Fruit Cake

This classic cake is dense, rich, and packed with mixed dried fruits and warm spices. It’s a holiday favorite but perfect any time you want a nostalgic, deeply flavorful dessert.

Never-Fail Fruit Cake (Old-Fashioned Style)

Ingredients

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 5 large eggs

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves (optional)

• 1/2 cup orange juice (or apple juice)

• 1 teaspoon vanilla extract

• 1 1/2 to 2 pounds mixed dried fruits (such as raisins, currants, chopped dates, cherries, and candied citrus peel)

• 1 cup chopped nuts (walnuts, pecans, or almonds)

• 2 tablespoons flour (to toss with fruits and nuts)

Instructions

Step 1: Prepare the Pan and Oven

1. Preheat oven to 300°F (150°C).

2. Grease and line a 9-inch loaf pan or 8-inch round cake pan with parchment paper.

3. Grease the parchment as well for easy release.

Step 2: Toss Fruits and Nuts

1. In a large bowl, combine the dried fruits and chopped nuts.

2. Sprinkle with 2 tablespoons of flour and toss to coat. This helps prevent them from sinking during baking. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes.

Step 4: Add Eggs

1. Add eggs one at a time, beating well after each addition to ensure full incorporation.

Step 5: Mix Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

Step 6: Alternate Dry Ingredients and Juice

1. Add the flour mixture to the butter mixture in 3 additions, alternating with the orange juice.

2. Start and end with the dry ingredients. Mix gently until just combined.

3. Stir in the vanilla extract.

Step 7: Fold in Fruits and Nuts

1. Gently fold the floured fruit and nut mixture into the batter using a spatula until evenly distributed.

Step 8: Bake the Cake

1. Spoon the batter into the prepared pan and smooth the top.

2. Bake in the center of the oven for 1 hour and 45 minutes to 2 hours.

3. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

4. If the top begins to brown too quickly, loosely cover it with foil during the last 30 minutes of baking.

Step 9: Cool and Store

1. Remove from the oven and let the cake cool in the pan for 15 minutes.

2. Turn out onto a wire rack and cool completely.

3. Wrap in parchment paper and foil. For best flavor, allow the cake to age for a few days before serving.

Optional Add-Ins and Tips

• For extra moisture: Soak dried fruits in juice or rum overnight, then drain before mixing.

• For boozy aging: After baking, brush the cake with rum or brandy and wrap tightly. Reapply weekly for a few weeks.

• To prevent crumbling: Slice with a serrated knife after the cake has fully cooled or rested.

Storage

• Store wrapped in parchment and foil at room temperature for up to 2 weeks.

• Refrigerate for up to 1 month or freeze for up to 3 months.