Traditional Fruitcake (Old-Fashioned)
Ingredients (1 loaf or small cake)
Dried fruit & nuts
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1 cup raisins
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1 cup currants
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½ cup chopped dates
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½ cup candied mixed peel
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½ cup chopped dried cherries
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½ cup chopped walnuts or pecans
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Optional soak: ½–¾ cup rum, brandy, or orange juice
Batter
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1¼ cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp allspice
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½ tsp cloves (optional)
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1 tsp vanilla extract
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Zest of 1 orange or lemon
Instructions
1. Soak the fruit (highly recommended)
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Combine all dried fruit and nuts.
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Pour over alcohol or juice.
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Cover and soak at least 4 hours, preferably overnight.
2. Prep
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Preheat oven to 300°F / 150°C.
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Line a loaf pan with parchment (leave overhang).
3. Make the batter
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Cream butter and brown sugar until fluffy.
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Beat in eggs one at a time.
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Mix in vanilla and citrus zest.
4. Dry ingredients
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Whisk flour, baking powder, salt, and spices.
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Fold into batter.
5. Add fruit
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Drain excess liquid (save it).
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Fold fruit gently into batter.
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Batter will be very thick — that’s correct.
6. Bake
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Spoon into pan and smooth top.
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Bake 1½–2 hours, until a toothpick comes out mostly clean.
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If top browns too fast, tent loosely with foil.
7. Cool & mature
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Cool completely in pan.
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Optional: brush with reserved soaking liquid or more alcohol.
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Wrap tightly and store in a cool place.
Optional Aging (Traditional Method)
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Wrap cake in parchment, then foil.
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Every week, brush with rum or brandy.
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Can be aged 1–3 months for best flavor.
Q & A (The Fruitcake Truth)
Q: Why is fruitcake so dense?
A: It’s meant to be. It’s more fruit than cake — almost a dessert loaf.
Q: Why do people hate fruitcake?
A: Bad ones exist. Dry, overly sweet, cheap candied fruit = trauma.
A proper fruitcake is moist, spiced, and rich.
Q: Do I have to use alcohol?
A: No. Orange juice or apple juice works perfectly.
Q: How long does fruitcake last?
A:
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Without alcohol: 2–3 weeks refrigerated
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With alcohol: months, even longer if wrapped properly
Q: Can I freeze fruitcake?
A: Yes. Wrap tightly and freeze up to 1 year. Thaw slowly.
Q: Why bake at such a low temperature?
A: Prevents burning and keeps the fruit from drying out.
Q: Can I customize the fruit?
A: Absolutely. Just keep the total fruit amount the same.
Q: Is this the same as Christmas cake?
A: Very close. Christmas cake is often heavier and aged longer.
Q: How should it be served?
A: Thin slices. This cake is powerful 😄
Great with tea, coffee, or a small glass of something strong.