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Delish Holiday Fruitcake Recipe

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
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12

Ingredients
 

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.