Delicious Traditional Fruit Cake Recipe
Updated: Nov 23
This delicious traditional fruit cake recipe is the ultimate centrepiece for your Christmas dessert table. Perfectly spiced, moist, and packed with fruit, it’s a holiday classic that everyone will love. Bake it now and share the joy of Christmas with every slice!
By HomeFindss Kitchen
When it comes to classic holiday desserts, nothing beats a traditional fruit cake. Packed with dried fruits, nuts, and warm spices, this timeless treat is a staple on Christmas tables worldwide. Whether you’re a fan of the old-fashioned fruit cake or looking to perfect your first attempt, this recipe is your guide to baking the ultimate festive delight.
Delicious Traditional Fruit Cake Recipe
Ingredients
For the Fruit Mix:
2 cups dried mixed fruit (raisins, sultanas, currants)
1 cup chopped candied peel
1/2 cup dried cherries
1/2 cup dried apricots, chopped
1/3 cup dark rum or orange juice (for soaking)
For the Cake:
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped nuts (walnuts or almonds)
Zest of 1 orange and 1 lemon
Directions
Prepare the Fruit Mix
Combine the dried fruits and candied peel in a bowl. Add rum or orange juice, mix well, and cover. Let it soak overnight for a richer flavour.
Preheat and Prepare the Pan
Preheat your oven to 300°F (150°C). Line a 9-inch round or square cake pan with parchment paper.
Make the Batter
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Combine and Bake
Fold in the soaked fruit mix, chopped nuts, and citrus zest.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
Cool and Store
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack.
For the best flavour, wrap the cake in parchment paper and store it in an airtight container for at least a week to let the flavours develop.
Tips
Soak your fruit mix longer (up to a week) for extra richness.
Brush the baked cake with a bit of rum or brandy every few days to keep it moist and flavorful.
Decorate with marzipan, or royal icing, or simply dust with powdered sugar for a festive touch.
Bake it and share the joy of Christmas with every slice!
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