Homemade Fruit Cake

Here’s a classic Homemade Fruit Cake recipe — moist, rich, and loaded with dried fruits and warm spices. Perfect for holidays, celebrations, or enjoying with tea. This version can be made with or without alcohol.

🍰 HOMEMADE FRUIT CAKE (Traditional & Moist)

🔸 Yields: 1 loaf or 8-inch round cake

🔸 Prep Time: 30 mins | Bake Time: 60–75 mins

✅ Ingredients:

🧺 For the Fruit Mixture:

• 1½ cups mixed dried fruits (raisins, currants, chopped dates, cranberries, cherries, etc.)

• ½ cup chopped candied peel or dried pineapple (optional)

• ¼ cup chopped nuts (walnuts, pecans, or almonds)

• ½ cup orange juice, apple juice, or rum/brandy

• Zest of 1 orange or lemon

🧈 For the Cake Batter:

• 1 cup (225g) unsalted butter, softened

• 1 cup (200g) brown sugar

• 4 large eggs, room temperature

• 1½ cups (190g) all-purpose flour

• ½ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp allspice (optional)

• Pinch of salt

• 1–2 tbsp milk (if needed for consistency)

🔹 Instructions:

1. Soak the Fruit:

• In a bowl, combine dried fruits, candied peel, zest, and juice or alcohol.

• Cover and let soak for at least 1 hour (overnight is ideal).

2. Preheat Oven & Prepare Pan:

• Preheat oven to 325°F (165°C).

• Grease and line a loaf pan or 8-inch round cake pan with parchment paper.

3. Make the Batter:

1. Cream the butter and sugar until light and fluffy (3–5 minutes).

2. Add eggs one at a time, beating well after each.

3. In a separate bowl, whisk flour, baking powder, salt, and spices.

4. Gradually fold dry ingredients into the butter mixture.

5. Stir in the soaked fruits (with any remaining liquid) and chopped nuts.

6. If the batter is too thick, add a splash of milk to loosen slightly.

4. Bake the Cake:

• Pour batter into the prepared pan and smooth the top.

• Bake for 60–75 minutes, or until a skewer inserted comes out clean.

• Let cool in pan for 15 mins, then turn out onto a wire rack.

🎄 Optional Glaze or Soak (Post-Baking):

• Brush with warm jam (like apricot) or a bit of rum/brandy.

• Wrap in parchment and foil, and store in a cool place.

• For holiday aging, brush with rum every week for 3–4 weeks before serving.

🍴 Tips:

• For eggless: Use yogurt or mashed banana (¼ cup per egg).

• For gluten-free: Substitute with almond flour + a gluten-free blend.

• Make-ahead: Fruit cake actually tastes better after 1–2 days of resting!