Classic Holiday Fruit Cake: Rich, Moist, and Timeless

Few desserts evoke the warmth and nostalgia of the holidays quite like a classic fruit cake. Filled with dried fruits, nuts, and warm spices, this cake is rich, fragrant, and beautifully moist. It’s the kind of recipe that has stood the test of time—passed down through generations and baked with love every festive season. The deep caramel color, tender crumb, and bursts of fruit in every slice make it a true centerpiece dessert. I love preparing this cake ahead of time; as it rests, the flavors deepen, and the texture becomes even more luxurious. Whether served with tea, coffee, or a splash of brandy, this fruit cake is the perfect celebration of tradition and comfort.

Why You’ll Love This Recipe

This fruit cake delivers everything you could want in a holiday bake—moist texture, intense flavor, and a beautifully spiced aroma that fills the kitchen. It’s easy to customize and keeps wonderfully well, making it ideal for gifting or entertaining.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dried fruits such as raisins, currants, sultanas, and chopped dates form the heart of this recipe. Their sweetness and chewiness add depth and texture.

Candied peel or mixed glacé cherries contribute vibrant color and subtle citrusy notes that brighten the rich flavors.

Dark brown sugar lends the cake a caramelized sweetness and contributes to its deep, rich color.

Butter gives the cake its soft, luxurious crumb and helps carry the flavors of the fruit and spices.

Eggs add structure and richness, helping to bind the dense fruit mixture into a smooth, even batter.

All-purpose flour provides a sturdy base to support the generous amount of fruit and nuts in the mix.

Baking powder ensures a light lift despite the dense texture, keeping the cake tender rather than heavy.

Mixed spices such as cinnamon, nutmeg, and allspice bring warmth and fragrance that define a classic holiday fruit cake.

Almonds or walnuts offer a lovely crunch and a nutty aroma that complements the sweetness of the dried fruits.

Brandy or rum infuses the cake with a subtle boozy depth that enhances its flavor over time. You can substitute fruit juice for a non-alcoholic version.

Milk ensures the batter remains smooth and moist before baking.

Vanilla extract adds a touch of warmth and rounds out the sweetness.

Directions

Preheat your oven to 300°F (150°C). Grease and line a deep round or loaf cake pan with parchment paper.

In a large bowl, combine the dried fruits, candied peel, and nuts. Pour in brandy or rum, cover, and let it soak for several hours or overnight for the best flavor.

In another bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is well incorporated. Add vanilla extract.

In a separate bowl, sift together flour, baking powder, and mixed spices. Gradually add the dry ingredients to the butter mixture, alternating with milk, until well combined. Fold in the soaked fruit and nuts with any remaining liquid.

Spoon the thick batter into the prepared pan, smoothing the top evenly. Bake for 2–2½ hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.

Cool the cake completely in the pan before removing it. For best results, brush with a little brandy or juice, then wrap tightly in parchment paper and store in an airtight container to mature for at least a week before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes one large 9-inch cake, serving about 12–14 people. Preparation takes around 30 minutes, and baking requires 2–2½ hours. Cooling and resting time are essential for flavor development.

Storage/reheating

Wrap the cooled fruit cake tightly in parchment and foil, then store in an airtight container in a cool, dry place for up to 3 months. If using alcohol, brush the cake with a tablespoon of brandy or rum every two weeks to keep it moist. For serving, slice at room temperature; there’s no need to reheat.

Variations and Customizations

Nut-Free Fruit Cake – Skip the nuts and add more dried fruit for extra chewiness.

Tropical Fruit Cake – Use dried pineapple, mango, and coconut for a lighter, fruity twist.

Chocolate Fruit Cake – Add cocoa powder and chocolate chips for a decadent upgrade.

Gluten-Free Fruit Cake – Substitute gluten-free flour and ensure other ingredients are certified gluten-free.

Mini Fruit Cakes – Divide the batter into small tins for giftable, individual portions.

Citrus-Spiced Cake – Add orange and lemon zest to the batter for a bright, aromatic flavor.

Vegan Fruit Cake – Replace butter with plant-based margarine and eggs with flaxseed mixture.

Brandy-Soaked Cake – Soak the finished cake in extra brandy for a boozy, mature flavor.

Sugar-Free Version – Use a sugar substitute and unsweetened dried fruits for a healthier twist.

Frosted Celebration Cake – Top with almond paste and royal icing for a classic holiday finish.

FAQs

How long should I soak the fruit?

Overnight is ideal, but even a few hours will enhance flavor.

Can I make this cake without alcohol?

Yes, substitute orange juice or apple juice for brandy or rum.

Why did my fruit sink to the bottom?

Toss the fruit in a tablespoon of flour before mixing into the batter to prevent sinking.

How long will this fruit cake last?

When stored properly, it keeps for up to 3 months—or even longer if soaked in alcohol.

Can I freeze fruit cake?

Yes, wrap it tightly in foil and freeze for up to 6 months. Thaw overnight before serving.

Why is my cake dry?

It may have been overbaked. Brush with a bit of brandy or syrup to restore moisture.

Can I add fresh fruit?

It’s best to stick to dried fruit; fresh fruit adds too much moisture.

How do I know when it’s done?

A skewer inserted into the center should come out clean, with no sticky batter.

Should I decorate it?

Yes, you can add marzipan, icing, or candied fruits for a festive presentation.

When is the best time to bake it?

A few weeks before the holidays is ideal, allowing time for the flavors to mature.

Conclusion

This Classic Holiday Fruit Cake is a timeless dessert that celebrates the warmth and tradition of the season. Moist, aromatic, and rich with fruit and spice, it’s a bake that embodies comfort and care. Perfect for gifting or serving at festive gatherings, this fruit cake improves as it rests—making it one of those rare desserts that only gets better with time. Once you try it, you’ll understand why this recipe remains a cherished favorite across generations.

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