The Ultimate Old Fashioned Fruit Cake Recipe: A Rich, Moist, and Flavorful Tradition

Forget everything you thought you knew about fruit cake. This Old Fashioned Fruit Cake recipe isn’t the dry, uninspired block you might recall; it’s a luscious, heavily spiced masterpiece, brimming with an incredible assortment of dried fruit, vibrant candied citrus, and crunchy nuts. Every slice promises a burst of rich, complex flavors, making it a truly delightful and often misunderstood classic. Prepare to be converted by this intensely flavorful and incredibly moist fruit cake.

Today, we’re diving deep into the world of a truly fantastic Old Fashioned Fruit Cake. While it often faces unwarranted mockery and is frequently overlooked, we believe in giving every cake its fair chance, especially when it comes to a recipe this spectacular. This isn’t just a cake; it’s an experience, a symphony of flavors and textures that will captivate your senses. How many cakes can boast such intrigue and depth? This classic fruit cake stands apart.

The sheer abundance of high-quality ingredients in this recipe is truly astonishing. We’re talking about a grand total of seven types of dried fruits, two distinct varieties of nuts, and a fragrant quartet of warming spices. But the richness doesn’t stop there. This traditional fruit cake also incorporates deep molasses, crisp apple cider, fine brandy, and — yes, you read that right — sweet strawberry preserves! With such a diverse and decadent list of components, how could you not be curious to try this extraordinary cake?

For an authentic touch, I used my homemade Quick Strawberry Jam, but feel free to experiment with a Mixed Berry Jam for an even broader spectrum of fruity notes. A unique technique in this recipe involves beating the egg whites to stiff peaks and gently folding them into the batter. This seemingly small step introduces a welcome lightness to what would otherwise be an exceptionally dense cake. The density primarily stems from the generous ratio of mix-ins to actual cake batter – a characteristic that makes this fruit cake so satisfying, much like my Sourdough Raisin Bread or my Thick Chewy Chocolate Chip Cookies, where the add-ins are the true stars of the show!

What is Old Fashioned Fruit Cake?

At its heart, an Old Fashioned Fruit Cake is a testament to rich culinary tradition. It’s a deeply flavorful cake, intensely aromatic from a careful blend of spices and often infused with brandy or other spirits. The defining characteristic of fruit cake is its extraordinarily high proportion of candied and dried fruits, along with various nuts, all baked directly into the batter. This generous inclusion of substantial mix-ins is what gives fruit cake its signature dense, yet incredibly moist, texture.

A time-honored tradition for many classic fruit cakes involves a unique aging process. Often, the cake is “fed” or soaked with brandy or other spirits several times a month for weeks or even months. This decadent soaking serves multiple crucial purposes: it deeply infuses the cake with flavor, acting as a natural preservative that extends its shelf life significantly, and it keeps the cake remarkably moist. The longer an aged fruit cake is allowed to mature, the more its complex flavors meld and deepen, resulting in a truly extraordinary dessert.

The Rich History of Fruit Cake

The story of fruit cake is as rich and varied as its ingredients, spanning centuries and continents. Early versions of fruit cake date back to ancient Rome, where a recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. Over time, as sugar became more widely available and dried fruits were increasingly imported from the Middle East, the fruit cake evolved. By the Middle Ages, cakes containing dried fruits and spices were common, often associated with harvest festivals and celebrations due to their rich and indulgent nature.

In the 16th century, the discovery of sugar from the West Indies and improved preservation methods for candied fruit made fruit cake a staple across Europe, particularly in England. These cakes became so luxurious and expensive that they were often reserved for special occasions like weddings and Christmas. The tradition of “feeding” the cake with spirits like brandy or rum emerged not just for flavor, but also as a practical way to preserve the cake for extended periods, making it ideal for gifts or to enjoy throughout the long winter months. This history solidifies its status as a holiday fruit cake, deeply embedded in celebratory traditions.

What Does Traditional Fruit Cake Taste Like?

A truly traditional fruit cake offers an unparalleled sensory experience. The first thing you’ll notice is its intense, complex aroma, a heady blend of warming spices, sweet dried fruits, and the subtle, lingering scent of alcohol. This fragrance alone is enough to evoke feelings of warmth and festivity.

Upon tasting, every single bite is a revelation. You’ll encounter a delightful medley of textures and flavors: the chewy sweetness of various dried fruits, the bright, slightly tart notes of candied citrus peels, and the satisfying crunch of nuts. These elements are enveloped in a rich, deeply spiced cake that carries undertones of molasses and, if soaked, a sophisticated hint of brandy. The spices – cinnamon, allspice, mace, and nutmeg – don’t just add heat but create a profound warmth and depth that balances the sweetness beautifully.

The texture is distinctly dense, a direct result of the abundant mix-ins and the prolonged soaking process. Yet, despite its density, a well-made fruit cake like this one is remarkably moist and tender, never dry or crumbly. The flavors evolve and deepen over time, especially if the cake is allowed to age, creating a more harmonious and nuanced profile with each passing week. It’s a taste that speaks of tradition, craftsmanship, and pure indulgence.

Key Ingredients for the Perfect Fruit Cake

Crafting an exceptional Old Fashioned Fruit Cake begins with understanding the role each ingredient plays in creating its unique flavor and texture. Here’s a detailed look at the core components:

• Dried Fruit: Our recipe features a delicious trio: raisins, golden raisins, and currants. These aren’t just for sweetness; they act as tiny, slow-release moisture vessels, plumping up when soaked in brandy and ensuring a juicy texture throughout the cake. Their natural sugars also contribute to the cake’s rich, caramelized notes.
• Candied Fruit: For a vibrant burst of flavor and a chewy texture, we use a combination of candied orange peel, candied lemon peel, candied cherries, and candied pineapples. These add intense, concentrated fruit flavors and beautiful jewel-like colors. While readily available commercially, you can also make your own using my recipe for candying citrus peels – just drain the syrup, chop, and add.
• Nuts: Untoasted pecans and almonds provide a crucial textural contrast, introducing a delightful crunch that balances the chewiness of the fruit. Their earthy, slightly bitter notes also help to cut through the sweetness of the dried and candied fruits, adding depth to the overall flavor profile of this moist fruit cake.
• All-Purpose Flour: This is the structural backbone of our cake. All-purpose flour contains just the right amount of gluten to create a tender, soft crumb without becoming tough. To ensure a delicate texture, be mindful not to overmix the batter; add flour in several small additions, folding gently until just combined.
• Baking Soda: A critical leavening agent, baking soda reacts with acidic ingredients (like molasses and fruit juice) to create carbon dioxide, helping the cake rise and achieve a lighter texture. Always check its freshness – old baking soda can lead to a dense, flat cake.
• Cinnamon: The warm, inviting aroma of cinnamon is a cornerstone of any classic spiced cake. I prefer Saigon cinnamon for its potent, sweet-spicy notes, but any good quality cinnamon will contribute wonderfully to the cake’s comforting profile.
• Ground Allspice: True to its name, allspice offers notes reminiscent of cloves, nutmeg, and cinnamon all in one. It’s a powerful spice, so use it with a light hand to avoid overpowering the delicate balance of other flavors in this rich fruit cake.
• Mace: Mace is the lacy aril that protects the nutmeg seed. When dried and ground, mace offers a flavor similar to nutmeg but with a distinctly more delicate, floral, and subtle citrusy aroma, adding a nuanced layer to our spice blend.
• Ground Nutmeg: This recipe calls for pre-ground nutmeg. If you opt for freshly grated nutmeg, which boasts a more intense and vibrant flavor, remember to reduce the quantity by half or even two-thirds, as its potency is significantly higher.
• Unsalted Butter: Using unsalted butter allows you to precisely control the salt content in your baking. Softened butter is crucial for proper creaming with sugar, which incorporates air and creates a tender crumb.
• Light Brown Sugar: Light brown sugar not only provides sweetness but also adds moisture due to its molasses content. This helps keep the fruit cake softer and contributes a lovely, subtle caramel-like flavor that complements the spices beautifully.
• Whole Eggs: Eggs are multifunctional in baking, providing essential fat for richness, moisture for tenderness, and structure. The separation of yolks and whites in this recipe allows the beaten whites to act as a gentle leavening agent, lightening an otherwise very dense batter.
• Molasses: A signature ingredient in many old-fashioned baked goods, molasses brings a deep, robust, and complex sweetness that is far more nuanced than plain sugar. It also contributes to the cake’s characteristic dark color and incredibly moist texture.
• Fruit Juice: Whether you choose apple cider or another fruit juice you have on hand, this liquid component is vital for moisture and adds another layer of fruity flavor, helping to hydrate the dry ingredients.
• Brandy: Beyond its delicious flavor, brandy plays a crucial role in the texture and preservation of fruit cake. Alcohol hydrates the flour’s gluten differently than water, leading to a remarkably tender and moist cake. It also acts as a natural preservative, allowing the cake to age beautifully and deepen in flavor.
• Preserves: Folding in strawberry preserves (or any fruit preserves you prefer) adds an extra boost of moisture and a delightful fruity note. Opt for a variety that isn’t excessively sweet to maintain balance within the cake’s complex profile. My Quick Strawberry Jam is an excellent choice for this!

Creative Substitutions for Your Fruit Cake

Part of the joy of baking an Old Fashioned Fruit Cake is the flexibility it offers for personalization. Feel free to adapt the recipe to your taste preferences or what you have available. Here are some ideas for delicious substitutions:

• Dried Fruit: While I adore the combination of raisins, golden raisins, and currants, you are welcome to customize. Consider chopped dried apricots for a tangy counterpoint, dried pears for a subtle sweetness, or dried apples for a homely twist. Dried tart cherries would also introduce a wonderful burst of tartness, beautifully balancing the overall sweetness of this rich fruit cake.
• Candied Fruit: The world of candied fruit is your oyster! Next time, I plan to use an all-candied citrus blend, omitting the cherries and pineapple to truly highlight the bright, zesty notes of orange and lemon. Experiment with what you love – candied ginger could also offer an exciting spicy kick.
• Nuts: Diversify your crunch! Besides almonds and pecans, walnuts offer a slightly more bitter, earthy flavor, while pistachios add a beautiful color and distinct taste. For a luxurious, tropical twist, try incorporating macadamia nuts. Toasting your nuts lightly before adding them can also enhance their flavor.
• Fruit Juice: I often use orange juice if it’s on hand, but apple cider would be an absolutely phenomenal choice, lending a sweet, crisp note that complements the spices. Pear juice or even a blend of berry juices could also be interesting.
• Fruit Preserves: My Quick Strawberry Jam works wonders, but my Mixed Berry Jam would also be sensational in this spiced fruit cake. Of course, any high-quality store-bought preserves you adore will work. For an adventurous twist, orange marmalade would add a delightful bitterness and citrus punch that pairs exceptionally well with the traditional fruit cake flavors.

Frequently Asked Questions About Fruit Cake

What to Serve with Old Fashioned Fruit Cake?

The robust and complex flavors of this Old Fashioned Fruit Cake make it a fantastic candidate for thoughtful pairings. I personally enjoy serving it with a simple swoosh of lightly sweetened whipped cream, which provides a delicate, airy contrast. A crème fraiche whipped cream would also be an excellent choice, adding a subtle tanginess that beautifully cuts through the cake’s richness.

When selecting accompaniments, I generally advise against anything that adds excessive sweetness, such as heavy caramel sauces, as the cake itself is already quite sweet and rich. Instead, consider complementary textures and flavors. A generous scoop of creamy vanilla bean ice cream or a delicate vanilla bean anglaise would be a welcome addition. The cool creaminess of dairy works wonders to mellow the strong, spiced flavors of the fruit cake, allowing individual notes – particularly the spices and the nuances of the brandy – to truly shine. For a sophisticated after-dinner treat, pair it with a strong cup of coffee, a dark tea, or even a glass of port wine or an aged sherry, which can complement the cake’s depth and highlight its fruity and nutty elements.

4.89 from 9 ratings

Old Fashioned Fruit Cake

by

Chef Lindsey

This Old Fashioned Fruit Cake recipe is a moist, heavily spiced cake full of dried fruit, candied citrus, and nuts. Disregard all your pre-conceived notions about fruit cake because this one is flavorful and rich.

Prep:

30 minutes
mins

Cook:

2 hours
hrs

Total:

2 hours
hrs
30 minutes
mins

Servings:

5
pounds of cake

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Ingredients 

 

• 
  ▢
  
  
  1
  cup
  
  raisins
  

• 
  ▢
  
  
  1
  cup
  
  golden raisins
  

• 
  ▢
  
  
  1
  cup
  
  currants
  

• 
  ▢
  
  
  3
  oz
  
  candied lemon peel
  
  chopped

• 
  ▢
  
  
  3
  oz
  
  candied orange peel
  
  chopped

• 
  ▢
  
  
  8
  oz
  
  candied cherries
  
  chopped

• 
  ▢
  
  
  8
  oz
  
  candied pineapple
  
  chopped

• 
  ▢
  
  
  8
  oz
  
  citron
  
  sliced, I omitted this

• 
  ▢
  
  
  1
  cup
  
  pecans
  
  chopped

• 
  ▢
  
  
  1
  cup
  
  almonds
  
  blanched, chopped

• 
  ▢
  
  
  ⅓
  cup
  
  all-purpose flour
  
  for coating fruit and nuts

• 
  ▢
  
  
  1 ⅓
  cups
  
  all-purpose flour
  
  for the batter

• 
  ▢
  
  
  ¼
  teaspoon
  
  baking soda
  

• 
  ▢
  
  
  1
  teaspoon
  
  cinnamon
  

• 
  ▢
  
  
  1
  teaspoon
  
  allspice
  

• 
  ▢
  
  
  ¼
  teaspoon
  
  mace
  

• 
  ▢
  
  
  ¼
  teaspoon
  
  nutmeg
  

• 
  ▢
  
  
  ⅔
  cup
  
  unsalted butter
  
  softened

• 
  ▢
  
  
  ⅔
  cup
  
  light brown sugar
  
  packed

• 
  ▢
  
  
  4
  
  eggs
  
  separated into yolks and whites

• 
  ▢
  
  
  ⅓
  cup
  
  molasses
  

• 
  ▢
  
  
  3
  tablespoons
  
  fruit juice or apple cider
  

• 
  ▢
  
  
  3
  tablespoons
  brandy

• 
  ▢
  
  
  ⅔
  cup
  
  strawberry preserves
  
  I used my quick strawberry jam

Instructions 

• Preheat oven to 250°F (120°C).
• Grease and line a tube pan with parchment paper. Use the bottom of the pan to trace the concentric circles and then cut them out to fit perfectly.
• In a large bowl, combine all dried fruits and chopped nuts. Toss thoroughly with ⅓ cup of flour to prevent sinking, and set aside.
• In a separate bowl, whisk together the remaining 1 ⅓ cups of flour, all the spices (cinnamon, allspice, mace, nutmeg), and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and light brown sugar until the mixture is lightened in color and fluffy.
• Add the egg yolks one at a time, beating well after each addition. Incorporate the molasses, fruit juice, and brandy, beating thoroughly until combined. Finally, add the strawberry preserves and beat well. Reduce the mixer speed to low and gradually add the dry ingredients, being careful not to overmix. Gently fold in the floured fruit and nuts mixture by hand.
• In a separate, clean bowl, beat the egg whites until stiff peaks form.
• Gently fold the beaten egg whites into the prepared cake batter, incorporating air for a slightly lighter texture.
• Pour the batter into the prepared tube pan. The pan should be approximately ¾ full. Cover the pan tightly with heavy waxed paper or parchment paper, ensuring it extends about 1 inch over the edges. Secure it firmly with kitchen twine, a large rubber band, or by cinching down with aluminum foil.
• Place the covered cake pan in the preheated oven. Position a large roasting pan containing about 1 inch of hot water directly below the cake pan. Ensure the cake pan is NOT sitting in the water; this creates a humid environment, similar to steaming, but is not a direct water bath.
• Bake for approximately 2 hours, or until a cake tester inserted into the center comes out clean. After about 1 ½ hours, you may carefully remove the covering from the cake pan to allow the top of the cake to brown slightly.
• Allow the cake to cool in the pan for 1 hour before carefully inverting it onto a wire rack to cool completely.
• For an authentic aged fruit cake, soak a clean kitchen cloth in brandy and wrap the still-warm cake securely. Then, wrap the entire cake (with the brandy-soaked cloth) tightly in waxed paper or plastic wrap. To further enhance flavor and moisture, you can remoisten the cloth with brandy 1-2 times per month as the cake absorbs the liquid. I typically do this once a month for about 3 months.

Chef’s Notes & Pro Tips

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Consider topping this fruit cake with acream cheese glaze or serving it with a dollop oflightly sweetened whipped cream. A crème fraiche whipped cream is also a fantastic pairing. Avoid overly sweet garnishes like caramel; instead, opt for a scoop ofvanilla bean ice cream or a delicatevanilla bean anglaise. The creaminess of dairy beautifully highlights the spices and tames the richness of this fruit cake.

Flavor Tips – To achieve an even deeper flavor, soak a clean kitchen towel in about ½ cup of brandy. Wrap the cake in the towel, place a few apple slices in the center (these help with moisture), and then wrap the entire cake tightly in plastic wrap. Allow it to mature for at least two weeks before unwrapping and serving. My grandmother would soak her fruit cakes twice a month for 3-4 months – adjust the “booziness” to your preference!

Technique – Many fruit cakes suffer from being dry due to overbaking or baking in an oven that’s too hot. The humid environment created by the roasting pan with hot water in the oven helps maintain moisture. If you prefer an un-soaked fruit cake, serve it within a week of baking for the best flavor and texture. This recipe is delightful even un-soaked when eaten fresh!

Helpful Tools – A non-removable bottomed 10-inch tube pan, meticulously lined with parchment paper, will yield the best results. Bonus points if it’s nonstick for easy release.

Variations – Feel free to omit or substitute any dried fruit or nut to suit your taste. For a non-alcoholic version, soak the cake (or just the fruits) in apple cider or other fruit juice; remember it will require refrigeration. You can also enjoy this fruit cake fresh, skipping the soaking entirely, within a few days of baking. While the full recipe yields a large cake, you can divide the batter into 4 smaller cakes, which will bake in approximately 2 hours.

Storage – An alcohol-soaked fruit cake, properly wrapped, can be stored at room temperature for up to 6 months. After about a month, consider re-soaking it to prevent drying. Once the soaking process is complete, or for non-alcoholic versions, store the cake well-wrapped in plastic wrap in the refrigerator or freezer. It freezes beautifully for up to an additional 6 months.

Recipe from Woman’s Home Companion, 1946 Edition.

I made a half recipe for the photos shown. The recipe above is the full recipe yielding 5 pounds of cake.

Nutrition

Calories:
1719
kcal

|

Carbohydrates:
292
g

|

Protein:
21
g

|

Fat:
58
g

|

Saturated Fat:
19
g

|

Polyunsaturated Fat:
10
g

|

Monounsaturated Fat:
25
g

|

Trans Fat:
1
g

|

Cholesterol:
196
mg

|

Sodium:
244
mg

|

Potassium:
1533
mg

|

Fiber:
15
g

|

Sugar:
191
g

|

Vitamin A:
1032
IU

|

Vitamin C:
21
mg

|

Calcium:
288
mg

|

Iron:
8
mg

Course:
Dessert

Cuisine:
British

Calories:
1719

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Before You Go!

If you loved this rich and moist Old Fashioned Fruit Cake, be sure to explore our other delicious, chef-developed recipes! Discover more delightful Cakes and Cupcakes that are perfect for any occasion. Happy baking!