Homemade Fruit Cake is a beloved holiday tradition that’s often misunderstood. When made right, it’s a moist, aromatic loaf bursting with chewy dried fruits, crunchy nuts, and the comforting warmth of cinnamon, nutmeg, and cloves. This version skips the overly sweet candied peels and instead uses a mix of dried fruits soaked in brandy or juice to infuse deep flavor and tenderness.
Perfect for gifting, entertaining, or enjoying with a cup of tea, this fruit cake improves with time—making it ideal for make-ahead holiday prep. Wrapped tightly and stored properly, it can last for weeks, developing even more flavor as it rests.
🧂 Ingredients:
For the Fruit Mixture:
- 1 cup dried cranberries
- 1 cup chopped dried apricots
- 1 cup golden raisins
- ½ cup chopped dates
- ½ cup chopped dried pineapple
- ¾ cup brandy, rum, or orange juice (for soaking)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- 1 tablespoon molasses (optional, for depth)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Zest of 1 orange
- 1½ cups chopped toasted nuts (walnuts, pecans, or almonds)
For Brushing (Optional):
- 2 tablespoons brandy or simple syrup (to keep moist)
🔪 Instructions:
1. Soak the Fruit:
- In a large bowl, combine all the dried fruits and pour over the brandy or juice.
- Cover and let soak overnight at room temperature. For a quicker method, microwave the mixture for 1 minute, cover, and let sit for 1 hour.
2. Prepare the Oven and Pan:
- Preheat your oven to 300°F (150°C).
- Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
3. Make the Batter:
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy (about 3–5 minutes).
- Beat in the eggs one at a time, scraping the bowl after each addition.
- Add molasses and vanilla extract, mixing until smooth.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in Fruit and Nuts:
- Stir in the soaked fruit (including any remaining liquid), orange zest, and chopped nuts.
- Mix until evenly distributed.
6. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 2 to 2½ hours, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent with foil during the last hour.
7. Cool and Brush:
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- While still warm, brush the top with brandy or syrup to lock in moisture.
8. Wrap and Store:
- Once completely cool, wrap the cake tightly in plastic wrap and then foil.
- Store in a cool, dry place for up to 4 weeks. The flavor deepens over time!
💡 Tips & Variations:
- Make it alcohol-free: Use orange juice or apple cider instead of brandy.
- Add chocolate chips for a modern twist.
- Mini loaves make perfect edible gifts—just adjust the baking time accordingly.
- Glaze it: Drizzle with a simple powdered sugar glaze for a festive finish.
This Homemade Fruit Cake is a nostalgic treat with a modern soul—moist, flavorful, and endlessly customizable. Want to pair it with a spiced holiday drink or turn it into a layered dessert next? I’ve got ideas to make it even more magical!