Classic Fruit Cake
This dense, moist fruit cake is packed with dried fruits, warm spices, and rich flavors, making it a timeless treat for festive occasions.
Why You’ll Love This Recipe
The cake stays moist for weeks, improves in flavor over time, and pairs beautifully with tea or holiday gatherings. Its deep, aromatic profile brings comforting tradition to every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mixed dried fruits
Candied peel
Brown sugar
Butter
Eggs
Flour
Baking spices (cinnamon, nutmeg, cloves)
Molasses or treacle
Alcohol or fruit juice for soaking
Directions
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Soak the dried fruits in alcohol or juice overnight.
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Cream butter and sugar until fluffy.
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Add eggs gradually, then mix in molasses.
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Fold in flour and spices until combined.
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Stir in the soaked fruit mixture.
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Transfer to a lined baking tin and bake slowly at a low temperature until firm.
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Cool completely before slicing.
Servings and Timing
Servings: 10–12
Prep time: 30 minutes
Bake time: 2–2.5 hours
Total time: About 3 hours
Variations
• Add nuts such as walnuts or pecans.
• Use orange zest for added fragrance.
• Replace alcohol with apple juice for an alcohol-free version.
Storage/Reheating
Wrap tightly in parchment and foil; store for several weeks. Fruit cake does not require reheating but may be served warm if desired.
FAQs
Why is my fruit cake crumbly?
Too much flour or insufficient binding from eggs can cause crumbling.
Can I make it alcohol-free?
Yes, fruit juice provides excellent moisture and flavor.
How long should I soak the fruits?
Overnight is ideal, but a few hours will suffice.
Can I freeze fruit cake?
Yes, it freezes well for up to 6 months.
How do I prevent the cake from burning?
Bake at a low temperature and line the tin with extra parchment.
Should I feed the cake with alcohol?
Feeding improves moisture and flavor over storage.
Why did my cake sink?
Excess moisture or underbaking can cause sinking.
Can I use fresh fruit?
No, dried fruit provides the correct structure and shelf life.
What spice blend is best?
A classic mix of cinnamon, nutmeg, and cloves works beautifully.
Can I glaze the cake?
Yes, apricot jam or a simple syrup glaze enhances shine.
Conclusion
This traditional fruit cake embodies festive richness with its spiced aroma, dense texture, and beautifully soaked fruits, making it a beloved classic.
PrintClassic Fruit Cake
A traditional, rich, and moist classic fruit cake packed with candied fruit, dried fruit, warm spices, and nuts—perfect for holidays or special celebrations.
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins
- Total Time: 1 hr 50 mins
- Yield: 1 loaf cake 1x
- Category: Dessert
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup mixed candied fruit
- 1 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup orange juice
- 1 tsp vanilla extract
- Zest of 1 orange
Instructions
- Preheat the oven to 300°F (150°C). Grease and line a loaf pan with parchment paper.
- Cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the candied fruit, raisins, cranberries, nuts, orange zest, and orange juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the fruit cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Notes
- For deeper flavor, soak the dried fruit in orange juice or rum overnight.
- Fruit cake stores well—wrap tightly and refrigerate for up to several weeks.
- Brush with additional orange juice or rum to keep the cake moist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: classic fruit cake, holiday fruitcake, traditional fruit cake
