If you’ve ever wished for a comforting, richly textured dessert that feels like a warm holiday hug, this Classic Fruitcake Recipe is your perfect go-to. Bursting with a delightful mix of candied fruit, nuts, and fragrant spices, every bite tells a story of tradition and festive joy. Whether you’re baking it for a special occasion or simply craving a treat with deep, layered flavors, this fruitcake promises an unforgettable taste experience that’s both timeless and incredibly satisfying.
Ingredients You’ll Need
The charm of this Classic Fruitcake Recipe comes from its wonderfully simple yet essential ingredients. Each one plays a starring role in creating that moist texture, rich flavor, and beautiful color the cake is known for. From the tender crumb to the fruity bursts and nutty crunch, these ingredients truly bring the recipe to life.
- 1 cup unsalted butter, softened: Adds richness and helps create a tender crumb.
- 1 cup brown sugar, packed: Brings a deep caramel flavor and moisture.
- 5 large eggs: Bind the ingredients together and provide structure.
- 1 1/2 cups all-purpose flour: The base of the batter for a soft yet firm cake.
- 1 teaspoon baking powder: Helps the cake rise perfectly without becoming too dense.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1 teaspoon ground cinnamon: Adds warm, spicy notes that evoke cozy vibes.
- 1/2 teaspoon ground nutmeg: Compliments the cinnamon with its subtle earthy spice.
- 1 cup chopped walnuts or pecans: Provides a lovely crunchy texture and nutty flavor.
- 1 cup candied fruit peel, chopped: Offers bright bursts of sweetness and color throughout.
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.): Keeps the cake moist and adds chewy, fruity goodness.
- 1/2 cup dark rum or orange juice: Infuses the cake with rich aroma and moisture; rum adds a classic boozy depth.
- 1 teaspoon vanilla extract: Rounds out the flavors with its smooth, fragrant touch.
How to Make Classic Fruitcake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch round or loaf pan and line it with parchment paper to ensure your cake releases beautifully after baking.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. This step is crucial for incorporating air, which gives the cake a tender texture. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Step 3: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. Combining these helps distribute the spices and leavening agents evenly throughout the batter.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the creamed mixture. Be careful not to overmix — just stir until everything is combined to keep your cake light rather than dense.
Step 5: Add the Fruits, Nuts, and Flavorings
Gently fold in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum or orange juice, and vanilla extract. This medley is where the magic happens, infusing your batter with vibrant color and complex layers of flavor.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. The low-and-slow baking method ensures the fruits soften and the cake cooks evenly throughout.
Step 7: Cool Before Enjoying
Allow the fruitcake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. This resting time helps the flavors meld beautifully and the texture to set just right.
How to Serve Classic Fruitcake Recipe
Garnishes
Serving your Classic Fruitcake Recipe with a dusting of powdered sugar or a drizzle of warm glaze elevates its presentation instantly. Fresh fruit slices or edible flowers can also add a charming touch if you’re hosting a special gathering.
Side Dishes
Classic fruitcake shines wonderfully alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. If you prefer a beverage pairing, a warm cup of spiced tea or mulled wine complements the cake’s festive spices perfectly.
Creative Ways to Present
Turn your fruitcake into charming individual portions by cutting it into bite-sized squares and serving them on decorative toothpicks or skewers. For festive celebrations, consider wrapping slices in wax paper tied with a ribbon — lovely as party favors!
Make Ahead and Storage
Storing Leftovers
Your Classic Fruitcake Recipe keeps beautifully for up to two weeks when wrapped tightly in plastic wrap and stored in an airtight container at room temperature. This allows the flavors to deepen, making leftovers even more delicious.
Freezing
To enjoy this fruitcake beyond a couple of weeks, freezing is a fantastic option. Wrap the cake securely in plastic wrap and then in foil or a freezer bag. It can be frozen for up to three months without losing flavor or texture.
Reheating
When ready to enjoy frozen or refrigerated fruitcake, thaw it overnight in the refrigerator. For a fresh-from-the-oven feel, warm slices gently in a 300°F (150°C) oven for 10–15 minutes, which revives the moistness and aroma beautifully.
FAQs
Can I use different types of nuts in this Classic Fruitcake Recipe?
Absolutely! While walnuts and pecans are traditional favorites for their flavor and texture, you can experiment with almonds, hazelnuts, or even pistachios to suit your preferences.
Is it necessary to soak the dried fruits in rum?
Soaking dried fruits in rum adds wonderful depth and moisture, but if you prefer a non-alcoholic version, orange juice or apple juice works just as well and keeps the fruitcake moist.
How long can I store the fruitcake without refrigeration?
If stored in an airtight container at room temperature, your fruitcake will stay fresh for about two weeks. Beyond that, refrigeration or freezing is best to maintain quality.
Can I make this fruitcake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture. Just keep an eye on the baking time, as it might vary slightly.
What is the best way to slice fruitcake without it crumbling?
Use a sharp serrated knife and make slow, gentle sawing motions. Chilling the fruitcake for a bit before slicing can also help keep it intact.
Final Thoughts
This Classic Fruitcake Recipe is truly a treasure that delivers cozy, rich flavors and festive charm in every slice. Whether you’re sharing it with loved ones or indulging on your own, this recipe will surely become a beloved staple. Don’t hesitate to bake a batch and create delicious memories that last well beyond the season.
Print
Classic Fruitcake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Fruitcake recipe offers a rich and moist dessert filled with a delightful mix of nuts, candied peel, and dried fruits soaked in rum or orange juice. Baked to perfection with warm spices like cinnamon and nutmeg, this traditional fruitcake is perfect for holiday celebrations or any special occasion where a festive, flavorful treat is desired.
Ingredients
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
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
Add-ins
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
Instructions
- 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 and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps to incorporate air for a tender texture. Beat in the eggs one at a time, mixing thoroughly after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure the spices and leavening agents are evenly distributed.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet mixture. Mix gently until just combined to avoid overworking the batter, which can lead to a dense cake.
- Add Nuts, Fruits and Flavorings: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum or orange juice, and vanilla extract. Mix well to distribute all the flavorful components evenly throughout the batter.
- Fill Pan: Pour the batter into the prepared pan and smooth the top with a spatula to create an even surface for baking.
- Bake: Bake the fruitcake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the fruitcake cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to maintain the cake’s structure and flavor.
Notes
- You can substitute the nuts as preferred or omit for nut allergies.
- For a non-alcoholic version, use orange juice instead of dark rum.
- Ensure fruits are chopped evenly for uniform texture.
- Storing the fruitcake wrapped in plastic wrap in the refrigerator can enhance its flavor for several days.
- Allow the fruitcake to rest for at least a day before serving to let flavors meld.
