Classic Fruitcake Recipe

If there is a dessert that truly captures the spirit of celebration and comfort, it has to be the Classic Fruitcake Recipe. This time-honored cake is a delightful blend of rich, buttery batter studded with vibrant candied fruits, plump dried berries, and crunchy nuts, all infused with warm spices and a splash of rum or orange juice. Whether you’re baking for the holidays or just craving a slice of nostalgia, this fruitcake offers a beautifully dense texture and a harmony of flavors that only improve with time, making it an absolute joy to make and even more enjoyable to share with loved ones.

Ingredients You’ll Need

Gathering the ingredients for this Classic Fruitcake Recipe is straightforward, but each one plays a crucial role in creating the perfect balance of moistness, texture, and flavor. From the rich butter that lends creaminess to the warm spices that evoke cozy memories, each component is selected to make your fruitcake sing.

• 1 cup unsalted butter, softened: Ensures a rich and tender crumb without any salty interference.
• 1 cup brown sugar, packed: Adds deep caramel notes and moisture for that luscious texture.
• 5 large eggs: Bind everything together and give structure to the cake.
• 1 1/2 cups all-purpose flour: The backbone of the cake, providing the needed body.
• 1 teaspoon baking powder: Helps the cake rise to a perfect, tender height.
• 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
• 1 teaspoon ground cinnamon: Brings warm, fragrant spice that’s classic for fruitcake.
• 1/2 teaspoon ground nutmeg: Adds a subtle nutty depth to the spice blend.
• 1 cup chopped walnuts or pecans: Offers delightful crunch and a nutty contrast to the fruits.
• 1 cup candied fruit peel, chopped: Provides bursts of vibrant color and sweet citrus zing.
• 1 cup mixed dried fruits (raisins, currants, apricots, etc.): Imparts a chewy, naturally sweet texture and flavor variety.
• 1/2 cup dark rum or orange juice: Adds moisture and a lovely depth of flavor—choose rum for tradition or orange juice for a non-alcoholic twist.
• 1 teaspoon vanilla extract: Rounds out the flavor profile with a smooth, aromatic finish.

How to Make Classic Fruitcake Recipe

Step 1: Preparing Your Oven and Pan

Start by preheating your oven to 325°F (163°C). This low and slow baking temperature ensures the dense batter cooks evenly without drying out. Prepare a 9-inch round or loaf pan by greasing it well and lining it with parchment paper. This step guarantees your fruitcake will release easily once baked, preserving its beautiful shape.

Step 2: Creaming Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. This aerates the batter, helping to give your fruitcake a tender yet firm texture that’s neither too heavy nor dry. Then, beat in the eggs one at a time, fully incorporating each before adding the next to ensure a smooth and cohesive mixture.

Step 3: Combining Dry Ingredients

Whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg in a separate bowl. This allows the leavening agent and spices to distribute evenly throughout the batter, preventing clumps and ensuring every bite bursts with warm, comforting flavor.

Step 4: Mixing Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture, gently mixing just until combined. Overmixing at this stage can toughen the cake, so it’s important to be gentle. You want a batter that holds together well but remains tender once baked.

Step 5: Adding Fruits, Nuts, and Flavorings

Now comes the fun part: stirring in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum or orange juice, and vanilla extract. Each ingredient brings its own character—nuts for crunch, fruits for sweetness and chew, rum or juice for moisture and complexity, and vanilla for aroma. Mix thoroughly so every forkful will have a delightful medley of flavors.

Step 6: Baking the Cake

Pour the rich batter into your prepared pan and smooth the top with a spatula for even baking. Place it in the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. This slow bake ensures the dense batter is cooked perfectly throughout without drying the edges.

Step 7: Cooling to Perfection

Once baked, let the fruitcake cool in the pan for about 10 minutes to firm up slightly. Then transfer it to a wire rack to cool completely. Cooling fully helps the flavors to develop and the texture to set, making slicing easier and enhancing your enjoyment of this classic treat.

How to Serve Classic Fruitcake Recipe

Garnishes

Add a festive touch by garnishing with a sprinkle of finely chopped nuts or a dusting of powdered sugar. For a more elegant presentation, drizzle a little warm glaze or melted chocolate over the top. These small touches elevate the fruitcake’s appeal, making it the centerpiece of any dessert table.

Side Dishes

Classic fruitcake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to balance its rich and dense nature. A small side of citrus marmalade or berry compote can add a fresh contrast, cutting through the sweetness and enriching each bite.

Creative Ways to Present

Thinking outside the box? Slice the fruitcake thinly and toast it lightly for a crunchy snack or breakfast treat. You can also use slices as a base for layered desserts or serve cubes alongside a cheese platter for a surprising, elegant twist that highlights the fruitcake’s robust flavors.

Make Ahead and Storage

Storing Leftovers

Classic fruitcake actually benefits from resting, as the flavors mature and deepen over time. Store leftover fruitcake wrapped tightly in plastic wrap or foil at room temperature for up to a week. This keeps the cake moist and allows the fruits and spices to meld beautifully.

Freezing

You can freeze Classic Fruitcake Recipe slices for longer storage. Wrap each slice individually in plastic wrap and place them in a freezer-safe container or bag. Frozen fruitcake retains its quality for up to three months and can be thawed overnight in the refrigerator before enjoying.

Reheating

To enjoy your fruitcake at its best temperature, reheat slices gently in a low oven (around 300°F) for 10–15 minutes or until warmed through. Avoid microwaving, which can dry out the cake. This method refreshes the cake’s moistness and enhances the fragrance of the spices and rum.

FAQs

Can I use other types of nuts in the Classic Fruitcake Recipe?

Absolutely! While walnuts or pecans are traditional, almonds, hazelnuts, or even pistachios can add a unique crunch and flavor to your fruitcake. Just be sure to chop them to a similar size for even texture.

Is it necessary to use rum in the fruitcake?

Not at all. Rum adds a warm depth and helps preserve the cake, but orange juice is a great non-alcoholic substitute that maintains moisture and a subtle citrus undertone, making the recipe accessible to everyone.

How long does this fruitcake keep fresh?

Stored properly at room temperature, the Classic Fruitcake Recipe remains fresh for about one week. If you want to extend that, refrigeration or freezing are perfect options to preserve its deliciousness.

Can I make this fruitcake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind that texture might be slightly different but still wonderfully tasty.

Should the fruitcake be wrapped or uncovered while cooling?

It’s best to cool the fruitcake uncovered on a wire rack until completely cool to avoid condensation that can make the cake soggy. Once cooled, wrapping it tightly helps maintain moisture during storage.

Final Thoughts

There’s something truly special about baking a Classic Fruitcake Recipe—it’s more than just a dessert; it’s a tradition filled with warmth, flavor, and memories. I wholeheartedly encourage you to try this recipe, whether it’s your first fruitcake or your tenth. It’s a comforting, festive masterpiece that’s sure to become a beloved favorite in your kitchen and at your table.

Classic Fruitcake Recipe

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4.3 from 38 reviews

• Author: admin
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

A classic fruitcake recipe featuring a moist, spiced batter loaded with mixed dried fruits, nuts, and a hint of rum or orange juice for extra flavor. Perfect for holiday celebrations or any time you crave a traditional, rich fruitcake.

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Ingredients

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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

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

Add-ins

• 1 cup chopped walnuts or pecans
• 1 cup candied fruit peel, chopped
• 1 cup mixed dried fruits (raisins, currants, apricots, etc.)

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Instructions

1. 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.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, ensuring good aeration for a tender cake.
3. Add eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to maintain a smooth batter.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg, ensuring even distribution of spices and leavening.
5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
6. Add fruits and nuts: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum (or orange juice), and vanilla extract. Mix well to evenly distribute all add-ins throughout the batter.
7. Pour and smooth batter: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
8. Bake: Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
9. Cool and serve: Let the fruitcake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute dark rum with orange juice for a non-alcoholic version.
• Ensure fruits are well coated with flour if especially moist to prevent sinking in the batter.
• This cake improves in flavor if wrapped and left to age for a few days after baking.
• Store the fruitcake in an airtight container at room temperature for up to 1 week or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American