Name: Traditional Fruitcake
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 4 large eggs; 1 1/2 cups flour; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp allspice; 2 cups mixed dried fruit (e.g., raisins, cranberries, cherries); 1 cup chopped nuts (e.g., walnuts, pecans); 1/4 cup brandy or orange juice (optional); Special Tools:; 9x5-inch loaf pan or round cake pan; Parchment paper for easy removal; Electric mixer (optional, but helpful)

Traditional Fruitcake

Fruitcake often gets a bad rap, but in our household, it’s nothing short of a holiday tradition. This recipe is one I decided to make a few years back on a whim, inspired by the warm memories of family gatherings and holiday treats. Little did I know that it would become a must-have at our celebrations. There’s something truly special about slicing into this cake, packed with dried fruits, nuts, and spices—it’s like unwrapping a little piece of holiday magic.

My family loves this fruitcake for its moist, dense texture and the delightful mix of flavors. It’s just the right amount of sweet, with a slight tang from the dried fruits and a lovely crunch from the nuts. And it’s not just me singing its praises—each year, family members look forward to having a slice (or three!). I genuinely believe that this recipe will change the minds of even the staunchest fruitcake skeptics. And as a busy mom, I appreciate that it can be made ahead, leaving me one less thing to worry about when the holidays roll around.

If you’ve been searching for a way to make fruitcake a beloved part of your family’s tradition, give this recipe a try. It’s easy enough for busy days and yields a result that’s perfect for sharing. Plus, it’s just so satisfying to see everyone reach for seconds! Whether you’re a fruitcake lover or looking to start a new tradition, this recipe is one you’ll want to keep.

Questions I Often Get Asked About This Recipe:

Can I make this fruitcake in advance?
Absolutely! This fruitcake actually tastes better after a few days, as the flavors have more time to meld. You can make it up to a week in advance and store it tightly wrapped in the refrigerator.

Do I need to soak the fruit beforehand?
While not strictly necessary, soaking the fruit in a bit of brandy, rum, or juice for a few hours before baking can enhance the flavor and keep the cake moist.

Can I freeze fruitcake?
Yes, you can freeze this fruitcake. Wrap it tightly in plastic wrap and place it in an airtight container. It can last up to three months in the freezer.

Can I make this recipe without alcohol?
Yes, you can replace the alcohol with orange juice or apple juice for a non-alcoholic version that’s just as delicious.

What kind of nuts work best for this recipe?
I typically use a mix of walnuts and pecans, but feel free to experiment with your favorites like almonds or hazelnuts.

What You Need to Make Traditional Fruitcake:

Ingredients:

1 cup unsalted butter, softened

1 cup brown sugar, packed

4 large eggs

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

2 cups mixed dried fruit (e.g., raisins, cranberries, cherries)

1 cup chopped nuts (e.g., walnuts, pecans)

1/4 cup brandy or orange juice (optional)

Special Tools:

9×5-inch loaf pan or round cake pan

Parchment paper for easy removal

Electric mixer (optional, but helpful)

How to Make It:

Preheat Oven: Preheat your oven to 300°F (150°C). Line your loaf pan with parchment paper and grease lightly.

Prepare the Fruit (Optional): If using brandy or orange juice, soak the dried fruit in it for a few hours, then drain before using.

Mix Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.

Add Eggs: Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Fruits and Nuts: Gently fold in the dried fruit and nuts until evenly distributed.

Bake: Pour the batter into your prepared pan and bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.

Cool and Wrap: Allow the cake to cool completely in the pan, then wrap it tightly in parchment paper or plastic wrap. For best flavor, let it sit for at least a day before slicing.

Tips:

Let It Rest: Fruitcake tastes better with time. If possible, bake it a few days ahead so the flavors can mature.

Use Fresh Dried Fruit: Old, dried-out fruit can make your cake dry. Opt for fresh, soft dried fruit for a better texture and taste.

Substitute Freely: Feel free to adjust the nuts or fruit based on your preference. Just keep the measurements the same for best results.

Go Alcohol-Free: Use juice instead of alcohol for a family-friendly version that’s just as flavorful.

Store Properly: Wrap leftovers tightly to prevent the cake from drying out. It’ll stay fresh for up to a week in the fridge.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This fruitcake is a hit with my family! The flavors are amazing, and it’s not too sweet. Perfect for our holiday gatherings!”

⭐️⭐️⭐️⭐️ “I’m not usually a fan of fruitcake, but this recipe changed my mind. I added a bit more cinnamon, and it was delicious!”

⭐️⭐️⭐️⭐️⭐️ “Absolutely loved it! Made it with orange juice instead of brandy, and it turned out moist and flavorful. Will make again!”

⭐️⭐️⭐️⭐️ “Good recipe but wish it had a bit more spice. Next time, I might add more nutmeg or even a pinch of ginger.”

⭐️⭐️⭐️⭐️⭐️ “Best fruitcake I’ve ever made! My family keeps asking for more, and it’s now a holiday staple for us.”

Printable Recipe:

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