Rich, moist, and packed with colorful dried fruits, nuts, and warm spices, this traditional Fruit Cake is perfect for holidays, celebrations, or anytime you crave a comforting homemade dessert. The flavors deepen beautifully as the cake rests, making it even better the next day.
Ingredients
For the Fruit Mixture
- 1 cup raisins
- 1 cup golden raisins
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- ½ cup candied cherries, halved
- ½ cup candied pineapple, chopped
- ½ cup orange juice
- 2 tablespoons lemon juice
For the Cake Batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup chopped walnuts or pecans
Instructions
Step 1: Prepare the Fruit
In a saucepan, combine the raisins, cranberries, apricots, candied cherries, candied pineapple, orange juice, and lemon juice.
Bring to a gentle simmer over medium heat and cook for 5 minutes. Remove from heat and allow the mixture to cool completely.
Step 2: Prepare the Pan
Preheat the oven to 325°F (165°C).
Grease and line a 9-inch loaf pan or an 8-inch round cake pan with parchment paper.
Step 3: Make the Batter
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the cooled fruit mixture along with any remaining liquid and the chopped nuts.
Step 5: Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover it with aluminum foil during the last 20 minutes of baking.
Step 6: Cool
Allow the cake to cool in the pan for 15 minutes.
Transfer to a wire rack and let cool completely before slicing.
Optional Glaze
For a simple glaze, mix:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Drizzle over the cooled cake before serving.
Tips for the Best Fruit Cake
- Soak the dried fruits overnight in orange juice for extra moisture and flavor.
- Use a mix of your favorite dried fruits and nuts.
- Wrap the cooled cake tightly and store for 1–2 days before serving to enhance the flavor.
- For a richer cake, brush with orange juice every few days while storing.
Serving Suggestions
Serve with:
- Hot tea or coffee
- Vanilla ice cream
- Whipped cream
- Fresh berries
- A dusting of powdered sugar
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 10–12
