Print

Homemade Fruitcake Recipe That’s Soft, Rich, and Never Dry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful traditional fruitcake made with soaked dried fruits, toasted nuts, warm spices, and a buttery base. Keeps fresh for weeks and perfect for holiday gifting.

Ingredients

Scale

  • 2 cups mixed dried fruit (raisins, cranberries, cherries, apricots)

  • 1/2 cup dark rum or orange juice

  • 1/2 cup chopped walnuts or pecans, toasted

  • 1/2 cup unsalted butter, softened

  • 3/4 cup brown sugar

  • 3 large eggs

  • Zest of 1 orange

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ground ginger

  • 1/8 tsp cloves

  • 2 tbsp orange juice (additional)

Instructions

  • Soak dried fruit in rum or juice overnight, or warm for 15 minutes and let cool.

  • Preheat oven to 300°F (150°C). Line and grease a 9-inch loaf pan.

  • Toast chopped nuts and set aside.

  • Cream butter and sugar until light. Add eggs, one at a time, then orange zest and vanilla.

  • In another bowl, whisk flour, baking powder, salt, and spices.

  • Slowly mix dry ingredients into wet batter.

  • Fold in soaked fruit and nuts.

  • Pour batter into pan and bake for 90–105 minutes, or until a skewer comes out clean.

  • Cool completely. Optionally brush with extra rum or juice and wrap tightly.

Notes

Can be made weeks ahead. Store tightly wrapped at room temp or in fridge. Brush with more rum weekly to keep moist and deepen flavor.

Find it online: https://flavorlyzo.com/homemade-fruitcake-recipe-thats-soft-rich-and-never-dry/