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When I was little, fruit cake always seemed like the “grown-up” dessert you politely nibbled at Grandma’s during Christmas, right? One taste, though, and you’d do your best to sneak it to the family dog under the table. But let me tell you, over the years I’ve discovered that a well-made, homemade fruit cake can be absolutely craveable—moist, packed with juicy dried fruits, cozy spices, and crunchy nuts. (None of that lead-brick stuff or mysterious neon fruit bits, promise!) I learned to love fruit cake after making it myself, and now it’s one of my absolute favorite Christmas desserts. Friends, this is the fruit cake recipe that will convert the skeptics and make holiday baking just a little more magical in your kitchen.

Why You’ll Love This

Moist and oh-so-flavorful—the opposite of cardboard fruit cakes from your childhood
Packed with real, juicy dried fruits and toasted nuts for texture (and a little crunch!)
Warm holiday spices make every bite feel like a hug
Keeps beautifully for days—actually tastes even better as it sits
Perfect for make-ahead holiday baking (and gifting, hint hint)
Super customizable—use whatever fruits or nuts you have on hand
Smells absolutely heavenly while baking (neighbors might “drop by” for a slice!)

Ingredient Notes and Substitutions

Dried Fruits: Look for plump, chewy dried apricots, tart cherries, cranberries, golden raisins, figs, and dates. The mix is up to you! I chop them to about raisin-size, so every bite is full of fruit. (If you love candied ginger or pineapple, toss that in!)
Nuts: I always add pecans—they’re pretty much my go-to nut for baking—but walnuts or almonds are lovely too. Toasting your nuts before mixing in really makes the flavor pop.
Spices: Ground cinnamon, allspice, nutmeg, and a little clove give that unmistakable traditional fruit cake warmth. Freshly grated nutmeg is a little detail with big payoff!
Citrus: A scoop of orange zest (and sometimes a squeeze of fresh juice) brightens everything. Lemon zest works wonders too.
Brown Sugar: Deep, caramelly sweetness helps keep the cake tender. If you’re in a pinch, use regular granulated sugar, but the brown sugar makes it extra cozy.
Butter: Softened, unsalted butter makes the cake rich. You could swap in coconut oil if you need dairy-free, but you’ll miss a little of that classic flavor.
Eggs: Room temperature eggs blend best. Want a vegan option? Try a flax egg (1 tablespoon flax meal plus 2.5 tablespoons warm water per egg), but the texture will be a touch different.
Flour: All-purpose works perfectly. For a gluten-free version, use your favorite 1:1 baking blend. I’ve tried both ways with great results!
Baking Powder + Baking Soda: Helps keep things light, even with all the fruit and nuts piling in.
Booze! (Optional): Traditionally, a little rum, bourbon or brandy is brushed on fruit cakes to help them last, but you absolutely can make this alcohol-free. Apple cider or orange juice both work beautifully as a soaking syrup.

Step-by-Step Directions

1. Prep the Fruit (Don’t skip this part, it’s worth it!):
Toss all your chopped dried fruits in a bowl and pour just enough hot water (or booze, if you’re feeling festive) to cover. Let them soak while you measure everything else. This keeps your fruit cake moist, not dry! After 15 minutes, drain well and set aside.

2. Toast the Nuts:
Spread the nuts on a baking sheet and toast in the oven for 7-9 minutes at 325ºF, until fragrant. Cool a bit, then rough-chop. Your kitchen will smell insanely good!

3. Mix Dry Ingredients:
In a medium bowl, whisk together flour, salt, spices, baking powder, and baking soda.

4. Cream Butter and Sugar:
In a big bowl, cream your softened butter with the brown sugar until it’s fluffy and pale. Beat in orange zest (and a splash of vanilla if you want). Then add eggs, one at a time, beating well there too. If it looks a little curdled, it’s totally fine!

5. Combine Everything:
Gently fold in half your flour mixture. Add the soaked (and drained!) dried fruits plus toasted nuts. Dusting them first with a tablespoon of flour keeps them from sinking. Fold the rest of the flour in until just combined—don’t over-mix or your fruit cake can get dense. The batter will be thick, trust the process.

6. Into the Pan:
Line a loaf pan with parchment (I like a long sling so it’s easy to lift out later). Pour in your batter and smooth the top. You can tap the pan on the counter to settle in all the nooks. If you’re feeling fancy, decorate with a few extra nuts or fruit pieces right on top.

7. Bake:
Bake at 325ºF for about 75 minutes, but check at 60—if a skewer poked in the center comes out with just a few crumbs, it’s done. (Every oven has a mind of its own, I swear!) If it’s browning too fast, tent with foil the last 20 minutes.

8. Cool + Optional Syrup:
Let the fruit cake cool in the pan for 10 minutes, then lift onto a rack. If you’re brushing with syrup—rum, brandy, cider, or OJ—poke holes in the top with a skewer and brush on a couple tablespoons while still warm. This step turns a good fruit cake into an irresistible one!

Flavor Variations + Swaps

Chocolate Cherry: Toss in mini chocolate chips and dried cherries. Dangerously good warm with coffee.
Tropical Twist: Dried pineapple, mango, coconut, and pecans take it to sunny places, even in December.
Spiked: Soak the fruit in rum or bourbon for a week ahead of time for adults-only dessert. Just label it clearly!
Gluten-Free: Swap in your favorite GF baking flour blend (one with xanthan gum is easiest).
Citrus Burst: Add lemon or lime zest and use dried blueberries or cranberries for a zingy kick.

Storage and Reheating Tips

This fruit cake actually gets better with time! Wrap cooled loaf tightly in plastic, then foil, and keep at room temp for up to 5 days. Stash in the fridge for longer life—up to 2 weeks (if you can resist!).
If you’ve brushed it with a boozy syrup, it’ll last even longer—classic Christmas fruit cakes were made to keep!
To reheat: Warm slices gently in the microwave for 10 seconds or wrap loosely in foil and pop in a low oven (300ºF) for 8-10 minutes. Even tastier with a pat of butter or cream cheese on top—just saying.
Want to freeze? Go for it! Double-wrap slices or the whole loaf and store up to 2 months. Thaw completely before serving.

Let’s Bake and Share Some Cozy

Every year I hear from skeptical friends who “don’t like fruit cake”…then I hand them a slice of this homemade, perfectly spiced magic and suddenly, they’re obsessed. If you try this recipe (or put your own creative spin on it), I’d seriously love to hear how it turns out! Leave a comment below—did you do classic or chocolate cherry? Any swaps or wild stories? Or maybe just tell me, what’s YOUR childhood fruit cake memory? Happy baking, friends—this just might become your new holiday favorite.

Fruit Cake

A delicious and moist fruit cake packed with juicy dried fruits, cozy spices, and crunchy nuts. Perfect for Christmas and holiday baking.

Print Recipe Pin Recipe

Course Dessert

Cuisine Christmas, Holiday

Servings slices

Ingredients

Assorted dried fruits (e.g. apricots, cherries, cranberries, raisins, figs, dates) chopped to raisin size
Nuts (e.g. pecans, walnuts, almonds) toasted and chopped
Ground cinnamon
Allspice
Nutmeg freshly grated
Cloves
Orange zest
Brown sugar
Unsalted butter
Eggs room temperature
All-purpose flour
Baking powder
Baking soda
Booze (optional) e.g. rum, bourbon, brandy

Instructions

Chop dried fruits and soak in hot water or booze. Drain after 15 minutes.
Assorted dried fruits (e.g. apricots, cherries, cranberries, raisins, figs, dates)
Toast nuts in the oven until fragrant, then chop
Nuts (e.g. pecans, walnuts, almonds)
Whisk together flour, salt, spices, baking powder, and baking soda
All-purpose flour, Baking powder, Baking soda
Cream butter with brown sugar, then add eggs and orange zest
Brown sugar, Unsalted butter, Eggs, Orange zest
Fold in flour, fruits, and nuts. Pour batter into lined loaf pan
Assorted dried fruits (e.g. apricots, cherries, cranberries, raisins, figs, dates), Nuts (e.g. pecans, walnuts, almonds), All-purpose flour
Bake the fruit cake until a skewer comes out clean. Brush with syrup if desired
Cool in pan, then brush with syrup and cool on a rack. Enjoy slices of fruit cake