If you love that rich, deeply flavorful dessert that brings warmth to any gathering, then this Homemade Fruit Cake Recipe is your new best friend. Bursting with a delightful medley of dried fruits, nuts, and warming spices, this cake offers a moist, tender crumb that melts in your mouth. Whether you’re preparing it for the holidays or just craving a slice of tradition, this recipe hits all the right notes, swapping store-bought options for something truly personal and comforting.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all you need to create this stunning Homemade Fruit Cake Recipe. Each item plays a vital role in balancing flavors, adding texture, and bringing that inviting color to your cake.
- 1 cup unsalted butter, softened: Provides a rich, creamy base for a tender crumb.
- 1 cup brown sugar, packed: Adds deep sweetness and helps retain moisture.
- 4 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 ¾ cups all-purpose flour: Forms the foundation and texture of the cake.
- 1 teaspoon baking powder: Gives the cake its gentle rise for a light, airy feel.
- ½ teaspoon salt: Enhances flavor balance, cutting through the sweetness.
- 1 teaspoon ground cinnamon: Infuses warmth and a subtle spiciness.
- ½ teaspoon ground nutmeg: Adds a fragrant, nutty note.
- ¼ teaspoon ground cloves: Delivers a distinct aromatic kick that’s traditional in fruit cakes.
- 1 cup orange juice: Moistens the cake while contributing bright, citrusy undertones.
- 1 tablespoon molasses: Offers a rich depth and a hint of caramel complexity.
- 2 teaspoons vanilla extract: Enhances and rounds out all the flavors beautifully.
- 2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries): The star components that give the cake bursts of sweetness and texture.
- 1 cup chopped candied citrus peel: Adds a zesty chewiness and vibrant color.
- 1 cup chopped nuts (walnuts or pecans): Provides a satisfying crunch and nutty richness.
- Optional: ¼ cup dark rum or brandy: Perfect for soaking, giving the cake a boozy depth and lasting moisture.
How to Make Homemade Fruit Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by setting your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or line it carefully with parchment paper. This low and slow baking temperature helps the cake cook evenly and develop that signature moist texture without drying out.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and packed brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air, which ensures your fruit cake will be tender rather than dense.
Step 3: Incorporate Eggs
Add the eggs one at a time, mixing well after each addition. This gradual process keeps your batter smooth and helps everything blend harmoniously for a perfect texture.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. These spices not only flavor your cake but also bring nostalgic warmth that makes this Homemade Fruit Cake Recipe so special.
Step 5: Combine Wet and Dry
Gradually add the flour mixture to the butter-sugar-egg batter, alternating with orange juice and molasses. Mix gently until just combined to avoid overworking the batter, which helps maintain a light crumb.
Step 6: Add Vanilla and Fold in Fruits & Nuts
Stir in the vanilla extract, then carefully fold in the dried fruits, candied citrus peel, and chopped nuts. These tender additions are the heart of the cake, offering bursts of sweetness, chewiness, and crunch with every bite.
Step 7: Bake with Patience
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean. The slow bake allows the flavors to meld and the cake to develop its signature moistness.
Step 8: Cool and Optional Soaking
Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. For an extra special touch, brush the warm cake with dark rum or brandy, then wrap tightly and allow it to mature for several days. This resting time helps the flavors deepen and the cake stay beautifully moist.
How to Serve Homemade Fruit Cake Recipe
Garnishes
Enhance presentation by dusting the top with a light sprinkle of powdered sugar or decorate with a few whole nuts or candied fruit pieces. These simple additions turn a humble loaf into a festive showstopper that’s sure to impress your guests.
Side Dishes
This fruit cake pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla ice cream, offering a cool contrast to the warm spices. For a traditional twist, serve alongside a cup of strong tea or spiced mulled wine to capture those cozy holiday vibes.
Creative Ways to Present
To wow friends and family, slice your Homemade Fruit Cake Recipe into thick wedges and arrange on a wooden serving board with clusters of fresh berries, sprigs of rosemary, and a drizzle of honey. You can also turn slices into charming mini trifle layers with custard and mascarpone for a delightful dessert reinvention.
Make Ahead and Storage
Storing Leftovers
Once cooled and wrapped tightly in plastic wrap or foil, your fruit cake will keep beautifully at room temperature for up to one week. For extended freshness, store it in an airtight container to maintain moisture and prevent it from drying out.
Freezing
This cake freezes exceptionally well. Wrap it securely in plastic wrap and foil, then place in a freezer-safe bag or container. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
Reheating
Warm slices gently in a low oven (around 275°F/135°C) for 10-15 minutes or in the microwave for short bursts of 15-20 seconds to revive that soft, melt-in-your-mouth texture. Be careful not to overheat, as it can dry out the cake.
FAQs
Can I use other types of dried fruit for this recipe?
Absolutely! Feel free to customize your Homemade Fruit Cake Recipe with your favorite dried fruits like apricots, figs, or cranberries. Just be sure to chop larger pieces so they distribute evenly throughout the batter.
Do I have to soak the dried fruits overnight?
Soaking dried fruits overnight in orange juice or rum is optional but highly recommended. It plumps them up, keeps your cake moist, and infuses delightful flavors that elevate the overall taste of the cake.
How long does the fruit cake keep after baking?
When properly stored in an airtight container, your cake will stay delicious for about one week at room temperature. If you use a splash of rum or brandy to soak it, the cake can keep for even longer while developing richer flavors.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind the texture might vary slightly. Choose a blend that includes xanthan gum or another binder to help the cake hold together well.
Is this fruit cake suitable for vegetarians?
Yes! This Homemade Fruit Cake Recipe is completely vegetarian-friendly, containing no animal-derived ingredients apart from eggs. It’s a perfect treat for those following a vegetarian diet.
Final Thoughts
This Homemade Fruit Cake Recipe is truly a treasure worth making again and again. Its perfect balance of spice, fruit, and nutty goodness makes every bite a joyful celebration of flavor. Whether you’re treating yourself or impressing loved ones, don’t hesitate to try this recipe—it’s a warm hug from the oven that you’ll fall in love with instantly.
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
This traditional Homemade Fruit Cake is a rich and moist British dessert perfect for the holiday season. It combines a blend of dried fruits, nuts, and a hint of warm spices like cinnamon, nutmeg, and cloves, all soaked in orange juice and optionally aged with dark rum or brandy for enhanced flavor and moistness. Baked slowly at a low temperature, this fruit cake offers a dense, flavorful treat ideal for festive gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup orange juice
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- Optional: ¼ cup dark rum or brandy for soaking
Dry Ingredients
- 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
Fruits and Nuts
- 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)
Instructions
- Prepare the Pan: Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, ensuring an airy base for the cake.
- Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to fully blend and maintain the mixture’s smooth texture.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with orange juice and molasses. Stir gently to blend everything evenly without overmixing.
- Add Flavorings: Stir in the vanilla extract thoroughly to infuse the batter with fragrance.
- Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits, chopped candied citrus peel, and chopped nuts until everything is evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and spread the top evenly. Bake in the preheated oven for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
- Optional Soak and Maturation: Once the cake is warm, you may brush the top with dark rum or brandy for extra flavor. Wrap the cake tightly and allow it to mature for several days before serving to enhance its taste and moistness.
Notes
- Soaking the dried fruits overnight in orange juice or rum prior to baking enriches the cake’s flavor and texture.
- For the best taste and moisture, allow the cake to rest for at least 24 hours before slicing and serving.
- This cake improves with age; storing it wrapped for several days or weeks intensifies its flavor, making it ideal for holiday preparations.
