If you’ve ever wanted to bake a delightful holiday treasure that’s packed with rich flavors and a comforting texture, this Classic Fruitcake Recipe is exactly what you need. It’s a timeless crowd-pleaser, bursting with the sweetness of candied peel, the chewiness of dried fruits, and the warm spices that make every bite a cozy celebration. Whether you’re a seasoned baker or just diving into festive treats, this recipe brings that treasured fruitcake magic right to your kitchen in the most approachable way.
Ingredients You’ll Need
The beauty of this Classic Fruitcake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a pivotal role, from adding moisture and spice to giving the cake a deeply satisfying texture and color that’s perfect for any special occasion.
- 1 cup unsalted butter, softened: Creaming butter creates a light, tender crumb and rich flavor.
- 1 cup brown sugar, packed: Offers deeper sweetness and a subtle molasses note that enhances the fruit flavors.
- 5 large eggs: Provide structure and keep the cake moist and fluffy.
- 1 1/2 cups all-purpose flour: The base of the cake, giving it the perfect density to hold all the fruits and nuts.
- 1 teaspoon baking powder: A gentle leavening agent to give your fruitcake a nice rise without making it too airy.
- 1/2 teaspoon salt: Balances sweetness and brings out the flavors.
- 1 teaspoon ground cinnamon: Adds that unmistakeable warm, spicy aroma and taste.
- 1/2 teaspoon ground nutmeg: Gives a subtle nutty spice that pairs beautifully with cinnamon.
- 1 cup chopped walnuts or pecans: Adds crunch and a buttery nuance to the texture.
- 1 cup candied fruit peel, chopped: Brings bright, citrusy sweetness and festive color.
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.): Provides chewy pockets of fruity delight throughout the cake.
- 1/2 cup dark rum or orange juice: Infuses the cake with moisture and depth; rum gives a boozy warmth, orange juice keeps it fruity and fresh.
- 1 teaspoon vanilla extract: Rounds out the flavors with a soft sweetness and fragrance.
How to Make Classic Fruitcake Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 325°F (163°C). Grease your 9-inch round or loaf pan and line it with parchment paper. This simple prep ensures the cake bakes evenly and won’t stick, making for an easy release once baked.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the packed brown sugar until the mixture becomes light and fluffy. This step is crucial as it traps air, which helps to create a tender crumb. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Combining these dry ingredients separately makes it easier to blend them evenly into the wet mix later.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the creamed butter and sugar mixture. Stir gently until just combined — be careful not to overmix, or the cake could turn dense. You’re looking for a batter that’s just thick enough to support the weight of the fruits and nuts.
Step 5: Add Nuts, Fruits, and Flavorings
Now, stir in the chopped walnuts or pecans, candied fruit peel, and mixed dried fruits. Pour in the dark rum or orange juice, along with the vanilla extract, and mix well. This is where your cake gets its signature flavor and moist texture.
Step 6: Transfer Batter to Pan
Pour the rich batter into your prepared pan. Use a spatula to smooth out the top evenly. This ensures your fruitcake bakes uniformly and has a lovely finished appearance.
Step 7: Bake to Perfection
Pop the pan in the oven and bake for about 1 hour and 30 minutes. To test doneness, insert a toothpick into the center — if it comes out clean, your fruitcake is perfectly baked. The aroma filling your kitchen at this point is absolutely irresistible!
Step 8: Cool Your Classic Fruitcake
Let the cake cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely. Cooling fully is key to letting all those flavors settle and ensures the fruitcake slices nicely without crumbling.
How to Serve Classic Fruitcake Recipe
Garnishes
A sprinkle of powdered sugar or a glossy brush of apricot glaze makes your fruitcake shine a little brighter. For holiday festivities, adding a sprig of holly or a few whole nuts on top can really elevate the presentation and make it extra special.
Side Dishes
Classic fruitcake pairs wonderfully with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or even a sharp cheese like aged cheddar. The contrast in textures and flavors creates a delightful tasting experience that will keep everyone coming back for more.
Creative Ways to Present
Try slicing the fruitcake into small bite-sized squares and serve them on a festive platter with toothpicks for easy sharing. Wrapping individual slices in parchment and tying them with a ribbon is a charming way to gift a slice, too. Another fun idea is to layer thin slices alongside fresh berries and mascarpone on a dessert board for a modern twist.
Make Ahead and Storage
Storing Leftovers
Fruitcake is actually a dessert that improves with time! Wrap any leftovers tightly in plastic wrap and store in an airtight container at room temperature. It will stay moist and flavorful for up to two weeks, making it a wonderfully practical holiday treat.
Freezing
If you want to enjoy your Classic Fruitcake Recipe well beyond the holiday season, freezing is a great option. Wrap the fruitcake securely in plastic and then foil to prevent freezer burn. It keeps for up to three months and can be thawed overnight in the fridge before serving.
Reheating
When ready to enjoy, warm the fruitcake gently in a low oven (about 300°F/150°C) for 10-15 minutes to bring back that soft, just-baked feel. This step reawakens the spices and gives the cake a fresh-from-the-oven aroma that’s sure to delight.
FAQs
Can I use different types of nuts in this fruitcake?
Absolutely! Walnuts and pecans are traditional, but you can experiment with almonds, hazelnuts, or even pistachios. Just chop them roughly so they mix evenly throughout the cake.
Is it necessary to use alcohol in this recipe?
Not at all. The dark rum adds depth and moisture, but you can substitute orange juice or another fruit juice for a family-friendly, alcohol-free version that still tastes delicious.
How long does this fruitcake keep its flavor?
This Classic Fruitcake Recipe actually tastes better after resting for a few days. Stored properly, the flavors meld beautifully over time and it can last for weeks without losing its charm.
Can I make this fruitcake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suited for baking, you can make a gluten-free classic fruitcake without sacrificing texture or taste. Just make sure your blend contains xanthan gum or add a binder to help the cake hold together.
What’s the best way to slice fruitcake?
Use a sharp serrated knife and slice in clean, even motions to avoid crumbling. For neat presentation, wipe the knife clean between slices to keep each piece looking lovely.
Final Thoughts
Baking a Classic Fruitcake Recipe is like inviting a beloved tradition into your home. The mix of textures, flavors, and that warm, spiced aroma make it a treat you’ll be excited to share year after year. So grab your ingredients, follow these steps, and treat yourself and your loved ones to a slice of festive joy that never goes out of style.
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/Traditional
Description
This Classic Fruitcake recipe is a traditional holiday favorite that combines a rich, moist batter filled with mixed dried fruits, nuts, and warm spices. Enhanced with flavorful rum or orange juice, this fruitcake is perfect for celebrations or gifting during festive seasons.
Ingredients
Fruitcake Batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
- 1/2 cup dark rum or orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: 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.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a better cake texture. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agent and spices.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter which can make the cake tough.
- Add fruits, nuts and flavorings: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum (or orange juice), and vanilla extract. Mix well so that the fruits and nuts are evenly distributed.
- Fill the pan: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
- Bake the fruitcake: Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the fruitcake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing or storing.
Notes
- For a deeper flavor, soak the dried fruits overnight in the rum or orange juice before adding to the batter.
- Use parchment paper to easily remove the fruitcake from the pan without breaking.
- Storing the fruitcake wrapped in plastic wrap and foil in a cool place can enhance flavors over time.
- If preferred, decorate the cooled fruitcake with a dusting of powdered sugar or a thin layer of marzipan icing.
- Nut-free versions can omit the nuts and substitute with additional dried fruits if desired.
