Here’s a classic, moist, rich Fruitcake that tastes like the holidays—sweet dried fruit, warm spices, and a tender, buttery crumb. This is a traditional baked fruitcake, not the rock-hard kind!

🍰 Classic Holiday Fruitcake (Moist & Flavorful)

Ingredients (Makes 1 loaf or 8-inch round cake)

Fruit Mixture

2 cups mixed dried fruit (raisins, cherries, cranberries, apricots, chopped dates)
1/2 cup chopped nuts (pecans, walnuts, almonds — optional)
1/3 cup orange juice or rum/brandy
Zest of 1 orange (optional but excellent)

Cake Batter

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice or cloves
1/4 cup milk
1 tsp vanilla

🔥 Instructions

1. Soak the fruit (ideally overnight)

Combine dried fruit, nuts, and orange juice or rum.
Cover and let soak at least 1 hour—overnight gives best flavor.

2. Make the batter

Preheat oven to 300°F (150°C).
Grease and line a loaf pan with parchment.
Cream butter and brown sugar until fluffy.
Add eggs one at a time.
In a separate bowl, whisk flour, baking powder, salt, and spices.
Add dry ingredients to the butter mixture alternately with milk.
Stir in soaked fruit (including any leftover juice).

3. Bake

Spread batter into pan.
Bake 70–90 minutes, until a toothpick comes out clean.
Let cool completely in the pan.

4. (Optional but amazing) Feed the fruitcake

After cooling, poke small holes on top and brush with 1–2 tbsp rum, brandy, or orange juice.
Wrap tightly and store in a cool place.
Repeat once a week for 2–4 weeks for the richest, most fragrant result.

⭐ Tips for Perfect Fruitcake

Low and slow baking prevents drying.
Soaking the fruit prevents chewy/hard bites.
Brushing with alcohol helps preservation and flavor.
If you don’t want alcohol, use orange juice or apple juice.

Variations

Want a specific style?

No-alcohol version
Dark British fruitcake
Jamaican black cake
Gluten-free
Mini fruitcake muffins

Tell me which one you want!