Name: Fruit Cake Recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: Western
Ingredients: ¾ cup unsalted butter; ¾ cup brown sugar; 1 cup sultanas; 1 cup chopped dried apricots; 1 cup dried cranberries; ½ cup chopped dates; ⅔ cup orange juice; 1½ tablespoons orange zest; 2 tablespoons molasses; 1¾ cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ cup unflavored vegetable oil; 3 large eggs (room temperature); 1 cup walnuts (chopped); 3 tablespoons freshly squeezed orange juice; 1¾ tablespoons granulated sugar

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If you’re looking for a classic dessert with a twist of warmth and tradition, this Fruit Cake Recipe is the perfect choice. Bursting with rich dried fruits, aromatic spices, and a delightful citrus glaze, it brings together flavors that dance wonderfully on your palate. It’s a comforting and timeless treat that not only tastes incredible but also makes for a beautiful centerpiece on any dessert table, especially when shared with loved ones.

Ingredients You’ll Need

A round metal baking pan filled with one thick layer of light brown batter mixed with small dark pieces, giving a spotted texture. The pan is placed on a white marbled surface, partially covered with white parchment paper. In the top right corner, there is a white bowl containing several orange slices. The scene is softly lit, showing the smooth and slightly chunky texture of the batter. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieve the wonderful balance of flavors, textures, and vibrant colors in this Fruit Cake Recipe. Each element plays a crucial role—from the tender moisture of the fruits to the warm spices that create that comforting aroma we all love.

Unsalted butter (¾ cup): Provides richness and a tender crumb without overpowering the other flavors.
Brown sugar (¾ cup): Adds a deep, caramel-like sweetness and moistness to the cake.
Sultanas (1 cup): These plump little golden raisins bring natural sweetness and chewiness.
Chopped dried apricots (1 cup): Offer a tangy-sweet burst that lifts the fruit medley beautifully.
Dried cranberries (1 cup): Bring a slight tartness that balances the sweetness perfectly.
Chopped dates (½ cup): Add a rich, almost caramel flavor and soft texture throughout.
Orange juice (⅔ cup): Imparts fresh citrus notes and moistens the fruit mixture.
Orange zest (1½ tablespoons): Concentrated citrus aroma that brightens the whole cake.
Molasses (2 tablespoons): Enhances depth with its dark, slightly bittersweet richness.
All-purpose flour (1¾ cups): The structure builder, it holds everything together with the right balance.
Baking powder (1½ teaspoons): Gives gentle lift for a soft, fluffy crumb.
Salt (½ teaspoon): Amplifies flavors without being detectable.
Ground cinnamon (1½ teaspoons): Warms the palate with its comforting spice.
Ground ginger (½ teaspoon): Adds a gentle zing and complexity.
Ground nutmeg (¼ teaspoon): Offers a subtle, nutty spice to round out the flavor profile.
Unflavored vegetable oil (¼ cup): Keeps the cake moist and tender without interfering with the other flavors.
Large eggs (3, room temperature): Bind the ingredients and contribute to the cake’s structure.
Chopped walnuts (1 cup): Provide a satisfying crunch and earthy undertones.
Freshly squeezed orange juice (3 tablespoons): Used for the glaze to add shiny, zesty sweetness on top.
Granulated sugar (1¾ tablespoons): Sweetens the glaze just enough to balance citrus brightness.

How to Make Fruit Cake Recipe

Step 1: Create the Fruit Mixture

Start by gently heating the butter, brown sugar, and all your dried fruits together with molasses, orange juice, and the bright orange zest in a large saucepan. Bring the mixture to a gentle simmer over medium heat to meld all the flavors and soften the fruits beautifully. Let it bubble for a few minutes until everything is wonderfully syrupy, then remove from heat and let it cool completely in a shallow dish. This step is where your cake’s deep, luscious fruit flavor really builds.

Step 2: Prepare Your Baking Tin and Oven

While the fruit mixture cools, preheat your oven to a low 280°F (140°C). Greasing and lining an 8×3 inch round cake tin with parchment paper ensures the cake won’t stick and will be easy to release after baking. Taking care with your tin preparation sets you up for a flawless finish later.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together flour, baking powder, salt, and the trio of warming spices: cinnamon, ginger, and nutmeg. This dry mix will ensure your cake has the perfect rise and a beautifully spiced backbone without clumps or pockets.

Step 4: Mix Eggs and Oil

Whisk the eggs and vegetable oil in a small bowl until smooth and combined. This blend helps tenderize the cake crumb and bind all ingredients together, providing a smooth canvas for the vibrant fruit mixture.

Step 5: Blend It All Together

In a large bowl, fold the cooled fruit mixture with the egg and oil blend, then add the chopped walnuts for texture and nuttiness. Slowly incorporate your dry ingredients, folding gently just until everything comes together. Remember, overmixing can toughen the cake, so a gentle hand is key.

Step 6: Bake to Perfection

Pour the batter into your prepared tin, smooth the top, and gently tap the tin to release any trapped air bubbles. Bake for 75 to 85 minutes until a skewer inserted into the center of the cake comes out clean. Slow baking at a low temperature ensures tender crumb and even cooking throughout this dense, fruit-filled cake.

Step 7: Glaze and Cool

While the cake bakes, stir together freshly squeezed orange juice with sugar to create a bright glaze. Brush this over the warm cake as soon as it comes from the oven, adding a beautiful sheen and a fresh citrus punch. Allow the cake to cool in the tin for 30 minutes before loosening the edges and transferring to a wire rack to cool fully — patience pays off for the best texture and flavor.

How to Serve Fruit Cake Recipe

A round cake with a golden brown color and a textured surface is cut into slices, one slice being lifted by a knife showing the soft, crumbly inside filled with dark raisins or similar dried fruit pieces; the cake sits on white parchment paper on a white marbled surface, with blurred orange and apple pieces visible in the foreground, adding warm colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving your fruit cake with simple garnishes like a dusting of powdered sugar or a few extra walnuts makes it look inviting and festive. A dollop of lightly whipped cream or a smear of cream cheese frosting compliments the rich fruitiness beautifully without overwhelming it.

Side Dishes

This Fruit Cake Recipe pairs wonderfully with warm spiced tea or a robust cup of coffee to balance the cake’s sweetness. For a truly indulgent experience, offer it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for contrast.

Creative Ways to Present

Turn this classic cake into an eye-catching dessert by slicing it and serving it stacked with layers of fresh fruit and mascarpone or layering it in a trifle bowl with custard and berries. Wrap it as a gift with colorful ribbons for the holiday season — it’s a showstopper no matter how you present it!

Make Ahead and Storage

Storing Leftovers

You can keep leftover fruit cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to a week. This helps preserve its moist texture and deep flavor.

Freezing

If you want to enjoy your Fruit Cake Recipe later, freeze it wrapped securely in plastic wrap and foil for up to three months. Thaw it overnight in the fridge before serving, and you’ll have a delightful treat ready whenever you need it.

Reheating

Reheat individual slices gently in the microwave for about 15-20 seconds or warm the whole cake at a low oven temperature (around 300°F/150°C) wrapped in foil to bring back that fresh-baked softness without drying it out.

FAQs

Can I substitute different dried fruits?

Absolutely! You can swap sultanas, apricots, cranberries, or dates for your favorite dried fruits like figs, raisins, or cherries. Just keep the total fruit quantity the same to maintain texture and moisture.

Why is the oven temperature so low for this Fruit Cake Recipe?

The low temperature allows the dense, moist fruit cake to bake evenly without burning the outside or drying it out, which is crucial when working with such moist fruit mixtures.

Can I make this cake gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Baking powder should be gluten-free as well. The cake texture might be slightly different but still delicious.

How long will the fruit cake keep fresh?

Stored properly, this Fruit Cake Recipe can stay fresh for up to a week at room temperature, and even longer if refrigerated or frozen, making it perfect for preparing ahead for holiday celebrations.

Is it better to use fresh or dried fruits?

Dried fruits are ideal here because they hold their texture and flavor after simmering, and they concentrate the sweetness and aroma in the cake. Fresh fruits would add too much moisture and alter the baking process.

Final Thoughts

This Fruit Cake Recipe is such a rewarding bake that combines classic flavors with an approachable method anyone can follow. Whether you’re baking it for a special occasion or simply to enjoy a slice with your afternoon tea, it brings heartwarming goodness to the table. Give it a try — I promise it will become one of your favorite go-to recipes to celebrate life’s sweetest moments.