Make a Classic Fruit Cake is a beloved dessert, especially around the holiday season, but its rich, flavorful profile makes it an excellent treat year-round. Known for its dense texture, sweet, fruity flavor, and occasional boozy kick, a well-made fruit cake is a labor of love. While fruit cake often has a reputation for being dense or overly sweet, when made properly, it can be a delicious, moist, and spiced cake that both fruit lovers and skeptics alike can enjoy.
If you’ve never baked a fruit cake before, don’t worry—this step-by-step guide will take you through the entire process, from preparing the fruits to the final, beautifully decorated cake. Let’s dive in!
What is Fruit Cake and How to Make a Classic Fruit?
Fruit cake is a cake made with candied or dried fruits, nuts, and often soaked in alcohol like brandy, rum, or wine. The fruits and nuts are mixed into a rich, spiced batter, which gives the cake its characteristic deep flavor. Traditionally, fruit cakes are often aged for several weeks to months, which enhances their flavor. The cake is typically wrapped in alcohol-soaked cloths or stored in a sealed container to help it develop a richer taste over time.
Fruit cakes come in many varieties depending on regional traditions. Some are light and fluffy, others are dense and moist, but they all share the common denominator of being packed with fruits, nuts, and spices.
Ingredients for a Make a Classic Fruit Cake
To make a traditional fruit cake, you’ll need the following ingredients:
For the Fruit Soaking:
- 1 cup mixed dried fruit (raisins, currants, sultanas)
- 1 cup dried apricots or prunes, chopped
- 1 cup dried figs, chopped
- ½ cup glacé cherries, halved
- ½ cup candied pineapple (optional)
- ½ cup dark rum, brandy, or orange juice (for soaking the fruit)
For the Cake Batter:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup chopped crystallized ginger (optional, for extra flavor)
- 1 tbsp molasses or dark corn syrup (optional, for deeper flavor)
- 1 tbsp orange zest (optional, for a citrusy note)
Tools You’ll Need:
- A large mixing bowl
- A 9-inch (or 10-inch) round or square cake pan (preferably lined with parchment paper)
- A wooden spoon or hand mixer
- A sieve for sifting dry ingredients
- A spatula
- Cheesecloth or a clean kitchen towel (for soaking the cake)
- An airtight container (for storing the cake)
Step-by-Step Instructions
Step 1: Soak the Dried Fruits
Start by soaking your dried fruits. This step is crucial to ensuring the fruit cake stays moist and flavorful. In a large bowl, combine the dried fruit (raisins, currants, chopped apricots, figs, glacé cherries, and candied pineapple) and pour over your choice of alcohol, like brandy, rum, or even orange juice for a non-alcoholic version. Stir the mixture well and let it sit for at least 4 hours, but ideally, overnight. If you’re preparing the cake in advance, you can even soak the fruit for a few days or up to a week to allow the flavors to fully develop.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 300°F (150°C). Grease your cake pan and line the bottom and sides with parchment paper. This will help prevent the cake from sticking, as fruit cakes can be quite sticky and dense. You can also wrap the sides of the pan with a layer of aluminum foil to insulate it, helping the cake bake evenly without burning.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Sifting the dry ingredients ensures that there are no lumps and that the spices are evenly distributed throughout the batter.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and dark brown sugar until the mixture is light and fluffy. This will take about 3–4 minutes if using an electric mixer. If you’re doing it by hand, it might take a little longer, but the goal is to aerate the mixture to create a light base for the batter.
Step 5: Add the Eggs and Wet Ingredients
Add the eggs, one at a time, beating well after each addition. Once all the eggs are incorporated, stir in the milk, vanilla extract, molasses (or corn syrup), and orange zest if using. The mixture should be smooth and well combined.
Step 6: Fold in the Soaked Fruit and Nuts
Once your wet ingredients are combined, it’s time to add the soaked dried fruits and any remaining alcohol in the bowl. Gently fold the soaked fruit into the batter with a spatula. Then, add the chopped nuts and crystallized ginger (if using). Continue folding until everything is evenly distributed throughout the batter.
Step 7: Combine the Dry and Wet Ingredients
Gradually fold the sifted dry ingredients into the wet mixture. Do this slowly to avoid overmixing. The batter will be thick and sticky, which is normal for fruit cakes.
Step 8: Bake the Fruit Cake
Spoon the batter into your prepared cake pan and spread it evenly. Tap the pan gently on the countertop to remove any air bubbles. Place the pan in the preheated oven and bake for about 1.5 to 2 hours, or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake in the last 30 minutes, as fruit cakes tend to brown quickly. If necessary, cover the cake loosely with foil to prevent the top from burning while it finishes baking.
Step 9: Let the Cake Cool
Once your fruit cake is done baking, allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. If you plan to age your fruit cake, let it cool completely at room temperature.
Step 10: Optional Aging Process
If you want to age the fruit cake for more flavor, wrap the cake in cheesecloth soaked in alcohol (such as brandy or rum) and then wrap it tightly in plastic wrap. Store the cake in an airtight container in a cool, dark place. It’s ideal to let it age for at least 2 weeks, but you can store it for up to 3 months for deeper flavor. If you like, you can periodically brush the cake with alcohol to keep it moist during the aging process.
Step 11: Decorate (Optional)
If you like, you can decorate the top of your fruit cake with marzipan or fondant, especially if you plan to serve it during the holidays. A thin layer of marzipan and icing can make the cake look more festive and give it a smooth finish for presentation.
Tips for the Best Fruit Cake
- Soak the Fruit: The longer you soak the dried fruit, the more flavorful your cake will be. Aim to soak the fruit for at least 4–6 hours, or overnight for the best results.
- Alcohol Choices: Choose a high-quality rum, brandy, or whiskey for soaking the fruit and for the optional aging process. The flavor of the alcohol will infuse the cake, so choose a variety you enjoy drinking.
- Nuts and Spices: Customize your fruit cake by adjusting the nuts and spices according to your taste. Walnuts, almonds, and pecans are popular choices, and adding a touch of ginger or cloves can give your cake a unique kick.
- Baking Time: Because fruit cakes are dense, they can take longer to bake. Keep an eye on the cake and use a skewer or toothpick to test for doneness. If the cake is browning too quickly, cover it with aluminum foil.