Fruitcake is the quintessential holiday dessert that has been gracing tables for generations, featuring a dense, moist cake studded with colorful dried fruits and crunchy nuts, all bound together with warm spices and a hint of brandy or rum. This recipe creates a fruitcake that’s actually delicious, not the dense doorstop of jokes and legends. Made with quality dried fruits like apricots, cherries, and golden raisins, plus toasted pecans and walnuts, this version is perfectly spiced with cinnamon, nutmeg, and cloves. The addition of molasses and brown sugar creates deep, rich flavor while keeping the cake moist for weeks. Perfect for holiday gifting, make-ahead entertaining, or simply enjoying a slice with tea or coffee during the festive season, this fruitcake proves that when made properly with good ingredients, it’s a treat worth celebrating.
Serving Quantity: 16 servings
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 4 hours (including cooling and optional aging time)
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Half teaspoon baking soda
- Half teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Half teaspoon ground cloves
- Three-quarters cup unsalted butter (softened)
- 1 cup packed brown sugar
- 3 large eggs
- Quarter cup molasses
- Half cup orange juice
- Quarter cup brandy or rum (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup dried apricots (chopped)
- 1 cup dried cherries
- 1 cup golden raisins
- Half cup dried cranberries
- 1 cup pecans (chopped and toasted)
- 1 cup walnuts (chopped and toasted)
- Half cup candied orange peel (optional)
Nutrition Information (Per Serving):
- Calories: 385
- Protein: 6g
- Carbohydrates: 52g
- Fat: 17g
- Sugar: 34g
- Sodium: 165mg
- Fiber: 4g
- Cholesterol: 55mg
- Iron: 2mg
1. Prepare Fruit and Nuts
Chop all the dried fruits into bite-sized pieces, roughly the size of a raisin. The apricots and larger cherries need to be cut while raisins and cranberries can stay whole. Place all the dried fruits in a large bowl. Add quarter cup of brandy or rum and toss to coat. Cover and let the fruit soak for at least 30 minutes, or up to overnight if you have time. This maceration plumps the fruit and infuses it with flavor. Meanwhile, toast the pecans and walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant and lightly golden. Let them cool completely, then chop into small pieces. Toasting intensifies the nutty flavor.
2. Prepare the Pan
Preheat your oven to 300 degrees Fahrenheit. The low temperature prevents the fruit and nuts from burning while ensuring the cake bakes through completely. Grease a 9 by 5 inch loaf pan thoroughly with butter or cooking spray. Line the bottom and sides with parchment paper, allowing some overhang on the long sides for easy removal. Grease the parchment paper as well. This double preparation ensures the dense, sticky cake won’t stick. Some bakers also line the pan with cheesecloth soaked in brandy for traditional fruitcakes, but parchment works perfectly.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk thoroughly to ensure the leavening agents and spices are evenly distributed throughout the flour. The warm spices are essential to fruitcake’s signature flavor. Set this bowl aside. Take two tablespoons of this flour mixture and toss it with the soaked fruit and toasted nuts in their bowl. This coating of flour helps prevent the heavy fruit and nuts from sinking to the bottom of the cake during baking.
4. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Add the brown sugar and continue beating for 3 to 4 minutes until the mixture is light, fluffy, and pale. The brown sugar adds moisture and deep molasses flavor that complements the dried fruit beautifully. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. The mixture should be noticeably lighter in color and texture.
5. Add Wet Ingredients
Add the eggs one at a time to the butter mixture, beating well after each addition. Each egg should be fully incorporated before adding the next. Add the molasses, orange juice, quarter cup of brandy or rum, and vanilla extract. Beat until everything is smooth and well combined. The mixture may look slightly curdled at this point, which is normal. The molasses adds dark color and rich, slightly bitter sweetness that balances the fruit. The orange juice adds brightness and acidity.
6. Combine and Fold in Fruit
Add the flour mixture to the wet ingredients and mix on low speed just until no streaks of flour remain. Don’t overmix or the cake will be tough. The batter will be thick and dense. Add the flour-coated fruit and nut mixture to the batter. Use a sturdy wooden spoon or spatula to fold everything together. This requires some muscle as the batter is very thick and packed with fruit and nuts. Make sure the fruit and nuts are evenly distributed throughout the batter. There should be more fruit and nuts than batter, which is correct for fruitcake.
7. Bake Low and Slow
Scrape the batter into the prepared pan, spreading it evenly and smoothing the top with a spatula. The pan will be very full. Place the pan on a baking sheet to catch any drips. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. The fruitcake is done when a skewer inserted in the center comes out with just a few moist crumbs. The top should be deeply browned and firm to the touch. If the top browns too quickly, tent loosely with foil during the last 30 minutes. Let the cake cool in the pan for 20 minutes, then use the parchment overhang to lift it out onto a wire rack.
8. Age and Store
While the cake is still warm, brush the top and sides generously with additional brandy or rum. This adds flavor and moisture while creating a protective coating. Let the cake cool completely, at least 2 hours. Once cool, wrap tightly in plastic wrap, then in aluminum foil. Store in a cool, dark place. For the best flavor, age the fruitcake for at least one week, brushing with more brandy every few days. Fruitcake can be aged for up to 3 months, developing deeper, mellower flavor over time. The alcohol acts as a preservative while the flavors meld beautifully.
Tips for Perfect Fruitcake
Use quality dried fruits without sulfites for the best flavor and color. Natural dried fruits taste better and are healthier than overly processed options.
Don’t substitute all-purpose flour with cake flour. The structure of all-purpose flour is needed to support the heavy fruit and nuts. Cake flour will result in a collapsed cake.
Soak the fruit in alcohol for maximum flavor, but orange juice can replace the alcohol if you prefer a non-alcoholic version. The liquid plumps the fruit either way.
Toast the nuts before adding to the cake. This step intensifies their flavor and prevents them from tasting raw or bland in the finished cake.
The low oven temperature is crucial. Higher heat will cause the outside to burn before the dense interior cooks through. Be patient with the long baking time.
Line the pan with parchment paper for easiest removal. Fruitcake is very sticky and even a well-greased pan can cause sticking problems.
Age the fruitcake for at least a week for best flavor. The aging process allows flavors to meld and the texture to become more cohesive. It’s worth the wait.
Brush with alcohol weekly during aging to keep the cake moist and flavorful. This traditional technique also acts as a preservative.
Different dried fruits can be substituted based on preference. Try figs, dates, dried pineapple, or crystallized ginger for variety.
Store properly wrapped fruitcake in a cool, dark place for up to 3 months. The alcohol and dense texture act as natural preservatives.
Fruitcake freezes beautifully for up to 6 months. Wrap tightly and freeze. Thaw in the refrigerator overnight before serving.
Slice with a sharp, serrated knife for clean cuts. Wipe the knife between slices as the sticky fruit can make cutting difficult.
Serve fruitcake at room temperature for the best flavor and texture. Let it sit out for 30 minutes before serving if it’s been refrigerated.
Make mini fruitcakes in muffin tins for individual servings or gifting. Reduce baking time to 35 to 45 minutes and check for doneness.
Decorate the top with additional dried fruits, nuts, or candied peel before baking for a beautiful presentation. Brush with warm apricot jam after baking for shine.
This fruitcake makes wonderful holiday gifts. Wrap in decorative paper or cellophane, tie with ribbon, and attach a card with storage instructions.
For a lighter fruitcake, reduce the amount of fruit and nuts slightly. The traditional ratio is more fruit than batter, but you can adjust.
Add citrus zest to the batter for extra brightness. Orange, lemon, or lime zest all complement the spices and dried fruit beautifully.
Fruitcake pairs wonderfully with sharp cheddar cheese, cream cheese, or butter. Serve with tea, coffee, or dessert wine for a traditional holiday treat.
Don’t be discouraged if your first fruitcake isn’t perfect. This is a traditional recipe that improves with practice and benefits from aging more than any other cake.
