easy fruit cake recipe.

Classic Fruit Cake Recipe – Moist, Rich & Perfect for the Holidays

Bake the best homemade fruit cake with dried fruits, nuts, and warm spices. Moist, flavorful, and perfect for Christmas or festive gifting. Includes alcohol-free option!

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Moist & Traditional Fruit Cake Recipe – A Festive Favorite

Fruit cake often gets a bad rap—but not this one! This classic fruit cake recipe is moist, rich, and packed with dried fruits, nuts, and warm spices. It’s the kind of fruit cake that’s lovingly baked ahead of the holidays, matured with care, and enjoyed for weeks.

Whether you’re a fruit cake fan or trying it for the first time, this recipe delivers a perfect balance of texture and flavor—no dry, overly sweet bricks here!

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Why You’ll Love This Fruit Cake

• Ultra-moist with a tender crumb
• Packed with real dried fruits and nuts
• Can be made with or without alcohol
• Long shelf life—great for make-ahead and gifting
• Perfect for Christmas, weddings, or tea-time treats

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Ingredients:

Dried Fruit Mix:

• 1 ½ cups raisins
• 1 cup chopped dried dates
• ½ cup chopped dried apricots
• ½ cup dried cranberries or cherries
• ½ cup mixed peel or candied orange peel
• ½ cup orange juice (or dark rum/brandy for soaking)

Cake Batter:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 4 large eggs, room temperature
• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ¼ tsp salt
• ½ cup chopped walnuts or almonds (optional)
• 1 tsp vanilla extract
• Zest of 1 orange and 1 lemon

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Instructions:

1. Soak the Fruit:
   Mix dried fruits and peel with orange juice (or alcohol). Cover and let soak overnight or at least 4 hours.

2. Preheat & Prepare Pan:
   Preheat oven to 300°F (150°C). Grease and line a 9-inch loaf pan or an 8-inch round cake tin with parchment paper.

3. Make the Batter:
   Cream butter and sugar until light. Beat in eggs one at a time. Add vanilla, citrus zest, and soaked fruits.

4. Mix the Dry Ingredients:
   In a separate bowl, whisk flour, baking powder, salt, and spices. Add to the wet mixture and stir just to combine. Fold in nuts if using.

5. Bake:
   Pour batter into the prepared pan. Bake for 1 hr 45 min to 2 hours or until a toothpick comes out clean. Cover loosely with foil if browning too quickly.

6. Cool & Store:
   Let cool in pan for 15 minutes, then transfer to a wire rack. Once completely cool, wrap tightly in parchment and foil. Store in an airtight container.

7. Optional: Mature the Cake:
   For a traditional touch, brush the cake with brandy or rum every few days and let it “mature” for 1–2 weeks before serving.

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Fruit Cake Tips:

• Use a mix of sweet and tangy fruits for best flavor balance.
• Soaking the fruits overnight enhances both taste and texture.
• Store at room temperature or refrigerate for up to 3 weeks.
• For a non-alcoholic version, use fruit juice and skip the brushing.

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FAQs

Can I make fruit cake without alcohol?
Yes! Just use orange juice or apple cider instead of rum or brandy.

How far in advance can I make fruit cake?
You can bake it 2–4 weeks ahead, especially if aging it with alcohol.

Can I freeze fruit cake?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.