A delicious old-fashioned fruit cake packed with juicy raisins, dried cranberries, mixed fruits, and crunchy nuts. This homemade loaf is wonderfully moist, rich, and full of flavor. Perfect for Christmas, holidays, or enjoying with a warm cup of tea!
Prep: 20 mins
Bake: 65–80 mins
Servings: 10–12
Ingredients
For the Fruit Cake:
- 1¾ cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup raisins
- ½ cup dried cranberries
- ½ cup chopped dates
- ½ cup mixed candied fruit
- ½ cup chopped walnuts or pecans
- ½ cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons flour for coating dried fruits
For the Optional Glaze:
- 3 tablespoons orange juice
- 2 tablespoons honey
- 1 tablespoon brown sugar
Instructions
Step 1: Prepare the Dried Fruits
In a medium bowl, combine raisins, dried cranberries, chopped dates, and candied fruit.
Pour the orange juice over the mixture and let it soak for at least 30 minutes, allowing the fruits to soften and absorb the flavor.
Drain any excess liquid, then toss the fruits with 2 tablespoons of flour to help prevent them from sinking during baking.
Step 2: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Set aside.
Step 4: Prepare the Cake Batter
In a large mixing bowl, beat the softened butter and brown sugar until light and creamy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients, alternating with the milk. Mix gently until just combined.
Step 5: Add the Fruits and Nuts
Fold the soaked dried fruits, chopped walnuts or pecans, and candied fruit into the batter.
Stir gently until everything is evenly distributed. The batter should be thick and packed with delicious fruit pieces.
Step 6: Bake the Fruit Cake
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for approximately 65–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the final part of baking.
Step 7: Prepare the Glaze
In a small saucepan, combine orange juice, honey, and brown sugar.
Warm over low heat, stirring until the sugar dissolves and the mixture becomes slightly syrupy.
Brush the warm glaze over the freshly baked cake to create a beautiful glossy finish.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 15 minutes.
Transfer it to a wire rack and let it cool completely before slicing.
Cut into thick slices and serve on a beautiful white platter, just like the reference image.
Tips for the Perfect Fruit Cake
- Soak the dried fruits to keep the cake extra moist.
- Use room-temperature butter and eggs for a smoother batter.
- Avoid overmixing once the flour is added.
- Let the cake rest overnight, tightly wrapped, for a richer flavor.
- Add extra orange zest for a delicious citrus aroma.
- For a festive finish, decorate with chopped nuts and dried cranberries.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze individual slices for up to 3 months.
Why You’ll Love This Recipe
This homemade fruit cake is beautifully moist, full of sweet dried fruits, warm spices, and crunchy nuts. Its rich golden-brown crust and tender, fruit-filled center make it a wonderful dessert for Christmas gatherings, family celebrations, or cozy afternoons.
Perfect with: Hot tea, coffee, or a little butter spread over a thick slice!