Classic Traditional Fruitcake That Everyone Will Love
This easy, traditional fruitcake stays moist and rich, with soaked dried fruits, warm spices, and toasted nuts in every bite. Perfect for the holidays or gifting.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 days (including soaking/resting)
- Yield: 1 loaf (10–12 slices) 1x
Ingredients
3 cups mixed dried fruits (raisins, dates, cherries, cranberries)
½ cup brandy or orange juice
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
3 large eggs
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
⅛ teaspoon cloves
½ teaspoon salt
1 cup chopped toasted walnuts or pecans
Zest of 1 orange and 1 lemon
Instructions
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Soak dried fruits in brandy or juice overnight.
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Preheat oven to 300°F. Grease and line a 9×5-inch loaf pan.
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Cream butter and sugar until fluffy. Add eggs one at a time.
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Whisk dry ingredients in a separate bowl.
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Add dry ingredients to wet and mix gently.
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Fold in soaked fruit, nuts, and citrus zest.
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Spread batter in pan and bake 75–90 minutes. Tent with foil if needed.
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Cool 15 minutes, then remove from pan.
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Optional: Brush warm cake with extra brandy or juice.
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Wrap and rest for 24 hours before serving.
Notes
Store tightly wrapped for up to 4 weeks. Can be frozen. Use juice instead of brandy for an alcohol-free version.