Old Fashioned Fruit Cake
This Old Fashioned Fruit Cake is packed with dried fruit, nuts, and warm spices, moistened with rum or juice. A classic recipe that matures beautifully with time, it’s tender, flavorful, and perfect for Christmas or any special occasion.
Equipment
- Loaf Pan
- Mixing Bowls
- Electric Mixer
Ingredients
Fruit & Nut Mix
- 2 cups mixed dried fruit raisins, currants, chopped dates, candied cherries
- 1 cup chopped nuts pecans or walnuts
Cake Batter
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 cup rum or substitute orange juice
- 1 tsp vanilla extract
Instructions
- Soak the dried fruit in rum (or juice) for at least 1 hour, ideally overnight.
- Cream the butter and brown sugar until pale and fluffy. Add eggs one at a time, beating well after each addition.
- Whisk the flour, baking powder, cinnamon, nutmeg, and cloves together in a separate bowl.
- Fold the dry mixture into the creamed butter mixture. Stir in the soaked fruit, nuts, and vanilla extract. Do not overmix.
- Pour into a parchment-lined loaf pan and bake at 300°F (150°C) for 90 minutes to 2 hours until a skewer comes out clean.
- Cool completely, then wrap tightly in parchment and foil. Rest for at least 24 hours before slicing.
Notes
This cake improves as it rests — for a boozy version, brush weekly with rum or brandy. For a family-friendly version, use orange juice or apple cider instead of alcohol. Optional swaps: candied pineapple, almond extract, dried cranberries, or apricots.