Fruit Cake

Fruit cake is a classic dessert that I love baking, especially during the holidays or for special occasions. It’s rich, moist, and packed with dried fruits, warm spices, and crunchy nuts. Every slice is full of flavor, and the cake only gets better as it sits. Whether I serve it with tea or wrap it up as a thoughtful gift, it never disappoints.

Why You’ll Love This Recipe

I love how comforting and nostalgic this fruit cake feels. It’s incredibly moist, thanks to the soaked dried fruits, and the spices give it that warm, cozy flavor. I don’t need any fancy ingredients—just a mix of pantry staples and a little patience. I can even make it ahead of time, which is perfect during the busy holiday season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Salt
• Butter
• Brown sugar
• Eggs
• Vanilla extract
• Mixed dried fruits (raisins, currants, chopped dates, dried cherries)
• Nuts (walnuts, pecans, or almonds)
• Orange zest
• Orange juice (for soaking fruits)

Directions

1. I start by soaking the dried fruits in orange juice for several hours or overnight to keep them juicy and flavorful.
2. I preheat the oven to 300°F (150°C) and line a loaf pan or round cake pan with parchment paper.
3. In a medium bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
4. In a large mixing bowl, I cream the butter and brown sugar until fluffy.
5. I beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
6. I gradually add the dry ingredients, mixing just until combined.
7. I fold in the soaked dried fruits and chopped nuts.
8. I pour the batter into the prepared pan, smoothing the top.
9. I bake the cake for 1.5 to 2 hours, or until a skewer inserted in the center comes out clean.
10. I let the cake cool completely in the pan before slicing or storing.

Servings and timing

This recipe makes one 9×5-inch loaf or an 8-inch round cake, serving about 8 to 10 people. It takes roughly 20 minutes to prepare, plus 1.5 to 2 hours of baking. I usually soak the fruit the night before, so everything comes together easily the next day.

Variations

I like to switch things up by using dried mango, pineapple, or apricots for a tropical spin. When I want a nut-free version, I simply add more dried fruit or use seeds like pumpkin or sunflower for crunch. I’ve also added a little lemon zest or swapped the orange juice for apple juice when I want a different flavor base.

storage/reheating

I wrap the fruit cake tightly in parchment paper and then foil, and store it in an airtight container at room temperature for up to 2 weeks. For longer storage, I refrigerate or freeze it. If I freeze it, I slice it first for easy serving—just thaw it in the fridge overnight. I don’t usually reheat fruit cake, but I have warmed slices gently in the oven for a cozy touch.

FAQs

Can I make fruit cake without soaking the fruit?

Technically yes, but I’ve found that soaking makes a huge difference in moisture and flavor. Even a few hours helps.

What dried fruits work best?

I like a mix of raisins, currants, chopped dates, dried cherries, and apricots. Any soft, sweet dried fruit works well.

How do I keep my fruit cake moist?

Soaking the fruit is key, and I make sure not to overbake it. Wrapping and storing it well also helps keep it soft.

Is this fruit cake suitable for kids?

Yes, since it doesn’t contain alcohol, it’s totally family-friendly. I often make it for holiday gatherings where kids are around.

Can I freeze fruit cake?

Yes. I wrap it tightly and freeze it for up to 3 months. It tastes just as good once thawed and rested at room temperature.

Conclusion

This fruit cake is one of my favorite bakes to enjoy and share. It’s rich, fragrant, and full of texture, and the best part is that it keeps beautifully. Whether I’m giving it as a homemade gift or slicing it up with afternoon tea, it always feels special—and I know I’ll be making it for years to come.

Print