Fruit Cake

This delicious fruit cake is the perfect treat for the holidays! Packed with creamy, rich flavors from dried fruit, candied ginger, and a hint of brandy, this simple recipe is a great way to use common pantry ingredients. It’s moist, flavorful, and can be made ahead for easy holiday gifting!

Ingredients Needed

• 2 cups golden raisins
• 2 cups chopped dried apricots
• 1 cup chopped dried figs
• 1 cup chopped candied ginger
• 1 cup brandy, whiskey, or apple cider, plus more for brushing
• Nonstick baking spray with flour
• 3 cups all-purpose flour
• 1 tablespoon apple or pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups candied cherries
• 1 1/2 cups chopped nuts (pecans, walnuts, or almonds)

How To Make Fruit Cake

1. Soak the Fruit: In a medium bowl, combine the raisins, apricots, figs, ginger, and brandy (or whiskey/apple cider). Cover and let soak for at least 4 hours, or up to 24 hours, stirring occasionally.
2. Preheat the Oven: Preheat your oven to 300°F. Spray two 9×5-inch loaf pans with nonstick baking spray.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set the mixture aside.
4. Cream Butter and Sugar: Beat the softened butter in a large bowl until smooth. Add the brown sugar and continue beating until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add Dry Ingredients: With the mixer on low speed, slowly add the dry ingredients, mixing just until combined.
6. Add the Fruit and Nuts: Using a spatula, gently fold in the soaked fruit, candied cherries, and chopped nuts until evenly distributed.
7. Bake the Cake: Divide the batter evenly between the two prepared loaf pans. Bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
8. Cool and Brush with Alcohol: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to release the cakes. Remove the cakes from the pans and transfer them to a cooling rack. Brush the tops and sides of the cakes generously with brandy, whiskey, or simple syrup.
9. Store the Cakes: Let the cakes cool completely, then wrap tightly in plastic wrap. Store for up to 6 weeks.

Recipe Tips

• Soak the Fruit Well: Make sure to soak the dried fruit for at least 4 hours, or up to 24 hours, for maximum flavor. The longer they soak, the more flavorful your cake will be.
• Use Room Temperature Butter: For the best texture, make sure your butter is softened to room temperature before beating it with the sugar. This helps create a light and fluffy batter.
• Don’t Overmix the Batter: When adding the dry ingredients, mix just until combined. Overmixing can result in a dense cake instead of a light and airy texture.
• Check for Doneness with a Toothpick: Always check the center of the cake with a toothpick. If it comes out clean, your fruit cake is ready to come out of the oven.
• Wrap and Store Properly: After baking, wrap the fruit cake tightly in plastic wrap to keep it moist. Store it in a cool, dry place to maintain its flavor and texture for up to 6 weeks.

How To Store Leftovers

• Refrigerate: Wrap leftovers fruit Cake tightly in plastic wrap and store it in an airtight container in the fridge. It will last for up to 6 weeks.
• Freeze: Wrap leftovers fruit cake in plastic wrap and aluminum foil, then store it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave it at room temperature for several hours before serving.

Nutrition Facts

• Calories: 504
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 150mg
• Potassium: 200mg
• Total Carbohydrate: 76g
• Dietary Fiber: 2g
• Sugars: 60g
• Protein: 6g

More Recipes:

• Italian Cream Cake
• Angel Food Cake
• Hummingbird Cake
• Apple Fritter Cake
• Marble Cake Recipe