Fruit Cake is a timeless holiday dessert rich with dried fruits, nuts, and warm spices, often soaked in a splash of rum or brandy for extra flavor. Moist, dense, and fragrant, it’s a cake that gets better as it rests — making it perfect for gifting or serving during Christmas celebrations. Each slice offers a mix of sweet fruit, crunchy nuts, and a soft, buttery crumb that tastes like the holidays in every bite.
Ingredients
For the Cake:
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1 cup unsalted butter, softened
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1 cup brown sugar
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4 large eggs
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1¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon allspice
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¼ teaspoon cloves
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½ cup orange juice
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1 teaspoon vanilla extract
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1 tablespoon dark rum or brandy (optional)
For the Fruit and Nut Mixture:
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2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries, or apricots)
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1 cup mixed nuts (pecans, walnuts, almonds, or hazelnuts), chopped
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¼ cup candied citrus peel (optional)
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2 tablespoons flour (for dusting fruit)
Cooking Time
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Prep time: 25 minutes
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Bake time: 1 hour 30 minutes
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Total time: 1 hour 55 minutes
Serving
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Serves 10–12
Instructions
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Prepare the Fruit and Nuts:
In a large bowl, toss dried fruits, nuts, and candied peel with 2 tablespoons of flour to keep them from sinking during baking. Set aside. -
Preheat the Oven:
Set the oven to 300°F (150°C). Grease and line a loaf pan or an 8-inch round cake pan with parchment paper. -
Cream the Butter and Sugar:
In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. -
Add the Dry Ingredients:
In another bowl, whisk together flour, baking powder, salt, and all the spices. Gradually add to the butter mixture, alternating with orange juice. Mix until smooth. -
Add Flavor and Fruits:
Stir in vanilla, rum (if using), and the prepared fruit and nut mixture until evenly distributed. -
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and Store:
Let the cake cool completely in the pan. Once cooled, brush with a bit of rum or orange juice for extra moisture. Wrap tightly in plastic and foil. Store in a cool place for several days to allow the flavors to develop.
Nutrition (per slice)
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Calories: 320
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Fat: 15g
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Carbohydrates: 42g
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Protein: 5g
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Sugar: 28g
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Fiber: 3g
Tips
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Soak the dried fruits overnight in rum, brandy, or orange juice for a richer flavor.
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The cake tastes even better after resting for 2–3 days.
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For a festive touch, decorate the top with glazed cherries and almond halves before baking.
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If you prefer a non-alcoholic version, replace rum with extra orange juice or apple cider.
Rich, fragrant, and full of festive spirit, Fruit Cake is a holiday classic that brings warmth and tradition to every table — a true celebration of flavor and nostalgia.
