Fruit Cake
Add Preferred SourceForget the dry, store-bought versions you might’ve tried before—this Fruit Cake is moist, fresh, and truly delivers in every bite. Even without using rum or brandy, this recipe doesn’t cut on taste. The spices give it just enough warmth, while the orange juice brings brightness and balance. If you’re never big on fruit cakes, this is the one that will change your mind.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
This fruitcake recipe has become part of my usual routine around the holiday season. Whether I’m giving this cake as a gift, serving it as our Christmas cake, or just slicing it up for coffee with friends, it’s one that actually gets eaten. It also keeps well on the counter, in the fridge, or in the freezer, so if you’ve got leftovers, don’t worry about them going to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Fruit Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to pull together if you follow and stick with my simple instructions below.
Simmer the Fruit Mixture
In a large saucepan, combine the butter, brown sugar, sultanas, apricots, cranberries, dates, molasses, orange juice, and orange zest. A sturdy nonstick saucepan with a double spout like this works especially great as it prevents sticking and makes the mixture easier to pour or transfer.
Bring the mixture to a gentle simmer over medium heat to soften the fruit and blend the flavors without burning the sugars or butter. Once it starts bubbling, let it cook for a few more minutes to allow the flavors to meld.
Then, take it off the heat and transfer it to a shallow dish to cool completely before moving on.
Prepare the Pan and Oven
Preheat your oven to 280°F (140°C). Grease an 8×3-inch round cake tin and line both the bottom and sides with parchment paper. This helps the cake bake evenly and release easily when it’s done.
I use this springform pan because it has a latch that makes it a lot easier to release the cake without the stress of lifting it out or damaging the edges. I also use this nonstick parchment sheet to make sure nothing sticks.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Mix the Dry Ingredients
Sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg into a large bowl to remove any lumps and make sure the dry ingredients are evenly combined before mixing them with the wet ingredients.
A really roomy glass mixing bowl like this one gives plenty of space to sift and stir without making a mess. And for sifting, this fine mesh strainer helps you get an even flour mix.
Whisk the Wet Ingredients
Crack one egg at a time into a small bowl to check if it’s good and safe to use before transferring to a separate bowl. Once all three eggs are okay and in one bowl, add the vegetable oil.
Now, whisk the eggs with the oil until smooth and fully combined. A balloon whisk with a comfortable grip like this one helps me blend everything without splashing or hurting my wrist.
Combine Everything
Spoon the cooled fruit mixture into the egg-oil mixture and stir until well blended. Add the chopped walnuts and gently fold them in. This silicone spatula is perfect for this step and keeps you from overmixing.
Pour the combined wet ingredients into the flour mixture and mix again just until everything comes together. Overmixing can make the cake dense or tough, so stop as soon as you no longer see streaks of dry flour.
Bake the Fruit Cake
Transfer the cake batter into your prepared cake tin and smooth the top with the spatula. Give the tin a light tap on the counter to pop any air bubbles hiding in the batter and help smooth out the top before it goes in the oven.
Bake for 75 to 85 minutes, or until a skewer inserted in the center comes out clean. I usually keep a pack of wooden toothpicks like these on hand for testing—super handy and disposable for quick doneness checks.
Make the Orange Glaze
While the cake bakes, stir together the orange juice and granulated sugar to make a simple glaze.
As soon as the cake comes out of the oven, and while it’s still warm, brush the glaze over the top so it absorbs into the crust and adds a little shine.
A silicone pastry brush like this one coats well without soaking up too much glaze and is easy to rinse clean!
Cool and Finish
Let the cake cool in the tin for about 30 minutes. Run a knife around the edge between the parchment and the pan to loosen any spots that may have stuck, especially if the batter puffed up over the lining.
Then, transfer it to a wire rack to finish cooling completely. I use this nonstick cooling rack here; it lets the air circulate underneath the cake and prevents sogginess on the bottom.
Slice and Serve
Once cooled, slice the fruit cake and wipe the blade between cuts to help keep the slices neat and prevent crumbs from sticking. I like using this sharp chef’s knife as it cuts through the cake cleanly without any tearing.
Enjoy!
If you’re bringing this cake to a gathering, place it in a cake carrier like this so it stays protected and doesn’t get squished. Then put it in a round insulated tote like this one to help keep it at a steady temperature.
Recipe Notes and Expert Tips
I’ve pulled together a few key tips to help make sure your fruit cake turns out just the way you want it.
- Use fresh zest: Grate only the bright outer layer of the orange peel, avoiding the bitter white pith underneath for the best citrus flavor. You can get fine, even zest with this stainless steel zester, which also doesn’t clog.
- Mix up the dried fruit: Feel free to swap some of the sultanas or cranberries with raisins, currants, or candied cherries or pineapple chunks to change up the flavor and texture.
- Cool the fruit mixture: Letting it cool down completely prevents the eggs from cooking too early when you mix everything together.
- Use room temperature eggs: This helps everything blend more evenly and gives the cake a more consistent texture.
- Substitute other nuts: Pecans and almonds work just as well as walnuts—use whichever nuts you like best or have on hand.
- Line your pan properly: Parchment paper on all sides helps keep the cake from sticking and protects it from overbaking at the edges.
- Don’t overmix the batter: Once the dry ingredients go in, stir just until combined to keep the cake tender.
- Glaze it while it’s still warm: The warmth helps lock in moisture and let the orange glaze soak in and stick to the top, adding just the right amount of extra sweetness.
How to Store Leftovers
Cool the fruit cake fully before storing—if it’s sealed while warm, trapped steam can lead to a soggy texture. Once cooled, store it tightly wrapped or in an airtight container.
It’ll stay fresh for about 4 days at room temperature or up to 10 days in the fridge. I use this locking-lid glass container to store individual slices because it seals well and keeps the cake from drying out.
Because this recipe uses fresh orange juice instead of alcohol, it has a shorter shelf life than traditional fruit cakes. To freeze, wrap the cake in both plastic wrap and foil.
This BPA-free plastic wrap sticks really tightly without tearing, while this heavy-duty aluminum foil adds an extra layer of protection against freezer burn and helps retain moisture. It’ll stay good for up to 3 months, sliced or whole. Just thaw before serving.
More Easy Recipes for You to Try at Home
I’ve got plenty more rich and tasty cake recipes like this one to add to your baking list.
Equipment
Ingredients
- ¾ cup unsalted butter
- ¾ cup brown sugar
- 1 cup sultanas
- 1 cup chopped dried apricots
- 1 cup dried cranberries
- ½ cup chopped dates
- ⅔ cup orange juice
- 1½ tablespoons orange zest
- 2 tablespoons molasses
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup unflavored vegetable oil
- 3 large eggs room temperature
- 1 cup walnuts chopped
Orange Glaze:
- 3 tablespoons freshly squeezed orange juice
- 1¾ tablespoons granulated sugar
Instructions
- In a large saucepan, combine the butter, brown sugar, sultanas, apricots, cranberries, dates, molasses, orange juice, and orange zest. Bring to a simmer over medium heat. Once it starts bubbling, let it simmer for a few minutes. Remove from heat and pour into a shallow dish to cool completely.¾ cup unsalted butter, ¾ cup brown sugar, 1 cup sultanas, 1 cup chopped dried apricots, 1 cup dried cranberries, ½ cup chopped dates, ⅔ cup orange juice, 1½ tablespoons orange zest, 2 tablespoons molasses
- Preheat the oven to 280°F (140°C). Grease and line the bottom and sides of an 8×3-inch round cake tin with parchment paper.
- Sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Set aside. In a small bowl, whisk the eggs with vegetable oil until smooth.1¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ cup unflavored vegetable oil, 3 large eggs
- In a large mixing bowl, combine the cooled fruit mixture with the egg and oil mixture. Stir in the chopped walnuts. Add the dry ingredients and fold gently until just combined.1 cup walnuts
- Pour the batter into the prepared cake tin. Smooth the top and tap lightly to release air bubbles. Bake for 75–85 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, mix the orange juice and sugar together. When the cake is out of the oven and still warm, brush the glaze over the top.3 tablespoons freshly squeezed orange juice, 1¾ tablespoons granulated sugar
- Let the cake cool in the tin for 30 minutes. Run a knife along the edges and transfer to a wire rack to cool completely.
Video
Notes
- Use fresh zest: Grate only the bright outer layer of the orange peel, avoiding the bitter white pith underneath for the best citrus flavor. You can get fine, even zest with this stainless steel zester, which also doesn’t clog.
- Mix up the dried fruit: Feel free to swap some of the sultanas or cranberries with raisins, currants, or candied cherries or pineapple chunks to change up the flavor and texture.
- Cool the fruit mixture: Letting it cool down completely prevents the eggs from cooking too early when you mix everything together.
- Use room temperature eggs: This helps everything blend more evenly and gives the cake a more consistent texture.
- Substitute other nuts: Pecans and almonds work just as well as walnuts—use whichever nuts you like best or have on hand.
- Line your pan properly: Parchment paper on all sides helps keep the cake from sticking and protects it from overbaking at the edges.
- Don’t overmix the batter: Once the dry ingredients go in, stir just until combined to keep the cake tender.
- Glaze it while it’s still warm: The warmth helps lock in moisture and let the orange glaze soak in and stick to the top, adding just the right amount of extra sweetness.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
