Best Fruitcake Recipe: Moist, Boozy & Actually Delicious

I know what you’re thinking. Fruitcake? Really? Hear me out on this one.

My grandmother made fruitcake every Christmas, and I spent most of my childhood turning my nose up at it. Then, years after she passed, I found her handwritten recipe tucked inside her old cookbook. Something made me try it, and I was shocked at how different it was from those dry, sad bricks you see in holiday jokes.

This fruitcake recipe is rich, moist, and actually tastes good. The fruits are plump and boozy, the spices are warm and inviting, and the texture is somewhere between a dense pound cake and a soft cookie. I’ve made it every year since, and now my friends actually request it.

The secret? Quality ingredients, proper soaking time for the fruits, and a generous amount of brandy or rum. Trust me on this.

Quick Recipe Summary
Prep Time	30 minutes (plus overnight soaking)
Cook Time	2 hours 30 minutes
Total Time	3 hours
Servings	16 slices
Difficulty Level	Medium

Fruitcake Recipe | Simple Homemade Holiday Gift Idea

Table of Contents

Why You’ll Love This Fruitcake Recipe

This isn’t your average dry, disappointing fruitcake. It’s genuinely delicious, and I’ll prove it to you.

The fruits get soaked overnight in brandy or rum, which gives them an incredible depth of flavor. The cake itself is incredibly moist thanks to the combination of butter, eggs, and all that boozy fruit liquid.

Here’s what makes this recipe stand out:

Deep, complex flavors: The combination of dried fruits, nuts, warm spices, and alcohol creates layers of taste that develop even more as the cake ages
Moist texture: Unlike those infamous dry fruitcakes, this one stays incredibly moist for weeks (if it lasts that long)
Beautiful presentation: The jewel-toned fruits and nuts create a stunning cross-section that looks gorgeous on any holiday table
Make-ahead friendly: This cake actually improves with age, making it perfect for busy holiday schedules
Customizable: You can swap fruits and nuts based on your preferences or what you have on hand
Gift-worthy: Wrap slices in parchment and tie with twine for homemade gifts that people will actually appreciate

I learned the hard way that rushing the soaking process results in tough, chewy fruit pieces. Give them at least 12 hours to plump up properly.

Another favorite for the holidays: Gingerbread Cookie.

Ingredients

This recipe calls for a generous mix of dried fruits, nuts, and warm spices. The key is using high-quality dried fruits that are still soft and pliable.

For the Fruit Mixture:

2 cups (300g) golden raisins
2 cups (300g) dried cranberries
1 cup (150g) dried cherries
1 cup (150g) dried apricots, chopped
1 cup (150g) candied orange peel, chopped
1 cup (240ml) brandy or dark rum, plus extra for brushing
Zest of 1 orange
Zest of 1 lemon

For the Cake:

1 cup (225g) unsalted butter, softened
1 cup (200g) packed brown sugar
5 large eggs, room temperature
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup (60ml) molasses
1/4 cup (60ml) honey
2 teaspoons vanilla extract
1 1/2 cups (180g) chopped pecans
1 1/2 cups (180g) chopped walnuts
1/2 cup (75g) blanched almonds, roughly chopped

Kitchen Equipment Needed

Having the right equipment makes this process so much smoother. The most important investment is a good-quality pan.

9-inch round springform pan or tube pan
Large mixing bowls (at least 2)
Electric mixer (stand or hand)
Measuring cups and spoons
Microplane zester
Wooden spoon or rubber spatula
Parchment paper
Cheesecloth or clean kitchen towel
Pastry brush
Wire cooling rack
Sharp knife for chopping
Medium saucepan

Recommended Products for This Recipe

I’ve made this fruitcake dozens of times, and these specific products have made a real difference in both the process and the final result.

1. Nordic Ware Anniversary Bundt Pan

While a springform works fine, I absolutely love using a decorative bundt pan for fruitcake. The fluted design creates gorgeous presentation, and Nordic Ware pans conduct heat so evenly that you never get overbaked edges. Plus, the nonstick coating makes unmolding a breeze.

Get it on Amazon

2. Organic Dried Fruit Medley

The quality of your dried fruit makes or breaks this cake. I’ve had the best results with organic dried fruit medleys that include apricots, cherries, and cranberries. They’re softer, more flavorful, and don’t have that weird chemical aftertaste some commercial fruits have.

Get it on Amazon

3. Premium Brandy for Baking

You don’t need to break the bank, but decent brandy matters. I use E&J VSOP Brandy for both soaking the fruit and brushing the finished cake. It has rich caramel and vanilla notes that enhance the cake without overpowering it.

Get it on Amazon

4. Parchment Paper Rounds

Pre-cut parchment rounds eliminate the hassle of cutting and fitting. They ensure your cake releases perfectly every time, and you can find them sized for any pan. This small convenience saves so much frustration.

Get it on Amazon

Read Also: Pumpkin Pie Recipe

Fruitcake Recipe | No-Soak Easy Christmas Dessert

Step-by-Step Instructions: How to Make Fruitcake

Take your time with these steps. Fruitcake is forgiving if you follow the process properly.

1. Soak the Fruits (Night Before)

This is the most crucial step for a moist, flavorful cake.

Combine all dried fruits (raisins, cranberries, cherries, apricots, and candied orange peel) in a large bowl
Add the orange and lemon zest to the fruit mixture
Pour the brandy or rum over the fruits, making sure everything is well-coated
Cover the bowl tightly with plastic wrap
Let the mixture sit at room temperature for at least 12 hours, or up to 24 hours for even better results
Stir the mixture once or twice during soaking to ensure even absorption
The fruits should be plump and have absorbed most of the liquid by morning

2. Prepare Your Pan and Preheat

Proper preparation prevents sticking disasters.

Preheat your oven to 300°F (150°C)
Grease your springform or tube pan thoroughly with butter
Line the bottom with a circle of parchment paper
Grease the parchment paper as well
If using a springform, wrap the outside bottom and sides with aluminum foil to prevent leaking
Set the prepared pan aside

3. Mix the Dry Ingredients

Sifting ensures even distribution of leavening and spices.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt
Whisk thoroughly to break up any lumps and distribute the spices evenly
Set aside until needed

4. Cream Butter and Sugar

This creates the foundation for a tender crumb.

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 1 minute
Add the brown sugar gradually
Continue beating for 3 to 4 minutes until the mixture is light, fluffy, and pale in color
Scrape down the sides of the bowl with a spatula as needed
The mixture should look almost mousse-like in texture

5. Add Eggs One at a Time

Patience here prevents curdling and ensures proper emulsification.

Add the eggs one at a time, beating well after each addition
Wait until each egg is fully incorporated before adding the next
The mixture might look slightly curdled, but this is normal
Scrape down the bowl between additions to ensure even mixing
Beat for an additional 30 seconds after the last egg is added

6. Incorporate Wet Flavorings

These add moisture and deep flavor to the batter.

Add the molasses, honey, and vanilla extract to the butter mixture
Beat on low speed just until combined, about 30 seconds
The mixture will darken considerably from the molasses
Don’t overmix at this stage

7. Combine Everything

This is where the magic happens.

Add half of the flour mixture to the wet ingredients
Mix on low speed just until you see streaks of flour remaining
Add the remaining flour mixture and mix until barely combined, with some flour still visible
Remove the bowl from the mixer
Add all of the soaked fruit mixture (including any remaining liquid) and all of the chopped nuts
Using a sturdy wooden spoon or rubber spatula, fold everything together until just combined
The batter will be very thick and packed with fruits and nuts
Make sure no dry flour pockets remain

8. Fill the Pan

Proper distribution ensures even baking.

Scrape all of the batter into your prepared pan
Use the back of a spoon or spatula to spread it evenly
Press down gently to eliminate air pockets
The batter should come to about 3/4 of the way up the pan
Smooth the top as much as possible

9. Bake Low and Slow

Fruitcake needs gentle, even heat to bake through without burning.

Place the pan on the center rack of your preheated oven
Bake for 2 hours and 30 minutes to 2 hours and 45 minutes
After 1 hour, tent the top loosely with aluminum foil to prevent over-browning
The cake is done when a skewer inserted into the center comes out with just a few moist crumbs
The top should be deep golden brown and feel firm to the touch
The internal temperature should reach 200°F (93°C)

10. Cool and Season the Cake

This final step is what transforms good fruitcake into great fruitcake.

Remove the cake from the oven and place it on a wire rack
While the cake is still warm, brush the top generously with 2-3 tablespoons of brandy or rum
Let the cake cool in the pan for 30 minutes
Carefully remove the sides of the springform (or invert if using a tube pan)
Let the cake cool completely on the wire rack, about 2 hours
Once cool, wrap the cake in cheesecloth that has been soaked in brandy
Wrap the cheesecloth-covered cake in plastic wrap, then aluminum foil
Store at room temperature for at least 3 days before slicing (1 week is even better)
Every 3-4 days, unwrap the cake and brush with more brandy, then rewrap

Another favorite: Apple Pie Recipe.

Fruitcake Recipe | Gluten-Free Holiday Baking Option

Tips for The Best Fruitcake

These tips come from years of trial and error. Learn from my mistakes.

Use quality dried fruits: Avoid those neon-colored candied fruits from the supermarket. Look for natural dried fruits at health food stores or online
Don’t skip the soaking: Unsoaked fruits will draw moisture from the cake and leave you with a dry result
Chop larger fruits uniformly: This ensures even distribution throughout the cake
Toast your nuts: Toasting nuts for 8-10 minutes at 350°F brings out their oils and intensifies their flavor
Room temperature ingredients: Make sure your butter and eggs are at room temperature for proper emulsification
Don’t overmix: Once you add the flour, mix just until combined to avoid developing too much gluten
Use a kitchen scale: Weight measurements are more accurate for baking, especially with flour
Check early and often: Ovens vary, so start checking at 2 hours even though the recipe says longer
Age your cake: Fruitcake genuinely improves with age. The flavors meld and the texture becomes more cohesive
Keep it moist: Regular brushing with alcohol keeps the cake from drying out during storage
Wrap properly: Multiple layers of wrapping prevent the cake from drying out
Store in a cool, dark place: A cupboard or pantry works perfectly

Serving Suggestions

Fruitcake is incredibly versatile for serving. The rich, dense texture pairs beautifully with various accompaniments.

Here are my favorite ways to serve it:

Slice thin pieces and serve at room temperature with coffee or tea for a classic presentation
Warm slices slightly and top with a dollop of whipped cream or vanilla ice cream
Serve alongside a cheese board with sharp cheddar, aged gouda, or creamy brie
Toast slices lightly and spread with salted butter
Pair with Mulled Apple Cider for a cozy winter dessert
Serve small squares as petits fours with afternoon tea
Crumble over vanilla ice cream for a deconstructed dessert
Pair with port, sherry, or dessert wine for an elegant after-dinner treat

Read Also: Pumpkin Bar Recipe

Variations of Fruitcake

Once you master the basic recipe, these variations let you customize to your taste.

Chocolate Fruitcake: Replace 1/2 cup of flour with cocoa powder and add 1 cup of chocolate chips
Tropical Version: Use dried pineapple, mango, and macadamia nuts instead of traditional fruits
Bourbon Fruitcake: Substitute bourbon for brandy for a distinctly American twist
Light Fruitcake: Use all golden fruits (golden raisins, dried pears, dried pineapple) and almonds for a lighter appearance
Dark Fruitcake: Add 1/4 cup of blackstrap molasses and use only dark dried fruits like prunes and dates
Gluten-Free: Substitute a gluten-free flour blend measure-for-measure (use one with xanthan gum included)
Nut-Free: Omit the nuts and replace with an equal weight of additional dried fruit
Orange-Infused: Add 2 tablespoons of orange liqueur to the soaking liquid and use only orange zest
Spiced Rum Version: Use spiced rum instead of brandy and increase the cinnamon to 2 teaspoons
Fig and Walnut: Replace half the fruits with chopped dried figs and use only walnuts

Storage and Reheating

Proper storage is key to maintaining that perfect moist texture.

Room Temperature: Wrapped properly, fruitcake lasts up to 3 months at room temperature in a cool, dark place
Refrigerator: For longer storage, refrigerate for up to 6 months in an airtight container
Freezer: Fruitcake freezes beautifully for up to 1 year when wrapped tightly in plastic wrap and foil
Feeding the Cake: Every week, unwrap and brush with 1-2 tablespoons of brandy or rum to keep it moist
Reheating: While not necessary, you can warm individual slices in the microwave for 10-15 seconds
Thawing: If frozen, thaw overnight in the refrigerator, then bring to room temperature before serving
Gifting: Wrap individual slices in parchment paper, tie with twine, and store in decorative tins
Avoiding Mold: If you notice any mold, discard the entire cake as the spores can spread throughout

For a lighter dessert option, try: Poached Pear.

Fruitcake Recipe | Light & Moist Modern Holiday Twist

Nutritional Facts

Per serving (1 slice, based on 16 servings):

Calories: 485
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 125mg
Total Carbohydrates: 68g
Dietary Fiber: 4g
Sugars: 48g
Protein: 6g

Note: These values are approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

While fruitcake is definitely an indulgence, the ingredients do offer some nutritional benefits.

Dried Fruits: Rich in fiber, potassium, and antioxidants. They provide natural sweetness and are concentrated sources of vitamins and minerals.

Nuts: Packed with healthy fats, protein, vitamin E, and magnesium. They support heart health and provide sustained energy.

Spices: Cinnamon, nutmeg, and cloves contain powerful antioxidants and anti-inflammatory compounds. They may help regulate blood sugar and support digestive health.

Eggs: Provide high-quality protein and essential nutrients like choline, vitamin D, and B vitamins.

Molasses: Unlike refined sugar, molasses contains iron, calcium, potassium, and B vitamins.

Citrus Zest: Contains vitamin C and beneficial plant compounds that support immune function.

You might also enjoy: Sweet Potato Casserole.

FAQs About Fruitcake

1. Why is my fruitcake dry?

The most common cause is not soaking the fruits long enough or skipping the post-baking alcohol brushing. Make sure to soak your fruits for at least 12 hours before baking. After baking, brush the warm cake with brandy or rum and continue to “feed” it with alcohol every few days during storage.

2. How long does fruitcake need to age before eating?

While you can technically eat fruitcake immediately, it tastes significantly better after aging for at least 3 days. I recommend waiting a full week for the flavors to truly meld. Many people age their fruitcakes for several weeks or even months, feeding them with alcohol regularly.

3. Can I make fruitcake without alcohol?

Yes, you can substitute the alcohol with fruit juice (orange or apple work well) or strong brewed coffee. However, alcohol acts as a preservative, so alcohol-free versions won’t last as long. Store them in the refrigerator and consume within 2 weeks.

4. Why did my fruitcake sink in the middle?

This usually happens when the batter is too wet or when the oven temperature is too high. Make sure you drain excess liquid from the soaked fruits before adding them to the batter. Also, verify your oven temperature with an oven thermometer, as many ovens run hot.

5. Can I substitute different dried fruits?

Absolutely! The beauty of fruitcake is its flexibility. Feel free to use your favorite dried fruits or whatever you have on hand. Just maintain the same total weight of fruit called for in the recipe for best results.

Read Also: Cranberry Sauce Recipe

Final Thoughts

I hope this fruitcake recipe changes your mind about this often-maligned holiday tradition. When made properly with quality ingredients and given time to develop its flavors, fruitcake is truly something special.

The first time I served this at a holiday party, I didn’t tell anyone it was fruitcake until after they’d eaten it. The shocked reactions when I revealed what they’d just enjoyed were priceless. This recipe has converted more fruitcake skeptics than I can count.

Give it a try this holiday season. Take your time with the process, be generous with the brandy, and let it age properly. I promise you’ll be surprised at how delicious a well-made fruitcake can be.

Have you tried this recipe? I’d love to hear how it turned out for you in the comments below. And if you’re a longtime fruitcake fan, share your favorite serving suggestions!

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