Traditional Fruit Cake

Lori Wilson

Packed with dried fruits, nuts, and warm spices, this dense, moist fruit cake is a staple of holiday baking. A splash of brandy deepens the flavor, and the cake keeps well for days — making it a practical choice for festive gatherings. Budget around 2 hours from prep to finish.

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Prep Time 45

Cook Time 2

Total Time 2 45

Course Dessert

Cuisine British / Irish

Servings slices

Calories 467 kcal

Equipment

Mixing Bowl
Electric Mixer
9-inch cake pan
Parchment Paper
Whisk
Oven
Cooling Rack

Ingredients

For the Dry Components:

2 cups all-purpose flour sifted
1 teaspoon baking powder

For the Wet Components:

1 cup unsalted butter softened
1 cup brown sugar packed
4 large eggs room temperature
½ cup brandy plus more for soaking

For the Fruits and Nuts:

1 cup raisins preferably golden
1 cup currants
1 cup dried cranberries
1 cup chopped nuts walnuts or pecans

For the Spices:

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves

Instructions

Preheat and Prepare: Preheat your oven to 300°F (150°C). Line the bottom and sides of a 9-inch cake pan with parchment paper.
Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy.
Add Eggs: Add eggs to the butter mixture one at a time, beating well after each addition.
Combine Ingredients: Gradually fold the flour mixture into the wet ingredients. Stir in brandy, followed by raisins, currants, cranberries, and nuts.
Bake: Pour batter into the prepared cake pan. Bake for about 2 hours or until a skewer inserted into the center comes out clean. Allow the cake to cool on a wire rack.
Soak with Brandy: Once cooled, pierce the top with a skewer and pour over a little extra brandy. Wrap in foil and let it mature for a few days for optimal flavor.

Notes

For optimal results, let the fruit cake mature for several days.
You can also adjust the types of fruits and nuts to your preference, keeping the total quantity the same.

Nutrition

Calories: 467kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 69mgPotassium: 245mgFiber: 2gSugar: 33gVitamin A: 587IUVitamin C: 17mgCalcium: 76mgIron: 2mg

Keyword Dessert, Fruit Cake, holiday treat

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