Best & Delicious Fruit Cake Recipe | Full Guide

Fruit cake recipe, just the mention brings a rush of warm memories and holiday cheer. For me, it’s more than a seasonal dessert. It’s a piece of my past and a tradition I lovingly carry forward. My journey with baking began early, shaped by the aroma of spices and dried fruits in my grandmother’s kitchen. She wasn’t just teaching me how to mix and measure. She was passing down something deeper, stories, love, and a sense of home.

Through the years, I’ve leaned on baking through college stress, long nights, celebrations, and quiet Sundays. Now, as a mom of two, the kitchen in our home isn’t just for food, it’s the heart of our family life. We gather around counters dusted in flour, share spoons of batter, and build memories with every stir and spill.

This passion is what fuels Wish-Cake.com, my place to share the same sense of warmth and joy with you. Whether you’re baking your very first holiday loaf or perfecting your own version of a fruit cake recipe, I’m here to help you feel confident and inspired.

In this guide, you’ll learn exactly how to make a moist, flavorful, and long-lasting fruit cake that’s perfect for Christmas, gifting, or anytime nostalgia calls. From choosing the best dried fruits to mastering the orange glaze, I’ll walk you through it all. We’ll also explore the history behind this classic dessert, how it became a holiday staple, and answer fun questions like “Is fruit cake edible after 100 years?”

Ingredients and Preparations

Key Ingredients in a Classic Fruit Cake Recipe

What makes a fruit cake more than just a dense loaf is the thoughtful mix of ingredients that each bring something special to the table. Here’s what you’ll need for a traditional, rich, and flavorful fruit cake recipe:

• Dried Fruits (350g): Sultanas, raisins, currants, red and green glacé cherries, and citrus peel form the heart of the cake. You can adjust the mix depending on your preferences, but keeping the weight around 2 cups ensures a proper fruit-to-cake ratio.
• Dates (100g): Choose soft Medjool dates or firm ones that you soften during the boiling process. Dates lend richness and extra moisture.
• Butter (170g): Use unsalted for better control over flavor.
• Sweetened Orange Juice (166g): Adds moisture, mild acidity, and a subtle citrus punch.
• Orange Zest (1½ tbsp): A fresh, fragrant touch that lifts the flavor of the fruits.
• Molasses (2 tbsp): This gives your cake depth and a darker, festive color.
• Flour (210g) and Baking Powder (1½ tsps): All-purpose flour is perfect. Baking powder helps it rise just enough.
• Spices: Cinnamon, nutmeg, ginger, and allspice create that unmistakable warm holiday aroma.
• Vegetable Oil (52g) + Eggs (3 large): The oil keeps the cake tender, and eggs bind everything together.
• Walnuts (100g): Optional, but they add crunch and contrast beautifully with the soft fruits.
• Salt (½ tsp): Skip if you’re using salted butter.

Substitutions and Ingredient Tips for Personalization

Making a great fruit cake recipe also means knowing how to tailor it:

• Fruit Substitutes: Don’t like cherries? Swap them for dried cranberries or apricots. Prefer golden raisins? Use them instead of currants.
• Alcohol Option: Replace sweetened juice with rum or brandy if you want a more traditional boozy cake.
• Nuts: If walnuts aren’t your favorite, try pecans or almonds. Or go nut-free if allergies are a concern.
• Gluten-Free: A quality 1:1 gluten-free baking flour can be substituted with minor texture changes.

Prep Tip: The boiled fruit mixture is crucial. Let it cool to room temperature before mixing in eggs and flour. Hot fruit can scramble the eggs and ruin the texture.

Fruit Cake Recipe

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• Author: Kaylee
• Total Time: 2 days 1 hour 35 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A traditional fruit cake recipe that’s rich, moist, and packed with dried fruits, nuts, and spices. Glazed with orange syrup for the perfect holiday dessert.

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Ingredients

¾ cups (170 g) unsalted butter

¾ cups (150 g) soft brown sugar

2 cups (350 g) dried fruits (sultanas, raisins, currants, glacé cherries, citrus peel)

½ cup (100 g) chopped dates

⅔ cups (166 g) sweetened orange juice

1½ tbsp orange zest

2 tbsp (36 g) molasses

1¾ cups (210 g) all-purpose flour

1½ tsp baking powder

½ tsp salt

1½ tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

1 tsp allspice

¼ cup (52 g) vegetable oil

3 large eggs

1 cup (100 g) walnuts (halved)

— Orange Syrup —

3 tbsp freshly squeezed orange juice

1¾ tbsp white sugar

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Instructions

1. Add butter, brown sugar, dried fruits, chopped dates, orange juice, zest, and molasses to a saucepan.

2. Bring to a simmer over medium heat. Let simmer for a few minutes, then cool to room temperature.

3. Preheat oven to 140°C (285°F) fan. Grease and line an 8×3 inch cake tin.

4. Sift flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

5. In another bowl, whisk together oil and eggs.

6. Combine cooled fruit mixture with egg-oil mixture. Fold until combined.

7. Add in walnuts and any remaining dates. Fold again.

8. Gently fold in sifted dry ingredients until no flour streaks remain.

9. Pour into prepared cake tin. Tap to release air bubbles.

10. Bake for 75–85 minutes until a skewer comes out clean.

11. Cool in tin for 30 minutes. Then remove and cool on a wire rack.

12. Mix orange juice and sugar for syrup. Heat until sugar dissolves.

13. Brush syrup over warm cake. Wrap in foil and store in airtight container.

14. Let sit for 48 hours before slicing and serving.

Notes

Use high-quality dried fruit mix for best results.

If using firm dates, include them in the boiling step to soften.

Let the boiled fruit mixture cool fully before mixing to avoid scrambling the eggs.

Resting the cake for 48 hours improves texture and flavor significantly.

Store wrapped in foil in a cool, dry place for up to 2 weeks. Can be frozen.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Cakes Recipes
• Method: Baking
• Cuisine: Traditional

Step-by-Step Guide to Making a Moist Fruit Cake

Preparing the Boiled Fruit Mixture Correctly

This step is the heart of any classic fruit cake recipe. The boiled fruit method helps infuse flavor deeply and softens the dried fruits, making your cake moist, rich, and melt-in-your-mouth delicious.

1. Start with a large saucepan. Add ¾ cup unsalted butter, ¾ cup brown sugar, 2 cups dried fruits, and ½ cup chopped dates.
2. Pour in ⅔ cup sweetened orange juice, zest of one medium orange (about 1½ tbsp), and 2 tbsp molasses.
3. Bring the mixture to a gentle simmer over medium heat. Stir regularly so the sugars dissolve and the butter melts completely.
4. Once it starts simmering, let it bubble gently for 2–3 more minutes. This helps the fruit plump up and the flavors concentrate.
5. Transfer to a large, shallow dish to cool. You can place it in the freezer for about 45 minutes to speed up the cooling. The mix should be thick and no longer hot before moving on.

Tip: If you’re using firm dates, this is the time to soften them. Soft dates like Medjool can be added later with the nuts.

Mixing and Baking the Fruit Cake to Perfection

Once your boiled fruit mix is ready and at room temperature, it’s time to build the batter and bake.

1. Preheat your oven to 140°C (285°F) with the fan on. If you don’t have a fan oven, set it to 155°C (310°F).
2. Grease an 8×3-inch round cake tin and line the bottom with baking paper for easy release.
3. In a medium bowl, sift together:
   • 1¾ cups flour
   • 1½ tsp baking powder
   • ½ tsp salt (skip if you used salted butter)
   • 1½ tsp cinnamon
   • ½ tsp ground ginger
   • ¼ tsp nutmeg
   • 1 tsp allspice
4. In another bowl, whisk together ¼ cup vegetable oil and 3 large eggs until smooth.
5. Add the cooled boiled fruit mixture to a large bowl. Pour in the egg and oil mix. Use a spatula to fold the mixture until well combined. It’s thick, so take your time.
6. Fold in 1 cup halved walnuts and any remaining dates.
7. Add the sifted dry ingredients. Fold gently until just combined. Avoid overmixing to keep the texture soft.
8. Pour the batter into the prepared cake tin. Smooth the top and tap the pan lightly on the counter to remove air bubbles.
9. Bake for 75 to 85 minutes. Insert a skewer into the center to check—if it comes out clean, the cake is ready.
10. Let the cake cool in the tin for 30 minutes. Run a thin knife along the edges and turn it out onto a wire rack to cool completely.

Once it’s out of the oven and still warm, it’s time for the final step: glazing.

Flavor Enhancements and Texture Tips

Why Orange Zest and Syrup Make a Big Difference

Citrus is a game-changer in any fruit cake recipe. It cuts through the richness, lifts the flavor, and adds a bright, festive note that makes your cake truly stand out.

Start with the orange zest you added earlier in the boiled mixture. The oils from the zest infuse into the fruits as they simmer, creating a deep, natural citrus flavor that blends beautifully with the molasses and spices. But the real finishing touch is the orange syrup glaze brushed on after baking.

Here’s how to make it:

• Combine 3 tbsp freshly squeezed orange juice and 1¾ tbsp white sugar in a small bowl.
• Heat until the sugar fully dissolves, either in the microwave or on the stovetop.
• While the cake is still warm, use a pastry brush to apply the syrup generously over the top and sides.

The syrup locks in moisture, gives the cake a lovely sheen, and adds just enough tang to balance the sweetness. Plus, it creates that signature slightly sticky exterior that every great fruit cake has.

Pro Tip: If you’re serving this fruit cake around the holidays, add a dash of orange liqueur or brandy to the glaze for a grown-up twist.

Using Spices and Nuts for Depth and Crunch

Spices are what give this fruit cake its nostalgic holiday soul. The mix of cinnamon, nutmeg, ginger, and allspice brings warmth and complexity, but balance is key. Overdoing it can make your cake taste harsh or medicinal.

Here’s what each spice brings:

• Cinnamon: Sweet, woody, and familiar
• Nutmeg: Rich and nutty with a slightly bittersweet note
• Ginger: A sharp kick that keeps the sweetness in check
• Allspice: Earthy and slightly peppery, rounding out the spice blend

To add texture, walnuts bring a soft crunch that contrasts with the chewiness of the fruit. You can toast them slightly before folding them in to bring out their flavor, but it’s optional. Pecans or hazelnuts are great substitutes if you prefer.

And don’t forget about dates, they’re not just there for sweetness. When added later in the mixing stage, especially if you use soft varieties like Medjool, they melt into the batter and act like natural caramel pockets inside the cake.

Fruit Cake Aging, Storage, and Serving

Why You Should Let Your Fruit Cake Rest for 48 Hours

Here’s a truth many new bakers overlook—the best fruit cake recipe doesn’t end when the timer dings. In fact, the real magic starts after it’s baked. Resting your fruit cake for at least 48 hours allows all the flavors to deepen and settle. The spices mellow, the fruits soak into the crumb, and the texture becomes moist and sliceable.

Right after glazing your warm cake with the orange syrup, wrap it in two layers of foil. This helps retain moisture and protects it from outside air. Then, place it inside an airtight container and store it in a cool, dry place—not the fridge. Letting the cake sit for two full days will give you the soft, dense consistency people expect from a properly aged fruit cake.

Pro tip: If you’re making this ahead of the holidays, you can store it for longer. After the 48-hour rest, wrap it tightly and freeze it for up to three months.

How to Store Fruit Cake for Weeks or Even Months

Fruit cakes are naturally long-lasting due to their high sugar and low moisture content. Here’s how to make yours last without losing flavor:

If you’d like to store it for months, especially if gifting, consider feeding it. That means brushing it with brandy or rum every couple of weeks. This keeps the cake moist, adds flavor, and extends shelf life.

When you’re ready to serve it, bring the cake to room temperature before slicing. Use a serrated knife for clean cuts, especially with the dense fruit pieces inside.

Expert Tips and Common Mistakes to Avoid

How to Keep Your Fruit Cake Moist and Flavorful

Even the most detailed fruit cake recipe can fall flat without the right baking know-how. Moisture is everything when it comes to fruit cake. Dry or crumbly texture is the most common issue, but it’s easy to avoid with a few smart techniques:

• Use sweetened juice or alcohol when simmering dried fruits. This infuses moisture from the start.
• Never skip the cooling step after boiling the fruit mixture. Adding eggs to hot fruit can cause them to scramble.
• Wrap and rest your cake for at least 48 hours after baking. This waiting period allows the flavors to blend and the cake to naturally soften.
• Brush the orange syrup on while the cake is still warm to seal in moisture. Don’t be shy—use every drop.
• Store it correctly. Keep your fruit cake wrapped tightly in foil, placed in an airtight container, and stored in a cool, dry space.

Bonus Tip: If your cake feels dry even after resting, warm a few tablespoons of orange juice and brush it over the top just before serving. It’ll revive the texture and boost the citrus flavor.

Mistakes to Avoid When Baking a Traditional Fruit Cake

Even seasoned bakers can miss a step that leads to dense or overly sweet fruit cake. Here are the top pitfalls to watch out for:

Finally, measure your ingredients by weight when possible. Precision makes all the difference in baked goods, and kitchen scales are more reliable than cups when it comes to dry ingredients.

Conclusion: Bake Tradition Into Every Slice with This Fruit Cake Recipe

There’s a reason this fruit cake recipe has stood the test of time. It’s more than just a dense dessert—it’s a celebration of warmth, patience, and generations of holiday memories. Whether you’re baking it for a festive gathering, giving it as a heartfelt gift, or enjoying it with a hot cup of tea by the fire, this cake brings a nostalgic charm that few treats can match.

From boiling the fruit mixture to brushing on the citrus glaze, every step in this recipe has been refined to bring out the best texture, flavor, and moisture. It’s the kind of cake that tastes even better after a little rest, reminding us that the best things in life often take time.

So as you tie up the foil and tuck your finished cake away for its 48-hour nap, know that you’re not just making dessert—you’re continuing a timeless tradition. One that fills kitchens with sweet aromas, connects families across generations, and brings smiles with every slice.

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Frequently Asked Questions About Fruit Cake Recipe