Homemade fruitcake

I never thought I’d say this, but fruitcake has become one of my top 10 favorite cakes! Growing up, I always found it too dry and full of sultanas. That all changed when I developed this super moist fruitcake recipe, packed with fruit, nuts, dates, and so much more!

What is Fruitcake?

Fruitcake is a dense, sweet dessert cake typically made with candied or dried fruits, nuts, and spices. Often associated with Christmas, it’s a “mature” cake that can be enjoyed year-round.

Key Fruitcake Ingredients

• Candied Fruits: Cherries, orange peel, pineapple, and citron, often preserved in sugar syrup, add sweetness and vibrant color.
• Dried Fruits: Raisins, currants, dates, and apricots provide a chewy texture and moisture.
• Nuts: Walnuts, pecans, or almonds add crunch and enhance the flavor. Nuts are essential for balancing the sweetness of the dried fruit.
• Spices: Cinnamon, nutmeg, and allspice add warmth and depth.
• Liquor: Some fruitcakes are soaked in alcohol (brandy, rum, or whiskey) for preservation and flavor. This recipe omits alcohol, using the boiled fruitcake method instead, which doesn’t require long aging or curing.

Making Fruitcake: A Step-by-Step Guide

This fruitcake is easy to make—no mixer required!

Boiled Fruit Mixture

1. Combine unsalted butter, soft brown sugar, dried fruits, dates (if using firm dates), orange juice, orange zest, and molasses in a large saucepan.
2. Bring to a simmer over medium heat and continue simmering for a few minutes.
3. Pour the mixture into a large shallow dish to cool. Speed up the process by placing it in the freezer for about 45 minutes, until thickened but at room temperature (not hot or cold).

Fruitcake Batter

1. Preheat oven to 140°C (285°F) with the fan on (or see note if you don’t have a fan function). Grease an 8×3 inch cake pan and line the bottom with baking paper.
2. Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine and set aside.
3. In a small bowl, combine vegetable oil and eggs. Whisk and set aside.
4. In a large bowl, combine the cooled boiled fruit mixture with the oil/egg mixture. Fold until well combined (the mixture will be thick).
5. Add walnuts (and dates, if not already added) and fold until combined.
6. Add the sifted dry ingredients and fold until just combined. Do not overmix.
7. Pour the batter into the prepared cake pan and spread evenly. Gently drop the pan to remove air bubbles.
8. Bake for 75-85 minutes, or until a skewer inserted into the center comes out clean.
9. Cool in the pan for 30 minutes, then run a knife around the edges to release the cake. Turn it out onto a wire rack to cool completely.

Orange Syrup

1. Combine orange juice and sugar in a bowl. Heat (microwave or stovetop) until the sugar is dissolved.
2. Brush the warm cake with the orange syrup until it is all absorbed.

Storing and Maturing

1. Wrap the cake in two layers of foil and place it in an airtight container.
2. Store in a cool, dry place for 48 hours before serving. This allows the flavors to develop and the cake to become moist.

Frequently Asked Questions

• Shelf Life: This fruitcake stays fresh for up to 2 weeks at room temperature (in an airtight container) or up to a month in the fridge.
• Lemon Substitution: Lemon zest and juice can replace the orange zest and juice. Adjust sugar in the syrup if needed. Apple juice can replace the store-bought orange juice in the batter.
• Wrapping: Plastic wrap can be used instead of foil. Store the cake out of direct sunlight.
• Christmas Cake vs. Fruitcake: Christmas cake is a specific type of fruitcake, often richly decorated and associated with Christmas. Fruitcake is a broader term for cakes with dried fruits, nuts, and spices, enjoyed year-round

Homemade fruitcake

Recipe by admin

0.0 from 0 votes

Course: Healthy RecipesCuisine: American, ChineseDifficulty: Easy

Servings

12

servings

This rich, moist fruit cake is packed with dried fruits, nuts, and warm spices.

Ingredients

• ¾ cup (170g) unsalted butter

• ¾ cup (150g) soft brown sugar

• 2 cups 2 (350g) mixed dried fruits (raisins, sultanas, currants, cherries, citrus peel)

• ½ cup (100g) dates, pitted and chopped

• ⅔ cup (166g) sweetened orange juice

• 1 1 ½ tbsp orange zest

• 2 tbsp 2 (36g) molasses

• 1 1 ¾ cups (210g) all-purpose flour

• 1 1 ½ tsp baking powder

• ½ tsp salt

• 1 1 ½ tsp cinnamon

• ½ tsp ginger powder

• ¼ tsp nutmeg

• 1 tsp 1 allspice

• ¼ cup (52g) vegetable oil

• 3 large 3 eggs

• 1 cup 1 (100g) walnuts, halved

• Orange Syrup

• 3 tbsp 3 (50g) fresh orange juice

• 1 1 ¾ tbsp (20g) sugar

Directions

• Prepare the Fruit Mixture – In a saucepan, combine butter, brown sugar, dried fruits, dates, orange juice, zest, and molasses. Simmer for a few minutes, then cool completely.
• Prepare the Cake Batter – Preheat oven to 140°C (285°F, fan on). Grease and line an 8×3-inch cake tin. Sift flour, baking powder, salt, and spices in a bowl. In another bowl, whisk eggs and oil.
• Mix the Batter – Fold the cooled fruit mixture with the egg-oil mixture. Stir in walnuts. Gently mix in the dry ingredients until just combined.
• Bake – Pour into the cake tin, smooth the top, and bake for 75-85 minutes until a skewer comes out clean. Let it cool for 30 minutes before removing from the tin.
• Add the Syrup & Rest – Dissolve sugar in warm orange juice. Brush over the warm cake. Wrap in foil and store in an airtight container for 48 hours before serving.