A rich, moist holiday fruitcake loaded with candied fruit, raisins, dates, and warm spices. This traditional festive cake is deeply flavorful, beautifully dense, and finished with a glossy glaze that makes every slice feel special. Perfect for holiday gatherings, gifting, or enjoying with a cup of tea or coffee.
Why You’ll Love This Fruitcake
- Packed with rich, sweet dried fruits
- Warm spiced holiday flavor in every bite
- Stays moist for days (even improves over time)
- Perfect for Christmas or festive celebrations
- Easy to make ahead and store
Ingredients
Fruit Mix
- 1 cup raisins
- 1 cup mixed candied peel
- 1 cup candied cherries (red & green), halved
- 1/2 cup dried apricots, chopped
- 1/2 cup dates, chopped
- 1/2 cup dark rum or orange juice (for soaking)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup molasses or honey
- 1/4 cup milk
Optional Apricot Glaze
- 2 tbsp apricot jam
- 1 tbsp warm water
Instructions
- Soak the Fruit
In a large bowl, combine raisins, candied peel, cherries, apricots, and dates. Pour in rum or orange juice and mix well.
Cover and let soak for at least 2–4 hours, or preferably overnight for deeper flavor.
- Preheat the Oven
Preheat your oven to 325°F (160°C).
Grease and line a loaf pan or round cake pan with parchment paper.
- Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar
In a large mixing bowl, beat butter and brown sugar until light, fluffy, and smooth.
- Add Wet Ingredients
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, molasses (or honey), and milk until fully combined.
- Combine Batter
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add the Fruit
Fold in the soaked fruit mixture, making sure it is evenly distributed throughout the batter.
- Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Add Optional Glaze
Warm apricot jam with water in a small pan or microwave.
Brush over the warm cake for a shiny, bakery-style finish.
- Cool & Serve
Allow the fruitcake to cool completely before slicing.
For best flavor, let it rest overnight before serving.
Tips & Variations
- Soak fruits overnight for richer flavor
- Add chopped nuts like walnuts or pecans for crunch
- Replace rum with orange juice for an alcohol-free version
- Wrap tightly and store—flavor improves after 1–2 days
- Brush with extra rum or juice after baking for added moisture
Storage
- Room temperature: up to 4–5 days (wrapped well)
- Refrigerator: up to 2 weeks
- Freezer: up to 2 months
Quick Info
- Prep Time: 20 minutes (+ soaking time)
- Cook Time: 60–75 minutes
- Total Time: ~2 hours
- Servings: 10–12 slices
- Cuisine: Holiday / Christmas Baking
FAQ
Can I make this fruitcake ahead of time?
Yes. It actually tastes better after resting for 1–2 days as the flavors deepen.
Can I skip soaking the fruit?
You can, but soaking gives the cake its signature moist texture and rich flavor.
What pan works best?
A loaf pan is classic, but a round cake pan also works well.
Can I make it alcohol-free?
Yes, simply replace rum with orange juice or apple juice.
