This Fruitcake Recipe is a classic and rich recipe, which is made with brandy-soaked raisins and chopped pecans. It’s a timeless holiday tradition, ready in about 3 hours and 30 minutes (plus soaking/aging time).
Jump to RecipeFruitcake Recipe Ingredients
A timeless combination for a traditional holiday cake.
- 1 cup golden raisins
- 1 cup red raisins
- 1 small orange, rind finely chopped
- 1 cup brandy, plus more for soaking
- 2 sticks (1 cup) butter, softened
- 2 cups light brown sugar
- 3 eggs, at room temperature
- 4 cups all-purpose flour
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup finely chopped dried pineapple
- 2 cups chopped raw pecans
How To Make Fruitcake
A step-by-step guide to this classic, age-worthy dessert.
- Prep Oven and Soak Fruit: Preheat your oven to a low 250°F (120°C). In a microwave-safe bowl, combine the golden raisins, red raisins, and finely chopped orange rind. Pour the 1 cup of brandy over the fruit. Microwave on high for 2 minutes, then set it aside to let the fruit soak and plump up while you prepare the batter.
- Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened butter and light brown sugar together until the mixture is light and fluffy. Beat in the room-temperature eggs one at a time, mixing well after each addition.
- Combine Dry and Wet Ingredients: In a separate large bowl, whisk together the flour, allspice, cinnamon, and salt. Strain the brandy from the soaked raisins into a cup, reserving the liquid for later. Gently fold the dry ingredients into the creamed butter mixture. The batter will be very stiff.
- Add Fruits and Nuts: Stir the brandy-soaked raisins, chopped dried pineapple, and pecans into the thick batter until they are evenly distributed.
- Bake the Cakes: Grease two 8×4-inch loaf pans and line the bottoms with parchment or waxed paper. Divide the batter evenly between the prepared pans. Bake for 3 hours, or until a skewer comes out clean.
- Cool and Soak with Brandy: Let the cakes cool completely in the pans. Once cool, remove them from the pans. Use a large skewer to poke holes all over the cakes. Soak a large piece of cheesecloth in the reserved brandy (add more fresh brandy if needed), then wrap each cooled cake snugly in the cloth to preserve and flavor it.
Recipe Tips
- Why bake at such a low temperature? Fruitcake is dense and heavy. Baking at 250°F allows the center to cook through completely without burning the exterior fruit or drying out the edges. It essentially slow-cooks the cake.
- How to age the fruitcake: Once wrapped in the brandy-soaked cheesecloth, wrap the cake again in foil. Store it in an airtight container in a cool, dry place. Check it once a week; if the cloth feels dry, brush it with more brandy. You can age it for weeks or even months.
- Can I use candied fruit? Yes. Traditional fruitcakes often use candied cherries (glacé cherries) and citron. You can substitute the dried pineapple or some of the raisins with an equal amount of candied fruit mix if you prefer that colorful, vintage look.
- Why use cheesecloth? The cheesecloth holds the alcohol directly against the cake, allowing it to slowly seep in and preserve the cake without making it soggy.
What To Serve With Fruitcake
Fruitcake is very rich and dense, so it is best served in thin slices with simple accompaniments.
- A hot cup of coffee or black tea
- A slice of sharp cheddar cheese (a classic pairing)
- A glass of port wine or sherry
How To Store Fruitcake
- Aging (Room Temp): As described above, a brandy-soaked fruitcake wrapped in foil can stay fresh at cool room temperature for 1-2 months.
- Refrigerate: If you are not aging it with alcohol, store it in the refrigerator for up to 2 weeks.
- Freeze: Fruitcake freezes exceptionally well. Wrap tightly in plastic wrap and foil. It will last for up to 6 months.
Fruitcake Recipe Nutrition Facts
(Per slice, assuming 12 slices per loaf)
- Calories: ~380 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrate: 52g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can soak the fruit in hot apple juice, orange juice, or tea instead of brandy. However, without the alcohol preservative, the cake will not keep for months. You must store a non-alcoholic fruitcake in the refrigerator and eat it within a week or freeze it.
This can happen if there isn’t enough binder (batter) to hold the heavy fruit together, or if it was cut while warm. Always let fruitcake cool completely—preferably resting overnight—before slicing. Use a serrated knife.
Homemade fruitcake uses real butter, brown sugar, and high-quality dried fruits (like pineapple and pecans) rather than the neon-colored, bitter candied peel often found in commercial bricks.
Fruitcake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings30
minutes3
hours380
kcalA traditional, age-worthy holiday fruitcake loaded with brandy-soaked raisins, pineapple, and pecans, baked low and slow for a dense, rich flavor.
Ingredients
1 cup golden raisins
1 cup red raisins
1 small orange, rind finely chopped
1 cup brandy (plus more for aging)
2 sticks butter, softened
2 cups light brown sugar
3 eggs
4 cups flour
1 tsp each: allspice, cinnamon, salt
1 cup dried pineapple, chopped
2 cups pecans, chopped
Directions
- Preheat oven to 250°F (120°C).
- Microwave raisins and orange rind with 1 cup brandy for 2 minutes. Let soak.
- Cream butter and brown sugar until fluffy. Beat in eggs one at a time.
- Whisk flour and spices together.
- Strain brandy from raisins (reserve liquid). Fold dry ingredients into butter mixture.
- Stir in soaked raisins, pineapple, and pecans.
- Divide batter between two greased and lined 8×4-inch loaf pans.
- Bake for 3 hours. Cool completely in pans.
- Remove cakes, poke holes, and wrap in cheesecloth soaked in the reserved brandy.
Notes
- The batter will be very stiff; this is normal to support the heavy fruit.
- Baking at 250°F prevents the fruit on the outside from burning during the long bake.
- For best flavor, let the cake “age” in a cool dark place for at least 2 weeks, brushing occasionally with more brandy.
