Classic Fruitcake is a holiday favorite known for its rich, dense texture and bold flavors. This traditional recipe is made with a blend of dried fruits, nuts, and spices, all soaked in dark rum for an added depth of flavor. Whether you’re looking to create a festive treat for yourself or give it as a homemade gift, this fruitcake is perfect for the holiday season. With its delightful combination of sweet fruits, crunchy nuts, and warm spices, it’s a classic dessert that will bring cheer to any gathering.
Why You’ll Love This Recipe
This Classic Fruitcake is the epitome of holiday baking. The balance of dried fruits and crunchy nuts brings a delicious texture, while the warming spices like cinnamon and nutmeg fill your kitchen with a comforting fragrance. The rum adds a layer of complexity and richness that enhances all the flavors. Easy to make and perfect for gifting, this fruitcake is not only delicious but also holds up well over time, making it a great make-ahead dessert for your holiday festivities. It’s a timeless treat that’s bound to become a staple in your holiday baking traditions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
- 1/2 cup dark rum or orange juice
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Stir in the walnuts, candied fruit peel, dried fruits, rum (or orange juice), and vanilla extract. Mix well.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Add more spices: If you love extra flavor, feel free to add ground ginger or cloves for a more complex spice profile.
- Add More Fruits: You can customize the dried fruits to your taste. Try adding dried pineapple, mango, or cranberries for an added twist.
- Vegan Fruitcake: Swap the butter for a plant-based butter and use flax eggs or chia eggs as a substitute for the regular eggs.
Storage/Reheating
- Storage: Wrap the cooled fruitcake in plastic wrap and store it in an airtight container at room temperature for up to 2 weeks.
- Freezing: Fruitcake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container.
- Reheating: Reheat by placing the fruitcake in a low oven (300°F) for about 15-20 minutes or until warm.
FAQs
1. Can I make fruitcake ahead of time?
Yes, fruitcake actually improves with time! It can be made several weeks before serving, as the flavors meld together and deepen.
2. Can I make fruitcake without rum?
Yes, you can replace the rum with orange juice, apple juice, or even tea if you prefer a non-alcoholic version.
3. How do I know when my fruitcake is done?
Insert a toothpick into the center of the fruitcake. If it comes out clean, the cake is done. If it’s sticky, bake for a little longer.
4. Can I substitute the nuts?
Yes, you can substitute walnuts or pecans with any nuts you prefer, such as almonds, hazelnuts, or macadamia nuts.
5. Is fruitcake a dense cake?
Yes, fruitcake is known for being dense due to its heavy load of dried fruits, nuts, and spices. It has a firm texture that holds up well for slicing.
6. Can I use fresh fruits in fruitcake?
It’s best to use dried fruits as they are more concentrated and provide the right texture and moisture for the cake. Fresh fruits may add excess moisture and affect the consistency.
7. How long does fruitcake last?
Properly stored, fruitcake can last for up to 2 weeks at room temperature or several months in the freezer.
8. Can I add frosting to my fruitcake?
While traditional fruitcakes are not typically frosted, you can decorate with a light layer of marzipan or fondant if you wish to make it more festive.
Conclusion
This Classic Fruitcake is a timeless holiday dessert that brings the warmth and comfort of the season to your table. The combination of dried fruits, nuts, spices, and rum creates a rich and flavorful cake that’s perfect for any festive occasion. Whether you’re baking it for yourself or gifting it to loved ones, this fruitcake is sure to become a cherished part of your holiday traditions.
Print
Classic Fruitcake
Classic Fruitcake is a festive holiday favorite, combining rich spices, dried fruits, and nuts, all soaked in dark rum for extra depth. This traditional recipe results in a dense, flavorful cake that’s perfect for the holiday season or as a thoughtful homemade gift. Enjoy it at any celebration or as a cozy, indulgent treat.
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
- 1/2 cup dark rum or orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Stir in the walnuts, candied fruit peel, dried fruits, rum (or orange juice), and vanilla extract. Mix well.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Add More Spices: For extra flavor, try adding ground ginger or cloves for a more complex spice profile.
- Add More Fruits: Customize with dried pineapple, mango, or cranberries for an added twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
