🍰 Classic Old-Fashioned Fruit Cake

🛒 Ingredients (Serves 10–12)

Dried Fruit Mix (4 cups total)

• 1 cup raisins

• 1 cup dried cranberries

• ½ cup chopped dried apricots

• ½ cup chopped dates

• ½ cup candied cherries

• ½ cup mixed candied peel (optional)

Optional Soak

• ½ cup dark rum, brandy, or orange juice

Cake Batter

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ½ tsp allspice

• ½ cup chopped pecans or walnuts

• Zest of 1 orange (optional)

👩‍🍳 Instructions

1️⃣ Prep the Fruit

• Mix all dried fruit in a bowl.

• Pour rum/brandy/orange juice over fruit.

• Cover and soak at least 2 hours (overnight is best).

2️⃣ Prepare the Pan

• Preheat oven to 325°F (160°C).

• Grease and line an 8-inch round cake pan with parchment.

• Wrap outside of pan with foil if you want extra moisture protection.

3️⃣ Make the Batter

1. Cream butter and brown sugar until light and fluffy (3–4 minutes).

2. Add eggs one at a time, mixing well after each.

3. Stir in vanilla and orange zest.

4. In a separate bowl, whisk flour, baking powder, salt, and spices.

5. Gradually mix dry ingredients into wet ingredients.

6. Fold in soaked fruit (including liquid) and nuts.

4️⃣ Bake

• Spoon batter into prepared pan and smooth top.

• Bake 75–90 minutes, or until a toothpick inserted in center comes out clean.

• If browning too fast, tent loosely with foil.

• Cool completely in pan before removing.

5️⃣ Optional Aging (Traditional Method)

• Brush cake with 1–2 tbsp rum or brandy.

• Wrap tightly in plastic wrap + foil.

• Store in a cool place.

• Feed with 1 tbsp liquor weekly for 3–4 weeks for deeper flavor.

❓ Q & A

Q: Why is fruit cake dense?

A: It has a high ratio of fruit to batter, making it rich and heavy — that’s traditional.

Q: Do I have to soak the fruit?

A: No, but soaking makes it moister and more flavorful.

Q: How long does fruit cake last?

A:

• Without alcohol: 1 week at room temp

• Refrigerated: 3–4 weeks

• With alcohol and properly wrapped: up to 3 months

Q: Can I freeze fruit cake?

A: Yes! Wrap tightly and freeze up to 6 months.

Q: Why did my fruit sink?

A: Toss fruit in 1–2 tbsp flour before mixing in to prevent sinking.

Q: Can I make it non-alcoholic?

A: Absolutely — use orange juice or apple juice instead.

Q: How do I know it’s done?

A: Internal temperature should be about 200°F (93°C), or a toothpick comes out clean.