There’s something truly nostalgic about the holiday season—the warmth of crackling fires, the joy of shared laughter, and the irresistible aroma of spices wafting through the air. This Fruitcake captures all that festive spirit, transforming it into a rich, timeless dessert that feels like a holiday hug.
Packed with a medley of plump dried fruits, and crunchy nuts, and infused with the warmth of spices and a splash of brandy, this cake is a celebration of tradition and flavor. Each slice delivers a perfect balance of sweetness and depth, making it an irresistible centerpiece for your holiday table.
What makes this fruitcake extraordinary? Its enduring charm and adaptability. Whether you enjoy it as-is, pair it with a dollop of cream, or give it a festive twist with marzipan and icing, it’s a treat that never goes out of style.
Let’s bake a fruitcake that’s more than just a dessert—it’s a heartfelt tradition to share and savor throughout the season.
Fruitcake
Equipment
- Stand mixer or hand mixer
- Baking pans (muffin tins or loaf pans)
- Large mixing bowl
- Skewer or cake tester
Ingredients
- 1 1/2 cups (213g) dried pineapple, diced1 1/2 cups (255g) raisins, golden or regular1 cup (128g) dried apricots, diced1 1/2 cups (223g) dates, choppedheaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired1/3 cup (64g) crystallized ginger, diced, optional3/4 cup (170g) rum, brandy, apple juice, or cranberry juiceBatter16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F2 cups (425g) dark brown sugar, packed1 teaspoon table salt1 teaspoon cinnamon1/4 teaspoon allspice1/4 teaspoon nutmeg1 teaspoon baking powder4 large eggs, at room temperature3 cups (360g) King Arthur Unbleached All-Purpose Flour2 tablespoons (11g) black cocoa, optional, for color1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup1/2 cup (113g) apple juice, cranberry juice or water2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)Topping/glaze (optional)rum, brandy, simple syrup, vanilla syrup, or ginger syrup. nutrional table only calories, fat carb and protein
Instructions
- Preheat the oven to 300°F and grease your preferred pans, such as muffin tins, mini, medium, or standard loaf pans.
- Soak dried fruit in your chosen liquid overnight or microwave for 1 minute, then rest for 1 hour.
- Beat butter and sugar until combined, then mix in salt, spices, and baking powder.
- Add eggs one at a time, scraping the bowl between additions.
- Combine flour and cocoa in a separate bowl and gradually mix into the wet ingredients along with syrup.
- Stir in juice or water, soaked fruit (with liquid), and nuts until well combined.
- Spoon batter into pans, filling 3/4 full, and bake until a skewer inserted in the center comes out clean.
- Baking times vary: muffins (60 mins), small loaves (65-70 mins), medium loaves (75 mins), and standard loaves (2 hours 10-15 mins).
- Brush warm cakes with rum, brandy, or flavored syrup, then cool completely, wrap tightly, and store at room temperature for up to 6-8 weeks.
Notes
- Let the cakes rest for at least a week after baking to enhance the depth of flavors.
Nutrition Information:
Calories: 320 || Total Fat: 12g || Carbohydrates: 48g || Protein: 4g
Helpful Tips For You!
Prep Ahead: Soaking the fruit overnight enhances flavor and moisture. If it takes too long, microwave the mixture for a quicker soak.
Even Baking: If baking multiple sizes, check smaller cakes earlier to prevent overbaking.