If you’ve ever wanted to make a truly classic, soul-satisfying dessert that tastes like a hug from the holidays, this Homemade Fruit Cake Recipe is exactly what you need. Imagine a moist, richly spiced cake filled with a colorful mix of soaked dried fruits and crunchy nuts, offering a perfect blend of sweetness and warmth in every bite. Whether you’re baking for a festive gathering or simply craving a comforting treat, this recipe is a wonderful way to share love and tradition from your kitchen to the table.
Ingredients You’ll Need
These ingredients may seem simple individually, but together they create an extraordinary flavor symphony. Each component plays an essential role—from the tender crumb of the cake to the burst of juicy sweetness from the soaked fruits and the fragrant spices that make every slice memorable.
- Mixed dried fruit (1 1/2 cups): Raisins, currants, and chopped dates bring natural sweetness and a chewy texture.
- Chopped candied ginger (1/2 cup): Adds a spicy zing that balances the sweet fruit perfectly.
- Chopped walnuts or pecans (1/2 cup): For a buttery crunch that complements the softness of the cake.
- Dark rum or brandy (1/4 cup, optional): Soaks into the fruit, deepening the flavor with a rich, warming note.
- All-purpose flour (1 1/2 cups): The foundation of the cake, providing structure and tenderness.
- Baking powder (1 tsp): Helps the cake rise beautifully and keeps it light.
- Ground cinnamon (1/2 tsp): Adds warm, sweet spice that evokes cozy feelings.
- Ground nutmeg (1/4 tsp): Infuses a subtle earthiness and aromatic depth.
- Ground allspice (1/4 tsp): Enhances the cake’s spiced character with a hint of clove-like flavor.
- Ground cloves (1/4 tsp): Gives a sharp, spicy kick to awaken the palate.
- Unsalted butter, softened (1/2 cup): Contributes richness and a tender crumb.
- Brown sugar, packed (1/2 cup): Imparts a deep, molasses-like sweetness and moisture.
- Large eggs (2): Bind everything together and provide structure.
- Fresh orange juice (1/4 cup): Freshness and a bright citrus note that lightens the overall flavor.
- Vanilla extract (1 tsp): Rounds out the flavors with a warm, sweet aroma.
- Milk (1/4 cup): Keeps the batter smooth and moist.
- Chopped pecans or almonds (1/2 cup, optional): For garnish, adding texture and visual appeal to the finished cake.
How to Make Homemade Fruit Cake Recipe
Step 1: Prep and Soak the Fruit
Start by preheating your oven to a cozy 325°F (165°C) and prepare your cake pan by greasing and flouring it, or lining it with parchment paper to ensure your cake lifts out effortlessly. If you’re using rum or brandy, this is the moment to combine your mixed dried fruits, candied ginger, and nuts in a bowl and pour the alcohol over them. Let the flavors mingle by soaking for at least an hour—overnight is even better for a deeper, more luxurious taste.
Step 2: Mix the Dry Ingredients
While your fruit soaks, whisk together the flour, baking powder, and all your warming spices—cinnamon, nutmeg, allspice, and cloves—in a medium bowl. This combination gives your cake that signature spiced character, making each bite fragrant and comforting.
Step 3: Cream Butter and Sugar
In a large bowl, cream your softened butter with the brown sugar until the mixture transforms into something light and fluffy. This step is crucial as it incorporates air, giving your cake a tender texture you’ll adore. Add the eggs one at a time, beating well after each addition for a smooth, unified batter.
Step 4: Combine Wet and Dry Ingredients
Stir in the fresh orange juice, vanilla extract, and milk, which all add moisture and flavor depth. Then, gently fold in your dry ingredients, mixing just until combined. Over-mixing can make the cake dense, so take care to blend everything with a light hand.
Step 5: Fold in the Soaked Fruit
This is where the magic happens—fold your luscious, soaked fruit mixture into the batter, making sure it’s evenly distributed. This ensures every slice is bursting with fruity goodness and a hint of spice. Pour your batter into the prepared pan, smoothing the top with a spatula for an even bake.
Step 6: Bake to Perfection
Bake your cake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Keep an eye on the top—if it browns too quickly, gently cover it with foil for the final 15 minutes. This keeps the cake moist and prevents over-browning.
Step 7: Cool and Optional Soak
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For a truly decadent twist, consider soaking your cooled cake in a bit more rum or brandy, wrapping it tightly, and letting it rest for a few days to enhance the flavors even more.
How to Serve Homemade Fruit Cake Recipe
Garnishes
To elevate your cake’s presentation and add an inviting crunch, sprinkle chopped pecans or almonds on top just before serving. The nuts add a lovely texture contrast and a beautiful finishing touch that looks as good as it tastes.
Side Dishes
This fruit cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream, which complements the spiced richness perfectly. Alternatively, a cup of hot tea or coffee provides a cozy beverage partner, making the experience truly comforting.
Creative Ways to Present
For festive occasions, slice your Homemade Fruit Cake Recipe into bite-sized cubes and thread them onto skewers with fresh berries or mint leaves for an elegant, easy-to-eat dessert platter. Or serve individual slices with a drizzle of warm caramel sauce or a dusting of powdered sugar to impress your guests.
Make Ahead and Storage
Storing Leftovers
You can store your leftover fruit cake in an airtight container at room temperature for up to a week. The flavor actually deepens over time, so leftovers taste just as amazing, if not better, the next day or two.
Freezing
Fruit cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It will keep well for up to three months, so you can enjoy your Homemade Fruit Cake Recipe any time with minimal fuss.
Reheating
To reheat, simply thaw your cake at room temperature and warm individual slices in a microwave for about 15 seconds or in a preheated oven at 325°F (165°C) for 10 minutes. This refreshes the cake’s texture and aroma, making it taste freshly baked again.
FAQs
Can I make the fruit cake without alcohol?
Absolutely! If you prefer to avoid alcohol, simply soak the dried fruits in fresh orange juice or warm water with a little honey. This keeps the fruit moist and flavorful without any alcohol content.
How long does the homemade fruit cake last?
If stored properly in an airtight container, the cake can last up to a week at room temperature and even longer in the refrigerator or freezer, ensuring you have plenty of time to savor it.
Can I use different nuts or fruits?
Yes! Feel free to customize with your favorite dried fruits like apricots or cherries and nuts such as hazelnuts or macadamia nuts to suit your taste or what you have on hand.
Is this fruit cake suitable for beginners?
Definitely. The steps are straightforward, and the ingredients are common pantry staples. Anyone willing to follow the simple instructions can create this delicious cake with ease.
Should fruit cake be served warm or cold?
Fruit cake is delicious served at room temperature, but warming it slightly enhances the spices and softness, making it a delightful experience either way.
Final Thoughts
Making this Homemade Fruit Cake Recipe is like inviting a little bit of tradition and joy into your kitchen, whether for a special occasion or an everyday treat. Its rich flavors, beautiful textures, and warm spices come together to create something truly special. I encourage you to try this recipe, share it with loved ones, and savor the cozy happiness that a homemade fruit cake can bring.
Print
Homemade Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes (excluding soaking time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Homemade Fruit Cake is a classic, richly spiced dessert studded with a medley of soaked dried fruits and nuts, perfect for festive occasions or a comforting teatime treat. Soaked in rum or brandy for extra depth, its moist and dense crumb is enhanced with warm spices like cinnamon, nutmeg, and cloves.
Ingredients
Fruit and Nuts
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, etc.)
- 1/2 cup chopped candied ginger
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dark rum or brandy (optional, for soaking)
- 1/2 cup chopped pecans or almonds (optional, for garnish)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper to prevent sticking.
- Soak Fruit and Nuts: If using rum or brandy, combine the mixed dried fruits, candied ginger, and nuts in a bowl and pour the alcohol over them. Let the mixture soak for at least 1 hour or preferably overnight, stirring occasionally to ensure even soaking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Set this aromatic blend aside.
- Cream Butter and Sugar: Using a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, which adds air to the batter for a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition for smooth integration. Then stir in the fresh orange juice, vanilla extract, and milk.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cake.
- Fold in Soaked Fruit: Carefully fold the soaked fruit and nut mixture into the batter, ensuring even distribution for consistent bursts of flavor.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, loosely cover the cake with foil during the last 15 minutes if needed.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely, which helps the cake set and improves texture.
- Optional Soak and Garnish: For enhanced flavor, once cooled, wrap the cake tightly in plastic wrap and soak it with a little more rum or brandy. Let it rest for a few days. Before serving, optionally garnish the top with chopped pecans or almonds for added crunch and presentation.
Notes
- Soaking the fruit mixture overnight greatly enhances the flavor and moistness of the cake.
- Covering the cake with foil toward the end of baking prevents the top from burning.
- Storing the cake wrapped and soaked in rum/brandy for a few days mellows the flavors and keeps the cake moist.
- You can substitute nuts according to preference or dietary needs.
- This fruit cake keeps well refrigerated for up to two weeks and freezes beautifully for longer storage.
