I’m not really a fan of fruitcake, but when my grandmother gifted me her family recipe, I decided it was time to embrace this classic holiday treat. The wonderful thing about making fruitcake at home is the vibrant mix of textures and flavors from the dried fruits and nuts. It fills your kitchen with delightful warmth, and there’s something even more satisfying about sharing homemade cakes with family and friends during the holiday season. The entire process takes a bit of time but is totally worth it for the scrumptious results.
What makes this fruitcake special is how moist and flavorful it turns out. The blend of dried pineapple, cherries, and a splash of rum or brandy creates a festive experience that’s perfect for gatherings. It’s not just a cake; it’s a celebration wrapped in a rich, spiced batter that holds all the memories of holiday cheer.
Why you’ll love this fruitcake
- A rich blend of fruits for a delightful flavor.
- Moist and tender, perfect for sharing.
- Can be made ahead and stored for weeks.
- Multiple options for loaves or individual servings.
- Easy to customize with your favorite mix-ins.
“This is hands down the best fruitcake I’ve ever had!”
Step-by-step overview
To make this easy fruitcake, you’ll soak a delightful mix of dried fruits in your choice of liquid to bring out their flavors. You’ll then prepare the batter by mixing the wet ingredients, incorporating the dried fruits and nuts, and bake them in your chosen pans. The result is a moist cake that is all about festive flavors.
What ingredients do I need for fruitcake?
- 1 1/2 cups (213g) dried pineapple, diced
- 1 1/2 cups (255g) raisins, golden or regular
- 1 cup (128g) dried apricots, diced
- 1 1/2 cups (223g) dates, chopped
- Heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
- 1/3 cup (64g) crystallized ginger, diced (optional)
- 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
- 16 tablespoons (227g) unsalted butter, at room temperature
- 2 cups (425g) dark brown sugar, packed
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (11g) black cocoa (optional, for color)
- 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
- 1/2 cup (113g) apple juice, cranberry juice, or water
- 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)
Ingredient notes & swaps
- Dried Fruits: Feel free to use your favorite dried fruits, such as figs or cherries, to suit your taste.
- Liquids: Any type of juice, rum, or brandy adds moisture and flavor—choose based on your preference.
- Nuts: Almonds, pecans, or walnuts all work wonderfully in this cake.
- Crystallized Ginger: Optional, but it adds a nice spicy kick.
How do I make fruitcake step-by-step?
To make this beloved fruitcake, you’ll first soak the dried fruits to enhance their flavors before baking.
- Prepare the fruit: Combine the dried pineapple, raisins, apricots, dates, cherries, and ginger (if using) in a non-reactive bowl. Pour in your choice of liquid and cover. Let rest overnight or microwave for 1 minute, cover, and rest for 1 hour.
- Preheat your oven: Set it to 300°F (150°C).
- Choose your pans: Lightly grease your baking pans (muffin tins, mini loaf tins, medium loaves, or standard loaf pans).
- Make the batter: In a large bowl, beat the unsalted butter and dark brown sugar until well combined.
- Add dry ingredients: Mix in the salt, spices, and baking powder.
- Incorporate eggs: Add eggs one at a time, scraping the bowl after each addition.
- Mix dry ingredients: In a separate bowl, whisk together the flour and cocoa (if using).
- Combine everything: Add the flour mixture and syrup into the wet ingredients, blending gently.
- Finish with fruit and nuts: Stir in the apple juice or water, fruit mixture (including any soaking liquid), and chopped nuts. Mix until well combined.
- Fill the pans: Spoon the batter into your prepared pans, filling each about 3/4 full.
- Bake: Place in the oven; bake until a cake tester comes out clean—about 60 minutes for mini cakes, or up to 2 hours for larger loaves.
- Can I decorate? Remove from the oven and allow to cool for 5 minutes. Brush warm cakes with rum or syrup for moisture.
- Cool & store: Once fully cool, wrap in plastic wrap and store at room temperature for up to 6-8 weeks.
Pro Tip: When brushing your cakes, mix a bit of liquor into your syrup for added flavor without overwhelming the sweetness!
Helpful cooking tips
- Be sure to soak your dried fruits; it helps to plump them up and intensify the flavors.
- If you want a richer flavor, let the cakes sit in a dark, cool place for a few days after they cool, occasionally brushing them with syrup or liquor.
- Line your baking pans with parchment for easier removal.
- Keep an eye on your cakes towards the end of baking by checking with a toothpick.
How should I serve it?
Fruitcake can be enjoyed in various ways; serve it plain or with a sprinkle of powdered sugar for an elegant touch. It pairs wonderfully with a dollop of whipped cream or a scoop of your favorite ice cream. For an extra festive flair, consider topping it with additional chopped nuts or candied fruits.
Can I make it ahead? How do I store and reheat it?
Yes! This fruitcake is perfect for making ahead. After baking and cooling, wrap it tightly in plastic wrap and store it at room temperature. It can last up to 6-8 weeks and often tastes even better as it ages. To revive it after storage, warm individual pieces in the microwave for 10-15 seconds to soften it slightly.
How do I fix common issues?
- Dry Cake: If your cake turns out too dry, consider brushing with additional syrup or liquor immediately after baking.
- Bland Taste: Ensure your spices are fresh for the best flavor. Adjust the syrup quantity for sweetness.
- Soggy Bottom: If the batter is too wet, add a bit more flour and check your baking time to ensure it’s cooked throughout.
- Overcooked Edges: Protect against overbaking by checking the internal temperature early if using a thermometer; it should register around 200°F (93°C).
What variations can I try?
You can customize your fruitcake with different flavors and textures! Try adding:
- Dried Cranberries: For a tart twist, use dried cranberries or currants.
- Chocolate Chips: Fold in dark or white chocolate chips for a decadent touch.
- Spices: Add a pinch of nutmeg or a splash of vanilla for extra flavor depth.
- Different Nuts: Substitute in cashews or hazelnuts if you prefer.
FAQs
How long will the fruitcake keep?
Properly stored, the fruitcake can last for up to 6 to 8 weeks at room temperature. Do be sure to wrap it well to prevent dryness!
Can I freeze fruitcake?
Yes, this fruitcake freezes very well! Just wrap it tightly in plastic wrap and aluminum foil, then place it in the freezer for up to 4 months.
What’s the best way to defrost the cake?
To defrost, simply remove from the freezer and let it sit at room temperature for an hour or two, or overnight in the fridge.
Can I use fresh fruit instead of dried fruit?
Fresh fruit generally won’t work in this recipe because of its high moisture content. Stick to dried fruits for the best results.
Is it necessary to soak the fruits overnight?
Soaking the fruits enhances their flavor and moisture, but if you’re in a hurry, microwaving them for 1 minute is a great alternative!
Homemade Fruitcake
Ingredients
Method
- Combine the dried pineapple, raisins, apricots, dates, cherries, and ginger (if using) in a non-reactive bowl. Pour in your choice of liquid and cover. Let rest overnight or microwave for 1 minute, cover, and rest for 1 hour.
- Preheat your oven to 300°F (150°C).
- Lightly grease your baking pans (muffin tins, mini loaf tins, medium loaves, or standard loaf pans).
- In a large bowl, beat the unsalted butter and dark brown sugar until well combined.
- Mix in the salt, spices, and baking powder.
- Add eggs one at a time, scraping the bowl after each addition.
- In a separate bowl, whisk together the flour and cocoa (if using).
- Add the flour mixture and syrup into the wet ingredients, blending gently.
- Stir in the apple juice or water, fruit mixture (including any soaking liquid), and chopped nuts. Mix until well combined.
- Spoon the batter into your prepared pans, filling each about 3/4 full.
- Bake until a cake tester comes out clean—about 60 minutes for mini cakes, or up to 2 hours for larger loaves.
- Remove from the oven and allow to cool for 5 minutes. Brush warm cakes with rum or syrup for moisture.
- Once fully cool, wrap in plastic wrap and store at room temperature for up to 6-8 weeks.