Fruit Cake

Alright, let’s dive into a holiday must-have that needs to be on your baking radar – Fruit Cake! Now, hold up, I hear some of y’all side-eyeing me. Fruit cake? For real? But hear me out, fam. This isn’t your average fruit cake. We’re talking a decadent, packed treat with all the goodies – think pineapple, apricots, cherries, raisins, pecans, and dates. And that splash of rum? Oh, it’s a total game-changer, boos! It adds that cozy warmth and flavor depth that’s just next level. Whether you’ve been doubting fruit cake or you’re all about that life, I’m here to tell ya, this recipe’s gonna convert you!

Recipe by Lindsay Autry

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I’ll be honest – I wasn’t always a fruit cake fan. Back when I was little, the idea of dried fruit in a cake didn’t quite tickle my fancy. But, as I grew older (and my tastebuds got wiser), I started to see the light. These days, I’m baking not one, but two of these bad boys – one for me and one for the guests. Yeah, it’s that good, y’all!! It does require a bit of patience and love, but trust me, it’s worth every single minute you spend on it.

The Heart & Soul Of This Fruit Cake Recipe

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and fruity with a hint of rum and warm spices
Skill Level: Intermediate

Sweet Spots

• A Year-Round Delight: While this fruit cake has all the vibes of a holiday classic, it’s truly a treat that doesn’t need to wait for the bells and holly. Whether it’s a sunny July afternoon or a cozy November evening, this cake fits right in.
• Made With Real Fruit: Say goodbye to those neon-died candied fruit pieces! This cake is packed with actual flavorful fruits, giving it a natural sweetness and rich flavor.
• Keeps Beautifully: Not only does this fruit cake taste amazing when it’s fresh, but it also keeps wonderfully. The flavors deepen and meld over time, making it a fantastic make-ahead option for busy days or for those moments when you want a treat ready at a moment’s notice.
• Perfect Texture Balance: One bite, and you’ll fall in love with the texture of this cake. It’s dense enough to hold all those yummy fruits and nuts together, yet remains moist. Plus, it’s got just the right amount of boozy goodness – noticeable but not overpowering. What more could you ask for?
• Customizable to Your Heart’s Content: Not a fan of raisins? Swap them out. Love extra nuts? Add more! The beauty of this moist fruit cake recipe is that it’s as versatile as your imagination and pantry allow.

Ingredients

I know it’s not exactly a short list of ingredients, but the good thing is that they’re not hard to find at all. Actually, chances are you already have a good number of them sitting in your pantry!

For The Soaked Fruit Mixture

• Chopped, Pitted Dates: These sweet little morsels add a chewy texture and a natural caramel-like sweetness to the cake.
• Dried Pineapple: Brings a tropical twist to the mix with its tangy and sweet flavors.
• Chopped Dried Apricots: They offer a beautiful balance of sweet and tart, contributing to the overall fruity essence of the cake.
• Dried Cherries: These add a pop of tartness and a deep, cherry flavor that pairs wonderfully with the other fruits.
• Raisins and Golden Raisins: Classic fruit cake staples, these raisins bring a lovely sweetness and texture variety, with golden raisins offering a lighter, honey-like flavor.
• Rum: The secret ingredient that takes this cake from good to great! It infuses the fruit with a warm, complex boozy note that’s just irresistible.
• Apple Cider: A touch of cider helps to balance the rum with a sweet, fruity acidity, giving the soaked fruits an extra layer of flavor.

For The Cake

• Unsalted Butter: Provides a richness and a velvety texture. Remember, always start with it at room temperature for easy mixing!
• Light Brown Sugar and Granulated Sugar: These sugars are the sweet backbone of this fruit cake recipe, with brown sugar adding a hint of molasses depth.
• Orange and Lemon Zest: These zests add a zingy freshness, cutting through the sweetness and adding a bright, citrusy aroma.
• Large Eggs: They bind all the ingredients together.
• All-Purpose Flour: Key for creating the perfect cake texture. Remember to sift it for the best results!
• Kosher Salt, Baking Powder, and Baking Soda: These are your leavening agents and flavor enhancers, ensuring the cake rises beautifully and has a balanced taste.
• Ground Cinnamon, Ginger, and Nutmeg: This warm spice trio infuses the cake with cozy, aromatic flavors that are essential for that classic fruit cake taste.
• Freshly-Squeezed Orange Juice: Adds a zesty, fresh kick that enhances the overall fruitiness of the cake.
• Crystallized Ginger: A spicy, sweet addition that gives an interesting texture contrast.
• Chopped Pecans: Toasted pecans bring in a nutty crunch that’s absolutely delicious. For me, they are what makes this recipe the best fruit cake recipe.

How To Make This Fruit Cake Recipe

Yes, making this recipe takes a bit of effort and patience. But again, the result is a fruit cake to die for! To see all the measurements and detailed steps, scroll down to the very bottom of the page for the recipe card.

Step 1: Soak The Fruit

1. Pour rum and cider over all dried fruit, in a shallow enough dish to cover the fruit. Let it sit at least four hours up to overnight.
2. Drain any remaining soaking liquid from the fruit. Measure ¼ cup, and reserve the rest.

Step 2: Mix The Cake Batter

1. Add butter, both sugars and zests to the bowl of a stand mixer.
2. Beat on high speed until pale and fluffy. Then, decrease speed to medium and add eggs one at a time, waiting for each to incorporate, scraping the sides of the bowl between each addition.
3. Decrease speed to low and add flour, salt, baking powder and soda, and spices. Mix until just combined. Do not overmix!
4. Add in soaked fruit, ¼ cup soaking liquid, orange juice, ginger, and pecans. Still on low speed, mix until just combined.

Step 3: Bake And Brush the Cakes

1. Prepare two 9×5 inch loaf pans by spraying them liberally with nonstick baking spray.
2. Divide the batter evenly into the pans. 
3. Bake until an inserted toothpick comes out mostly clean with a few moist crumbs attached. Then, cool the cakes inside the pans on a wire rack.
4. Remove the cakes from the pans, place them on a wire rack, and brush the remaining soaking liquid onto both cakes while warm.

Tips For Making The Best Fruit Cake With Dried Fruit

1. Soak the Fruit Just Right: For that perfect balance of flavor, make sure your dried fruits are thoroughly soaked in the rum and cider mix, but not swimming in it. Aim for a good 4 hours to overnight soak – this ensures each piece of fruit is plump with flavor.
2. Age Your Cake: If you can resist the temptation to dig in right away, try aging your fruit cake. Wrap it in cheesecloth and periodically brush it with rum over a few days or weeks. This process deepens the flavors and moistens the cake with dry fruits, making it even more delectable over time.
3. Even Distribution in Pans: When you’re dividing the batter between the two loaf pans, try to ensure an even distribution. This helps both cakes bake uniformly, preventing one from being doughy in the middle while the other is overdone.

Popular Substitutions & Additions

• Swap the Rum: If rum isn’t your cup of tea, brandy or whiskey makes good substitutes. Each brings its own unique flavor profile that can really change the character of the cake.
• Mix Up the Dried Fruits: Feel free to swap out any of the dried fruits for your favorites. Dried figs, cranberries, or blueberries can be great alternatives or additions to the fruit mix.
• Try Different Nuts: If pecans aren’t your thing or you just want to try something different, almonds or walnuts are excellent substitutes. They still provide that lovely crunch and nutty flavor.
• Throw In Chocolate Chips: If you’re a chocolate lover like me, adding a handful of chocolate chips to this holiday fruit cake it’s the best move you can make. They create rich pockets of chocolatey goodness in every slice!!

What To Serve With Holiday Fruit Cake

• Vanilla Ice Cream: There’s nothing I enjoy most than having a slice of this rich, fruity cake with a scoop of smooth vanilla ice cream. The creaminess of the ice cream complements the dense, flavorful cake beautifully.
• Diverse Dessert Table: Set up a dessert spread that’ll have everyone talking, with this holiday fruit cake taking center stage. Surround it with other holiday favorites like peppermint bark, gingerbread cupcakes, and shortbread cookies. It’s a fun way to offer a variety of flavors and textures – there’s something to satisfy everyone’s sweet tooth!
• A Slice of Sharp Cheddar Cheese: Now, don’t knock it till you’ve tried it – a slice of cheese with fruit cake is a tradition across the pond in Britain. This combination of sweet and savory might sound weird, but trust me, it’s a must-try!
• Different Beverages: This fruit cake goes wonderfully with a glass of Christmas punch or a cup of sweet tea, balancing out the rich flavors. For those chillier evenings, a mug of hot cocoa or spiced apple cider makes a cozy choice.

How To Store This Fruit Cake Recipe

To keep your fruit cake fresh and delicious, wrap it tightly in plastic wrap or aluminum foil. This will help maintain its moisture and flavor. For an extra layer of protection, you can then place the wrapped cake in an airtight container.

How Long Will This Fruit Cake Recipe Last?

At room temperature, the fruit cake will stay fresh and delicious for about a week, especially if it’s well-wrapped and stored in an airtight container. In the fridge, it can last for up to 3 weeks. The high sugar and alcohol content naturally preserves the cake, allowing it to last longer than most cakes.

Can I Freeze This Moist Fruit Cake Recipe?

Fruit cake freezes exceptionally well! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag or container. In the freezer, it can last for several months, up to six months for optimal taste.

Frequently Asked Questions

Did I mention that this Fruit Cake Recipe is waaaay better than Costco’s fruit cake? Naw? Well, now I said it! Whether you’re baking it for a special occasion or just because you deserve a sweet treat, this fruit cake is sure to impress with its dense, moist texture and fruity, boozy flavors. Who knows, it might even become a new favorite in your recipe collection!!

More Classic Cake Recipes

• The BEST Yellow Cake
• Real Deal Southern Caramel Cake Recipe
• White Cake Recipe
• Easy Carrot Cake Recipe
• Berry Cake
• Jamaican Black Cake
• Rum Cake

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!