Few desserts capture the warmth and nostalgia of holiday baking quite like Classic Fruitcake. This beloved treat is a celebration of rich flavors and festive ingredients, from plump dried fruit and crunchy nuts to jeweled candied cherries, all wrapped up in a moist, buttery loaf. Whether you’re a lifelong fan or making it for the very first time, this Classic Fruitcake transforms simple pantry staples into a centerpiece that brings everyone to the table—slice after glorious slice.

Ingredients You’ll Need

The magic of a Classic Fruitcake lies in its thoughtful blend of simple yet essential ingredients, each bringing something unique to the mix. From zesty citrus to earthy spices and the unmistakable sweetness of dried fruit, every component helps create a loaf that’s as flavorful as it is colorful.

Unsalted butter (1 cup, softened): Ensures a rich, tender crumb and classic buttery flavor as the base of your batter.
Brown sugar (1 cup, packed): Imparts a deep, caramel sweetness that complements the fruit and spices.
Large eggs (4): Bind the cake, add richness, and help everything come together with a lovely structure.
Orange juice (1/2 cup): Adds brightness and a fresh citrus note that balances the dense sweetness.
Molasses (1/4 cup): Brings old-fashioned flavor and a hint of earthiness for depth.
All-purpose flour (2 cups): Gives the fruitcake body without making it heavy or dry.
Baking powder (1 teaspoon): Lifts the batter just enough to avoid a dense result.
Salt (1/2 teaspoon): Enhances all the other flavors, balancing sweetness and spice.
Ground cinnamon (1 teaspoon): Delivers warm, aromatic depth that’s classic for holiday bakes.
Ground nutmeg (1/2 teaspoon): Lends a gentle heat and subtle complexity.
Ground cloves (1/4 teaspoon): Adds a fragrant, spicy note that plays beautifully with the dried fruit.
Mixed dried fruit (2 cups – raisins, currants, chopped dates): The heart of every Classic Fruitcake, giving pops of sweetness and chew.
Candied cherries (1 cup, chopped): For color, festive charm, and bursts of juicy flavor.
Chopped nuts (1 cup – pecans or walnuts): Add crunch and toasty flavor for perfect texture balance.
Orange zest (1 tablespoon): Provides bright and fragrant citrus oils.
Brandy or dark rum (2 tablespoons, optional for soaking): Infuses the fruitcake with sophisticated, grownup warmth.
Extra brandy or rum (for brushing after baking): Helps preserve and intensify the flavors over time.

How to Make Classic Fruitcake

Step 1: Prepare Your Pan

Get started by preheating your oven to 300°F (150°C). Then, grease a 9×5-inch loaf pan and line it with parchment paper. This extra step makes it a breeze to lift out your beautiful Classic Fruitcake once it’s baked—no sticking or breaking allowed!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and packed brown sugar until the mixture is light and oh-so fluffy. This process gives the fruitcake its perfect moist-yet-delicate texture, and you’ll notice the aroma start to build right away.

Step 3: Add Eggs and Liquid Ingredients

Beat in the eggs one at a time, giving the batter plenty of love between each addition. Next, stir in your orange juice, molasses, and orange zest. The citrus and molasses bring both brightness and depth—a double win for flavor!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves. This blend of warm spices is what turns a simple loaf into an unforgettable Classic Fruitcake, filling your kitchen with holiday scents.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, taking care not to over-mix. Just combine everything until it’s cohesive—this ensures a tender crumb that isn’t tough or heavy.

Step 6: Fold in Fruit and Nuts

Now for the most joyous part: gently fold in the mixed dried fruit, candied cherries, and nuts. Every spoonful should feel impossibly festive, dotted with color and texture. If you soaked your fruit in brandy or rum overnight, be sure to drain any excess liquid before mixing in.

Step 7: Pour and Bake

Spoon the thick, luscious batter into your prepared loaf pan, smoothing the top for an even bake. Slide it into the oven and let the aroma work its magic for 2 to 2 1/2 hours. If the top browns too quickly, tent it with foil during the last hour—no burnt bits here! Use a toothpick to check for doneness; it should come out clean.

Step 8: Cool and Finish

Let the cake cool completely in the pan (patience is a virtue, and it will pay off!). Then, carefully lift out your Classic Fruitcake, and if you’re treating it to a brandy or rum finish, brush the top for a gentle soak. Wrap it up tightly in plastic wrap and let it rest in a cool, dark place for at least a few days—age improves flavor and gives the loaf its unmistakable character.

How to Serve Classic Fruitcake

Garnishes

Elevate each slice by garnishing with extra candied cherries, a dusting of powdered sugar, or even a sprig of fresh mint for a festive touch. Thin slices of orange or a scattering of chopped nuts make for a classic presentation worthy of any holiday table.

Side Dishes

Classic Fruitcake pairs deliciously with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For morning celebrations, serve it alongside a strong cup of coffee or spiced tea—its warming flavors are the highlight of any cozy brunch.

Creative Ways to Present

Try serving mini slices on a dessert board with chocolates and cheese for a fun twist, or cut into cubes for festive party skewers. Wrap individual slices in wax paper and string for an edible homemade gift that captures the spirit of the season.

Make Ahead and Storage

Storing Leftovers

Classic Fruitcake only gets better with time! Store leftovers tightly wrapped in plastic wrap and another layer of foil to keep them moist. Tuck the loaf into an airtight container and stash it in a cool, dark spot—each day it rests, the flavors mingle more deeply.

Freezing

To freeze Classic Fruitcake, slice it and wrap each piece individually, or freeze the whole loaf. Use a layer of plastic wrap followed by heavy-duty foil. Thaw overnight in the fridge or at room temperature—the flavors hold beautifully and make for a ready-to-serve treat.

Reheating

Fruitcake is wonderful at room temperature, but if you like a warm slice, gently heat in the microwave for a few seconds or in a low oven wrapped in foil. This revives the aroma and makes each bite extra tender and inviting.

FAQs

Can I make Classic Fruitcake without alcohol?

Absolutely! While brandy or rum add traditional flavor and help extend the shelf life, you can leave them out or substitute orange juice for soaking and brushing. The fruitcake will still be delicious and moist.

How far in advance should I make Classic Fruitcake?

Ideally, bake your Classic Fruitcake at least several days before serving—it truly tastes best after aging for a week or two, allowing the flavors to mellow and meld. Just remember to store it properly!

What mix of fruits works best?

Go for a combination of raisins, currants, chopped dates, and candied cherries, but feel free to add dried apricots, pineapple, or even figs for a personal twist. Just keep the dried fruit quantity about the same for best results.

Why is my fruitcake dense?

Classic Fruitcake is meant to be rich, but overmixing or packing in too much flour can make it overly dense. Be gentle when combining your ingredients, and measure carefully for that perfect balance between hearty and tender.

Do I have to brush the fruitcake with alcohol after baking?

It’s entirely up to you! Brushing with alcohol helps preserve the cake and enriches the flavor, especially if you’re storing it for several weeks. If you prefer, simply skip this step and enjoy it fresh.

Final Thoughts

There’s just something magical about gathering around the table and sharing a homemade Classic Fruitcake, slice by jeweled slice. If you haven’t yet made this time-honored treat, give it a try—your kitchen (and your family) will thank you. Here’s to good company, great stories, and a tradition worth passing on!

Classic Fruitcake Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 3 hours
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This classic fruitcake recipe is a holiday favorite, packed with mixed dried fruit, nuts, and warm spices. Perfect for Christmas or any special occasion, this dense and moist fruitcake is a true delight.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
4 large eggs
1/2 cup orange juice
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Fruit and Nuts:

2 cups mixed dried fruit (such as raisins, currants, chopped dates)
1 cup chopped candied cherries
1 cup chopped nuts (such as pecans or walnuts)

Additional:

1 tablespoon orange zest
2 tablespoons brandy or dark rum (optional for soaking)
Extra brandy or rum for brushing after baking

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Instructions

Preheat the oven: Preheat the oven to 300°F (150°C). Grease and line a 9×5-inch loaf pan.
Mix wet ingredients: Cream butter and brown sugar. Add eggs, orange juice, molasses, and zest.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and spices.
Combine wet and dry: Gradually mix dry ingredients into wet. Fold in fruit, cherries, and nuts.
Bake: Pour batter into pan and bake for 2 to 2 1/2 hours.
Cool and store: Cool fruitcake, then brush with brandy or rum. Store wrapped in a cool place for a few days before serving.