- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup milk
- 2 cups mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans or walnuts
- 1/2 cup chopped dates, optional
- 1/2 cup chopped dried cherries or cranberries, optional
Optional Holiday Soaking Liquid
For an especially moist, traditional-style cake, you can brush the cooled cake with a small amount of brandy, rum, or orange juice.
The alcohol is completely optional. Orange juice works beautifully if you prefer a non-alcoholic version.
Tools You’ll Need
- 9-inch loaf pan or tube pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Pastry brush, if using a soaking liquid
Ingredient Additions and Substitutions
This is one of those wonderfully forgiving recipes.
Change the Fruit
You can use a combination of:
- Raisins
- Golden raisins
- Candied cherries
- Candied pineapple
- Dried cranberries
- Dried apricots
- Dates
- Candied orange peel
Just try to keep the overall amount of fruit close to the recipe amount so the batter isn't overloaded.
Change the Nuts
Pecans are my favorite here, but walnuts, almonds, or a mixture can work beautifully.
Add Citrus
For even more holiday flavor, add 1 teaspoon finely grated orange zest or lemon zest to the batter.
That little bit of citrus makes the fruit flavors pop!
Want a Non-Alcoholic Fruit Cake?
No problem at all.
Use orange juice, apple juice, or even a little strong black tea to moisten the cake instead.
How to Make Old-Fashioned Holiday Fruit Cake
Step 1: Prepare the Pan
Preheat your oven to 325°F (165°C).
Grease a 9-inch loaf pan or tube pan and line the bottom with parchment paper.
For a very sticky fruit cake, I like to lightly grease the parchment too.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
This usually takes several minutes.
Don't rush this step. Properly creamed butter helps give the cake a tender texture.
Step 4: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract.
If the mixture looks slightly curdled, don't panic. Once the flour is added, everything will come together.
Step 5: Add the Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Begin and end with the dry ingredients.
Mix just until combined.
Don't overmix the batter.
Step 6: Fold in the Fruit and Nuts
Now comes the fun part!
Fold in the candied fruit, raisins, nuts, and any optional dried fruit.
Use a spatula and gently distribute everything throughout the batter.
You want every slice to be loaded with those beautiful bits of fruit and nuts.
Step 7: Fill the Pan
Spoon the batter into your prepared pan and smooth the top.
Give the pan a gentle tap on the counter to help settle the batter.
Step 8: Bake
Bake at 325°F for approximately 60–80 minutes, depending on the size and shape of your pan.
Start checking toward the earlier end of the baking range.
A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
If the top begins browning too quickly, loosely cover it with foil during the latter part of baking.
Step 9: Cool Completely
Let the cake cool in the pan for about 15–20 minutes.
Then carefully remove it and transfer it to a wire rack to cool completely.
Don't slice it while it's still hot.
I know it's tempting!
But letting the cake cool completely gives the crumb time to set.
Step 10: Add the Optional Soaking Liquid
If you'd like an extra-moist fruit cake, lightly brush the cooled cake with your choice of brandy, rum, or orange juice.
Don't soak it until it's wet. A light brushing is enough.
Wrap the cake tightly and allow it to rest before serving.
What to Serve With Fruit Cake
A slice of this cake is wonderful all by itself, but there are plenty of ways to dress it up.
Try serving it with:
- Hot coffee
- Black tea
- Chai tea
- Hot chocolate
- Whipped cream
- Vanilla ice cream
- A dusting of powdered sugar
- A simple orange glaze
For Christmas morning, I especially love a thin slice alongside a steaming mug of coffee.
Simple, cozy, perfect.
Tips for Making the Best Fruit Cake
Don't Overmix
Once the flour goes in, mix only until the ingredients are combined.
Overmixing can make the cake tougher.
Chop Large Pieces of Fruit
If your candied fruit pieces are large, chop them into smaller pieces.
This helps distribute the fruit more evenly throughout the cake.
Don't Overbake
This is probably the most important tip.
Fruit cake is naturally dense, but it shouldn't be dry.
Start checking the cake toward the beginning of the recommended baking range.
Let It Rest
If you can possibly resist slicing it immediately, let the wrapped cake rest for at least a day.
The flavors become beautifully rounded as it sits.
Watch the Top
Fruit cakes can take a while to cook in the center, so the outside may brown before the middle is finished.
A loose piece of foil over the top can help prevent excessive browning.
Can You Make Fruit Cake Ahead of Time?
Absolutely!
In fact, this is one of the best holiday desserts to make ahead.
Once completely cooled, wrap the cake tightly in plastic wrap and then place it in an airtight container.
For the best flavor, let it rest for a day or two before serving.
How to Store Holiday Fruit Cake
Store the completely cooled cake tightly wrapped in an airtight container.
At room temperature, it can generally be enjoyed for several days when stored properly.
For longer storage, refrigerate it well wrapped.
Let refrigerated fruit cake sit at room temperature for a little while before serving so the texture softens and the flavors come forward.
Can You Freeze Fruit Cake?
Yes!
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe container or bag.
Freeze for up to 2–3 months for best quality.
Thaw the cake overnight in the refrigerator, then bring it toward room temperature before serving.
General Recipe Information
Prep Time: 25 minutes
Bake Time: 60–80 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Yield: 10–12 slices
Category: Dessert
Cuisine: American / Traditional Holiday
Method: Baking
Frequently Asked Questions
Why is my fruit cake dry?
The most common reason is overbaking.
Because fruit cake is dense, it can be tempting to keep baking until a toothpick comes out completely clean. Instead, look for a few moist crumbs and remove the cake once the center is properly set.
Why did all my fruit sink to the bottom?
Heavy fruit can sometimes settle during baking.
Chopping larger pieces smaller and lightly tossing very moist fruit with a little flour before folding it into the batter can help distribute it more evenly.
Can I use only dried fruit instead of candied fruit?
Yes.
The flavor will be slightly different, but raisins, cranberries, cherries, apricots, dates, and other dried fruits work wonderfully.
Can I make this cake without nuts?
Absolutely.
Simply leave them out and replace them with additional dried fruit if desired.
Can children eat fruit cake made with rum or brandy?
If you're serving children, use the non-alcoholic version made with orange juice or another suitable liquid. Baking does not guarantee that all alcohol has been removed.
How long should fruit cake rest before eating?
You can eat it once it's completely cooled, but letting it rest for a day or two can give the flavors more time to develop.
More Holiday Recipes You’ll Love
If this old-fashioned fruit cake has you craving a classic Christmas baking day, try making a few more favorites alongside it:
- Classic Christmas Sugar Cookies
- Old-Fashioned Gingerbread Cake
- Homemade Cinnamon Rolls
- Classic Pecan Pie
- Christmas Bread Pudding
- Old-Fashioned Apple Cake
- Homemade Chocolate Fudge
- Classic Snowball Cookies
Final Thoughts
There is something wonderfully nostalgic about an Old-Fashioned Holiday Fruit Cake.
It isn't trying to be fancy. It doesn't need layers of frosting or elaborate decorations. It just needs good ingredients, a little patience, and enough time for all those wonderful holiday flavors to come together.
And when you finally cut that first slice and see all those colorful fruits and nuts tucked inside, you get that unmistakable old-fashioned Christmas feeling.
So make a pot of coffee, put on your favorite holiday music, and give this classic cake a place on your Christmas table.
And if you make it, I'd love to hear how it turned out! Leave a review and share a photo on Pinterest so other home bakers can see your beautiful fruit cake, too.
Nutrition Information
Approximate nutrition per slice, assuming 12 servings:
- Calories: 350–420
- Carbohydrates: 50–60g
- Protein: 5–6g
- Fat: 15–19g
- Saturated Fat: 7–9g
- Sugar: 30–38g
- Fiber: 2–3g
- Sodium: 150–220mg