Delicious Fruitcake: 1 Perfect Holiday Recipe

Okay, let’s talk fruitcake! I know, I know, the jokes are endless. But trust me when I say this isn’t your grandpa’s dry, dusty fruitcake that sat around until Easter. This is the REAL deal – a dense, incredibly flavorful, and gloriously boozy holiday fruitcake that you’ll actually *want* to eat. Making this feels like stepping right into my grandma’s cozy kitchen, the air thick with spices and Christmas cheer. It’s honestly my favorite holiday baking project. We bake it weeks in advance, letting all those amazing flavors meld together, turning simple ingredients into something truly magical.

Why This Traditional Fruitcake Recipe is a Holiday Must-Make

Alright, let’s get to the good stuff! Why should you add *this* fruitcake to your holiday baking list? Because it’s a total game-changer, that’s why! It’s more than just a cake; it’s a festive confection that practically screams holidays, but in the best possible way.

• That Perfect Texture: Forget crumbly and dry! This recipe delivers a wonderfully dense loaf, packed with delicious goodies. It’s the kind of cake that feels substantial and satisfying, not like a sad little sponge.
• Flavor Explosion: We’re talking spices galore – cinnamon, nutmeg, cloves, allspice – dancing with sweet candied fruits, chewy raisins, crunchy nuts, and dates. It’s a flavor party in every single bite!
• The Magic of Aging: This is where the real transformation happens. A little brandy or rum, a bit of patience, and voilà! The cake soaks it all up, mellowing the flavors and creating a super moist, rich profile that just gets better with time. Seriously, it’s like bottled Christmas magic.
• It Defies All Odds: You’ll be turning fruitcake skeptics into fans, I promise. This isn’t just a tradition; it’s a delicious, memorable part of your holiday spread that will get rave reviews.

Honestly, it’s a labor of love, but one that pays off big time. Get ready to impress everyone (and yourself!) with a fruitcake that’s truly worthy of the season.

Gathering Your Ingredients for the Perfect Fruitcake

Alright bakers, let’s get our shopping list together! To create this amazing holiday fruitcake, you’ll want to gather these goodies. Don’t worry if some items seem a bit old-fashioned; they’re key to that perfect, dense texture and rich flavor. Trust me, it’s worth seeking them out!

First up, for our dry ingredients, we’ve got 2 cups of all-purpose flour, which gives the cake its structure. Then come the warm spices that make it smell like Christmas morning: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, a little pinch of 1/4 teaspoon of ground cloves, and another tiny dash of 1/4 teaspoon ground allspice. And don’t forget 1/2 teaspoon of salt to balance everything out.

For the wet ingredients, we’ll need a whole lot of happy fat and sweetness! Grab 1 cup (that’s two sticks!) of unsalted butter, make sure it’s softened so it creams up nice and fluffy. Then we’ll use 1 cup of granulated sugar and 1 cup of packed dark brown sugar – the brown sugar is super important for that deep, molasses-y flavor. Get 4 large eggs ready, and a teaspoon of vanilla extract for that classic aroma. And of course, for soaking and flavoring, about 1/4 cup of brandy or dark rum; we’ll need more later, so maybe grab an extra bottle!

Now for the stars of the show – the fruits and nuts! You’ll want about 2 cups of mixed candied fruit. Think bright red cherries, sweet pineapple chunks, and bits of orange peel – the more colorful, the better! Also grab 1 cup of raisins, 1 cup of chopped pecans or walnuts (your pick!), and 1 cup of chopped dates. If you’re feeling adventurous, you can swap out some of the mixed candied fruit for other dried fruits like cranberries or chopped apricots – just make sure they’re chopped into bite-sized pieces so they don’t overwhelm the cake.

For those avoiding alcohol, you can totally still make this! Just soak your fruits in something yummy like orange juice or a simple sugar syrup instead of the brandy. It still adds that lovely moisture and flavor without the spirits.

Step-by-Step Guide to Crafting Your Fruitcake

Alright, let’s get baking! Making this fruitcake is like a little holiday ritual for me, and I’m so excited to walk you through it, step-by-step. It’s not complicated, but giving it a little love and attention makes all the difference. First things first, let’s get that oven preheating to 300°F (150°C). This lower temperature is key for a dense cake like this; it helps it bake through perfectly without burning.

Next, grab your loaf pan (a 9×5 inch one is perfect) or a 10-inch tube pan if you have one. Give it a good grease and then a light dusting of flour. I like to line the bottom and sides with parchment paper too, leaving a little overhang. This makes getting the cake out super easy later, and trust me, nobody wants a broken fruitcake!

In a medium bowl, whisk together your flour, cinnamon, nutmeg, cloves, allspice, and salt. Just give it a quick mix to make sure those spices are evenly distributed. Set that aside for now.

Now, for the really satisfying part: creaming the butter and sugars. In a big bowl, beat together the softened butter with both the granulated and dark brown sugars until it’s light and fluffy. You want it to look pale and airy. This is where you start building that wonderful texture!

One by one, add your eggs, beating well after each one. Then stir in that teaspoon of vanilla extract. It’s starting to smell amazing already, isn’t it?

Now, let’s combine the wet and dry. Gradually add those whisked dry ingredients to your butter mixture. Mix until *just* combined – seriously, don’t overmix! Overmixing can make the cake tough, and we want this to be melt-in-your-mouth delicious. Then, go ahead and stir in that 1/4 cup of brandy or dark rum. It adds such a lovely depth.

This is the fun part: gently fold in all those beautiful fruits and nuts – the candied fruit, raisins, pecans (or walnuts!), and dates. Make sure everything is evenly distributed throughout the batter. We want a good mix in every slice!

Pour all that lovely, dense batter into your prepared pan and spread it out evenly. Now, into the oven it goes! Bake for about 2 to 2.5 hours if you’re using a loaf pan, or maybe 2.5 to 3 hours for a tube pan. You’ll know it’s done when a wooden skewer poked into the center comes out clean. If you notice the top browning too quickly, just loosely tent it with some aluminum foil. Patience is a virtue here!

SAVE IT

Once it’s baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. While it’s still a little warm, grab that skewer again and poke holes all over it. This is where the magic starts! Brush generously with more brandy or rum.

Once it’s totally cool, wrap it up real tight in cheesecloth or parchment paper, then add a layer of aluminum foil. Tuck it away in an airtight container somewhere cool and dark. We’ll talk more about letting it age in its “secret” phase!

This whole process is part of the joy of holiday baking. It’s not just about the final slice; it’s about the making, the waiting, and the anticipation!

SAVE IT

Tips for Success: Mastering Your Fruitcake

Alright, let’s make sure this fruitcake is an absolute showstopper! A few little tricks up my sleeve will ensure yours turns out perfectly moist and delicious, every single time. First off, when you’re picking out your fruits, try to use a good mix – don’t be afraid to toss in some cranberries or chopped dried apricots if you want a different fruity vibe. Just make sure they’re chopped up small so you get them in every bite, not a giant chunk!

To avoid that dreaded dry cake? Make sure you’re not overbaking it. The skewer test is your best friend, but remember, a few moist crumbs are okay – it means the cake will stay wonderfully moist as it ages. And that pan prep we talked about? Don’t skip it! A well-greased and floured pan, maybe with that parchment liner, is your insurance policy against sticking. It makes sure your beautiful creation comes out looking as good as it tastes!

The Art of Aging Your Fruitcake

Okay, we’ve baked this beautiful fruitcake, and it smells heavenly! But here’s the secret weapon for making it truly spectacular: aging it. This is where the magic really happens, transforming a good cake into an unforgettable holiday treat.

Once the cake has completely cooled, it’s time for its spa treatment. Wrap it up super snugly in cheesecloth or parchment paper – think of it as giving it a cozy hug. Then, wrap that all up again in aluminum foil to keep everything fresh and contained. Pop it into an airtight container.

SAVE IT

Now comes the fun part: the brushing! Every few days for at least two weeks, unwrap your cake and give it a generous brush with more brandy or dark rum. Don’t be shy! This isn’t just about adding more alcohol; it’s about letting those wonderful flavors meld and deepen. It keeps the cake incredibly moist and adds that rich, complex taste we’re after. Trust me, the patience is so worth it!

Frequently Asked Questions About Fruitcake

Got questions about making the perfect fruitcake? I’ve got answers!

Can I make a non-alcoholic fruitcake?

Absolutely! If you want to skip the spirits, that’s totally fine. Instead of brandy or rum, you can soak your fruits in orange juice or a simple sugar syrup before adding them to the batter. This still adds plenty of moisture and sweetness. You can also skip the final brushing step after baking, or use a bit of orange juice for one last little “kiss” of flavor.

How long does fruitcake last?

This is where fruitcake really shines! Properly stored and aged, a good fruitcake can last for weeks, even months. Because it’s dense and often soaked in alcohol, it’s naturally preserved. My rule of thumb is that it actually gets better with age, so don’t be afraid to let it sit and mellow for a good 2-3 weeks after you bake it. It’s an incredible holiday confection that just keeps on giving!

What’s the best way to store my fruitcake?

The key is to keep it from drying out. After it’s completely cooled, wrap it up really well. I like to use a layer of parchment paper or cheesecloth first, and then wrap that tightly in aluminum foil. Store it in an airtight container – a cake tin or a sturdy plastic container works great. Keep it in a cool, dark place, like a pantry or a cellar, if you have one. And remember to give it its regular “boozy baths” if you’re aging it!

Why is my fruitcake usually dry?

Oh, the dreaded dry fruitcake! Usually, this happens from a few things: overbaking is a big culprit. Make sure you’re checking for doneness with a skewer, but don’t bake it until every single moist crumb is gone. A few moist crumbs are actually a good thing for a fruitcake! Also, not enough moisture in the batter itself can be an issue. Using plenty of moist fruits like dates and raisins, and ensuring your butter and sugars are creamed properly, helps a lot. And of course, the aging process with the extra brushing is the ultimate defense against dryness!

Nutritional Information for Your Fruitcake

Now, let’s talk about what’s inside this delicious fruitcake. Keep in mind these numbers are just estimates, okay? Because we all know things can vary a little depending on the exact brands of butter and sugar you use, or even the type of nuts and fruit! Think of it as a general idea of what you’re getting in each yummy slice.

SAVE IT

So, for a typical slice of this Traditional Holiday Fruitcake:

• Serving Size: 1 slice
• Calories: About 450
• Sugar: Around 55g (But remember, a lot of this comes from the fruits!)
• Sodium: Roughly 150mg
• Fat: About 20g
• Saturated Fat: Around 10g
• Unsaturated Fat: Around 10g
• Trans Fat: 0g
• Carbohydrates: Roughly 65g
• Fiber: About 3g
• Protein: Around 5g
• Cholesterol: About 80mg

It’s definitely rich and satisfying, which is part of why it’s so festive for the holidays! Enjoy it in good company, maybe with a cup of tea or coffee.

Share Your Delicious Fruitcake Creation!

I really hope you give this fruitcake recipe a try this holiday season! It’s one of my absolute favorites to make and share. I’d absolutely love to hear how yours turns out! Did you make any special tweaks? Did it turn out just like you dreamed? Drop a comment below and let me know, or feel free to reach out through my contact page if you have any questions. Happy baking!

Traditional Holiday Fruitcake

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A dense, spice-infused fruitcake packed with candied fruits and nuts, aged with brandy for a rich, festive flavor.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 150 min
• Total Time: 180 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup brandy or dark rum, plus more for brushing
• 2 cups mixed candied fruit (cherries, pineapple, orange peel)
• 1 cup raisins
• 1 cup chopped pecans or walnuts
• 1 cup chopped dates

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Instructions

1. Preheat your oven to 300°F (150°C). Grease and flour a 9×5 inch loaf pan or a 10-inch tube pan. Line the pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the brandy or rum.
7. Gently fold in the candied fruit, raisins, nuts, and dates until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 2 to 2.5 hours for a loaf pan, or 2.5 to 3 hours for a tube pan, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil.
10. Once baked, let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. While the cake is still warm, pierce it all over with a skewer. Brush generously with additional brandy or rum.
12. Once completely cool, wrap the cake tightly in cheesecloth or parchment paper, then in aluminum foil. Store in an airtight container in a cool, dark place.
13. For best flavor, age the fruitcake for at least 2 weeks, brushing it with brandy or rum every few days.

Notes

• You can substitute other dried fruits like cranberries or apricots for some of the mixed candied fruit.
• For a non-alcoholic version, you can soak the fruit in orange juice or a simple syrup.
• This fruitcake is excellent when served with a cup of tea or coffee.
• Consider this recipe as a base for your own unique holiday creation.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg