Best Fruit Cake Recipe

Enjoy the classic pleasure of home-cooked goodness with our carefully created “Best Fruit Cake Recipe.” This famous dessert will help you get better at baking and will give your taste buds a blend of flavors.

Our fruitcake is sure to be the hit of any event because it is full of a mix of dried fruits, nuts, and fragrant spices. This recipe will make moist, rich, and decadent slices that will make everyone want more, whether it’s a party or a cozy night by the fire.

You’ll be taken on a culinary journey that honors tradition and skill with just a few easy steps and high-quality materials. Get ready to wow your friends and family and make memories that will last a lifetime with every delicious bite of our ultimate fruitcake beauty.


  • 1 cup chopped dried apricots
  • 1 cup chopped dates
  • 1 cup chopped dried figs
  • 1 cup golden raisins
  • 1 cup chopped candied cherries
  • 1 cup chopped candied pineapple
  • 1 cup chopped pecans or walnuts
  • 1 cup brandy or rum
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • Zest of 1 orange
  • Zest of 1 lemon


Warm the oven up to 160°C (325°F). A 9-inch round cake pan or a loaf pan should be greased and floured.

Put the chopped nuts and dried fruits in a big bowl. Cover the bowl and pour the brandy or rum over it. Let it soak overnight, or for at least 8 hours.

Mix the brown sugar and butter together in a different big bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one.

Sift the cinnamon, nutmeg, cloves, allspice, and salt together in a different bowl.

Slowly add the dry ingredients to the creamy mixture and mix them in until they are well mixed in.

Add the soaked fruit and nut mix along with any extra liquid and mix until everything is evenly spread. Add the orange and lemon zest and mix well.

When the pan is ready, pour the batter into it and use a spoon to smooth the top.

In a hot oven, bake for 1 hour and 30 minutes to 2 hours, or until a toothpick stuck in the middle comes out clean.

The fruitcake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down.

If you wrap the fruitcake tightly in plastic wrap or metal foil after it has cooled, you can keep it at room temperature for up to a few weeks for up to a month. Every few days, brush the top of the fruitcake with more brandy or rum to make it taste its best.


1. What makes this fruitcake recipe the best? Our fruitcake recipe stands out for its perfect balance of flavors and textures. With a generous assortment of dried fruits, including apricots, dates, figs, cherries, and pineapple, combined with nuts and aromatic spices, every slice is a symphony of taste sensations. Plus, soaking the fruits in brandy or rum infuses the cake with extra richness and depth of flavor.

2. Can I make any substitutions in the recipe? Absolutely! Feel free to customize this fruitcake recipe to suit your preferences. You can swap out the dried fruits or nuts for your favorites, adjust the spices according to your taste, or even experiment with different types of liquor for soaking the fruits. Just remember to maintain the overall proportions and balance of ingredients for the best results.

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