If you’re searching for a festive dessert bursting with flavor and nostalgia, this Homemade Fruit Cake will become your new holiday staple. Packed with tender dried fruits, crunchy nuts, and a touch of warming spices, this classic loaf is as comforting as it gets. Whether you enjoy it straight from the oven or matured with a kick of rum, this Homemade Fruit Cake is pure joy to share with family and friends. Pour yourself a cup of tea and get ready for a timeless treat that’s infinitely better (and fresher!) than any store-bought fruitcake.
Ingredients You’ll Need
The beauty of a Homemade Fruit Cake lies in its balance: each ingredient plays a vital role in creating that dense, moist slice everyone craves. Here’s what you’ll need, along with some personal notes to help you get the best bake every single time.
- Unsalted Butter (1 cup, softened): Makes the cake rich and helps hold everything together—be sure it’s truly soft for perfect creaming.
- Brown Sugar (1 cup, packed): Lends caramel undertones and keeps the crumb moist and flavorful.
- Eggs (4 large): These provide lift and bind the batter, giving your cake a luxurious texture.
- All-Purpose Flour (1 ¾ cups): The sturdy foundation for the fruit and nuts; spoon and level for accurate measurement.
- Baking Powder (1 teaspoon): Just enough to help the cake rise without making it fluffy—fruitcake should be pleasantly dense.
- Salt (½ teaspoon): A dash unites all the flavors and keeps sweetness balanced.
- Ground Cinnamon (1 teaspoon): Adds cozy warmth that’s impossible to resist.
- Ground Nutmeg (½ teaspoon): Sharpens the spice profile—freshly grated is a bonus!
- Ground Cloves (¼ teaspoon): A little goes a long way for that deep, signature aroma.
- Orange Juice (1 cup): Infuses citrusy brightness and keeps the cake extra moist.
- Molasses (1 tablespoon): Provides a robust, old-fashioned sweetness and deepens the color.
- Vanilla Extract (2 teaspoons): Smooths out the flavors and rounds off the cake’s perfume.
- Mixed Dried Fruits (2 cups): Raisins, currants, chopped dates, and cherries add chewy bursts of flavor—soak them for more tenderness!
- Chopped Candied Citrus Peel (1 cup): These jewels give the cake its iconic look and citrus tang.
- Chopped Nuts (1 cup, walnuts or pecans): Brings crunch and a classic touch—toast for even more flavor.
- Dark Rum or Brandy (optional, ¼ cup): Soaking or brushing adds complexity and helps the cake mature beautifully.
How to Make Homemade Fruit Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 300°F (150°C). While it warms up, grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. Taking a few extra minutes here will make sure your Homemade Fruit Cake comes out in one lovely piece, every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and brown sugar until the mixture is light and fluffy. This step helps aerate the batter, ensuring that your Homemade Fruit Cake isn’t stodgy but instead has a tender crumb that everyone loves.
Step 3: Add the Eggs
Add your eggs one at a time to the creamed butter and sugar, beating well after each addition. This allows each egg to fully emulsify into the mixture, ensuring a smooth batter and uniform rise during baking.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves. These dry ingredients ensure the right texture and build a spiced foundation—don’t skip the whisking, as it evenly distributes the baking powder and spices.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with orange juice and molasses. Start and end with the flour mixture, mixing just until combined. This keeps the Homemade Fruit Cake batter smooth and helps avoid over-mixing, which would make the cake tough.
Step 6: Stir in Flavors
Mix in the vanilla extract, then gently fold in the mixed dried fruits, candied peel, and chopped nuts. Make sure all the add-ins are evenly distributed—no one wants a fruitless slice!
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. The magical aroma of Homemade Fruit Cake filling your kitchen means you’re in for a treat.
Step 8: Cool and (Optional) Brush with Spirits
Let the cake cool in the pan for 15 minutes before transferring to a wire rack. If you’d like extra moisture and a grown-up touch, brush the warm cake with dark rum or brandy. For the best flavor, tightly wrap and let your cake mature for several days.
How to Serve Homemade Fruit Cake
Garnishes
A dusting of powdered sugar, a scatter of toasted nuts, or a drizzle of simple glaze brings visual flair and a little extra sweetness to your Homemade Fruit Cake. For special occasions, edible gold flake or candied citrus slices look breathtaking and festive.
Side Dishes
Homemade Fruit Cake pairs beautifully with whipped cream, double cream, or even a spoonful of Greek yogurt for tang. For a true British touch, offer a wedge alongside a cup of strong black tea or a glass of aged port.
Creative Ways to Present
Try slicing your Homemade Fruit Cake into thin fingers and stacking them on a tiered dessert tray, or cut small cubes to serve as bite-sized treats. Individual cakelet molds transform the classic loaf into elegant mini cakes, perfect for gifting or entertaining.
Make Ahead and Storage
Storing Leftovers
Like many traditional fruitcakes, this loaf keeps well. Store leftover Homemade Fruit Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to a week. The flavors often deepen and improve over time.
Freezing
To freeze your Homemade Fruit Cake, wrap slices or whole loaves first in plastic wrap, then in foil to prevent freezer burn. Label and freeze for up to three months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
If you love your slice just a little warm, pop it in a 300°F oven for 10 minutes or briefly microwave. Warming brings back moisture and makes the cake’s aroma even more enchanting—just be careful not to dry it out.
FAQs
Can I make this Homemade Fruit Cake without alcohol?
Absolutely! You can skip the rum or brandy and simply soak your fruit in extra orange juice. The recipe is just as delicious alcohol-free, making it family friendly for all ages.
What’s the best combination of dried fruits to use?
The classic mix is raisins, currants, chopped dates, and dried cherries, but use your favorites. Dried apricots, figs, or even dried cranberries all work beautifully—let your pantry and taste guide you!
Why should I let the cake rest before eating?
Allowing Homemade Fruit Cake to mature for at least 24 hours (or even several days) lets the flavors meld and intensify, making every slice deeper and more fragrant. The wait is truly worth it!
Can I bake this into smaller cakes for gifts?
Definitely! Simply divide the batter between smaller pans, adjust the baking time (check after 45-55 minutes), and you’ll have adorable cakes perfect for sharing—or for stashing in the freezer.
How do I keep my Homemade Fruit Cake from drying out?
The key is in wrapping it tightly once it’s cooled and storing it properly. Brushing with a little spirit or syrup also helps lock in moisture and keeps the cake soft for days.
Final Thoughts
There’s something so joyful about baking a Homemade Fruit Cake from scratch, especially when you get to share that hearty, spiced slice with people you love. I hope you feel inspired to give this recipe a go—it might just become your new seasonal (or anytime!) tradition. Enjoy every bite!
Print
Homemade Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf (8 to 10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the rich flavors of a traditional Homemade Fruit Cake. Packed with a variety of dried fruits, nuts, and warm spices, this moist and aromatic cake is perfect for holiday celebrations or a special treat any time of the year.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup orange juice
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 cups mixed dried fruits (such as raisins, currants, chopped dates, dried cherries)
- 1 cup chopped candied citrus peel
- 1 cup chopped nuts (walnuts or pecans)
- optional: ¼ cup dark rum or brandy for soaking
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C) and prepare a 9×5-inch loaf pan.
- Cream butter and sugar: In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs: Beat in eggs one at a time.
- Mix dry ingredients: In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients: Gradually add dry ingredients to the butter mixture, alternating with orange juice and molasses. Stir in vanilla extract.
- Add fruits and nuts: Fold in dried fruits, candied peel, and nuts.
- Bake: Pour batter into the pan and bake for 1 hour and 45 minutes.
- Cool and serve: Cool in the pan, then transfer to a rack. Optionally, brush with rum or brandy before serving.
Notes
- Soaking the dried fruits overnight in orange juice or rum enhances the flavor.
- For best taste, allow the cake to rest for at least 24 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
