This homemade fruit cake is a timeless holiday favorite, bursting with dried fruits, nuts, warm spices, and a hint of citrus. Unlike the dry, store-bought versions, this cake is incredibly moist thanks to the fruit soaking process and a buttery batter. It’s aged with rum or juice for deeper flavor and can be enjoyed fresh or matured over weeks. Whether you’re gifting it or savoring it yourself, this cake is a showstopper that gets better with time.
Ingredients:
For the Fruit Soak:
- 1¼ cups dark raisins
- 1¼ cups golden raisins
- 1 cup dried figs, chopped
- 1 cup dried apricots, chopped
- ¾ cup dried cherries or cranberries
- ¾ cup prunes, chopped
- ¾ cup dark rum (or orange juice for non-alcoholic version)
For the Cake Batter:
- 1½ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp salt
- 4 oz unsalted butter (softened)
- ¾ cup light brown sugar
- 5 large eggs
- 1 tbsp lemon zest
- 1 tbsp orange zest
- ½ cup fresh orange juice
- 1 Granny Smith apple, grated
- ¾ cup slivered almonds or chopped walnuts
- 3 tbsp crystallized ginger, finely diced
- Optional: ⅔ cup dark chocolate chips
For Aging (Optional):
- Cheesecloth soaked in sherry, rum, or triple sec
- Apricot preserves for glaze
- Whole pecans for garnish
Instructions:
Step 1: Soak the Fruits
- In a large bowl, combine all dried fruits and pour in the rum or juice.
- Cover and let soak at room temperature for at least 12 hours (ideally 24 hours). This plumps the fruit and infuses flavor.
Step 2: Prepare the Batter
- Preheat oven to 300°F (150°C). Grease and line two 8×4-inch loaf pans.
- In a medium bowl, whisk together flour, baking powder, spices, and salt.
- In a large mixing bowl, cream butter and brown sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, mixing well after each.
- Add lemon zest, orange zest, and orange juice. Stir in grated apple.
- Gradually add the flour mixture, mixing until just combined.
- Fold in soaked fruit (including any remaining liquid), nuts, crystallized ginger, and chocolate chips if using.
Step 3: Bake
- Divide batter evenly between the prepared pans. Smooth the tops.
- Bake for 75–90 minutes, rotating halfway through. Cakes are done when a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes, then transfer to a wire rack.
Step 4: Optional Aging & Glazing
- Once cooled, wrap each cake in cheesecloth soaked in liquor. Cover with wax paper and foil, then store in the fridge.
- Re-soak cheesecloth weekly for up to 6–8 weeks.
- Before serving, brush the top with warm apricot preserves and garnish with pecans.
Serving Tips:
Slice with a serrated knife and serve with tea, coffee, or a dollop of whipped cream. It’s also divine with a smear of salted butter!
Would you like a tropical twist next time—maybe with mango and coconut? Or a health-boosted version with dates and flax? I’ve got ideas galore!