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Never Fail Old-Fashioned Fruit Cake Recipe

A close-up, enticing view of a dense, dark fruit cake recipe loaf topped with candied fruit and walnuts.
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Make this traditional, moist fruit cake that stays fresh for holidays. This recipe is a foolproof classic, packed with fruit and nuts.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brandy or orange juice (for soaking fruit)
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Prepare the fruit: Place the mixed dried fruit in a bowl. Pour the brandy or orange juice over the fruit. Stir well, cover, and let it soak for at least 4 hours, or preferably overnight. This step helps achieve a moist fruit cake.
  2. Preheat your oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This creates the base for a rich fruit cake.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Drain any excess liquid from the soaked fruit. Gently fold the soaked fruit and chopped nuts into the batter.
  8. Spoon the batter evenly into the prepared pan. Smooth the top with a spatula.
  9. Bake for 1 hour and 30 minutes to 2 hours for a tube pan, or 1 hour to 1 hour and 15 minutes for a loaf pan. A wooden skewer inserted near the center should come out clean. Baking time varies, so check early.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to cool completely.
  11. For an extra boozy fruit cake, you can brush the top of the warm cake with a little extra brandy before cooling completely.

Notes

  • To keep this homemade fruit cake moist, wrap the cooled cake tightly in cheesecloth soaked in brandy or orange juice, then wrap again in foil. Store in an airtight container.
  • This classic fruitcake improves in flavor if made several weeks ahead of time.
  • If you prefer a lighter cake, substitute half the dried fruit with dried apricots or pineapple.

Nutrition

Find it online: https://cookincorner.com/fruit-cake-recipe/