Old-Fashioned Fruit Cake Recipe

This old-fashioned fruit cake is wonderfully spiced, packed with juicy fruit, and filled with crunchy nuts. It’s the perfect holiday tradition, soaked in rich rum (or your spirit of choice) for extra depth of flavor. Whether you’re baking it as a Christmas gift or a nostalgic treat, this moist, dense cake is a must-try!

Why You’ll Love This Recipe

Key Benefits

• Time-honored classic – This recipe follows the traditional method, ensuring rich flavor and texture
• Make-ahead friendly – The flavors only improve with time, making it ideal for holiday gifting
• Customizable – Easily swap fruits, nuts, or spirits to match your taste

Taste & Texture

• Rich & aromatic – Spiced with cinnamon and sweetened with molasses
• Moist & dense – A perfect balance between soft, chewy fruit and crunchy nuts
• Nutty & fruity – Bursting with candied pineapple, cherries, raisins, and pecans

Dietary Attributes

• Alcohol optional – Use fruit juice instead for a non-alcoholic version
• Nut-free adaptable – Simply omit nuts for an allergy-friendly cake

Ingredients & Substitutions

Ingredient List

Fruit & Nuts

• 1 cup (8 oz) fruit cake mix (or dried/candied fruit of choice)
• 1 lb (about 2 cups) candied pineapple wedges
• 8 oz (1 cup) candied red cherries
• 8 oz (1 cup) candied green cherries
• 1 cup chopped dried apples (packed)
• 1 cup chopped dates
• 2 cups raisins
• 1 cup chopped pecans
• 1 cup chopped walnuts

Liquor & Flavoring

• 1/2 cup dark rum, bourbon, or brandy (or orange juice for non-alcoholic)
• 2 tbsp unsulphured molasses
• 1 tbsp vanilla extract

Cake Batter

• 2 sticks (1 cup) butter, room temperature
• 1/2 cup white sugar
• 3/4 cup light brown sugar, packed
• 5 eggs
• 1 tbsp ground cinnamon
• 1 tsp salt
• 1/2 tsp baking soda
• 2 cups cake flour (or White Lily All-Purpose Flour)

Topping

• 1/2 cup pecan halves
• 1/2 cup candied cherry-pineapple mix

Possible Substitutions

• Flour – Swap cake flour for all-purpose flour (reduce by 2 tbsp)
• Butter – Use margarine for a dairy-free version
• Molasses – Replace with maple syrup or honey for a lighter flavor
• Nuts – Use almonds, hazelnuts, or skip for a nut-free cake

Step-by-Step Instructions

1. Prep the Fruit & Nuts

In a large mixing bowl, combine all candied fruit, dried fruit, and nuts. Pour in rum (or juice) and toss well to coat. Let sit overnight (or at least 3 hours) to soak up the flavors

2. Prepare the Cake Pan

Preheat oven to 300°F (150°C). Line an Old Country Kitchenware square tube pan with parchment paper and grease well

3. Make the Cake Batter

In a stand mixer with a paddle attachment, cream butter and sugars for 6 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in molasses, vanilla, cinnamon, salt, and baking soda. Gradually add flour, mixing just until combined

4. Combine Batter & Fruit

Gently fold the cake batter into the fruit and nuts, making sure everything is well-coated. Pour most of the batter into the prepared pan, smoothing the top with a spatula

5. Add the Topping

In the same bowl, mix the remaining batter with pecans and candied fruit mix. Gently press this extra mixture on top of the cake

6. Bake the Cake

Bake at 300°F for 2 ¾ to 3 hours, or until a skewer inserted in the center comes out clean. Let cool for at least 3 hours before unmolding

Expert Tips & Tricks

Best Practices

• Soak fruit overnight – This deepens the flavors and ensures a moist cake
• Don’t overmix the batter – Overmixing can make the cake dense and tough
• Use parchment paper – This helps with easy unmolding and prevents sticking

Common Mistakes to Avoid

• Skipping the soaking step – Dry fruit can absorb moisture from the cake, making it dry
• Not checking for doneness – Insert a skewer in multiple spots to ensure it’s fully baked
• Cutting too soon – Letting it rest before slicing prevents crumbling

Time-Saving Tips

• Pre-chop fruit and nuts the night before
• Use a stand mixer to speed up batter preparation
• Make ahead – The cake actually tastes better after a few days

Serving Suggestions

Pairings

• Spiced tea or coffee – Complements the warm flavors
• Cheese board – Pairs beautifully with aged cheddar or brie
• Whipped cream or custard – For a decadent dessert twist

Presentation Ideas

• Dust with powdered sugar for a festive touch
• Wrap in parchment & ribbon for holiday gifting
• Serve on a wooden board for a rustic look

Beverage Pairings

• Brandy or spiced rum – Enhances the rich flavors
• Mulled wine – A cozy, warming option
• Eggnog – Perfect for the holiday season

Storage & Reheating

Leftover Storage

Wrap tightly in plastic wrap & foil. Store at room temperature for up to 2 weeks. Refrigerate for up to 3 months. Freeze for 6+ months (wrap well to prevent freezer burn)

Reheating Methods

Slice and warm in the microwave for 15-20 seconds. Toast in the oven at 300°F for 5-7 minutes. Serve at room temperature for best flavor

Frequently Asked Questions

Can I make this alcohol-free?

Yes! Substitute orange juice or apple cider for rum

Why is my fruit cake dry?

It may have overbaked, or the fruit wasn’t soaked long enough

Can I age this fruit cake?

Absolutely! Wrap in cheesecloth soaked in brandy or rum, store in an airtight container, and age for 2-4 weeks for deeper flavor

Variations & Customizations

Dietary Adaptations

• Gluten-free – Use gluten-free all-purpose flour
• Vegan – Swap butter for vegan butter, eggs for flax eggs, and honey/molasses for maple syrup

Flavor Twists

• Chocolate fruit cake – Add ½ cup cocoa powder for a rich twist
• Tropical fruit cake – Use mango, papaya, and coconut

Seasonal/Holiday Versions

• Easter fruit cake – Use lighter spices and citrus zest
• Halloween fruit cake – Add pumpkin spice for a fall vibe

More Irresistible Recipes to Try

Looking for more delicious baked goods? Check out these recipes
Old-Fashioned Southern Tea Cakes – A soft, buttery treat that pairs perfectly with tea
Berry Bliss Cheesecake – A creamy, fruity dessert for any occasion
Coconut Layer Cake – A tropical delight for coconut lovers

Follow us on Pinterest for more recipes here

Print