Traditional Fruit Cake Recipe Everyone Actually Loves
A rich, tender, and easy traditional fruitcake recipe that stays moist for days—perfect for holidays and made with dried fruits, nuts, and warm spices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 slices 1x
Ingredients
3 cups mixed dried fruit
½ cup brandy or apple juice
¾ cup chopped walnuts or pecans (optional)
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp allspice
½ tsp salt
½ cup chopped candied citrus peel (or zest of 1 lemon and 1 orange)
Instructions
-
Soak dried fruit in brandy or juice for at least 2–4 hours or overnight.
-
Preheat oven to 300°F (150°C). Grease and line a 9-inch loaf or 8-inch round pan.
-
Toast nuts in oven for 8–10 minutes, if using. Let cool.
-
Cream butter and brown sugar until fluffy.
-
Beat in eggs one at a time, then add vanilla.
-
In a separate bowl, whisk flour, baking powder, spices, and salt.
-
Gradually mix dry ingredients into the wet mixture.
-
Fold in soaked fruit and nuts.
-
Spoon batter into prepared pan and smooth the top.
-
Bake for 1 hour 30 minutes to 2 hours, until a toothpick comes out with moist crumbs.
-
Cool 15 minutes, then remove from pan and brush with brandy or juice.
-
Wrap in parchment and foil. Store and brush with more liquid every few days.
Notes
Cake improves with age. Can be frozen for up to 3 months.
Use juice instead of alcohol for a kid-friendly version.