A timeless classic, this Holiday Fruit Cake is bursting with colorful candied fruits, plump raisins, crunchy nuts, and warm spices. Moist, dense, and rich, it’s the perfect festive treat to serve during the holiday season. Ideal for gifting or enjoying with a cup of tea.
Why You’ll Love This Recipe
This Holiday Fruit Cake is a rich and nostalgic dessert that embodies the essence of the season. The combination of warm spices, sweet dried fruits, and toasted nuts creates a complex and satisfying flavor profile that only improves with time. It’s perfect for make-ahead baking and a thoughtful homemade gift. Despite its reputation, this version is moist, well-balanced, and sure to win over fruit cake skeptics.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
unsalted butter, softened
brown sugar, packed
large eggs
orange juice
all-purpose flour
baking powder
salt
cinnamon
nutmeg
cloves
mixed candied fruit
chopped dates
golden raisins
chopped pecans or walnuts
all-purpose flour (to toss with fruits and nuts)
directions
- Preheat the oven to 300°F (150°C). Grease a bundt or tube pan thoroughly. Lining the pan with parchment paper is optional but helps with easy release.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the orange juice.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, beating just until combined.
- In another bowl, toss the candied fruit, dates, raisins, and nuts with 2 tablespoons of flour to prevent them from sinking during baking.
- Gently fold the flour-coated fruit and nut mixture into the batter.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For best flavor, wrap the cooled cake tightly and let it age for a few days before serving.
Servings and timing
Servings: 12 servings
Prep Time: 25 minutes
Baking Time: 2 hours
Total Time: 2 hours 25 minutes
Calories per serving: 410 kcal
Variations
- Boozy soak: After cooling, brush the cake with brandy or rum, then wrap and age for deeper flavor.
- Tropical twist: Add dried pineapple, mango, or coconut flakes for a more exotic version.
- Chocolate touch: Fold in a handful of mini chocolate chips for a sweet surprise.
- Gluten-free version: Use a gluten-free all-purpose flour blend in place of regular flour.
- Mini loaves: Bake in small loaf pans for individual gift-sized fruit cakes; reduce baking time accordingly.
storage/reheating
Store the fruit cake tightly wrapped in plastic wrap and aluminum foil at room temperature for up to 1 week, or refrigerate for up to 1 month. For long-term storage, wrap and freeze for up to 3 months. To serve, bring to room temperature or warm individual slices gently in the microwave for 10–15 seconds.
FAQs
How long should I age the fruit cake?
Aging for at least 3–5 days enhances the flavor, but it can be aged for several weeks if wrapped properly and stored in a cool place.
Can I use fresh fruit instead of candied fruit?
No, fresh fruit contains too much moisture and will affect the cake’s texture and shelf life.
What’s the best way to prevent fruit from sinking?
Tossing the fruit in a bit of flour helps suspend it evenly throughout the batter.
Can I make this cake in advance?
Yes, fruit cake is ideal for make-ahead baking. It keeps well and often tastes better after a few days.
Is this cake very sweet?
It’s sweet but balanced with the spices and nuts. You can reduce the sugar slightly if preferred.
Can I use a different type of nut?
Yes, pecans and walnuts both work well, but almonds or hazelnuts can also be used.
Why is my fruit cake dry?
Overbaking can cause dryness. Be sure to check doneness with a toothpick and monitor closely toward the end of baking.
Can I use dark brown sugar?
Yes, dark brown sugar will add a deeper molasses flavor and a slightly richer color.
What kind of orange juice is best?
Use freshly squeezed or pulp-free juice for the best flavor and texture.
Should I ice or glaze the cake?
You can, but it’s traditionally served plain or with a light dusting of powdered sugar. A simple citrus glaze is a lovely optional touch.
Conclusion
Holiday Fruit Cake is a beloved seasonal staple that combines tradition, flavor, and warmth in every slice. Whether you’re enjoying a piece with afternoon tea or gifting it to loved ones, this recipe offers a moist and flavorful take on a classic dessert. It’s the perfect way to celebrate the season and share a taste of the holidays with others.
Print
Holiday Fruit Cake
- Total Time: 2 hours 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A timeless classic, this Holiday Fruit Cake is packed with candied fruits, raisins, dates, nuts, and warm spices. Moist, rich, and dense, it’s a festive treat ideal for gifting or enjoying with a warm drink during the holiday season.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1/2 cup orange juice
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 cups mixed candied fruit
- 1 cup chopped dates
- 1 cup golden raisins
- 1 cup chopped pecans or walnuts
- 2 tbsp all-purpose flour (to toss with fruits and nuts)
Instructions
- Preheat oven to 300°F (150°C). Grease a bundt or tube pan and line with parchment paper if desired.
- Cream butter and brown sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in orange juice.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually mix dry ingredients into the wet mixture until combined.
- In a separate bowl, toss candied fruit, raisins, dates, and nuts with 2 tablespoons flour to prevent sinking. Fold into batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 2 hours, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Wrap tightly and age for a few days to allow flavors to develop before serving.
Notes
- For added richness, brush with brandy or rum and wrap in cheesecloth to age over several days.
- Use a serrated knife for clean slices.
- Store in an airtight container to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
