- 3 large eggs
- 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 whole milk
- 1 1/2 cups mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans or walnuts
Optional additions
You can also add:
- 1/2 cup chopped dates
- 1/2 cup dried cherries
- 1/2 cup chopped dried apricots
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 teaspoon ground ginger
For an extra festive flavor, a splash of orange juice can also be used in place of a small amount of the milk.
What Kind of Candied Fruit Should You Use?
The traditional mixed candied fruit sold during the holiday season usually contains a combination of citrus peel, cherries, pineapple, and other fruits.
You can use a prepared fruitcake mix or create your own combination.
If you don't love the brightly colored candied fruit found in some traditional fruitcakes, try using a mixture of:
- Dried cherries
- Golden raisins
- Dried cranberries
- Candied orange peel
- Dried apricots
The result will be a little less traditional but absolutely delicious.
Helpful Tools
You don't need any fancy equipment.
- 9-inch loaf pan or tube pan
- Large mixing bowl
- Medium bowl
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Toothpick or cake tester
A sturdy spatula is particularly helpful for folding the fruit and nuts into the batter without overmixing.
Ingredient Substitutions
This is one of those recipes where you have plenty of room to make it your own.
Pecans instead of walnuts
Pecans are slightly sweeter and especially delicious with the warm spices in this cake.
Walnuts instead of pecans
Walnuts give the cake a more traditional, slightly earthy flavor.
Dried cranberries instead of raisins
Cranberries add a lovely tartness that cuts through the sweetness.
Orange zest
A little orange zest can make the entire cake smell brighter and more festive.
Milk alternatives
Whole milk gives the richest result, but another milk can generally be used if that's what you have available.
No nuts?
Simply leave them out and add a little extra dried fruit if desired.
How to Make Old-Fashioned Holiday Fruit Cake
Step 1: Prepare the oven and pan
Preheat your oven to 325°F (165°C).
Grease a 9-inch loaf pan or tube pan thoroughly.
For easier removal, line the bottom with parchment paper.
Fruit cake batter is heavy, so don't skip the greasing step!
Step 2: Combine the dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
Set the mixture aside.
Already smelling like Christmas?
We're just getting started!
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 with an electric mixer.
Don't rush this step.
Creaming the butter and sugar properly helps create a lighter texture in the finished cake.
Step 4: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition.
Then mix in the vanilla.
If the mixture looks slightly curdled, don't panic. Once the dry ingredients are added, it should come together nicely.
Step 5: Add the dry ingredients and milk
Add about one-third of the dry ingredients to the butter mixture.
Mix gently.
Add about half of the milk.
Continue alternating the dry ingredients and milk until everything is just combined.
Don't overmix.
Once the flour disappears, stop.
Step 6: Fold in the fruit and nuts
Add the candied fruit, raisins, and chopped nuts.
Use a rubber spatula to gently fold everything into the batter.
Make sure the fruit is distributed throughout the batter rather than sitting in one giant cluster.
That's important because nobody wants the “fruitless slice.”
Step 7: Fill the pan
Transfer the batter to your prepared pan.
Smooth the top with a spatula.
Tap the pan gently against the counter once or twice to help remove large air pockets.
Step 8: Bake
Bake at 325°F for approximately 60–80 minutes.
Start checking toward the earlier end of that range.
The cake is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
The top should be beautifully golden brown.
If the top begins browning too quickly before the center is finished, loosely cover the cake with foil.
Step 9: Cool completely
Allow the cake to cool in the pan for about 10–15 minutes.
Then carefully remove it and transfer it to a cooling rack.
Let it cool completely before slicing.
I know.
This is the hardest part.
But cutting into a hot fruit cake can cause the crumb to break apart.
The Secret to a Moist Fruit Cake
The biggest secret is simple:
Don't overbake it.
Fruit cake contains plenty of fruit and sugar, and the batter can take a while to bake through.
That can tempt you to leave it in the oven “just a few more minutes.”
Be careful!
A few extra minutes can turn a tender cake into a dry one.
Start checking it near the lower end of the baking range and remove it once the center is properly baked.
Should You Let Fruit Cake Rest?
You can absolutely enjoy this cake once it has cooled.
But fruit cake is also one of those desserts that can taste even better after resting.
As the cake sits, the spices and fruit have more time to mingle.
If you have the patience, wrap the cooled cake tightly and let it rest for a day before serving.
It's one of those rare desserts where waiting can actually make the reward better.
Can You Make Fruit Cake Ahead of Time?
Absolutely.
In fact, this is one of the best make-ahead holiday desserts.
Bake the cake several days before your gathering, allow it to cool completely, and wrap it tightly.
Store it according to the storage recommendations below.
When it's time to serve, simply unwrap, slice, and arrange it on a festive platter.
Less work on the big day?
Yes, please!
What to Serve With Holiday Fruit Cake
Fruit cake is rich enough to stand on its own, but a few simple additions make it even more special.
Try serving it with:
- Whipped cream
- Vanilla ice cream
- A drizzle of caramel sauce
- Powdered sugar
- Fresh orange slices
- Fresh berries
- A cup of hot coffee
- Black tea
- Hot chocolate
For Christmas morning, I love a thin slice alongside a steaming cup of coffee.
For dessert, a small warm slice with vanilla ice cream is absolutely wonderful.
Tips for Making the Best Old-Fashioned Fruit Cake
Bring the butter to room temperature
Soft butter creams much more easily with the sugar.
Don't melt it.
You want it soft enough to press with your finger but still solid.
Don't overmix the batter
Once the flour has been incorporated, stop mixing.
Overmixing can make the cake heavier than necessary.
Chop large pieces of fruit
If your candied fruit contains large pieces, chop them into smaller pieces.
This helps distribute the fruit evenly throughout the cake.
Toss fruit with a little flour
If your fruit tends to sink, toss it with a small amount of the measured flour before folding it into the batter.
This can help distribute heavier pieces throughout the cake.
Watch the baking time
Fruit cake is especially easy to overbake.
Start checking early.
Let it cool completely
A completely cooled cake slices much more neatly.
Don't skip the spices
Cinnamon, nutmeg, and cloves are what give this cake that wonderful old-fashioned holiday personality.
How to Store Fruit Cake
Once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container.
Store it at room temperature for a short period in a cool, dry environment, or refrigerate it for longer storage.
If refrigerating, wrap it well so it doesn't absorb refrigerator odors.
And yes, fruit cake can freeze beautifully!
Can You Freeze Old-Fashioned Fruit Cake?
Yes!
Fruit cake is an excellent freezer dessert.
Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or airtight container.
For best quality, use it within about 2–3 months.
Thaw it overnight in the refrigerator, then allow it to come closer to room temperature before serving.
You can also freeze individual slices.
That makes it incredibly easy to enjoy a little piece of Christmas whenever the craving strikes.
How to Keep Fruit Cake From Drying Out
The key is protection from air.
Wrap it tightly and avoid repeatedly leaving the cake uncovered.
If you're storing individual slices, wrap each one separately before placing them in a container.
And don't refrigerate an uncovered cake.
The refrigerator can dry baked goods out surprisingly quickly.
Can I Make This Fruit Cake Without Alcohol?
Absolutely.
This recipe doesn't require alcohol.
Many traditional fruit cakes use rum, brandy, or another spirit, but you can make a delicious alcohol-free version with plenty of holiday flavor.
Orange juice, apple juice, or simply milk can be used depending on the recipe and the flavor you're after.
Can I Use Different Dried Fruits?
Definitely.
Fruit cake is incredibly flexible.
Try combining:
- Raisins
- Golden raisins
- Dried cranberries
- Chopped dates
- Dried cherries
- Dried apricots
- Candied pineapple
- Candied orange peel
Just keep the overall amount of fruit reasonably close to the recipe's proportions so the cake batter can still hold everything together.
Why Did My Fruit Sink to the Bottom?
Heavy fruit can sometimes settle toward the bottom while the cake bakes.
A few things can help.
Make sure your batter isn't excessively thin, chop very large fruit pieces, and lightly coat the fruit with some of the flour before folding it into the batter.
Also avoid adding significantly more fruit than the recipe calls for.
More fruit isn't always better!
Sometimes it simply means the cake can't support it.
Why Is My Fruit Cake Dry?
Overbaking is one of the most common reasons.
The oven temperature may also run hotter than the setting suggests.
Another possibility is measuring too much flour.
For the most consistent results, measure flour carefully and avoid packing it tightly into the measuring cup.
Why Did My Fruit Cake Crack?
A crack across the top isn't necessarily a disaster.
Cakes can crack when the outside sets before the center has finished expanding.
A moderate crack doesn't mean the cake is ruined.
Once sliced and served with whipped cream or powdered sugar, nobody will be complaining!
Frequently Asked Questions
What makes fruit cake taste old-fashioned?
The combination of butter, candied fruit, raisins, nuts, and warm spices such as cinnamon, nutmeg, and cloves gives fruit cake its classic old-fashioned flavor.
Can I use a loaf pan?
Yes. A 9-inch loaf pan works well, although baking time can vary depending on the pan's exact dimensions and material.
Can I use pecans instead of walnuts?
Absolutely. Pecans are delicious in this recipe.
Can I make this cake without nuts?
Yes. Simply leave them out or replace them with additional dried fruit.
How long does homemade fruit cake last?
Storage life depends on the exact ingredients and storage conditions. For best quality, keep it tightly wrapped and use it within the recommended refrigerator or freezer period.
Can fruit cake be frozen?
Yes. Wrap it very well and freeze for about 2–3 months for best quality.
Should fruit cake be refrigerated?
Refrigeration can extend storage life, particularly for longer storage. Keep the cake tightly wrapped to prevent drying and odor absorption.
Can I make fruit cake several days before Christmas?
Absolutely. That's one of the wonderful things about fruit cake. Making it ahead allows the flavors to develop and saves precious time during the holiday rush.
Recipe Information
Prep time: 20 minutes
Cook time: 60–80 minutes
Cooling time: 1 hour or until completely cool
Total time: About 2 hours
Servings: 10–12 slices
Course: Dessert
Cuisine: American
Main ingredients: Butter, flour, candied fruit, raisins, nuts, warm spices
Approximate Nutrition Information
Nutrition will vary depending on the specific candied fruit, nuts, portion size, and other ingredients used.
Estimated per serving:
- Calories: 350–420
- Protein: 5–6g
- Carbohydrates: 50–55g
- Fat: 17–20g
- Saturated fat: 8–10g
- Fiber: 2–3g
- Sugar: 30–35g
These numbers are estimates and are provided for general informational purposes.
More Holiday Recipes You'll Love
If you're building a holiday dessert table, don't stop with fruit cake!
Try adding:
- Old-Fashioned Holiday Sugar Cookies
- Classic Gingerbread Cake
- Homemade Cinnamon Bread
- Butterscotch Shortbread Cookies
- No-Bake Chocolate Oat Bars
- Classic Butter Cookies
- Christmas Spice Cake
- Easy Homemade Apple Cake
Because once the holiday baking starts, it's almost impossible to stop at just one recipe!
Share Your Holiday Fruit Cake
Did you make this old-fashioned fruit cake?
I'd love to know what you added to yours!
Did you use pecans or walnuts? Extra cherries? Orange zest? Dried cranberries?
Leave a review and share your favorite variation in the comments.
And if you take a photo of your beautiful Christmas cake, share it on Pinterest so other holiday bakers can discover the recipe too!
There's nothing better than seeing an old-fashioned recipe take on a new life in someone else's kitchen.
Final Thoughts
There are modern desserts that are flashy and complicated.
And then there are recipes like this.
Old-Fashioned Holiday Fruit Cake is all about tradition, comfort, and the flavors we associate with gathering around the table.
It's buttery.
It's warmly spiced.
It's packed with fruit and crunchy nuts.
And when you slice into that golden cake and see all those colorful little pieces scattered throughout, it feels like Christmas has officially arrived.
Make it ahead.
Wrap it up.
Let the flavors mingle.
Then bring it out when family and friends gather around the table.
Because sometimes the simplest holiday traditions are the ones we remember for years.