This rich and flavorful Old-Fashioned Fruit Cake is a moist and spiced holiday classic, loaded with plump raisins, cranberries, candied fruit, and crunchy nuts. Enhanced with warm spices, citrus, and a hint of maple or rum extract, it’s the perfect festive centerpiece for your dessert table—or to gift as a homemade treat. Bake once, enjoy for days!
Why You’ll Love This Fruit Cake
Perfectly moist and never dry
Naturally sweetened with dried fruits and a touch of molasses
Packed with festive flavors and warming spices
Ideal for holiday gift-giving or freezing ahead
Customizable with your favorite fruit and nut combos
Ingredients Breakdown
Wet Ingredients:
1 cup butter, softened (2 sticks): Adds richness and structure to the cake.
1 ½ cups white granulated sugar: Sweetens and helps create a light texture.
2 teaspoons vanilla essence: Adds aromatic depth.
1 tablespoon freshly squeezed orange juice: Brightens the flavor with a citrus note.
2 tablespoons milk: Helps loosen the batter and adds moisture.
5 large eggs: Provide structure and richness.
1 teaspoon maple or rum extract: Deepens the flavor with a warm, aromatic tone.
1/8 cup molasses, honey, or maple syrup: Adds moisture and a rich, complex sweetness.
Dry Ingredients:
1 ½ teaspoons baking powder: Gives the cake a gentle rise.
1 ½ cups all-purpose flour: The base structure of the cake.
1 teaspoon sea salt: Balances sweetness and enhances flavor.
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves: Together, these spices create that cozy, nostalgic holiday flavor.
Fruits & Nuts:
2 cups sweetened dried cranberries
2 cups raisins
2 cups mixed candied fruit
½ cup finely chopped nuts (e.g., walnuts or pecans): Adds texture and crunch.
Tips and Tricks
Soak your raisins or candied fruit in orange juice or rum overnight for extra richness
Let the cake rest for 24 hours before slicing—flavors intensify over time
Toast the nuts before adding for added crunch and aroma
Wrap tightly in plastic wrap and foil to store or freeze
Variations and Customizations
Tropical Twist: Add diced dried pineapple, mango, or coconut
Boozy Option: Brush baked cake with brandy or rum before wrapping
Nut-Free Version: Skip the nuts or use seeds like pumpkin or sunflower
Gluten-Free: Use 1:1 gluten-free all-purpose flour blend
Pairing Suggestions
Serve with whipped cream, cream cheese frosting, or vanilla ice cream
Add a dusting of powdered sugar or a simple glaze for an elegant finish
Storage Instructions
Room Temperature: Store tightly wrapped for up to 3 days
Refrigerator: Keeps well for up to 1 week
Freezer: Wrap and freeze for up to 3 months. Thaw overnight before serving
Popular Questions
How do I keep my fruit cake moist?
Use a generous amount of dried fruits and molasses, and don’t overbake. Wrapping the cake while slightly warm helps lock in moisture.
Can I make fruit cake ahead of time?
Yes! In fact, the flavor improves over time. Bake it up to a week in advance and store it tightly wrapped in the fridge.
What’s the best pan to use?
A loaf pan or square baking tin works best. Just make sure it’s lined well to prevent sticking.
Old-Fashioned Fruit Cake
Ingredients
Method
- Preheat oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Chop dried fruits and nuts into bite-sized pieces.
- Cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing until smooth after each addition.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually mix dry ingredients with wet ingredients, alternating with orange juice. Fold in dried fruits and nuts until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60–75 minutes or until a toothpick inserted comes out clean. Allow to cool before slicing.
