Traditional Fruit Cake Recipe – Easy & Perfect for Christmas

Fruitcake has a bit of a reputation—often dense, dry, and overly sweet. But when made right, an easy traditional fruitcake can be wonderfully rich, tender, and incredibly moist, with deep flavors from dried fruits, warm spices, and a hint of brandy. This version is simple to make, keeps its moisture beautifully, and tastes even better as it rests.

Passed down from old-fashioned holiday tables, this fruitcake skips the neon candied mix in favor of naturally dried fruits like raisins, currants, and chopped dates. The result is a cake that’s flavorful, fragrant, and soft without being soggy. It’s the perfect recipe to make ahead for the holidays, give as a gift, or enjoy sliced with tea or coffee.

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Ingredients Overview

The ingredients in a moist traditional fruitcake are what give it its complex flavor and long-lasting texture. Here’s a breakdown of what you’ll need and why they matter.

Mixed Dried Fruits: A blend of raisins, currants, chopped dates, dried cherries, and apricots brings both sweetness and chew. You can adjust based on preference, but avoid fresh fruit—it adds too much moisture and shortens shelf life.

Brandy or Orange Juice: Used to soak the fruit overnight, this helps rehydrate and infuse deep flavor. Brandy is traditional, but orange juice works beautifully for an alcohol-free option.

Unsalted Butter: Provides richness and a tender crumb. Room-temperature butter is best for creaming with sugar.

Brown Sugar: Adds moisture and a subtle molasses flavor that complements the dried fruits and spices.

Eggs: Bind the batter and add structure. Use large eggs at room temperature for better incorporation.

All-Purpose Flour: The main dry ingredient that holds everything together. Be sure to spoon and level for accurate measurement.

Almond Flour (optional): Adds richness and helps retain moisture, but can be omitted or replaced with more all-purpose flour.

Baking Powder: Just a bit ensures the cake rises gently. Fruitcakes are meant to be dense, not fluffy.

Spices: Cinnamon, nutmeg, and allspice give that warm, classic holiday flavor.

Chopped Nuts: Walnuts, pecans, or almonds provide a little crunch and earthy contrast. Toast them for extra depth.

Zest of Orane or Lemon: Lifts the flavors and prevents the cake from tasting too heavy.

Molasses or Honey (optional): Adds color and deeper flavor. A small amount goes a long way.

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Step-by-Step Instructions

 

Step 1: Soak the Fruit
In a large bowl, combine 3 cups mixed dried fruits with ½ cup brandy or orange juice. Cover and let sit overnight, or for at least 4 hours. Stir occasionally so all the fruit gets a chance to soak.

Step 2: Prepare the Oven and Pan
Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or a deep 8-inch round cake pan. Line the bottom with parchment paper and grease again. This helps prevent sticking and over-browning.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat ¾ cup unsalted butter with ¾ cup packed brown sugar until light and fluffy, about 3–4 minutes. This step adds air and softness.

Step 4: Add Eggs and Flavorings
Beat in 3 large eggs, one at a time. Add 1 tsp vanilla extract and 1 tsp grated orange or lemon zest. Mix until smooth.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together 1¾ cups all-purpose flour, ¼ cup almond flour (optional), 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp allspice, and ¼ tsp salt.

Step 6: Combine Everything
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Fold in the soaked fruits (with any remaining liquid), ½ cup chopped nuts, and 1 tbsp molasses if using. The batter will be thick.

Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, depending on the pan size. Cover loosely with foil during the last 30 minutes if the top browns too quickly.

Step 8: Cool and Wrap
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cool, wrap tightly in parchment and foil.

Step 9: Optional: Brush with Brandy
For extra moisture and flavor, brush the cake with a tablespoon of brandy every few days. This helps preserve it and enriches the taste over time.

Common Mistakes to Avoid:

• Don’t skip soaking the fruit—it’s key to keeping the cake moist.

• Avoid overmixing—this can lead to a tough texture.

• Don’t bake too high—slow and low ensures a moist, evenly baked cake.

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Tips, Variations & Substitutions

Moisture-Retaining Tips

• Wrap the cooled cake in parchment, then foil. Store in an airtight container.

• Brushing with brandy or juice every few days adds flavor and keeps the cake tender.

• Avoid refrigeration unless storing long-term—keep in a cool, dark place instead.

Flavor Variations

• Swap brandy for dark rum or amaretto for different notes.

• Add candied ginger for a spicy-sweet twist.

• Use golden raisins or dried pineapple for a lighter taste.

Dietary Adjustments

• Make it gluten-free with a 1:1 gluten-free flour blend.

• Use dairy-free butter for a lactose-friendly version.

• Skip the nuts for allergy concerns—add extra dried fruit instead.

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Serving Ideas & Occasions

This easy fruitcake is a classic during the winter holidays, but it’s equally welcome at afternoon tea, brunch buffets, or even weddings.

Serve slices warm with a smear of butter or cream cheese. It’s delicious with coffee, black tea, or spiced cider. For a festive touch, top slices with a dollop of whipped cream or mascarpone and a few sugared cranberries.

Perfect for gifting—wrap it tightly and tie with a ribbon for a charming homemade present.

Because it keeps well, it’s ideal to make ahead for Christmas or to enjoy a slice whenever you want a treat that gets better with time.

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Nutritional & Health Notes

This fruitcake contains natural sweetness from dried fruits, fiber, and healthy fats from nuts. Though it’s rich and traditional, it’s made with real, recognizable ingredients—no artificial flavorings or colorings.

Using brown sugar, molasses, and soaked fruits adds complexity without relying on added syrups. If you opt for juice instead of alcohol, it becomes a kid-friendly and approachable dessert for all ages.

While it is a calorie-dense treat, one slice is incredibly satisfying thanks to its chewy texture and bold flavors. Portioning is easy, and it pairs well with fresh, lighter foods.

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FAQs

1. How long does this fruitcake stay moist?
When wrapped tightly and stored in a cool, dark place, this fruitcake can stay moist for 3 to 4 weeks. Brushing it with brandy or juice every few days will help maintain texture and flavor.

2. Can I make it without alcohol?
Yes. Substitute orange juice, apple cider, or unsweetened pineapple juice for the brandy in both the soaking and optional brushing steps. The flavor will be fresh and fruity.

3. Do I have to soak the fruits overnight?
Soaking overnight yields the best results, but if short on time, soak the fruit in hot liquid for 1 hour. Cover and stir occasionally to ensure even soaking.

4. Can I freeze this fruitcake?
Absolutely. Wrap the cooled cake in parchment, then foil, and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.

5. What kind of dried fruits work best?
Use a mix for depth—raisins, currants, chopped dates, figs, dried cherries, and apricots. Avoid sweetened dried cranberries or overly moist fruits like prunes.

6. Why is my fruitcake too dense or gummy?
Too much liquid or underbaking can cause this. Make sure the fruit is well-drained, measure flour carefully, and bake low and slow until a toothpick comes out clean.

7. Can I bake this in mini loaf pans?
Yes. This recipe yields about 3 mini loaves. Reduce baking time to 45–55 minutes and check for doneness with a toothpick.

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