Never-Fail Fruit Cake
This classic fruit cake is rich, moist, buttery, and packed with colorful dried fruit and crunchy nuts. It’s an old-fashioned recipe that’s perfect for holidays, family gatherings, or enjoying with a hot cup of coffee or tea.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups mixed dried fruit, such as raisins, currants, cherries, dates, or pineapple
- 1 cup chopped pecans, walnuts, or almonds
- 1 teaspoon vanilla extract
- 1/4 cup brandy, rum, or orange juice, optional
Instructions
- Prepare the Fruit: If desired, place the dried fruit in a bowl and soak it in the brandy, rum, or orange juice overnight. This gives the fruit extra moisture and flavor. You can also skip this step.
- Preheat the Oven: Preheat your oven to 325°F. Grease a loaf pan or round cake pan and line it with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Combine: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. Do not overmix.
- Add the Fruit and Nuts: Gently fold in the dried fruit and chopped nuts. If you soaked the fruit, add any remaining soaking liquid as well.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cake to cool completely in the pan before removing it. This helps keep the cake moist and makes it easier to slice.
- Optional Finish: For an extra-rich traditional fruit cake, lightly brush the cooled cake with a little brandy or rum, then wrap it tightly and let it rest before serving.
Baker’s Tip
For the best flavor and texture, make this cake a day or two ahead. The fruit and spices have more time to develop, making every slice even richer and more flavorful.