Fruitcake with Nuts and Dried Fruits

Fruitcake with Nuts and Dried Fruits is a traditional holiday dessert that is rich, flavorful, and filled with festive cheer. Packed with a mixture of dried fruits, candied peels, and crunchy nuts, this cake is moist, tender, and intensely aromatic. Often soaked with a touch of rum, brandy, or fruit juice, fruitcake develops deeper flavors over time, making it a beloved classic for Christmas, weddings, or special occasions.

Its dense texture and natural sweetness make it a perfect companion to tea, coffee, or a glass of dessert wine. Baking a fruitcake at home allows you to control the ingredients and customize it to your taste, resulting in a cake that’s not only delicious but also a true labor of love.

Why I Love This Recipe

Every slice of this fruitcake is bursting with flavor and texture — the chewy, sweet dried fruits, the crunchy, toasty nuts, and the warm, spiced cake all come together perfectly. I especially love how the cake improves with time; letting it sit for a few days allows the flavors to meld and intensify, making it even more delicious. It’s a recipe that feels festive, traditional, and indulgent all at once, and the aroma while it’s baking fills the entire kitchen with a cozy, holiday atmosphere.

Why This Is a Must-Try Dish

• A classic holiday dessert that brings tradition to your table
• Packed with nutritious dried fruits and crunchy nuts
• Dense, moist, and full of flavor
• Can be made ahead and improves with age
• Perfect for gifting or special occasions

Preparation Time, Cooking Time & Servings

Preparation Time: 30 minutes (plus soaking time for fruits)
Cooking Time: 1 hour 30 minutes – 2 hours
Total Time: About 2–3 hours

Servings: 12–16 slices
Calories: Approximately 350–400 calories per slice

Course: Dessert
Cuisine: American / Traditional / Holiday

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup milk or fruit juice

For the Fruit and Nut Mixture:

• 1 cup raisins
• 1 cup chopped dates or prunes
• 1/2 cup chopped dried apricots
• 1/2 cup dried cherries or cranberries
• 1/2 cup candied orange peel or mixed peel
• 1 cup chopped walnuts or pecans
• 1/2 cup slivered almonds

Optional Soaking Liquid:

• 1/4 cup rum, brandy, or fruit juice

Cooking Directions

1. Preheat the oven and prepare a loaf pan with parchment or grease.
2. Soak dried fruits in rum or fruit juice for 30 minutes (optional).
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time.
5. Sift together flour, baking powder, salt, and spices.
6. Gradually fold dry ingredients into the butter mixture.
7. Fold in soaked fruits and nuts.
8. Pour batter into prepared pan and smooth the top.
9. Bake at moderate heat until a toothpick inserted comes out clean.
10. Cool completely before slicing.

Step-by-Step Preparation Method

Step 1: Preheat Oven and Prepare Pan
Preheat oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line with parchment paper.

Step 2: Soak Fruits (Optional)
Combine raisins, chopped dates, cherries, apricots, and candied peel in a bowl. Add rum, brandy, or juice and let soak for at least 30 minutes.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and brown sugar until light and fluffy.

Step 4: Add Eggs
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 5: Mix Dry Ingredients
Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 6: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the creamed butter mixture. Add milk or fruit juice as needed for a smooth batter.

Step 7: Fold in Fruits and Nuts
Add soaked fruit mixture and chopped nuts to the batter. Fold gently to evenly distribute.

Step 8: Bake the Cake
Pour batter into the prepared loaf pan. Bake at 325°F (160°C) for 1 hour 30 minutes to 2 hours, or until a toothpick inserted comes out clean.

Step 9: Cool
Allow the cake to cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

How to Serve

Serve slices of fruitcake on dessert plates. It pairs well with tea, coffee, or a glass of dessert wine. For holidays, you can lightly warm slices or serve with a dollop of whipped cream.

Recipe Tips

• Soaking the dried fruits enhances flavor and moisture.
• Use a mix of your favorite nuts and dried fruits for personalization.
• Do not overmix batter to maintain a tender texture.
• Wrap in foil and age for a few days or weeks for richer flavor.

Variations

Spiced Citrus Fruitcake: Add grated orange and lemon zest for a fresh citrus note.
Chocolate Fruitcake: Fold in ½ cup dark chocolate chips for extra indulgence.
Gluten-Free Fruitcake: Substitute all-purpose flour with a gluten-free flour blend.
Mini Fruitcakes: Use muffin tins to make individual servings, adjusting baking time to 25–30 minutes.

Freezing and Storage

Storage:
Store fruitcake in an airtight container at room temperature for up to 1 week.

Freezing:
Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Special Equipment Needed

• Loaf pan (9×5 inches)
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons

Conclusion

Fruitcake with Nuts and Dried Fruits is a timeless holiday dessert that combines rich flavors, textures, and festive charm. With its moist, spiced cake, loaded with juicy dried fruits and crunchy nuts, it’s a dessert that gets better with age and is perfect for gifting or holiday tables. Baking this classic at home allows for creativity, personalization, and the joy of serving a traditional treat your family and friends will love.

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Fruitcake with Nuts and Dried Fruits

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs

Servings: 12 Calories: 400 calories per slice

Description

Fruitcake with Nuts and Dried Fruits is a traditional holiday dessert that is rich, flavorful, and filled with festive cheer. Packed with a mixture of dried fruits, candied peels, and crunchy nuts, this cake is moist, tender, and intensely aromatic. Often soaked with a touch of rum, brandy, or fruit juice, fruitcake develops deeper flavors over time, making it a beloved classic for Christmas, weddings, or special occasions.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₄ teaspoon ground cloves
• ¹⁄₄ cup milk or fruit juice

For the Fruit and Nut Mixture:

• 1 cup raisins
• 1 cup chopped dates or prunes
• ¹⁄₂ cup chopped dried apricots
• ¹⁄₂ cup dried cherries or cranberries
• ¹⁄₂ cup candied orange peel or mixed peel
• 1 cup chopped walnuts or pecans
• ¹⁄₂ cup slivered almonds

Optional Soaking Liquid:

• ¹⁄₄ cup rum, brandy, or fruit juice

Instructions

1. Preheat Oven and Prepare Pan : Preheat oven to 325°F (160°C). Grease a 9x5-inch loaf pan and line with parchment paper.
2. Soak Fruits (Optional) : Combine raisins, chopped dates, cherries, apricots, and candied peel in a bowl. Add rum, brandy, or juice and let soak for at least 30 minutes.
3. Cream Butter and Sugar : In a large bowl, beat softened butter and brown sugar until light and fluffy.
4. Add Eggs : Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix Dry Ingredients : Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
6. Combine Wet and Dry Ingredients : Gradually fold the dry ingredients into the creamed butter mixture. Add milk or fruit juice as needed for a smooth batter.
7. Fold in Fruits and Nuts : Add soaked fruit mixture and chopped nuts to the batter. Fold gently to evenly distribute.
8. Bake the Cake : Pour batter into the prepared loaf pan. Bake at 325°F (160°C) for 1 hour 30 minutes to 2 hours, or until a toothpick inserted comes out clean.
9. Cool : Allow the cake to cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

Keywords: Fruitcake with Nuts and Dried Fruits