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Classic Fruit Cake

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A traditional, rich, and moist classic fruit cake packed with candied fruit, dried fruit, warm spices, and nuts—perfect for holidays or special celebrations.

Ingredients

Scale
  • 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

  1. Preheat the oven to 300°F (150°C). Grease and line a loaf pan with parchment paper.
  2. Cream the butter and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the candied fruit, raisins, cranberries, nuts, orange zest, and orange juice.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

Keywords: classic fruit cake, holiday fruitcake, traditional fruit cake

Find it online: https://yumcove.com/classic-fruit-cake/