Easy Traditional Fruitcake Recipe
This Easy Traditional Fruitcake Recipe is a classic treat packed with colorful dried fruits and nuts all cozy inside a moist, spiced batter. It’s the kind of cake that feels…
Tip: save now, cook later.This Easy Traditional Fruitcake Recipe is a classic treat packed with colorful dried fruits and nuts all cozy inside a moist, spiced batter. It’s the kind of cake that feels like a warm hug, full of flavors that remind you of holiday celebrations and family gatherings.
I love how simple this recipe is to follow, even though fruitcake sometimes gets a bad rap for being complicated or tough. This one stays soft and tasty without feeling heavy, and you can tweak the mix-ins to your favorite fruits and nuts. I usually soak my fruit in a little juice or rum to give it an extra burst of flavor.
My favorite way to enjoy this fruitcake is with a cup of tea or coffee, sliced thick enough to show off all those colorful bits inside. It’s also a great gift to bake and share because it keeps well and tastes even better after a day or two. Trust me, once you make this easy fruitcake, you’ll be looking forward to baking it every holiday season!
Key Ingredients & Substitutions
Mixed Dried Fruits: These bring the classic texture and sweetness. I like soaking them in brandy or orange juice to make them juicy and flavorful. If unavailable, use just dried apricots and raisins or freeze-dried fruits for less moisture.
Nuts: Walnuts, pecans, or almonds work great for crunch. You can swap for any nut you prefer or leave them out altogether if there’s a nut allergy.
Butter & Sugar: Butter gives moisture and richness, while brown sugar adds a deep, caramel-like sweetness. You can substitute with coconut oil and coconut sugar for a different twist.
Spices: Cinnamon, nutmeg, and allspice add warm holiday flavors. Feel free to adjust amounts or add cloves or ginger if you like it spicier.
Orange juice or Brandy: Soaking fruit in liquid keeps the cake moist and flavorful. If you prefer non-alcoholic, orange juice or apple juice works nicely.
How Can I Make the Fruitcake Moist and Not Dry?
Keeping fruitcake moist is key to enjoying this rich, dense treat. Here’s how I make sure it’s soft and flavorful:
- Soak the Fruit: Soaking dried fruit in orange juice or brandy for an hour or more softens them and adds moisture to the cake.
- Proper Mixing: Fold the fruit and nuts gently into the batter to avoid breaking them up and maintain texture.
- Low and Slow Baking: Bake at a lower temperature (around 325°F) for a longer time to cook through without drying.
- Rest the Cake: Let the cake cool fully before wrapping to keep moisture inside.
- Optional Brandy Feeding: Once cooled, brush the cake with a little brandy every few days before serving. This keeps it moist and adds flavor.
Equipment You’ll Need
- 6-inch round cake pan or loaf pan – perfect size for a moist, evenly baked fruitcake.
- Parchment paper – helps prevent sticking and makes it easy to lift the cake from the pan.
- Mixing bowls – you’ll need one for dry ingredients and another for wet ingredients and mixing.
- Electric mixer or wooden spoon – for creaming butter and sugar smoothly.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Wire rack – lets the cake cool completely without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap dried apricots for dried figs or dates for a richer sweetness and different texture.
- Add 1 teaspoon ground ginger or cloves for a spicier, warm flavor profile.
- Include chopped candied citrus peel for a zesty surprise in every bite.
- Try toasting the nuts before adding; it enhances their crunch and nuttiness.
Easy Traditional Fruitcake Recipe
Ingredients You’ll Need:
- 1 1/2 cups mixed dried fruits (such as raisins, currants, chopped dried apricots, cherries)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dark brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 cup orange juice or brandy (optional, for soaking fruit)
- 1/4 cup milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour and 15 to 30 minutes to bake. If you soak the fruits overnight, add that time too. After baking, allow the cake to cool fully for about 30 minutes before wrapping and storing.
Step-by-Step Instructions:
1. Soaking the Fruit:
If you have time, soak the mixed dried fruits in orange juice or brandy for at least 1 hour or overnight. This helps plump the fruit and adds flavor. Drain well before using.
2. Preparing the Batter:
Preheat your oven to 325°F (165°C). Grease and line a 6-inch round cake pan or loaf pan with parchment paper. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
3. Adding Fruits and Nuts & Baking:
Fold the drained dried fruits and chopped nuts gently into the batter. Add the milk and fold just until the batter is thick but spreadable.
Pour the batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Wrap the cooled fruitcake in parchment and foil and store in an airtight container. The flavors improve after a day or two. You may also brush the cake occasionally with brandy to keep it moist and add richness.
Can I Use Frozen Dried Fruits for the Fruitcake?
Yes! If using frozen dried fruits, thaw them completely and drain any excess liquid before adding to the batter to avoid extra moisture that could affect the cake’s texture.
Can I Make This Fruitcake Ahead of Time?
Absolutely! Fruitcake actually tastes better after resting a day or two. Wrap it tightly and store in an airtight container at room temperature or in the fridge for up to one week. You can also brush with brandy periodically to keep it moist.
What Can I Substitute If I Don’t Have Brandy or Orange Juice?
Apple juice, grape juice, or even water work well to soak the fruit if you prefer a non-alcoholic version. The soaking step is optional but helps keep the fruit plump and flavorful.
How Should I Store Leftover Fruitcake?
Wrap leftover fruitcake tightly in parchment paper and then aluminum foil to keep it from drying out. Store in an airtight container at room temperature for several days or refrigerate for up to two weeks. For longer storage, you can freeze slices wrapped well for up to 3 months.
