This classic fruit cake is the kind that appeared on every holiday table for generations. Wrapped in wax paper and shared with family, it carries the warm nostalgia of homemade Christmas baking. Moist, rich, and packed with fruit, this old-fashioned version is truly a never-fail recipe.
Why You’ll Love This Recipe
- A timeless holiday dessert made with simple pantry ingredients.
- Packed with dried fruit and pecans for traditional flavor and texture.
- Foolproof method with consistent results every time.
- Moist, dense, and ideal for gifting or serving at celebrations.
- Stores exceptionally well and tastes even better the next day.
- Perfect for holiday traditions or homemade baking projects.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon salt
Fruit & Nuts
- 32 ounces mixed dried fruit
- 1 cup chopped pecans
Wet Ingredients
- 3 large eggs
- ½ cup orange juice
- ¼ cup softened butter
- ¼ cup molasses
Directions
1. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add Fruit and Nuts
Fold the mixed dried fruit and chopped pecans into the dry mixture until the pieces are evenly coated.
3. Incorporate the Wet Ingredients
Add the eggs, orange juice, softened butter, and molasses. Mix thoroughly until a dense, uniform batter forms.
4. Fill the Pan
Grease a loaf pan or tube pan generously. Spoon the batter into the prepared pan, smoothing the top evenly.
5. Bake the Fruit Cake
Bake at 300°F (150°C) for 1½ to 2 hours. The cake should be golden brown and firm to the touch. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
6. Cool Completely
Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack. Cool fully before slicing or wrapping.
Tips for Best Results
- Line the pan with parchment paper for easy removal.
- If the top browns too quickly, cover loosely with foil while baking.
- Allow the cake to cool completely for cleaner slices.
- For deeper flavor, let the cake rest overnight before serving.
Variations & Substitutions
- Replace pecans with walnuts, almonds, or mixed nuts.
- Substitute some of the dried fruit with candied cherries or pineapple.
- Add warm spices such as cinnamon, nutmeg, or allspice.
- Use apple juice or pineapple juice instead of orange juice.
- Add a splash of rum or brandy to the batter for a traditional holiday twist.
Serving Suggestions
- Slice and serve with tea, coffee, or hot cocoa.
- Dust with powdered sugar for a festive presentation.
- Wrap slices in parchment for gifting.
- Enjoy cold, room temperature, or lightly warmed.
Storage & Reheating
- Room Temperature: Wrap tightly in wax paper or plastic wrap and store for up to 1 week.
- Refrigerator: Keeps well for up to 2 weeks when wrapped securely.
- Freezer: Freeze up to 3 months. Thaw overnight before serving.
- Tip: Flavor improves over time, making it perfect for make-ahead holiday baking.
FAQ
Can I make this recipe ahead of time?
Yes. Fruit cake tastes better after resting for at least 24 hours.
Can I add alcohol to this fruit cake?
Yes. You can add 2–3 tablespoons of rum, brandy, or bourbon to the batter or brush the finished cake lightly before storing.
Why does fruit cake take so long to bake?
The dense batter and high moisture content require a low-and-slow bake for even cooking.
Can I use fresh fruit instead of dried?
No. Fresh fruit adds too much moisture and can cause the cake to collapse or spoil quickly.
Can this be baked in smaller pans?
Yes. Mini loaves or muffins will bake faster; begin checking at 35–40 minutes.