batter for various pan sizes. You can make 3 dozen individual muffin-pan cakes, 16 mini loaves (approximately 3 3/4″ x 2 1/2″), 6 to 8 medium loaves (about 3″ x 5″), or 2 standard 9″ x 5″ loaves. Select your desired pan configuration and lightly grease them. For muffin-sized cakes, line the pan with muffin papers and lightly grease the papers for easy removal.
- Make the Batter: In a large mixing bowl (at least 6-quart capacity), place 16 tablespoons (227g) of room-temperature unsalted butter and 2 cups (425g) of packed dark brown sugar. Beat them together with an electric mixer until well combined and fluffy. Next, beat in 1 teaspoon table salt, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1 teaspoon baking powder. Add the 4 large eggs, one at a time, beating well and scraping down the sides of the bowl after each addition to ensure everything is fully incorporated. In a separate bowl, whisk together 3 cups (360g) all-purpose flour and 2 tablespoons (11g) optional black cocoa. Gradually add the flour mixture and 1/4 cup (85g) of boiled cider (or golden syrup/dark corn syrup) to the butter mixture, alternating additions and beating gently until just combined.
- Combine & Bake: Stir in 1/2 cup (113g) apple juice, cranberry juice, or water. Then, gently fold in the pre-soaked fruit (including any liquid collected in the bowl) and 2 cups (227g) of chopped, toasted nuts. Scrape the bottom and sides of the bowl to ensure all ingredients are well combined. Spoon the batter into your prepared pans, filling them approximately 3/4 full. Bake the cakes on the middle shelf of your oven. Individual cakes will take about 60 minutes. Small loaves require 65 to 70 minutes, while medium loaves need around 75 minutes. For 9″ x 5″ standard loaves, bake for 2 hours and 10 to 15 minutes. The fruit cake is ready when a cake tester or toothpick inserted into the center comes out clean.
- Cool & Finish: Remove the baked cakes from the oven. You can leave the fruit cake in its pan for storage if preferred. Alternatively, carefully remove the cake from the pan after about 5 minutes, gently loosening its edges first. While the cakes are still warm, brush them generously with rum, brandy, simple syrup, or a flavored simple syrup (vanilla, rum-flavored, ginger). If you prefer a subtle hint of liquor, mix 1 tablespoon of rum or brandy with 3/4 cup of vanilla or simple syrup before brushing. This step is key for keeping your fruit cake moist for weeks. Allow the cakes to cool completely before wrapping them tightly in plastic wrap.
Pro Tips & Troubleshooting
Achieving Moistness: Always pre-soak your dried fruit for the best fruit cake. This ensures the fruit is plump and prevents it from absorbing moisture from the batter during baking, leading to a wonderfully moist result.
Doneness Check: A clean cake tester or toothpick inserted into the center is the most reliable way to know your fruit cake is perfectly baked. If it comes out with wet batter, bake for a few more minutes.
Pan Choices: Different pan sizes require varying bake times. Always adjust your baking duration according to the size and depth of the pan you choose to ensure even cooking.
Preventing Dryness: Brushing the warm cakes with an alcoholic spirit or simple syrup is crucial for long-term moisture. This step “feeds” the cake, keeping it tender and flavorful for weeks.
Dark Color: For a deeper, richer color in your fruit cake, incorporate black cocoa powder into the flour mixture. It adds visual appeal without significantly altering the flavor.
Serving, Storage, & Variations
Serving Suggestions: Serve your homemade fruit cake thinly sliced alongside a cup of hot tea or coffee for a cozy treat. It also pairs wonderfully with a dollop of whipped cream, a slice of sharp cheddar cheese, or a scoop of vanilla ice cream.
Storage: Once completely cool, wrap your fruit cake tightly in several layers of plastic wrap, then an additional layer of foil. Store it at cool room temperature in an airtight container to maintain freshness.
Longevity: Properly stored, this hearty fruit cake can last for 6 to 8 weeks, improving in flavor as it ages. You can even “feed” it periodically by brushing with more liquor or syrup every week or two for extra moisture and flavor development.
Some sources, like Collin Street Bakery, provide additional insights on how long fruitcake can be stored, suggesting that freezing can extend its shelf life considerably. Learn more about fruitcake storage and longevity.
Variations:
- Fruit Swaps: Experiment with other dried fruits like cranberries, figs, candied citrus peel, or even dried blueberries.
- Nut Varieties: Add macadamia nuts, pistachios, or even shelled pumpkin seeds for different textures and flavors.
- Alcohol-Free: Use only apple juice, cranberry juice, or boiled cider for soaking and brushing to create a delicious alcohol-free version.
- Glazing: For an extra touch, brush the cooled cake with a simple sugar glaze (powdered sugar mixed with a little juice or milk) or a thin apricot glaze.
Nutrition
Homemade recipes vary greatly depending on specific ingredients and serving sizes. This information is a general estimate.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 350-450 |
| Total Fat | 15-20g |
| Saturated Fat | 8-12g |
| Cholesterol | 50-70mg |
| Sodium | 150-200mg |
| Total Carb. | 50-60g |
| Dietary Fiber | 3-5g |
| Total Sugars | 35-45g |
| Protein | 4-6g |
This fruit cake is a high-energy dessert, rich in carbohydrates and fats, providing a substantial treat. The dried fruits contribute a good amount of dietary fiber and essential vitamins.
FAQ
Can I make fruit cake without alcohol?
Absolutely! You can substitute rum or brandy with apple juice, cranberry juice, or even strong brewed tea for both soaking the fruit and brushing the finished cake.
How long does fruit cake last?
When wrapped tightly and stored at room temperature, your fruit cake will stay fresh for 6 to 8 weeks. Its flavor often deepens and improves over time.
Can I freeze fruit cake?
Yes, fruit cake freezes beautifully for up to 6 months. Wrap it tightly in plastic wrap and then foil before freezing; thaw it overnight in the refrigerator.
Why is my fruit cake dry?
A dry fruit cake typically results from overbaking or insufficient moisture. Ensure you soak your fruit properly and generously brush the warm cake with syrup or liquor.
What kind of nuts are best?
Almonds, pecans, and walnuts are classic choices that complement the rich flavors. Feel free to use your favorite variety or a mix for added texture.
Conclusion
This classic fruit cake recipe is more than just a dessert; it is a tradition, a labor of love, and a delicious centerpiece for your holiday celebrations. Its rich flavors and moist texture are sure to delight everyone at your table. Don’t let old notions deter you; embrace the joy of baking this timeless treat. We encourage you to try this recipe and experience the warmth and comfort of a homemade fruit cake. Share your creations with us and spread the holiday cheer! Happy baking!
