Fruitcake Recipe

Fruitcake is one of those recipes that people love to joke about, but when it’s done well, it’s actually something special. This is the version I make every year—moist, gently spiced, and packed with fruit without being overly sweet or dense. I usually bake it early in the season, wrap it up, and let it sit for a bit, which somehow makes it feel more intentional and calm in the middle of all the holiday noise.

I didn’t always like fruitcake. Most of the ones I tried were dry or cloyingly sweet, and none of them changed my mind. Eventually, I decided to make my own, focusing on balance instead of tradition for tradition’s sake. This recipe came together after a few adjustments—less sugar, better fruit, and enough moisture to keep it sliceable and tender.

Recipe Origin or Trivia

Fruitcake dates back hundreds of years and was originally made as a way to preserve fruit using sugar and alcohol. Over time, it became associated with holidays, especially Christmas, because it keeps well and can be made far in advance.

Why You’ll Love This Recipe

• Moist and tender: Not dry or crumbly
• Balanced sweetness: Fruit-forward without being sugary
• Make-ahead friendly: Improves with time
• Classic flavors: Warm spices and fruit
• Customizable: Easy to adjust fruit and nuts
• Great for gifting: Slices cleanly
• Keeps well: Long shelf life

Chef’s Pro Tips for Perfect Results

• Chop fruit evenly: Ensures clean slices
• Don’t overmix the batter: Keeps the crumb tender
• Line the pan well: Prevents sticking
• Let it rest: Flavor improves after baking

Kitchen Tools You’ll Need

1. Loaf pan or round cake pan: Depending on shape
2. Parchment paper: For lining
3. Mixing bowls: Wet and dry ingredients
4. Spatula: For folding
5. Measuring cups and spoons: Accuracy matters

Ingredients in This Recipe

1. All-purpose flour: Provides structure
2. Baking powder: Gives light lift
3. Salt: Balances sweetness
4. Ground cinnamon: Warm spice base
5. Ground nutmeg or allspice: Adds depth
6. Unsalted butter: Adds richness
7. Brown sugar: Moist sweetness
8. Eggs: Bind the batter
9. Orange juice or milk: Adds moisture
10. Vanilla extract: Rounds out flavor
11. Mixed dried fruit: Raisins, currants, chopped dates, or cherries
12. Chopped nuts: Walnuts or pecans for texture
13. Optional citrus zest: Brightens the loaf

Ingredient Substitutions

• Butter → neutral oil: Keeps cake extra moist
• Brown sugar → coconut sugar: Less sweet
• Orange juice → apple juice: Milder flavor
• Mixed fruit → preferred dried fruit blend: Fully customizable

Ingredient Spotlight

• Dried fruit: The heart of the cake
• Brown sugar: Keeps the crumb soft and moist

Classic Moist Fruitcake

This traditional fruitcake features soaked dried fruits and toasted nuts, baked to a tender crumb with a rich, moist texture. The process involves slow baking and aging, allowing flavors like citrus, spices, and alcohol to meld beautifully, resulting in a dense, flavorful slice that improves with time.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: Traditional

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• Baking powder: Gives light lift
• Salt: Balances sweetness
• Ground cinnamon: Warm spice base
• Ground nutmeg or allspice: Adds depth
• Unsalted butter: Adds richness
• Brown sugar: Moist sweetness
• Eggs: Bind the batter
• Orange juice or milk: Adds moisture
• Vanilla extract: Rounds out flavor
• Mixed dried fruit: Raisins currants, chopped dates, or cherries
• Chopped nuts: Walnuts or pecans for texture
• Optional citrus zest: Brightens the loaf

Equipment

• Loaf pan or round cake pan: Depending on shape
• Parchment paper: For lining
• Mixing bowls: Wet and dry ingredients
• Spatula: For folding
• Measuring cups and spoons: Accuracy matters

Method

 

1. Preheat oven: Set to 325°F (165°C)
2. Prepare pan: Line and grease well
3. Mix dry ingredients: Combine flour, baking powder, salt, and spices
4. Cream butter and sugar: Until smooth
5. Add eggs: Mix in one at a time
6. Add liquid and vanilla: Stir gently
7. Combine: Fold dry ingredients into wet
8. Add fruit and nuts: Mix until evenly distributed
9. Transfer batter: Spread evenly in pan
10. Bake: Until a toothpick comes out mostly clean
11. Cool: Let rest in pan before removing

Notes

For best flavor, prepare the soaked fruits a few days in advance and store the wrapped cake in a cool, dark place for aging.

You can also try out other recipes

Apple Cider Pork Roast

Cheesy Garlic Bread Recipe

Strawberry Shortcake Cupcakes Recipe

Kardashian Salmon Avocado Salad Recipe

Make-Ahead and Storage Tips

• Make ahead: Improves after 1–2 days
• Wrap tightly: Keeps moisture in
• Store at room temperature: Up to 1 week
• Freeze: Up to 3 months

How to Serve This Dish

• Plain: Simple and classic
• With butter: Rich and comforting
• With tea or coffee: Traditional pairing

Creative Leftover Transformations

• Toast slices: Brings out flavor
• Dessert base: Serve with whipped cream
• Gift slices: Wrap individually

Additional Tips

• Use good-quality fruit: Flavor matters
• Adjust spices carefully: Don’t overpower
• Slice gently: Fruitcake is delicate

Make It a Showstopper

• Brush with warm glaze: Adds shine
• Decorate with nuts or fruit: Festive look
• Wrap for gifting: Makes it feel special

Variations to Try

• Alcohol-soaked fruitcake: Brush with rum or brandy
• Nut-free version: Skip nuts entirely
• Citrus-forward: Add lemon and orange zest
• Chocolate fruitcake: Add cocoa powder
• Mini loaves: Perfect for gifts

FAQ’s

1. Does fruitcake really improve with time?: Yes
2. Can I skip alcohol?: Absolutely
3. Why is my fruitcake dry?: Likely overbaked
4. Can I freeze fruitcake?: Yes
5. Is this very sweet?: Balanced, not sugary
6. Can I change the fruit mix?: Yes
7. Do I need to soak the fruit?: Optional
8. How long does it keep?: About a week at room temp
9. Can I double the recipe?: Yes
10. Why does it crumble?: Too much fruit or underbinding

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.