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If you’re craving a timeless classic that fills your kitchen with warmth and festive cheer, this Homemade Fruit Cake Recipe will become your go-to favorite in no time. Loaded with tender dried fruits, fragrant spices, and a perfect balance of sweetness and nutty crunch, this cake is wonderfully moist and packed with deep, comforting flavors. Whether you’re baking for holiday celebrations or simply want to enjoy a slice with your afternoon tea, this recipe brings a beautiful British tradition right to your home—guaranteed to impress family and friends alike.

Ingredients You’ll Need
The secret to a great fruit cake lies in simple, quality ingredients that each play a vital role in the flavor, texture, and irresistible aroma. From the buttery richness to the zing of orange juice and the natural sweetness of dried fruits, every component harmonizes beautifully in this recipe.
- Unsalted butter (1 cup, softened): Provides creamy richness and keeps the cake moist and tender.
- Packed brown sugar (1 cup): Adds deep caramel notes and helps create a moist crumb.
- Large eggs (4): Act as a binder and give structure to the cake.
- All-purpose flour (1 ¾ cups): The base that holds everything together with just the right density.
- Baking powder (1 teaspoon): Gives the cake a gentle lift without overpowering the texture.
- Salt (½ teaspoon): Enhances all the sweet and spicy flavors.
- Ground cinnamon (1 teaspoon): Adds warm, comforting spice characteristic of traditional fruit cakes.
- Ground nutmeg (½ teaspoon): Brings a subtle nutty warmth.
- Ground cloves (¼ teaspoon): Injects a hint of aromatic intensity.
- Orange juice (½ cup): Imparts bright citrus notes and keeps the cake moist.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a smooth sweetness.
- Mixed dried fruits (2 cups): Raisins, currants, chopped dates, dried cherries—this mix bursts with fruity sweetness and chewy texture.
- Chopped candied fruit peel (1 cup): Offers tangy bites of color and extra sweetness.
- Chopped nuts (1 cup): Walnuts or pecans add delightful crunch and earthiness.
- Dark rum or brandy (¼ cup, optional): Perfect for soaking and aging to intensify flavor and moisture.
How to Make Homemade Fruit Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 300°F (150°C) because a low, slow bake is key to that classic, dense crumb without drying out the cake. Grease and line a 9-inch loaf or round cake pan with parchment paper to ensure easy removal once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and warming spices—cinnamon, nutmeg, and cloves. This blend creates the fragrant foundation that will infuse every bite with holiday nostalgia.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and brown sugar until light and fluffy. This step is essential for introducing air into the batter, contributing to a tender texture that’s anything but heavy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to deepen the flavor profile with its mellow sweetness.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients alternately with the orange juice to the butter and sugar mixture, starting and ending with the dry ingredients—mix just until combined for a tender cake. The orange juice helps keep everything moist and adds a subtle citrus brightness.
Step 6: Fold in Fruits and Nuts
Gently fold in your mixed dried fruits, candied peel, and chopped nuts. This step is where your cake gets its signature texture and bursts of flavor, so be sure to distribute everything evenly without overmixing.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 1 hour and 30 minutes to 1 hour and 45 minutes, until a toothpick inserted in the center comes out clean. This slow baking allows the flavors to meld while ensuring the cake stays moist.
Step 8: Cool and (Optional) Soak with Rum or Brandy
Let the cake cool completely in the pan before removing. If you want to take your Homemade Fruit Cake Recipe to the next level, brush the cooled cake with dark rum or brandy, wrap it tightly in foil, and let it age for a few days. This not only enhances moisture but deepens the flavor with a touch of boozy sophistication.
How to Serve Homemade Fruit Cake Recipe

Garnishes
Serve your fruit cake adorned with a dusting of powdered sugar or a light glaze of apricot jam for a shiny finish. Fresh fruit slices such as oranges or figs on the side add a refreshing contrast and vibrant color that invites everyone to dig in.
Side Dishes
This cake shines when paired with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard. These accompaniments complement the spice and fruit complexity, turning each bite into a luxurious treat.
Creative Ways to Present
For festive occasions, consider serving slices stacked with layers of cream cheese frosting or wrap individual pieces in parchment paper tied with twine as charming edible gifts. You can also cut mini versions into bite-sized squares to elevate a holiday dessert platter.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover fruit cake tightly in plastic wrap and store it in the refrigerator for up to two weeks. This will preserve its moist texture and keep flavors vibrant, perfect for nibbling over time without losing freshness.
Freezing
For longer storage, freeze the wrapped cake in an airtight container for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge to retain that wonderful homemade taste and texture.
Reheating
Before serving leftovers, warm slices gently in a low oven or microwave for a few seconds to revive the cake’s soft crumb and release those delicious aromatic spices.
FAQs
Can I use other types of dried fruit in this Homemade Fruit Cake Recipe?
Absolutely! Feel free to customize with your favorite dried fruits like dried apricots, cranberries, or figs. Just make sure they’re chopped into bite-sized pieces to distribute evenly throughout the cake.
Is it necessary to soak the cake in rum or brandy?
Soaking is optional but highly recommended if you want a moister, more deeply flavored cake. It also helps preserve the cake longer, making it a wonderful option for holiday gifting or ahead-of-time preparation.
How long does the fruit cake keep after baking?
When stored properly wrapped in the refrigerator, your fruit cake can last up to two weeks. If frozen, it’s good for several months. The flavors often improve after a few days, so it’s perfect for making ahead.
Can I make this cake gluten-free?
You can experiment by substituting the all-purpose flour with a gluten-free blend designed for baking, but keep in mind the texture might be slightly different. Adding a bit of xanthan gum can help mimic the structure gluten provides.
What’s the best way to serve fruit cake for a holiday party?
Serve it slightly warmed with accompaniments like whipped cream, custard, or ice cream. Garnish with festive sprigs of fresh rosemary or holly for a beautiful holiday presentation that invites guests to indulge.
Final Thoughts
I can’t wait for you to try this Homemade Fruit Cake Recipe because it truly captures the spirit of cozy, joyful baking. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and forgiving, yet delivers extraordinary flavor every time. Once you taste it, this fruit cake will feel like a warm hug straight from the heart of holiday tradition.
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Homemade Fruit Cake Recipe
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This homemade fruit cake is a traditional British dessert perfect for the holiday season. Rich with a blend of dried fruits, nuts, and warm spices, it’s moist, flavorful, and can be aged with rum or brandy to enhance its depth. Ideal for festive occasions, this cake offers a delightful balance of sweetness and texture with every bite.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- ½ cup orange juice
- 1 teaspoon vanilla extract
Add-ins
- 2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
- 1 cup chopped candied fruit peel
- 1 cup chopped nuts (walnuts or pecans)
- ¼ cup dark rum or brandy (optional, for soaking)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and ground cloves. This combination of spices gives the cake its warm, fragrant flavor.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar until the mixture is light and fluffy. This step incorporates air, contributing to a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s aroma and depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and orange juice to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits, chopped candied fruit peel, and chopped nuts, distributing them evenly throughout the batter without deflating it.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before removing it. This helps the cake set and makes it easier to handle without crumbling.
- Optional Aging: If desired, brush the cooled cake with dark rum or brandy. Wrap it tightly in foil and store it in a cool place for several days to age, which enhances the flavor and moisture of the fruit cake.
Notes
- Fruit cake can be made ahead and stored tightly wrapped in the refrigerator for up to 2 weeks, or frozen for longer storage.
- Aging with alcohol improves the flavor and moisture of the cake.
- Customize the dried fruit and nut mix according to your preferences for a personalized flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British