Homemade Fruit Cake is a timeless holiday dessert that’s dense, moist, and brimming with dried fruits, nuts, and warm spices. Unlike the dry, overly sweet versions that gave fruit cake a bad name, this recipe is tender, flavorful, and made with love. Soaked in citrus juice or rum, studded with plump raisins, cherries, and candied peel, and enriched with brown sugar and butter, this cake is a celebration of texture and taste. It’s traditionally made ahead of time to allow the flavors to deepen, making it perfect for gifting or serving at festive gatherings. Whether you enjoy it plain, glazed, or with a touch of brandy, this fruit cake is a nostalgic treat that never goes out of style.
Ingredients:
For the Fruit Mixture:
- 1 ½ cups (225g) mixed dried fruits (raisins, currants, chopped dates, dried cranberries)
- ½ cup (75g) chopped candied cherries or mixed peel
- ½ cup (120ml) orange juice, apple juice, or dark rum
- Zest of 1 orange and 1 lemon
For the Cake Batter:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar (light or dark)
- 4 large eggs, room temperature
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ cup (60g) chopped nuts (walnuts, pecans, or almonds)
- 1 tsp vanilla extract
- 2 tbsp molasses or dark corn syrup (optional, for richness)
Instructions:
1. Soak the Fruit
In a medium bowl, combine the dried fruits, candied cherries, citrus zest, and juice or rum. Stir well, cover, and let soak for at least 2 hours or overnight. This step plumps the fruit and infuses it with flavor. For a more intense taste, soak for up to 48 hours in the refrigerator.
2. Prepare the Pan and Oven
Preheat your oven to 300°F (150°C). Grease a 9-inch (23 cm) round or square cake pan and line it with parchment paper. For extra protection against overbaking, wrap the outside of the pan with a double layer of foil.
3. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3–4 minutes. This step is key to a tender crumb.
4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses (if using).
5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the Fruit and Nuts
Drain any excess liquid from the soaked fruit (if needed) and fold it into the batter along with the chopped nuts. Be gentle to avoid overmixing.
7. Bake the Cake
Spoon the batter into the prepared pan and smooth the top. Bake for 1 hour 30 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil during the last 30 minutes.
8. Cool and Cure
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For best flavor, wrap the cooled cake tightly in plastic wrap and foil, and let it rest for at least 24 hours before serving. You can also brush it with rum or brandy every few days to keep it moist and enhance the flavor.
Tips for Success:
- Use a mix of sweet and tart dried fruits for balance.
- Don’t skip the soaking—it’s essential for a moist, flavorful cake.
- Store the cake in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
- For a festive touch, glaze with apricot jam and decorate with whole nuts and candied fruit.
Serving Suggestions:
- Serve slices with tea or coffee for a cozy afternoon treat.
- Pair with whipped cream or a dollop of mascarpone for added indulgence.
- Wrap in parchment and ribbon for a beautiful homemade holiday gift.
Would you like a gluten-free version, a chocolate-infused twist, or a mini loaf adaptation for gifting? I’d love to help you customize it!