Homemade fruit cake is a cherished classic that brings warmth and nostalgia to every bite. Often associated with holidays and family gatherings, this rich and moist cake is packed with dried fruits, nuts, and a blend of spices that make it irresistibly flavorful.
Unlike the store-bought versions that can be overly dense or dry, this homemade recipe ensures a soft texture and deep, natural sweetness. Whether you’re preparing it for Christmas, a wedding, or simply to enjoy with your evening tea, this fruit cake is guaranteed to impress. Made with love and simple ingredients, this treat becomes even better with age, making it perfect for gifting or savoring over time.
Ingredients:
1 ½ cups mixed dried fruits (raisins, currants, chopped dates, apricots)
½ cup candied cherries, chopped
½ cup candied citrus peel, chopped
¾ cup orange juice (or dark rum or brandy for deeper flavor)
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts or pecans
1 teaspoon vanilla extract
Zest of 1 orange
Zest of 1 lemon
Instructions:
- Soak the fruits: In a medium bowl, combine dried fruits, candied cherries, and citrus peel. Pour in orange juice (or rum/brandy) and mix well. Cover and let soak for at least 4 hours, or preferably overnight, to plump the fruits and enhance the flavor.
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round or square cake pan and line it with parchment paper to prevent sticking.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. This helps incorporate air into the batter for a lighter cake texture.
- Add eggs one at a time: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Mix in the flavorings: Add the vanilla extract, orange zest, and lemon zest to the batter and mix well. These give the cake a fresh citrus aroma that balances the richness of the dried fruits.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves). Mix the dry ingredients until evenly blended.
- Add dry ingredients to the batter: Gradually add the dry mixture to the wet batter, mixing just until combined. Do not overmix as it may toughen the cake.
- Fold in fruits and nuts: Drain any excess liquid from the soaked fruits if necessary. Gently fold in the soaked fruits and chopped nuts, ensuring even distribution throughout the batter.
- Pour into prepared pan: Transfer the batter into the lined cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake in the preheated oven for 60–75 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil halfway through baking.
- Cool and store: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Once completely cooled, wrap it tightly in plastic wrap and store it in an airtight container. For best flavor, let the cake rest for at least 24 hours before serving.
- Optional aging: For a richer, more developed taste, brush the cake with a little brandy or fruit juice every few days and wrap it again. This method allows the flavors to deepen and the cake to stay moist for weeks.