Fruit cake is one of those classic holiday desserts that people either love or avoid. A good homemade fruit cake, however, can be completely different from the dry and overly sweet versions that are often sold in stores. This recipe makes a rich, moist, fruit-filled cake with a wonderful mix of dried fruit, citrus, warm spices, nuts, and a little dark rum.

The secret to this fruit cake is giving the dried fruit enough time to soak before the cake is baked. The dried fruit absorbs the rum, becomes soft and plump, and adds a deep flavor throughout the cake. Fresh orange juice, lemon zest, orange zest, grated apple, crystallized ginger, and almonds give the cake even more flavor and moisture.

This recipe makes two loaf cakes, which makes it a great choice for the holiday season. You can keep one cake for your family and save the other for guests or give it as a homemade gift. The cake can also be stored for several weeks, and its flavor becomes better as it rests.

Why You’ll Love This Fruit Cake

There are many reasons this fruit cake stands out from traditional fruit cakes.

First, the recipe uses unsweetened dried fruit instead of relying on heavily sweetened or brightly colored candied fruit. The fruit mixture includes dark raisins, golden raisins, dried figs, tart cherries, prunes, and mixed dried fruit. This gives every slice a variety of textures and flavors.

The cake is also wonderfully moist. The dried fruit is soaked in dark rum before it is added to the batter. During soaking, the fruit becomes softer and fuller while taking in the flavor of the rum.

The batter also contains fresh orange juice and a grated Granny Smith apple. These ingredients help bring freshness to the rich fruit mixture. Lemon and orange zest add a bright citrus smell and flavor.

Warm spices make the cake taste especially suitable for the holiday season. Cinnamon, ginger, and nutmeg add gentle warmth without taking away from the flavor of the fruit.

Slivered almonds add a little crunch. If preferred, the recipe also allows chopped pecans or walnuts. Crystallized ginger adds small pieces of sweet and spicy flavor throughout the cake.

For people who enjoy chocolate, chopped bittersweet chocolate or dark chocolate chips can also be included as an optional addition.

The Fruit Mixture

The dried fruit is the most important part of this recipe. You will need dark raisins, golden raisins, mixed unsweetened dried fruit, dried black figs, dried tart cherries, and dried prunes.

The mixed dried fruit can contain fruits such as peaches and apricots. Pears or apples can also be used according to the original recipe’s suggested options.

The fruit should be chopped where instructed. This makes the pieces easier to distribute through the thick cake batter and makes each slice easier to eat.

After preparing the fruit, place everything into a large mixing bowl and add the dark rum. Cover the bowl and leave it at room temperature for at least 12 hours. For the best result, allow the fruit to soak for about 24 hours.

This soaking time is important. It gives the dried fruit enough time to absorb the liquid and become plump and tender. It also allows the rum flavor to move into the fruit.

Preparing the Cake Batter

Once the fruit has finished soaking, you can prepare the cake batter.

Begin by heating the oven to 300°F (150°C). This is a relatively low baking temperature, which works well for a dense cake filled with a large amount of dried fruit.

Prepare two 8 × 4-inch loaf pans. If you are using the specific nonstick pans mentioned in the original recipe, greasing or lining them is not necessary. If you use another type of pan, lightly grease it and line it with parchment paper.

Next, prepare the dry ingredients. Add the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, and salt to a medium bowl. Whisk everything together so the spices and baking powder are spread evenly through the flour.

In a separate bowl, cream the softened butter and light brown sugar together. Beat them on medium-high speed for about three minutes, or until the mixture becomes lighter and fluffy.

Add the eggs one at a time. Beat after adding each egg, but only until it becomes incorporated. The mixture may look slightly broken or uneven at this stage. That is completely fine.

Now reduce the mixer speed to low. Slowly add the flour mixture and mix only until it is absorbed. Avoid mixing the batter more than necessary.

Adding the Fruit and Other Ingredients

Remove the bowl from the mixer. This is where the batter becomes very full and heavy.

Add the lemon zest, orange zest, fresh orange juice, grated Granny Smith apple, slivered almonds, diced crystallized ginger, and soaked fruit mixture.

If some of the soaking liquid remains and has not already been absorbed by the fruit, add that liquid as well.

If you want to include chocolate, add the chopped bittersweet chocolate or dark chocolate chips at this stage.

Use a large spatula to mix everything together. Scrape the sides and bottom of the bowl several times so the ingredients are evenly distributed.

The finished mixture will be very thick and packed with fruit. This is normal. The batter should not look like a light sponge-cake batter because this recipe contains a large amount of dried fruit and other additions.

Filling the Loaf Pans

Divide the thick batter evenly between the two prepared loaf pans.

Because the mixture is dense, use an offset spatula to spread it into an even layer. Try to make the tops as level as possible so the cakes bake evenly.

Place the loaf pans on the center rack of the oven. Leave several inches of space between the pans so the heat can circulate around them.

Bake the cakes for 75 to 90 minutes. Rotate the pans halfway through baking so both cakes have a chance to bake evenly.

The cakes are ready when the batter is set and the tops have become golden brown. The edges may also begin to pull slightly away from the sides of the pans.

When the cakes are finished, remove them from the oven and place them on a rack. Allow them to cool completely in the pans before removing them.

Because this cake contains so much dried fruit, it is important not to rush the cooling process. Letting the cakes cool fully helps them become easier to handle.

Storing and Aging the Fruit Cake

One of the special things about this fruit cake is that you do not have to serve it immediately after baking.

Once the cakes are completely cool, carefully remove them from the loaf pans and place them upright.

For storage and aging, prepare two large pieces of cheesecloth. Soak the cheesecloth in medium sherry or triple sec. The cloth should be lightly damp rather than dripping wet, so squeeze out extra liquid if needed.

Wrap each cake tightly in the prepared cheesecloth.

After wrapping, cover the cakes with wax paper and then foil. Place them into a large resealable bag and keep them in the refrigerator.

The cakes can be refrigerated for approximately 6 to 8 weeks, and they may last even longer under suitable storage conditions.

For the best flavor, allow the cake to rest for several days or about a week before serving. The flavors become deeper and more blended as the cake sits.

If you are aging the cake for longer storage, unwrap it and soak the cheesecloth again about once a week. The cheesecloth should remain lightly moist.

Some people like to age fruit cake for a month or more, but this recipe does not require such a long aging period. Even a few days can make a noticeable difference in flavor.

Optional Apricot Glaze and Pecans

The cake can be served without decoration, but an apricot glaze and whole pecans can make it look especially festive.

To prepare the optional glaze, place the apricot preserves and water into a small saucepan.

Bring the mixture to a gentle simmer and stir until the glaze becomes smooth, shiny, and thin enough to brush over the cake.

If the glaze becomes too thin, continue cooking it until it reaches the consistency you want. If it becomes too thick, add about a teaspoon of water.

Brush the tops of the cooled fruit cakes with the warm apricot glaze and decorate them with whole pecans.

There is one important point to remember: if you plan to continue wrapping and aging the fruit cake, it is better not to glaze it before storage.

How to Serve Fruit Cake

This fruit cake is rich and dense, so thin slices are usually enough.

A serrated knife works well for cutting the cake cleanly. You can cut thin slices or divide regular slices into smaller pieces.

The cake tastes delicious on its own, but it can also be served with a small amount of salted butter. The creamy butter adds a pleasant contrast to the fruit, spices, and rich cake.

Because the recipe makes two loaf cakes, it is also useful for holiday entertaining. One loaf can be served to guests while the second can be stored for later or wrapped as a homemade gift.

Tips for Success

Use unsweetened dried fruit whenever possible. The fruit already brings plenty of natural sweetness, and using unsweetened varieties helps keep the final cake balanced.

Give the dried fruit enough time to soak. A minimum of 12 hours is recommended, while 24 hours gives the fruit even more time to soften and absorb the rum.

When changing the types of dried fruit, think about the balance between sweet and tart fruits. The original combination works because it includes different flavors rather than making the cake sweet from only one type of fruit.

If you make substitutions, measuring the fruit by weight can help you maintain the proper balance.

Do not worry if the egg and butter mixture looks slightly broken after the eggs are added. The recipe specifically notes that this is fine.

Also, do not overmix after adding the flour. Mix only until the flour has been absorbed, then add the remaining ingredients.

The final batter is supposed to be very thick and full of fruit. Use a sturdy spatula and scrape the bowl well so the fruit and other ingredients are evenly spread throughout the batter.

Allow the cakes to cool completely before removing them from the pans. This is especially important because the cake is dense and fruit-heavy.

Can You Make This Fruit Cake Without Alcohol?

The original recipe suggests that the dried fruit can be soaked in orange juice, apple juice, or hot steeped tea such as Earl Grey if you want to avoid alcohol.

This will still help soften and plump the dried fruit, although the flavor will not be the same as the original recipe.

If making the non-alcoholic version, the cake should not be soaked or aged with alcohol afterward. The result may have a simpler flavor, may be slightly drier, and will have a shorter storage life.

Can You Change the Dried Fruit?

Yes, the recipe provides some flexibility with the dried fruit. Different types can be used, but it is best to maintain a good balance of sweeter and more tart fruits.

If you make substitutions, measuring by weight is recommended so that the overall amount of fruit stays balanced.

You can also follow the suggested mixture of peaches and apricots for the mixed dried fruit, or use pears or apples as alternatives.

Can You Use Another Cake Pan?

The recipe is written and tested for loaf pans. It can also be prepared in other pans, but baking time and results can vary.

The original recipe notes that some readers have successfully used bundt or tube pans, with baking taking around 75 minutes or more. However, the cake should be watched carefully because different pans can change how quickly the batter cooks.

For the most predictable result, use the loaf pans specified in the recipe.

World’s Best Fruit Cake

Description

A rich, moist fruit cake made with rum-soaked dried fruit, citrus zest, fresh orange juice, grated apple, warm spices, almonds, and crystallized ginger. This recipe makes two 8 × 4-inch loaf cakes. The cake can be enjoyed after cooling, but resting it for several days gives the flavors more time to develop.

Duration

Prep Time: 1 day
Cook Time: 1 hour 30 minutes
Additional Time: 30 minutes
Total Time: 1 day 2 hours
Yield: 2 (8 × 4-inch) loaf cakes

Ingredients

Soaked Fruit Mixture

1¼ cups (200g) dark raisins
1¼ cups (200g) golden raisins
2 cups (320g) mixed unsweetened dried fruit, chopped
1 cup (160g) dried unsweetened black figs, chopped
1 cup (160g) dried unsweetened tart cherries, chopped
¾ cup (120g) dried unsweetened prunes, chopped
¾ cup (6 oz; 180 mL) dark rum

Fruit Cake

1½ cups (180g) unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
1 stick (4 oz; 115g) unsalted butter, softened
¾ cup (160g) packed light brown sugar
5 large eggs, room temperature
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
½ cup (120 mL) freshly squeezed orange juice
1 Granny Smith apple, peeled and coarsely grated
¾ cup (90g) slivered almonds, or chopped pecans or walnuts
3 tablespoons (36g) finely diced crystallized ginger
One batch soaked fruit mixture
⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips, optional

For Storage

Medium sherry or triple sec, for soaking

Optional Glaze

¼ cup (72g) apricot preserves
¼ cup (60 mL) water
Whole pecans, for decorating

Instructions

Soak the fruit: Put all the dried fruit into a large bowl. Pour in the dark rum and cover the bowl. Leave the fruit at room temperature for at least 12 hours, or preferably for 24 hours.
Heat the oven: Preheat the oven to 300°F (150°C), placing the rack in the center. Prepare two 8 × 4-inch loaf pans. If using nonstick pans suitable for this recipe, they do not need to be greased or lined. For other pans, lightly grease them and line them with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
Cream butter and sugar: Beat the softened butter and brown sugar together on medium-high speed for about 3 minutes, until light and fluffy.
Add the eggs: Add the eggs one at a time, mixing just until each egg is combined. The mixture may look slightly broken, which is fine.
Add the flour: Turn the mixer to low and slowly add the flour mixture. Mix only until the flour is absorbed.
Add the remaining ingredients: Take the bowl off the mixer. Add the lemon zest, orange zest, orange juice, grated apple, almonds, crystallized ginger, soaked dried fruit, and any remaining soaking liquid. Add the chocolate too if you are using it.
Combine: Use a large spatula to mix everything together. Scrape the sides and bottom of the bowl to make sure all ingredients are evenly mixed. The batter will be very thick and full of fruit.
Fill the pans: Divide the batter evenly between the two loaf pans. Use an offset spatula to smooth the tops.
Bake: Put the loaf pans on the center rack, leaving several inches between them. Bake for 75 to 90 minutes, rotating the pans halfway through. The cakes are ready when the batter is set, the tops are golden brown, and the edges may begin to pull slightly away from the pans.
Cool: Remove the cakes from the oven and place them on a rack. Let them cool completely before taking them out of the pans.
Store and age: Once cool, remove the cakes from the pans and place them upright. Soak two large pieces of cheesecloth in medium sherry or triple sec. Squeeze out excess liquid so the cloth is damp rather than dripping. Wrap each cake tightly.
Refrigerate: Cover the wrapped cakes with wax paper and foil, then place them in a large resealable bag. Store in the refrigerator for up to 6 to 8 weeks. For better flavor, let the cake rest for several days or about a week before serving. Re-soak the cheesecloth once a week.
Make the optional glaze: Put the apricot preserves and water in a small saucepan. Bring to a light simmer and stir until the glaze becomes smooth, shiny, and thin. If it is too thin, cook it longer. If it becomes too thick, add about 1 teaspoon of water.
Decorate: Brush the tops of the fruit cakes with the apricot glaze and add whole pecans if desired. Do not glaze the cake if you plan to continue wrapping and aging it.
Serve: Cut the fruit cake with a serrated knife. Serve it plain or with a small amount of salted butter.

Tips & Tricks

Use unsweetened dried fruit for the best balance of flavor.
Soak the dried fruit for at least 12 hours; 24 hours is preferred.
If changing the dried fruits, keep a good balance between sweet and tart varieties.
Measuring substitute fruits by weight helps maintain the correct balance.
Let the cake cool completely before removing it from the loaf pans.
The batter will be very thick because it contains a large amount of fruit.
If you want to age the cake, keep the cheesecloth lightly damp and re-soak it about once a week.
For the best flavor, allow the cake to rest for several days or up to a week before serving.
The cake is rich and dense, so thin slices are usually enough.