If you’re craving a timeless treat that’s bursting with rich flavors and festive cheer, this Classic Fruitcake Recipe is just what you need. Loaded with a colorful mix of dried fruits, nuts, and warm spices, it brings together the perfect harmony of sweet and spice in every moist, tender bite. Whether it’s the centerpiece of your holiday table or a comforting gift for a loved one, this classic recipe is easy to make, wonderfully satisfying, and truly captures the spirit of traditional fruitcake.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating this Classic Fruitcake Recipe. Each component plays an important role, from the buttery richness that forms the cake’s base to the aromatic spices and luscious fruits that provide its signature flavors and textures.
- 1 cup unsalted butter, softened: Provides a creamy, rich base to keep the cake moist and tender.
- 1 cup brown sugar, packed: Adds deep sweetness and a hint of caramel that complements the fruit perfectly.
- 5 large eggs: Binds all ingredients together and adds structure to your cake.
- 1 1/2 cups all-purpose flour: The fundamental building block that holds the cake together.
- 1 teaspoon baking powder: Gives the cake a gentle lift for a light texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 teaspoon ground cinnamon: Brings warm, cozy notes that are classic in fruitcakes.
- 1/2 teaspoon ground nutmeg: Adds a subtle spice that nudges the flavors into festive territory.
- 1 cup chopped walnuts or pecans: Adds delightful crunch and a nutty aroma.
- 1 cup candied fruit peel, chopped: Brings bursts of citrusy sweetness and vibrant color.
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.): Gives the cake its signature chew and fruity depth.
- 1/2 cup dark rum or orange juice: Infuses moisture and rich flavor; rum offers a traditional kick, while orange juice gives a bright twist.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with sweet warmth.
How to Make Classic Fruitcake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F (163°C) and preparing your cake pan. Greasing and lining a 9-inch round cake pan or loaf pan with parchment paper ensures your fruitcake won’t stick and will come out perfectly shaped and beautiful every time.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy. This is where you build the cake’s richness and sweetness foundation. Then, add the eggs one at a time, beating thoroughly after each addition to create a creamy, smooth batter ready for the next stage.
Step 3: Combine Dry Ingredients
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. This step ensures the spices are evenly distributed so every bite of your fruitcake gets that wonderful warm flavor!
Step 4: Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet batter, mixing just until combined. Overmixing can toughen your cake, so gentle is key for that tender crumb we all love in a fruitcake.
Step 5: Add Fruits, Nuts, and Flavorings
This is the moment the fruitcake truly comes alive. Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, the liquor or juice, and vanilla extract. These ingredients bring every bite to life with bursts of texture, color, and bold, mellow sweetness.
Step 6: Transfer and Smooth Batter
Pour the batter into the prepared pan and smooth the top using a spatula. A flat surface helps the fruitcake bake evenly and look inviting once it’s out of the oven.
Step 7: Bake to Perfection
Place the pan in the oven and bake for 1 hour and 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This slow and steady baking allows the flavors to meld beautifully while developing a gorgeous golden crust.
Step 8: Cool Before Enjoying
Let your fruitcake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This simple step helps the cake set and makes slicing easier without crumbling.
How to Serve Classic Fruitcake Recipe
Garnishes
Serve your Classic Fruitcake Recipe with a dusting of powdered sugar or a drizzle of honey glaze for a festive touch. Adding a few whole nuts or an extra sprinkle of candied peel on top instantly ups the visual appeal while inviting your guests to dig in.
Side Dishes
This fruitcake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a sliver of sharp cheddar cheese for contrast. A warm cup of spiced tea or mulled wine alongside makes the perfect cozy combo for chilly days or holiday gatherings.
Creative Ways to Present
For a special occasion, try layering slices of this fruitcake with whipped cream and fresh berries to create an elegant trifle. Alternatively, slice it thin and toast pieces to serve with cheese platters or festive charcuterie boards—the possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Store leftover fruitcake tightly wrapped in plastic wrap or foil at room temperature for up to a week. This keeps it moist while allowing those lovely flavors to mellow and develop even further.
Freezing
Classic Fruitcake Recipe freezes beautifully! Wrap it tightly in plastic wrap and then foil to protect against freezer burn. Frozen fruitcake can last for up to 3 months without losing its moistness or texture—just thaw it gradually in the fridge before serving.
Reheating
If you prefer your fruitcake slightly warmed, gently reheat slices in a low oven (about 300°F / 150°C) for 10-15 minutes. This helps revive the cake’s softness and brings out its aroma without drying it out.
FAQs
Can I substitute the rum with something else?
Absolutely! If you prefer to avoid alcohol, orange juice or apple juice works wonderfully to keep the cake moist and flavorful without the alcoholic kick.
How long does a classic fruitcake last?
When stored properly at room temperature, this fruitcake stays fresh for about one week. Refrigerating or freezing will extend its shelf life even longer while maintaining its deliciousness.
Can I use other nuts besides walnuts or pecans?
Yes! Almonds, hazelnuts, or even pistachios are excellent alternatives that bring unique flavors and textures. Just be sure to chop them to match the size of the other fruits for balanced bites.
Is it necessary to line the pan with parchment paper?
Lining the pan ensures your fruitcake releases cleanly without sticking or breaking apart. It is highly recommended, especially with rich batter like this one.
Can I make the cake ahead of time for a holiday?
Definitely! Fruitcakes often taste even better after resting as the flavors have time to meld. You can bake it days or weeks ahead, wrapped tightly and stored properly until you’re ready to serve.
Final Thoughts
There’s something incredibly comforting about a slice of homemade Classic Fruitcake Recipe, filled with tender fruits, warm spices, and a rich, buttery crumb. It’s a delightful tradition worth sharing, whether you’re baking for the holidays or simply treating yourself to a cozy indulgence. I truly hope you enjoy making and savoring this timeless treat as much as I do!
Print
Classic Fruitcake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Fruitcake recipe combines rich flavors of mixed dried fruits, nuts, and warm spices baked into a moist, dense cake. Perfect for holiday celebrations or as a festive dessert, this fruitcake is soaked in rum or orange juice for added moisture and depth of flavor. It yields 12 generous servings and features a traditional preparation with carefully balanced sweetness and spice.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1/2 cup dark rum or orange juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Add-ins
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which will help incorporate air for a lighter texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a gentle motion to avoid overmixing, stopping when just combined.
- Add Nuts and Fruits: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum (or orange juice), and vanilla extract until evenly incorporated throughout the batter.
- Fill Pan and Smooth: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cake is fully cooked.
- Cool: Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- You can substitute the rum with orange juice to make the cake alcohol-free, which is especially great for kids or those avoiding alcohol.
- For extra moistness and flavor, you can soak the dried fruits in rum or orange juice overnight before mixing them into the batter.
- Store the fruitcake wrapped tightly in plastic wrap at room temperature for up to a week, or refrigerate for longer shelf life.
- Adding nuts is optional; you can omit them if you have allergies or prefer a nut-free version.
- To enhance flavor and moisture, consider brushing the cooled fruitcake with additional rum periodically when storing.
