Fruit Cake

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I still remember the first time I made this fruit cake for a holiday potluck — the kitchen filled with citrus zest and warm rum-scented fruit, and everyone kept going back for another slice. This is a dense, classic-style fruit cake loaded with dates, two kinds of raisins, candied cherries, dried pineapple, and a little crystalline ginger for brightness. It’s perfect for celebrations, gifting, or an afternoon with tea, and it rewards a little patience with deeply developed flavor.

Why you’ll love this dish

This fruit cake is a great balance of sweet, tangy, and spiced flavors. The combination of dark and golden raisins with chopped pineapple and glazed cherries keeps each bite interesting, while lemon and orange zest lift the richness. You can make it boozy with dark rum or brandy, or keep it family-friendly by substituting apple or orange juice.

“Moist, fragrant, and studded with fruit — everyone asked for the recipe.” — a satisfied holiday guest

Reasons to try it:

Makes a thoughtful homemade gift that improves with time if you “feed” it with a little alcohol.
Uses pantry staples and dried fruit that store well.
Flexible: swap the booze for juice, switch nuts, or make it less sweet for breakfast-style slices.

If you enjoy fruit-forward cakes, you may also like a different slow-cooker fruit cocktail cake approach — for another simple take, see this fruit cake inspiration.

How this recipe comes together

Step-by-step overview

Soak the dried and candied fruit in rum (or juice) to hydrate and concentrate flavor.
Cream butter and sugars, then add sour cream, egg, and citrus zest for moisture and lift.
Fold in flour and leaveners gently, then stir in the soaked fruit, ginger, and nuts.
Bake low and slow until set. Cool, optionally wrap and age for richer flavor.

This quick overview helps you plan: you can soak fruit overnight or for just a few hours. The batter is thicker than a plain cake batter because of the fruit. Expect a long bake time at a moderate temperature so the interior cooks without over-browning the exterior.

What you’ll need

Key ingredients

3/4 cup chopped dates
1 cup golden raisins
1 cup dark raisins
3/4 cup chopped glazed cherries
1 cup chopped dried pineapple
3/4 cup dark rum or brandy (may substitute with apple juice or orange juice)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup sour cream
1 large egg (room temperature)
1 tablespoon lemon zest
1 tablespoon orange zest
2 tablespoons finely diced crystallized ginger
1/2 cup chopped nuts (almonds, walnuts, or pecans)

Ingredient notes and substitutions:

For alcohol-free versions, use equal parts apple or orange juice and add 1 teaspoon vanilla for depth.
Sour cream keeps the cake tender; you can substitute plain yogurt (full-fat) if needed.
If nuts are a concern, omit them or swap for toasted seeds (pumpkin or sunflower) for crunch. For a slow-cooker spin on fruit-based cakes, see this 5-ingredient version: easy slow-cooker fruit cocktail cake.

Step-by-step instructions

A beautifully decorated fruit cake with vibrant fruits and nuts on top

Cooking method: oven baking (loaf or bundt); low and slow.

Soak the fruit. Combine dates, golden raisins, dark raisins, glazed cherries, and chopped pineapple in a bowl. Pour over the 3/4 cup rum (or juice). Cover and let soak at room temperature for at least 2 hours or overnight in the refrigerator for best texture and flavor.
Preheat and prepare pan. Preheat oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan or a 9-inch bundt pan with parchment.
Mix dry ingredients. Whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
Cream butter and sugars. In a large bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until light and fluffy, about 2–3 minutes.
Add wet components. Beat in 1/2 cup sour cream, then the room-temperature large egg, followed by lemon and orange zest. Mix until smooth.
Combine batter. Fold the dry ingredients into the wet mixture gently until just combined. Do not overmix. The batter will be thick.
Add fruit and nuts. Fold in the soaked fruit (including any leftover soaking liquid), 2 tablespoons diced crystallized ginger, and 1/2 cup chopped nuts until evenly distributed.
Transfer and smooth. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter to settle the batter and remove air pockets.
Bake. Bake at 325°F (160°C) until a skewer inserted into the center comes out with a few moist crumbs attached — about 1 hour 45 minutes to 2 hours for a loaf, or 1 hour 30 minutes to 1 hour 50 minutes for a bundt (times vary by oven). If the top browns too quickly, tent loosely with foil.
Cool and rest. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. For a boozy, aged cake, wrap cooled cake in parchment and then foil and “feed” with a tablespoon of rum every few days for up to 2–4 weeks.

Preparation tips in-line: use room-temperature egg and butter for better emulsion; don’t skip the citrus zest — it brightens dense fruit cakes.

Best ways to enjoy it

Serving suggestions

Slice thin and serve with strong tea, coffee, or a glass of fortified wine.
For a festive spread, serve with brandy butter, mascarpone sweetened with a touch of honey, or a lightly whipped cream.
Toast slices and top with a smear of softened butter and a drizzle of honey for breakfast-style enjoyment.
For gifts, wrap individual slices in parchment and tie with twine.

Plating idea: serve a few thin slices on a wooden board with toasted nuts and a small pot of marmalade for contrast.

Storage and reheating tips

Keeping leftovers fresh

Short term: wrap cooled cake tightly in plastic wrap and store at room temperature up to 5 days. If your kitchen is warm, refrigerate to prevent spoilage (up to 2 weeks).
Long term: freeze slices wrapped in parchment and then foil in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Aging method: for a classic boozy fruit cake, wrap the cooled cake in cheesecloth or parchment, place in an airtight container, and “feed” with a tablespoon of rum or brandy every 3–7 days; the alcohol acts as a preservative and adds richness.
Reheating: warm slices in a low oven (300°F / 150°C) for 8–12 minutes or a few seconds in the microwave to soften prior to serving.

Food safety note: if you choose to age a cake with alcohol, store it refrigerated or in a cool cupboard; the alcohol helps preserve but does not eliminate all food-safety risks if left at high temperatures.

Pro chef tips

Helpful cooking tips

Soak longer for juicier fruit: overnight soaking produces the plumpest, most flavorful fruit.
Uniform chop: cut larger fruits (dates, pineapple) to a size similar to the raisins so the texture is even.
Coat fruit with flour: if you’re worried about fruit sinking, toss the drained fruit with a tablespoon of flour before folding into batter.
Don’t overmix: fold gently to avoid developing gluten — that keeps the cake tender.
Pan choice: a loaf pan gives a traditional shape; a bundt keeps slices attractive for slicing at gatherings.
Test doneness by feel: the center should feel set and spring back slightly; if it jiggles, bake longer.
Avoid overbrowning by tenting with foil halfway through if the top is getting dark.
For a hands-off, simple fruit-cake-style dessert, try this alternate slow-cooker approach: another easy slow-cooker fruit cake version.

Creative twists

Flavor swaps

Citrus-forward: add 2 teaspoons orange extract and extra orange zest.
Spiced cake: add 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.
Chocolate-studded: fold in 1/2 cup dark chocolate chips for a modern twist.
Gluten-free: substitute a 1:1 all-purpose gluten-free flour blend and check texture — you may need a bit more moisture.
Vegan option: replace butter with vegan butter, sour cream with coconut yogurt, and the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

Helpful answers

FAQ

Q: Can I make this cake without alcohol?
A: Yes — use apple juice or orange juice in the same quantity. For similar depth, add 1 teaspoon vanilla and a tablespoon of molasses or dark syrup.

Q: How long does fruit cake keep?
A: Properly wrapped, this cake keeps at room temperature for about 4–5 days, refrigerated for up to 2 weeks, and frozen for up to 3 months. If you “age” it with alcohol, it can be preserved longer when stored cool.

Q: Do I need to soak the fruit?
A: Soaking hydrates dried fruit and infuses flavor. You can skip extended soaking if short on time, but the fruit will be firmer and the cake less integrated in flavor.

Q: Can I make this ahead for a holiday?
A: Absolutely. Bake and let cool fully, then wrap well. If using alcohol, feed the cake once after a couple of days and then weekly until the holiday.

Q: Why does my cake get dry?
A: Overbaking is the usual cause. Check with a skewer earlier and tent with foil if the top is getting too dark. Also be sure to measure flour accurately — spoon and level rather than scooping.

Conclusion

This fruit cake recipe is a reliable, flavorful centerpiece for holidays and special occasions, adaptable to booze-free diets and modern flavor twists. For a moist, classic guide and more techniques, check out A Beautiful Plate’s Moist Fruit Cake recipe. If you’re curious about famous, commercial fruitcakes and gift-ready options, see the World Famous Fruitcake Collection at Collin Street Bakery. For a personal, regional take on fruitcake with cultural context, read Food52’s piece on the Nigerian Fruitcake that brings people home.