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Fruit Cake

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Fruit cake is a rich, moist dessert loaded with dried fruits, warm spices, and nuts. Perfect for the holidays or special occasions, it gets better with time and makes a beautiful gift or teatime treat.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 1.5–2 hours
  • Total Time: 2 hours 20 minutes (plus soaking time)
  • Yield: 1 loaf or round cake (serves 8–10)
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
  • 1 cup chopped nuts (walnuts, pecans, or almonds)
  • 1 tbsp orange zest
  • 1/2 cup orange juice (for soaking fruits)

Instructions

  1. Soak dried fruits in orange juice for several hours or overnight.
  2. Preheat oven to 300°F (150°C) and line a 9×5-inch loaf or 8-inch round cake pan with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, cream butter and brown sugar until fluffy.
  5. Beat in eggs one at a time, then add vanilla extract and orange zest.
  6. Gradually mix in dry ingredients until just combined.
  7. Fold in soaked dried fruits and chopped nuts.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 1.5 to 2 hours, or until a skewer inserted in the center comes out clean.
  10. Let cake cool completely in the pan before slicing or storing.

Notes

  • Use any mix of dried fruits like apricots, mango, or pineapple for variety.
  • Swap orange juice for apple juice or add lemon zest for a different flavor base.
  • Make nut-free by replacing nuts with extra dried fruit or seeds.
  • Soaking fruit is key for flavor and moisture—don’t skip it!
  • Wrap well and store at room temperature for up to 2 weeks or freeze for longer storage.

Nutrition