Traditional Fruit Cake Recipe – Easy & Perfect for Christmas
A rich, traditional fruitcake packed with dried fruits, warm spices, and nuts. Moist, flavorful, and easy to make—this recipe keeps beautifully and gets better with time.
- Prep Time: 20 minutes (plus overnight soak)
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf (12–14 slices) 1x
Ingredients
3 cups mixed dried fruits
½ cup brandy or orange juice
¾ cup unsalted butter, room temp
¾ cup packed brown sugar
3 large eggs
1 tsp vanilla extract
1 tsp orange or lemon zest
1¾ cups all-purpose flour
¼ cup almond flour (optional)
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
¼ tsp salt
½ cup chopped walnuts or pecans
1 tbsp molasses (optional)
Instructions
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Soak dried fruits in brandy or juice overnight.
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Preheat oven to 300°F (150°C). Grease and line a loaf or round pan.
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Cream butter and sugar until fluffy.
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Beat in eggs one at a time. Add vanilla and zest.
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Whisk dry ingredients in a separate bowl.
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Combine dry and wet mixtures. Fold in soaked fruits, nuts, and molasses.
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Pour into prepared pan and smooth top.
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Bake for 1 hour 15–30 minutes. Cover with foil if browning too quickly.
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Cool completely before wrapping.
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Optional: Brush with brandy every few days.
Notes
Store wrapped at room temp for up to 4 weeks. Freeze for up to 3 months. Use orange juice for a non-alcoholic version.