Delish Holiday Fruitcake Recipe

This cake is loud. It’s dense, sticky, full of jewel-toned fruit and toasted nuts, and it refuses to be polite about how comforting it is. It’s a holiday fruitcake in the best way — boozy if you want it, fruity if you don’t, and stubbornly nostalgic. If you’re skeptical about fruitcake, give this one a shot; it’s the kind that makes people admit they were wrong and ask for seconds.

My husband eats a ridiculous slice every December like it’s his patriotic duty. The kids pick out candied cherries first and argue over who gets the pecans. One year I forgot to soak the fruit overnight and tried to pretend nothing happened; he politely ate a dryer slice and then announced he “liked the texture.” I never played that game again. Now I soak the fruit, sneak in a splash of rum (or orange juice if you’re keeping it PG), and watch the whole crew show up for a slice with coffee or a glass of something stronger. It became our holiday staple the year my mother-in-law declared it “actually quite good” — that was a turning point.

Kitchen Talk

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This cake hangs out — it wants to be fussed over a little (soaking fruit overnight is worth it) but doesn’t demand a military schedule. I once thought I could skip chopping the pecans and used a food processor at turbo speed; the result was nut dust and a cake that tasted like sadness. Sharp knife, lazy rocking motion, and let the pecans be proud little chunks. Also: if you blind-bake anything in a hurry, don’t stare at the oven like it’s going to apologize — set a timer and go stare at something else.

Shopping Tips

– Fruit: Use a mix of good-quality dried fruit — unsulfured and plump if possible; glace cherries are classic but buy ones that smell fruity, not perfumed.
– Nuts & Seeds: Pick fresh nuts (taste one in the store if you must) and toast them lightly at home for extra flavor; pecans and walnuts are winners here.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is fine; measure by scoop-and-level or weigh if you want consistency, and don’t use old baking powder.
– Fats & Oils: Butter gives depth; you can do part butter/part neutral oil if you need a more tender crumb or are short on butter.
– Flavor Boosts: Vanilla, orange zest, and warm spices (cinnamon, cloves, nutmeg) are your friends — choose fresh spices for the best result.

Prep Ahead Ideas

– Soak the dried fruit and cherries in rum, brandy, or orange juice the night before; cover and refrigerate.
– Toast and cool the nuts a day ahead, then store them in an airtight container to keep crunch.
– You can mix dry ingredients and store in a zip bag, then combine with wet stuff the day you bake — saves time and brain power.
– Keep the soaked fruit in a glass jar; it’s easier to spoon out and the jar keeps the flavors right up to bake time.
– Doing the heavy lifting the night before makes the baking day feel chill and lets you enjoy the actual holiday.

✔Time-Saving Tricks

– Use a food processor for quick zesting and blitzing spices — but don’t pulverize the nuts and fruit.
– If you’re short on soaking time, warm your chosen liquid slightly and let the fruit sit for a few hours (not boiling — just warm).
– Line your loaf pan with parchment that overhangs the sides for easy pull-out; less cooling drama.
– I sometimes skip the slow basting with booze and instead brush the top with a little liquor once it’s cooled for a quicker flavor boost.
– Don’t rush the cool-down too much — fruitcake firms up as it chills, so slicing hot will make a mess.

✔Common Mistakes

– Under-soaked fruit = dry, crumbly cake. I did this once when I was lazy; it’s sad but fixable next time by soaking longer.
– Overmixing the batter makes it tough. Mix until just combined — a few streaks of flour are okay.
– Baking at too high a temp burns edges before the middle cooks. Use a lower temp and a longer bake for evenness.
– Dumping cold eggs into warm butter will curdle the batter. Let ingredients come to room temp if you can.
– Cutting slices before fully cooled? Resist. The cake sets as it cools, and impatient slicing invites crumble.

What to Serve It With

– Strong coffee or espresso — the bitterness balances the sweet fruit.
– A scoop of vanilla ice cream or a dollop of whipped cream for dessert.
– Cheese board with sharp cheddar or aged gouda for a fun sweet-savory contrast.
– Simple green salad with citrus vinaigrette if you want to lighten the spread.

✔Tips & Mistakes

– Use room-temperature butter and eggs for easier mixing.
– Salt is your friend — a pinch in the batter brightens the sweetness.
– If your cake looks done but the center sinks, it was probably baked too hot or overmixed; next time lower the oven temp and check earlier.
– If it’s too sweet, serve with a tart yogurt or sharp cheese to cut the sugar.

✔Storage Tips

Store leftover fruitcake wrapped tightly in plastic or in an airtight container in the fridge for up to 2 weeks; it keeps better than you think. You can also freeze slices for months — tightly wrapped and in a sealed bag. Cold slices are perfectly fine for breakfast with coffee (no judgment here); they firm up and the flavors mellow, which some people prefer.

✔Variations and Substitutions

– Swap rum or brandy for orange juice or strong tea if you want alcohol-free; the soak still plumps and flavors the fruit.
– Honey can replace some sugar, but reduce liquid elsewhere and note it browns faster.
– Use mixed candied and dried fruit, or all dried if you don’t like the texture of glacé fruit; I like a mix for chew and color.
– Try almonds instead of pecans for a firmer bite, or toss in a few chocolate chips for a modern twist — not traditional, but hey, it’s your holiday.

Frequently Asked Questions

Delish Holiday Fruitcake Recipe

Rich, spiced fruitcake loaded with soaked dried fruit and toasted nuts. Moist, boozy, and perfect for holiday gifting.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup mixed dried fruit blend
• ▢ 1 cup golden raisins
• ▢ 0.75 cup chopped dates
• ▢ 0.75 cup candied cherries, halved
• ▢ 0.5 cup candied citrus peel, diced
• ▢ 0.5 cup dark rum or brandy for soaking fruit
• ▢ 0.5 cup orange juice
• ▢ 1 cup toasted pecans, chopped
• ▢ 1 tbsp finely grated orange zest
• ▢ 0.75 cup unsalted butter, softened
• ▢ 1 cup packed brown sugar
• ▢ 2 tbsp molasses
• ▢ 2 tsp vanilla extract
• ▢ 5.5 oz beaten eggs about 3 large
• ▢ 2.25 cup all-purpose flour
• ▢ 1.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.75 tsp kosher salt
• ▢ 1.25 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.5 tsp ground allspice
• ▢ 2 tbsp apricot jam, warmed optional glaze
• ▢ 2 tbsp brandy for brushing the warm cake

Instructions

Preparation Steps

• Soak dried fruits, cherries, and citrus peel with rum and orange juice. Warm gently, then cool completely.
• Heat oven to 325°F. Line a 9x5-inch loaf pan with parchment and grease.
• Toast pecans on a sheet pan until fragrant, about 8 minutes. Cool and chop if needed.
• Cream butter and brown sugar until light and fluffy, 2 to 3 minutes.
• Beat in molasses, vanilla, and orange zest until smooth.
• Stream in beaten eggs gradually, mixing until fully incorporated.
• Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl.
• Fold dry ingredients into the creamed mixture just until blended.
• Stir in the cooled soaked fruit and any liquid, then fold in pecans.
• Scrape batter into the pan and smooth the top. Bake 75 to 85 minutes.
• Tent with foil if browning too fast. A tester should come out with a few moist crumbs.
• Cool 15 minutes in the pan. Unmold, brush with brandy, and glaze with warm jam if using.
• Wrap tightly and rest at least 24 hours before slicing for cleaner cuts.

Notes

Variation: Swap pecans for walnuts, or add a splash of almond extract. For longer storage, wrap the cooled cake in parchment, then foil, and brush with brandy weekly for 2–3 weeks.

This recipe is an original creation inspired by classic Delish Holiday Fruitcake Recipe flavors. All ingredient ratios and instructions are independently developed.