Fruitcake recipe

Fruitcake often gets a bad rap for being dry or overly dense, but I’ve learned that it’s really about the ingredients and patience. This version leans into the rich, boozy, and chewy qualities that make it special. It’s a baking project that rewards you with a scent-filled kitchen and a slice of memory.

Why I Keep Coming Back to This Fruitcake

It’s the imperfect charm, that rich smell of fruits and spices filling my kitchen. Every time I bake it, I remember holidays past, the chaos and quiet moments alike. It’s forgiving, personal, and tastes like a little piece of nostalgia—something I want to keep making, again and again.

Inside the Ingredient Jar

• Dried Fruits: Juicy, chewy, packed with flavor; soak in bourbon for extra oomph.
• Butter: Adds richness, helps bind the batter; use softened for easier mixing.
• Brown Sugar: Deep, molasses-sweet, brings warmth, better than refined sugar here.
• Spices (Cinnamon, Nutmeg): Warm, aromatic notes; tweak to your spice tolerance.
• Flour: Structuring base; all-purpose works fine, but whole wheat adds nuttiness.
• Eggs: Bind everything together; fresh eggs give better rise.
• Bourbon or Orange Juice: Infuses moisture and depth; choose based on your flavor preference.

Tools of the Trade for a Fruitcake

• 9-inch loaf pan: Shape the cake and make slicing easier.
• Mixing bowls: Combine ingredients thoroughly.
• Whisk and spatula: Cream butter, fold ingredients.
• Cooling rack: Cool the cake evenly.
• Parchment paper: Prevent sticking and make removal simpler.

Step-by-step for a Decadent, Slightly Chaotic Fruitcake

Step 1: Preheat your oven to 150°C (300°F). Grease a 9-inch loaf pan, line it with parchment. Gather your ingredients and tools.

Step 2: Mix dried fruits: chop and soak in a splash of bourbon or orange juice for an hour. The fruits should be gooey and plump, ready to burst.

Step 3: Cream butter and sugar until fluffy, about 3 minutes. Mix in eggs one at a time, then fold in flour, spices, and soaked fruits.

Step 4: Pour batter into the prepared pan. Bake for 1 hour and 15 minutes. The top should be golden, and a skewer inserted in the center comes out clean.

Step 5: Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack. Wrap in foil and let sit overnight for flavors to meld.

Cooking Checkpoints & Tips for Success

• Fruit should be plump and oozy after soaking.
• Batter is ready when it’s thick but foldable, not runny.
• Cake top should be crackly and golden, not burnt.
• Center probe should reach 95°C (203°F) for perfect doneness.

Common Pitfalls & How to Fix Them

• Over-browning before cooked through.? IF THE CAKE IS BAKING TOO DARK, LOWER THE TEMP BY 10°C (20°F).
• Batter is stiff and difficult to fold.? IF THE BATTER IS TOO THICK, ADD A TABLESPOON OF LIQUID.
• Dry, chewy fruit chunks.? IF FRUITS AREN’T GOOEY ENOUGH, SOAK LONGER OR ADD A BIT MORE BOOZE.
• Undercooked center.? IF THE CAKE FALLS IN THE MIDDLE, CHECK OVEN TEMP AND BAKE A FEW MINUTES LONGER.

Homemade Fruitcake

This fruitcake relies on soaking dried fruits in bourbon or orange juice to infuse flavor and moisture. The batter, enriched with butter, eggs, and spices, bakes into a dense, chewy loaf with a rich aroma and golden crust. Once cooled and rested, it offers a nostalgic, slightly sticky texture with vibrant fruit pockets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: Traditional

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups dried mixed fruits chopped and soaked in bourbon or orange juice for 1 hour
• 1/2 cup butter softened
• 1 cup brown sugar deep molasses flavor
• 3 eggs fresh
• 2 1/2 cups all-purpose flour sifted
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup bourbon or orange juice for soaking fruits

Equipment

• 9-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Cooling rack
• Parchment paper

Method

 

1. Preheat your oven to 150°C (300°F). Grease your loaf pan with butter and line it with parchment paper for easy removal.
   
2. Chop the dried fruits into small pieces and soak them in bourbon or orange juice for about an hour. The fruits should swell and become plump, releasing a sweet aroma.
   
3. In a large mixing bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light and fluffy, about 3 minutes. It should turn a pale, creamy color and feel airy to the touch.
   
4. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The mixture will become smooth and slightly glossy.
   
5. Sift the flour, cinnamon, and nutmeg into the wet mixture to ensure even distribution of spices. Gently fold the dry ingredients into the wet using a spatula until just combined, avoiding overmixing.
   
6. Add the soaked dried fruits along with any remaining soaking liquid into the batter. Carefully fold them in, distributing the fruits evenly throughout the mixture.
   
7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. The batter should be thick but spreadable, with a rich, speckled appearance from the fruits and spices.
8. Bake the cake in the preheated oven for about 1 hour and 15 minutes. The top should turn a deep golden brown and feel firm to the touch. Insert a skewer into the center; it should come out clean when the cake is done.
9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. Wrap it in foil and let sit overnight for the flavors to meld and develop.
10. Once cooled and rested, slice the fruitcake into thick pieces. The slices should be dense, chewy, and filled with vibrant fruit bits, ready to enjoy with a cup of tea or coffee.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.