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
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Perfectly moist and never dry
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Naturally sweetened with dried fruits and a touch of molasses
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Packed with festive flavors and warming spices
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Ideal for holiday gift-giving or freezing ahead
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Customizable with your favorite fruit and nut combos
Ingredients Breakdown
Wet Ingredients:
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1 cup butter, softened (2 sticks): Adds richness and structure to the cake.
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1 ½ cups white granulated sugar: Sweetens and helps create a light texture.
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2 teaspoons vanilla essence: Adds aromatic depth.
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1 tablespoon freshly squeezed orange juice: Brightens the flavor with a citrus note.
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2 tablespoons milk: Helps loosen the batter and adds moisture.
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5 large eggs: Provide structure and richness.
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1 teaspoon maple or rum extract: Deepens the flavor with a warm, aromatic tone.
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1/8 cup molasses, honey, or maple syrup: Adds moisture and a rich, complex sweetness.
Dry Ingredients:
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1 ½ teaspoons baking powder: Gives the cake a gentle rise.
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1 ½ cups all-purpose flour: The base structure of the cake.
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1 teaspoon sea salt: Balances sweetness and enhances flavor.
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½ teaspoon freshly grated nutmeg
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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¼ teaspoon ground cloves: Together, these spices create that cozy, nostalgic holiday flavor.
Fruits & Nuts:
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2 cups sweetened dried cranberries
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2 cups raisins
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2 cups mixed candied fruit
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½ cup finely chopped nuts (e.g., walnuts or pecans): Adds texture and crunch.
Tips and Tricks
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Soak your raisins or candied fruit in orange juice or rum overnight for extra richness
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Let the cake rest for 24 hours before slicing—flavors intensify over time
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Toast the nuts before adding for added crunch and aroma
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Wrap tightly in plastic wrap and foil to store or freeze
Variations and Customizations
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Tropical Twist: Add diced dried pineapple, mango, or coconut
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Boozy Option: Brush baked cake with brandy or rum before wrapping
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Nut-Free Version: Skip the nuts or use seeds like pumpkin or sunflower
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Gluten-Free: Use 1:1 gluten-free all-purpose flour blend
Pairing Suggestions
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Serve with whipped cream, cream cheese frosting, or vanilla ice cream
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Add a dusting of powdered sugar or a simple glaze for an elegant finish
Storage Instructions
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Room Temperature: Store tightly wrapped for up to 3 days
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Refrigerator: Keeps well for up to 1 week
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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.