Fruitcake

Best-Ever Fruitcake

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Best-ever fruitcake recipes don’t have to be dry, overly sweet bricks. This version is everything a holiday fruitcake should be—deeply flavorful, moist, spiced just right, and brimming with soaked dried fruit and nuts. Made ahead and brushed with brandy as it ages, it’s a festive classic that only gets better with time. Whether you’re baking it to enjoy with family, give as a gift, or keep as a holiday tradition, this fruitcake is the one you’ll actually crave.

Table of Contents

Why You’ll Love This Recipe

Fruitcake this recipe
  • 🍒 Loaded with fruit – A perfect balance of raisins, currants, cherries, and citrus peel
  • 🥃 Boozy brilliance – Brandy soak keeps it moist and adds a rich, warm flavor
  • 🌰 Nutty crunch – Walnuts or pecans add great texture
  • 🍞 Make-ahead magic – Best aged 2–6 weeks before serving
  • 🎁 Perfect for gifting – Sliceable, sturdy, and stays fresh
  • 🧁 Not your grandma’s – Light, flavorful, and never cloying

Ingredients

For the Fruit Soak

  • 1½ cups golden raisins
  • 1 cup currants
  • 1 cup chopped dried apricots
  • ¾ cup dried cherries
  • ½ cup mixed peel
  • 1 cup brandy (or orange juice for non-alcoholic option)

For the Cake

  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 4 large eggs
  • 1¾ cups all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • ¼ tsp salt
  • Zest of 1 orange
  • 1 cup chopped toasted walnuts or pecans
  • 1 tsp vanilla extract

Optional: For Feeding

  • Additional brandy or rum, for brushing every 1–2 weeks

Instructions

  1. Soak the Fruit
    • Combine dried fruits and brandy in a bowl. Cover and soak overnight, or up to 3 days, stirring occasionally.
  2. Prepare the Oven & Tin
    • Preheat to 300°F (150°C). Grease and line a 9-inch round cake tin with parchment paper, leaving a collar for height.
  3. Mix the Batter
    • Cream butter and sugar until fluffy. Beat in eggs one at a time.
    • In another bowl, whisk flours, spices, salt, and zest.
    • Add dry ingredients to the butter mixture and stir until combined. Fold in soaked fruit (with liquid), nuts, and vanilla.
  4. Bake
    • Pour into prepared tin and level. Bake for 2 to 2½ hours, or until a skewer inserted comes out clean.
    • Cool in tin for 15 minutes, then transfer to a wire rack to cool completely.
  5. Store & Feed
    • Once cool, prick the cake with a skewer and brush with a few tablespoons of brandy. Wrap in parchment and foil.
    • Store in an airtight container. Feed with more brandy every 1–2 weeks for up to 6 weeks.

Recipe Details

Fruitcake
  • Prep Time: 30 minutes (plus overnight soak)
  • Cook Time: 2–2.5 hours
  • Total Time: ~3 hours (plus soak)
  • Servings: 12–14 slices

Nutrition Facts (Approx. per slice)

  • Calories: 420
  • Fat: 18g
  • Carbs: 55g
  • Sugar: 35g
  • Protein: 5g
  • Alcohol: ~2g (varies based on feeding)

Tips & Variations

  • Alcohol-free option: Soak fruit in orange juice or black tea instead of brandy
  • Add-ins: Try dried figs, pineapple, or dates for a twist
  • Spices: Add cardamom or allspice for depth
  • Icing: Cover with marzipan and fondant for a classic British touch
  • Mini loaves: Divide batter into smaller tins for gifting
  • Freeze it: Well-wrapped fruitcake freezes up to 6 months
Fruitcake

Best-Ever Fruitcake

A rich and moist fruitcake loaded with dried fruit, warm spices, and a splash of brandy. Perfect for holiday make-ahead baking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • #### Fruit Soak
  • – 1½ cups golden raisins
  • – 1 cup currants
  • – 1 cup chopped apricots
  • – ¾ cup dried cherries
  • – ½ cup mixed peel
  • – 1 cup brandy or orange juice
  • #### Cake Batter
  • – 1 cup unsalted butter
  • – 1 cup dark brown sugar
  • – 4 large eggs
  • – 1¾ cups all-purpose flour
  • – ½ cup almond flour
  • – 1 tsp baking powder
  • – 1 tsp cinnamon
  • – ½ tsp cloves
  • – ½ tsp nutmeg
  • – ¼ tsp salt
  • – Zest of 1 orange
  • – 1 cup chopped walnuts or pecans
  • – 1 tsp vanilla extract
  • #### Optional Feeding
  • – Extra brandy or rum

Equipment

  • Large mixing bowl
  • Electric mixer
  • – 9-inch cake tin
  • Parchment paper
  • – Skewer for testing

Method
 

  1. Soak dried fruits in brandy overnight or up to 3 days.
  2. Preheat oven to 300°F. Line a 9” cake tin with parchment.
  3. Cream butter & sugar, beat in eggs.
  4. Mix flours, spices, salt, zest. Add to wet mixture.
  5. Fold in fruit (with liquid), nuts, vanilla.
  6. Pour into tin and bake 2–2.5 hrs until done.
  7. Cool. Brush with brandy. Wrap and store. Feed weekly for up to 6 weeks.

Notes

– Swap brandy for tea or juice for alcohol-free version
– Freeze for up to 6 months
– Decorate with marzipan & icing if desired
– Great for gifting in mini loaf tins

FAQs

Do I have to feed the fruitcake?
Not mandatory, but feeding with brandy enhances flavor and preserves moisture.

How far ahead can I make this?
Up to 6 weeks before serving is ideal.

Can I skip the nuts?
Yes! Just add a bit more dried fruit to compensate for the volume.

Is this the kind of fruitcake that lasts forever?
Almost! The alcohol and fruit keep it preserved for weeks (or longer, if frozen).

Conclusion

This best-ever fruitcake delivers everything you want in a holiday bake: rich flavor, lasting moisture, and a boozy warmth that improves with age. Far from the dry, dreaded bricks of holidays past, this version earns a proud spot at your table—or wrapped in ribbon as a thoughtful gift. Make it once and you’ll make it every year.

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