Recipe

Fruitcake

Moist, warmly spiced fruitcake loaded with dried fruit and toasted nuts, with bright citrus flavor and an easy make-ahead option.

By Matt Campbell

•

4.8

A sliced fruitcake loaf on a wooden cutting board, showing colorful dried fruit and toasted nuts inside, with a simple holiday table setting nearby

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Fruitcake has a reputation, and honestly, some of it is earned. Dry bricks. Neon mystery bits. That one slice that lives in a tin forever. This recipe is the opposite. It is moist, warmly spiced, and packed with dried fruit that tastes like fruit, plus toasted nuts for crunch and those crisp edges we all secretly fight over.

The trick is simple: we plump the fruit so it stays tender, we use real citrus for brightness, and we bake it gently so the center stays soft. Make it now, slice it later, and yes, it gets better after a day or two. Fruitcake glow-up incoming.

Measured dried fruits, chopped nuts, flour, spices, and citrus zest arranged in small bowls on a clean kitchen counter, ready for baking

Why It Works

Moist texture, not crumbly. Plumping the dried fruit keeps the loaf tender and sliceable.
Big flavor without weird ingredients. Cinnamon, ginger, and citrus do the heavy lifting, plus a little molasses for depth.
Make-ahead friendly. This fruitcake tastes even better after it rests, which means less stress on the day you serve it.
Customizable. Swap the fruit and nuts based on what you have, as long as the total amounts stay the same.

Pairs Well With

Storage Tips

Room temperature: Wrap tightly in plastic wrap, then foil. Store up to 3 days in a cool spot.

Refrigerator: For longer storage, wrap well and refrigerate up to 7 days. It is still safe beyond that when properly wrapped, but the texture tends to dry out, so earlier is better.

Freezer: Wrap the whole loaf (or individual slices) in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.

Make-ahead flavor tip: If you have time, wrap the cooled loaf and let it rest 24 to 48 hours before slicing. The flavors settle in and it slices like a dream.

Common Questions

Do I have to use candied fruit?

Nope. This recipe uses dried fruit you can actually recognize. If you love candied peel, you can add some, but it is not required.

Can I make this fruitcake without alcohol?

Yes. This version is naturally alcohol-free. We plump the fruit in orange juice. If you want an adult version, see the variation below.

Why did my fruit sink to the bottom?

Usually the fruit pieces are too large or too wet. Chop big fruit (like apricots) into raisin-sized pieces, drain well after plumping (and pat dry if it looks glossy-wet), and toss the fruit and nuts with a spoonful of flour before folding into the batter.

How do I know it is done?

A toothpick should come out with a few moist crumbs but no wet batter. The internal temperature in the center should be about 195°F to 205°F. If the top is browning too fast, tent with foil.

Can I bake this in a Bundt pan?

You can, but a loaf is easier to bake evenly. If you do use a Bundt, grease it very well and start checking around 55 minutes.

How many slices does one loaf make?

About 10 slices if you cut it roughly 1/2-inch thick. Thicker slices (no judgment) means fewer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan
Parchment paper
Mixing bowls
Whisk and rubber spatula
Microplane or fine grater (for zest)
Measuring cups and spoons
Wire rack
Fine-mesh sieve (for draining fruit)
Optional: instant-read thermometer

I used to think fruitcake was something you politely accepted and quietly forgot. Then I started treating it like what it really is: a spice cake that decided to put on a winter coat made of fruit and nuts. The first time I soaked the dried fruit in orange juice and zested a lemon straight into the batter, the whole kitchen smelled like the inside of a cozy sweater. Now I make it early, wrap it up, and let it sit until it tastes like it had time to think about its choices. That is the fruitcake I want on my counter.

Fruitcake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Servings 10 slices

Ingredients

Fruit and nuts

1 cup (150 g) raisins
3/4 cup (120 g) chopped dried apricots (or dates)
3/4 cup (120 g) dried cranberries
1/2 cup (120 ml) orange juice
1 cup (120 g) chopped walnuts or pecans, lightly toasted

A large bowl filled with raisins, chopped dried apricots, and dried cranberries on a kitchen counter before soaking

Dry ingredients

1 1/2 cups (190 g) all-purpose flour, plus 1 tablespoon for tossing fruit
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional but great)

Wet ingredients

1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed brown sugar
2 large eggs, room temperature
1/4 cup (60 ml) molasses (not blackstrap)
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 to 2 oranges)
1 teaspoon lemon zest (optional but bright)
1/3 cup (80 ml) milk

Optional glaze

2 tablespoons orange marmalade, warmed
1 to 2 teaspoons reserved orange soaking liquid (optional, to thin the glaze)

Instructions

Prep the pan and oven. Heat oven to 325°F. Line a 9 x 5-inch loaf pan with parchment, leaving some overhang for easy lifting. Lightly butter the parchment.
Plump the fruit. In a microwave-safe bowl, combine raisins, apricots, cranberries, and orange juice. Microwave 60 to 90 seconds until warm, then let sit 10 minutes. Drain through a fine-mesh sieve, reserving 1 to 2 teaspoons of the orange soaking liquid if you want to thin the optional marmalade glaze later. Gently pat the fruit dry with a paper towel if it looks very wet. Discard any remaining liquid.
Toast the nuts. Spread nuts on a sheet pan and toast 6 to 8 minutes, just until fragrant. Cool completely. If you started with large pieces or halves, chop after cooling.
Mix dry ingredients. In a bowl, whisk flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Cream butter and sugar. In a large bowl, beat softened butter and brown sugar until fluffy, about 2 to 3 minutes.
Add eggs and flavor. Beat in eggs one at a time. Mix in molasses, vanilla, orange zest, and lemon zest.
Finish the batter. Add the dry ingredients in two additions, alternating with the milk, mixing just until you stop seeing dry flour. Do not overmix.
Fold in fruit and nuts. Toss the drained fruit and toasted nuts with 1 tablespoon flour. Fold into the batter with a spatula.
Bake. Scrape batter into the loaf pan and smooth the top. Bake 65 to 80 minutes, until a toothpick comes out with a few moist crumbs or the center hits 195°F to 205°F. If the top browns too quickly, tent with foil after 45 minutes.
Cool and optionally glaze. Cool in the pan 15 minutes, then lift out and cool completely on a rack. If using marmalade, warm it and stir in 1 to 2 teaspoons reserved orange soaking liquid as needed to make it brushable, then brush over the top while the cake is still slightly warm for a glossy finish.
Rest for best flavor. Wrap the fully cooled loaf tightly and rest 24 hours before slicing if you can. Slice with a serrated knife.

Tips and variations

Easy swaps: Keep the total dried fruit around 2 1/2 cups. Use chopped prunes, figs, cherries, or golden raisins.
Nut-free: Skip the nuts and add an extra 1/2 cup dried fruit.
More citrus: Stir in 2 tablespoons chopped candied orange peel if you love that classic vibe.
Alcohol option: Swap the orange juice for dark rum or brandy to plump the fruit. For a traditional finish, brush the cooled loaf with 1 to 2 tablespoons rum or brandy, then wrap and rest a few days.
Slice cleanly: Chill the loaf for 30 minutes before slicing if it feels very soft. It cuts cleaner and looks bakery-neat.

A cooled fruitcake loaf wrapped tightly in plastic wrap on a kitchen counter for make-ahead storage

Nutrition information is estimated.

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Fruitcake

Why It Works

Pairs Well With

Recommended

Gourmet Spice Cake (Zesty and Zingy)

Spiced Cranberry Bread

Orange Olive Oil Cake

Walnut & Jam Rugelach (Cream Cheese Dough)

Storage Tips

Common Questions

Do I have to use candied fruit?

Can I make this fruitcake without alcohol?

Why did my fruit sink to the bottom?

How do I know it is done?

Can I bake this in a Bundt pan?

How many slices does one loaf make?

Fruitcake

Ingredients

Fruit and nuts

Dry ingredients

Wet ingredients

Optional glaze

Instructions

Tips and variations