The World’s Best Moist Holiday Fruit Cake Recipe (No Candied Fruit!)
A classic fruit cake crafted with carefully selected, unsweetened dried fruit, lovingly soaked for maximum flavor. This festive, incredibly flavorful, and beautifully moist fruit cake is designed to be savored throughout the entire holiday season. Prepare to be amazed – this cherished family recipe is guaranteed to turn even the most staunch fruit cake skeptics into enthusiastic converts! This post is proudly sponsored by All-Clad.
If today’s delightful dessert looks familiar to you, then you certainly deserve a round of applause! It’s hard to believe, but I originally introduced this incredible fruit cake recipe back in 2013. For as long as I can remember, it has been an absolute holiday essential in our home. Truly, Christmas simply isn’t complete without indulging in several generous slices of my mom’s legendary classic fruit cake!
In the six years since its initial publication, this fruit cake has blossomed into one of the most beloved holiday recipes on A Beautiful Plate. Its popularity is a testament to its unique charm, even among those who typically shy away from fruit cake.
If you consider yourself a fruit cake cynic, please, allow me a moment of your time! I urge you to hear me out. This isn’t just *a* fruit cake; it is, without exaggeration, the best fruit cake in the world – and quite possibly the only fruit cake I have ever genuinely loved and thoroughly enjoyed. It’s a game-changer, promising a festive, moist, and wonderfully flavorful experience that defies all previous notions of this often-maligned holiday treat.
While this recipe has consistently garnered rave reviews and established itself as a cherished staple for countless readers, I’ve recently collaborated with All-Clad to bring you an even better version. We’re showcasing their innovative Pro-Release Bakeware Set and versatile Silicone Tools, giving this exceptional fruit cake recipe a fresh, enhanced update just in time for the holiday season. Get ready for an even more seamless baking experience!
Elevate Your Baking with All-Clad Pro-Release Bakeware
This updated fruit cake recipe truly shines when prepared with the All-Clad Pro-Release Loaf Pan. All items in the All-Clad Pro-Release bakeware collection are meticulously designed with oversized, ergonomic handles that are incredibly easy to grip, ensuring comfortable and secure handling, even with oven mitts. Beyond comfort, these pans boast a superior nonstick (PFOA-free) finish, engineered to release your baked goods effortlessly. This is a crucial feature, especially when baking something as rich and dense as a holiday fruit cake.
The fruit cake batter itself is quite sticky and generously loaded with an abundance of delicious dried fruit pieces. This combination naturally means it can be prone to sticking to traditional pans. However, thanks to the ceramic, easy-release coating of the All-Clad Pro-Release loaf pan, I found there was absolutely no need to meticulously grease the pan or bother with lining it with parchment paper. The fruit cakes simply slid out perfectly, without any effort or issue. The holiday season is already bustling enough; you shouldn’t have to add the stress of worrying about your precious baked goods sticking to the pan!
If you’re in search of incredibly durable, high-quality bakeware that will last for years – whether for your own kitchen or as a thoughtful gift for a fellow baking enthusiast – I wholeheartedly recommend exploring the full All-Clad Pro-Release Bakeware Set! You can find more comprehensive information and details on their website.
Complementing their bakeware, All-Clad has also introduced a fantastic collection of silicone tools. These tools are the perfect companions to the bakeware set, featuring robust, comfortable handles and platinum silicone heads that come in a variety of useful shapes. They are ideal for any baking project, from intricate pastry work to hearty savory preparations, and have quickly become indispensable in my kitchen.
Revamped for Simplicity and Precision
While the fundamental essence and core structure of the original fruit cake recipe have been carefully preserved, it has been rigorously re-tested and refined. We’ve meticulously revamped and simplified several key ingredients and steps, making it even easier for you to prepare this delightful dessert in your own kitchen.
A significant improvement in this update is the addition of custom metric measurements. As you may know, I am a fervent advocate for using baking scales, especially for precision baking. Not only does measuring by weight dramatically reduce cleanup (no more multiple measuring cups!), but it also helps prevent common user errors, such as inadvertently over-measuring flour. This commitment to precision ensures consistent, perfect results every time you bake this classic fruit cake.
Now, let’s dive into the delicious details and get baking!
Why This is The Best Fruit Cake Recipe You’ll Ever Make
The phrases ‘world’s best’ and ‘fruit cake’ are typically considered mutually exclusive. After all, fruit cake holds the unfortunate distinction of being one of the most widely ridiculed baked goods in existence! Many people associate it with dry, dense bricks filled with unappetizing, neon-colored candied fruit pieces. And to be frank, I entirely agree – I despise those fruit cakes too!
Most commercially available fruit cakes, or those often received as holiday gifts, tend to be disappointingly dry, excessively sweet, and tragically bland in flavor. They give the entire category a bad name.
However, this fruit cake is a magnificent departure from the norm. It is emphatically not your average fruit cake recipe. It is, quite simply, the BEST. Crafted with only wholesome, real ingredients, this fruit cake is incredibly moist, bursting with natural flavors, and perfectly balanced in its sweetness and spice. Forget everything you thought you knew about fruit cake; this recipe will redefine your expectations entirely.
The Heartwarming Story Behind The World’s Best Fruit Cake
This exceptional fruit cake recipe is a treasured family heirloom, lovingly passed down to me from my incredible mom. Its origins trace back to my British grandmother’s traditional recipe, which my mom has meticulously adapted, tweaked, and perfected over many years. Each holiday season, it’s a labor of love that fills our home with the most delightful aromas and brings unparalleled joy.
At one point, my mom even embarked on a brief, ambitious fruit cake business venture – that is, until she quickly realized the sheer cost of producing such a high-quality dessert. The finest unsweetened dried fruits and premium spirits (yes, this cake is deliciously boozy!) are expensive ingredients. To merely break even, she would have had to charge an exorbitant sum. While the business wasn’t sustainable, it underscores the quality and richness packed into every single slice of this homemade fruit cake.
With that little bit of history shared, I can confidently say that despite the premium ingredients, this holiday fruit cake is absolutely worth every single penny and every moment of preparation!
How to Make The Best Moist Fruit Cake at Home
This fruit cake recipe, which generously yields two standard loaf cakes (perfect for sharing or savoring over time!), places a strong emphasis on the quality and variety of the dried fruit. We’ll be exclusively using unsweetened dried and fresh fruit for this recipe, completely bypassing those overly sweet and artificial candied fruits found in most store-bought versions.
Don’t be alarmed by the sheer quantity – this fruit cake truly contains a ton of dried fruit, which contributes to its incredible moistness and rich texture. This recipe calls for a carefully curated blend of both tart and sweeter dried fruits: golden raisins, dark raisins, figs, prunes, tart cherries, apricots, and peaches. This diverse selection ensures a complex, nuanced flavor profile that is far from one-note sweet.
To deepen the flavors and introduce a wonderful counterpoint to the fruit’s natural sweetness, we’ll soak this glorious dried fruit mixture in dark rum the day before baking. Note: For optimal flavor and hydration, I strongly recommend allowing the fruit to soak for a minimum of 12 hours, or ideally, a full 24 hours. This essential step should not be skipped!
During this soaking period, the dried fruit will fully hydrate, plump up beautifully, and absorb all the rich, aromatic dark rum. This process is absolutely key to the cake’s ultimate moisture and deep, complex flavor profile.
The following day, after its luxurious soak, the prepared dried fruit is gently folded into the fruit cake batter. For additional layers of exquisite flavor, we’ll also incorporate fragrant orange and lemon zest, a splash of fresh orange juice, finely grated Granny Smith apple (which adds both moisture and a subtle tartness), delicate slivered almonds, and finely diced crystallized ginger – a personal favorite addition that brings a delightful warmth and gentle spice!
For those who love a bit of decadence, you can even include bittersweet chocolate chips, a variation that my dad and sister absolutely adore!
The prepared fruit cake batter is then carefully transferred and divided evenly between two loaf pans. It bakes slowly at a low temperature for approximately an hour and a half, allowing the rich flavors to meld beautifully and the cake to cook through evenly. If you’re using the recommended All-Clad Pro-Release Loaf Pan, remember, there’s absolutely no need to grease the pan or add any parchment paper – the cake will release perfectly!
Given the exceptionally high ratio of dried fruit in this recipe, it’s crucial to allow the fruit cakes to cool completely within their loaf pans before attempting to remove them. This patience ensures the cakes set properly and maintain their perfect, moist structure.
How to Store and Age Your Homemade Fruit Cake
Once your fruit cakes have fully cooled, we embark on a crucial step for achieving that signature, rich fruit cake flavor and incredible moisture: “feeding” the cake. This involves carefully wrapping each cake tightly in cheesecloth that has been soaked in medium sherry or triple sec. Have I mentioned that this cake is wonderfully boozy? Because it absolutely is, and this is where that delightful depth truly develops.
This “feeding” step serves multiple vital purposes. Firstly, it imparts additional moisture, ensuring the cake remains incredibly moist and never dry. Secondly, and perhaps most importantly, it allows the intricate flavors within the cake to meld, deepen, and truly mature over time. The alcohol, far from being overpowering, cuts through the sweetness, balancing the rich fruits and spices, and making this cake exceptionally fragrant and utterly delicious!
While some traditionalists advocate for aging fruit cake for at least a month prior to serving or gifting, this particular recipe is so flavorful from the start that such a long wait isn’t strictly required. However, for the very best results, I highly recommend aging it for at least a week. Even just a few days of this “boozy” treatment makes a huge, noticeable impact on the complexity and depth of flavor!
Once wrapped, these robust fruit cakes can be stored beautifully in the refrigerator for an impressive 6 to 8 weeks, or often even longer! For ongoing maintenance and to ensure peak flavor and moisture, I recommend unwrapping and re-soaking the cheesecloth approximately once a week, or whenever you notice it beginning to dry out. This simple routine ensures your delicious holiday fruit cake stays perfectly fresh and flavorful for an extended period.
Commonly Asked Questions About Baking Fruit Cake
- When should I start baking my holiday fruit cake?
Since this classic fruit cake only improves in flavor and texture as it sits and matures, the sooner you can start, the better! For the absolute best, most complex flavor before serving or gifting, I recommend wrapping it with alcohol-soaked cheesecloth for a minimum of one to two weeks. This aging process allows the flavors to truly meld and deepen, transforming a delicious cake into an extraordinary one. - Can I substitute or use different types of dried fruit in this recipe?
The recipe below provides my carefully balanced ratios, which offer an excellent blend of tart and sweeter fruits for optimal flavor. However, you absolutely can adapt it to suit your personal preferences or what you have on hand. If you choose to make substitutions, I strongly advise measuring your dried fruit by weight. This precision is crucial in baking to maintain the correct fruit-to-batter ratio, preventing any issues with the cake’s structure and moisture. - Can I make this homemade fruit cake without alcohol?
While the depth and complexity of flavor will undeniably differ from the original recipe’s intention, you can certainly try preparing this fruit cake without alcohol. For soaking the dried fruit, you could use orange juice, apple juice, or even a strong, hot steeped tea like Earl Grey. While I haven’t personally tested these non-alcoholic variations, they should functionally plump up the dried fruit in a similar way. You will also need to skip the alcohol-soaking step for the baked cake during storage. This is perfectly fine, but it will result in a slightly less complex flavor profile, a marginally drier cake (though this recipe is inherently very moist!), and will reduce its overall storage life. - How many servings does this recipe make?
This versatile recipe yields two generously sized loaf cakes. This is perfect for keeping one fruit cake for your family to enjoy throughout the holidays, and gifting the other to friends, neighbors, or saving it for another occasion – the choice is yours! Given that this fruit cake is incredibly dense and rich, one loaf cake goes a very long way. We typically use a serrated knife to cut it into thin, elegant slices, or even halve regular slices, as a small piece is incredibly satisfying. It tastes absolutely fantastic on its own, or elevated with a light smear of salted butter for a truly luxurious experience! - Can I bake this fruit cake in smaller loaf tins, a round cake pan, or a Bundt pan?
This particular fruit cake recipe has only been thoroughly tested using standard loaf pans. While several readers have reported success when preparing this recipe in a Bundt or tube pan, typically requiring around 75 minutes of baking time, please proceed with caution. It is imperative to watch the bake time very carefully, as baking times and results will vary significantly with different pan sizes and shapes. As I haven’t personally tested these adaptations, I do not officially recommend making equipment substitutions to ensure the best possible outcome.
I sincerely hope this delicious and moist fruit cake recipe becomes a cherished family staple in your home for many years to come, just as it has in ours! If you tried and enjoyed the recipe, I would be absolutely thrilled for you to leave a review and your thoughts in the comment section below.
Thank you, All-Clad, for sponsoring this post and supporting the creation of delicious recipes!
World’s Best Fruit Cake
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Equipment
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All-Clad Nonstick Pro-Release Loaf Pan
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All-Clad 5-Piece Silicone Spatulas
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Unbleached Cheesecloth
Ingredients
Soaked Fruit Mixture:
- 1¼ cups (200g) dark raisins
- 1¼ cups (200g) golden raisins
- 2 cups (320g) mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots. Pears or apples are other great options!)
- 1 cup (160g) dried unsweetened black figs, chopped
- 1 cup (160g) dried unsweetened tart cherries, chopped
- ¾ cup (120g) dried unsweetened prunes, chopped
- ¾ cup (6 oz; 180 mL) dark rum
Fruit Cake Ingredients:
- 1½ cups (180g) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 stick (4 oz; 115g) unsalted butter softened
- ¾ cup (160g) packed light brown sugar
- 5 large eggs room temperature
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup (120 mL) freshly squeezed orange juice
- 1 Granny Smith apple peeled and coarsely grated
- ¾ cup (90g) slivered almonds (or chopped pecans or walnuts)
- 3 tablespoons (36g) finely diced crystallized ginger
- one batch soaked fruit mixture see section above
- ⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips optional
For Storage:
- medium sherry or triple sec for soaking
Decorative Glaze (Optional):
- ¼ cup (72g) apricot preserves
- ¼ cup (60 mL) water
- whole pecans for garnishing
Instructions
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The Day Before Baking: Combine all the dried fruit in a large mixing bowl. Pour in the dark rum, cover the bowl tightly, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours, before you prepare the fruit cake batter. This crucial step rehydrates the fruit and infuses it with rich rum flavor.
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Prepare the Fruitcake: Preheat your oven to 300°F (150°C) with an oven rack positioned in the center. Prepare two 8×4-inch All-Clad Pro-Release Bakeware Loaf Pans. If you are using these excellent non-stick pans, you do not need to line or grease them prior to adding the batter, saving you time and effort.
Equipment Note: This fruitcake can also be prepared using 9×5-inch loaf pans. If using other types of pans (like ceramic or standard metal), lightly grease and line them with parchment paper to ensure easy release.
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In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and kosher salt. Ensure all dry ingredients are well combined. Set this mixture aside.
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In the bowl of a stand mixer fitted with a paddle attachment, cream the softened unsalted butter and packed light brown sugar together over medium-high speed for 3 minutes, or until the mixture appears light and fluffy. Reduce the speed to medium and add the large eggs one at a time, beating just until each egg is fully incorporated into the butter mixture. It’s normal for the mixture to look slightly “broken” or curdled at this stage; this is perfectly fine.
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With the mixer on low speed, slowly add the flour mixture until it is just absorbed and no dry streaks remain. Remove the bowl from the stand mixer. Now, gently fold in the freshly grated lemon zest, orange zest, fresh orange juice, coarsely grated Granny Smith apple, slivered almonds (or chopped pecans/walnuts), finely diced crystallized ginger, the entire rum-soaked dried fruit mixture (including any unabsorbed liquid, if present), and the optional chopped bittersweet chocolate or dark chocolate chips.
Using a large spatula, carefully stir the mixture, scraping the edges and bottom of the bowl several times, until all the ingredients are evenly incorporated throughout the batter. This will be a very thick, fruit-heavy mixture – which is exactly what we want for a moist fruit cake!
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Evenly transfer and divide the thick batter between the two prepared loaf pans. Use an offset spatula or the back of a spoon to gently smooth the batter into an even layer in each pan. Place the loaf pans on the center rack of your preheated oven, ensuring they are several inches apart from one another for even baking. Bake for 75 to 90 minutes, rotating the pans halfway through the baking time, or until the batter is set, and the tops are beautifully golden brown. The edges of the cake may also start to pull away slightly from the sides of the pan. Remove from the oven and transfer the pans to a wire rack to cool completely before attempting to remove the cakes from their pans. This allows the dense fruit cake to set properly.
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Storing and Aging: Once the fruit cakes have completely cooled, carefully remove them from the loaf pans and place them upright. Prepare two large pieces of cheesecloth by soaking them in medium sherry or triple sec (ensure they are lightly damp, not soaking wet; squeeze out any excess liquor). Tightly wrap each cake in the alcohol-soaked cheesecloth. For extra protection and to seal in moisture, cover the wrapped loaves with wax paper, then foil, before transferring them to a large Ziploc bag or airtight container. Store in the refrigerator for an impressive 6 to 8 weeks (it can often last even longer, especially if regularly “fed”). While you can serve this cake right after it has cooled, the flavors will improve dramatically with time. I highly recommend allowing it to age for several days, or up to a week, at minimum. To maintain moisture and flavor during extended storage, unwrap and re-soak the cheesecloth approximately once a week, or whenever it feels dry.
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For Garnishing: If desired, you can beautifully top the fruitcake with a light apricot glaze and whole pecans just before serving for an elegant presentation. Note: I do not recommend glazing the cake if you intend to continue wrapping and aging the fruitcake, as the glaze can interfere with the aging process.
To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring the mixture to a light simmer over medium heat, stirring continuously until the preserves dissolve and the glaze becomes shiny and thin. If it appears too thin for glazing, gently reduce it over low heat to achieve your desired consistency. If it becomes too thick, simply add a teaspoon of water at a time until perfect. Brush the tops of the cooled fruitcakes with this warm apricot glaze and artfully garnish with whole pecans.
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Serving Notes: To best enjoy the dense, rich texture, slice your fruit cake with a sharp serrated knife. Serve it simply on its own, allowing its complex flavors to shine, or enhance the experience with a small, delicate smear of good quality salted butter. Enjoy!
Tips for Success:
- For the best, most authentic flavor and texture, always opt for unsweetened dried fruit in this recipe. Avoid any dried fruits with added sugars or glazes.
- Many readers have successfully experimented with substituting different varieties of dried fruit in this recipe. If you choose to do so, remember to keep in mind the balance of tartness and sweetness that various fruits offer to ensure a harmonious flavor profile.
Commonly Asked Questions:
- When should I starting baking fruit cake? Since this fruit cake only improves in flavor as it sits, the sooner the better! I recommend wrapping it with cheesecloth (soaked in alcohol) for one to two weeks, at minimum, for best flavor before serving or gifting.
- Can I substitute or use other types of dried fruit? I’ve included my favorite ratios in the recipe below – as they offer a good balance of tart and sweeter fruits – but you can adapt it to make it your own. If making substitutions, I highly recommend measuring by weight to avoid any issues.
- Can I make this fruitcake without alcohol? While the flavor will not be the same or as originally intended, you can try soaking the dried fruit in orange juice (or even apple juice or hot steeped tea, such as Earl Grey). I haven’t personally tested this variation, but functionally it will plump up the dried fruit in the same way. You will need to skip the soaking of the cake as well, which is absolutely fine, but will result in a less complex flavor, slightly drier cake (though this cake is very moist!) and will reduce its storage life slightly.
- How many servings does this recipe make? This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!). Since this cake is very dense and rich, one loaf cake goes a long way. We use a serrated knife to cut it into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!
- Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? This cake has only been tested using loaf pans, but several readers have had luck with preparing this recipe in a bundt or tube pan – roughly it will take around 75 minutes minimum. Please watch bake time carefully. Please know that baking times and results will vary. I do not recommend making equipment substitutions, as I haven’t personally tested these adaptations.
This post is sponsored by All-Clad. Thank you for supporting brands I love and use in my kitchen.