My Nanny and Pappy’s Fruitcake Is So Beloved, Everyone Will Want a Slice

No matter the size or shape, fruitcake gets a bad rap. Dating back to ancient Rome, it’s developed a reputation for being too dense, dry, and boring. But whether you love it or hate it, this version is THE ONE that will officially win you over. Packed with golden raisins, dates, dried cranberries and pineapple, this fruitcake is moist, not too boozy, and perfectly spiced.

I remember my grandparents, Nanny and Pappy, making fruitcakes every year to package up for their friends and other family members during the holiday season. This recipe is inspired by their timeless fruit cake recipe, to which I’ve added a few tweaks to make it my own. My grandparents’ recipe included a base of butter, sugar, eggs, flour, baking powder, milk, and vanilla. A mixture of candied pineapple, dates, maraschino cherries, and raisins was soaked in red wine and folded into the simple batter. I’ve stuck with a similar batter but swapped the red wine for a soak of rum, along with including dried cranberries in the fruit mixture for a festive addition.

This fruitcake can either be enjoyed at room temperature or straight out of the fridge. Even better, you can customize the dried fruits you choose to include in this festive holiday dessert.

Why You’ll Love It

• It tastes like the holidays. Lightly spiced with cinnamon, ginger, and nutmeg and paired with notes of brown sugar and fresh orange zest, my fruitcake packs the classic seasonal flavors in every bite.

• It’s an excellent make-ahead gift or holiday treat. The finished cake will keep in the fridge for weeks (5 to be exact!).

Key Ingredients in Fruitcake

• Dried fruit: A mix of dried fruit, namely golden raisins, raisin, dates, dried cranberries, and pineapple, adds pops of flavor and texture to the finished cake.

• Rum: Soak the dried fruit in rum overnight to moisten.

• Butter: Softened unsalted butter serves as the base of flavor and texture for this fruitcake.

• Eggs: Four eggs are incorporated for excellent moisture and to help the cake rise.

• Flour: All-purpose flour provides structure for the cake.

• Spices: A blend of cinnamon, ginger, and nutmeg enhances the flavor of the cake.

How to Make Fruitcake

1. Soak the fruit overnight: Stir golden raisins, raisins, chopped pitted, dried dates, dried cranberries, dried chopped pineapple, and rum together in a bowl. Cover and let sit at room temperature for at least 6 hours or overnight.

2. Heat the oven to 275°F. Coat a springform pan or 9-inch tube pan with cooking spray and line with parchment paper.

3. Make the batter. Whisk eggs, canola oil, vanilla extract, and kosher salt in a bowl, then whisk all-purpose flour, baking powder, and spices in a separate bowl. Beat unsalted butter, granulated sugar, and dark brown sugar in a stand mixer; add in the egg mixture. Add 1/3 of the flour mixture and beat on low speed until just combined. Beat in half of the whole milk, followed by half of the remaining flour mixture. Beat in the remaining milk and flour mixture until just combined.

4. Fold in soaked fruit. Fold in fruit, chopped walnuts, and orange zest.

5. Bake. Transfer the batter to the baking pan. Bake the cake for 2 hours until a tester inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then carefully remove.

6. Brush the cake. Stir together orange juice and rum, then brush the cake while it’s still warm. Leave the cake to finish cooling.

Helpful Swaps

• This recipe uses rum to enhance its flavor. However, you can easily swap in your liquid of choice, such as red wine, brandy, or whiskey. For a non-alcoholic option, use orange juice.

• I love the flavor pairing of raisins, dried dates, cranberries, and chopped dried pineapple, but ultimately the dried fruit combination is up to you. Use what’s on hand, omit anything you don’t like, add other options like dried cherries or blueberries, or try a store-bought mixture.

Storage and Make-Ahead Tips

Part of the appeal of fruit cake is just how easy it is to make ahead of the holiday season and keep on hand. Make a fruit cake and store it wrapped in a layer of plastic wrap and aluminum foil. Keep it in the fridge for up to five weeks or in the freezer for up to three months.

Fruitcake Recipe

Moist, not too boozy, and perfectly spiced, this cherished family recipe will win you over.

Prep time 25 minutes

Cook time 2 hours to 2 hours 10 minutes

Serves 12

Ingredients

For the soaked fruit:

• 3/4 cup golden raisins

• 3/4 cup raisins

• 1/2 cup chopped pitted, dried dates

• 1/2 cup dried cranberries

• 1/2 cup dried chopped pineapple

• 1/4 cup rum, brandy, or red wine

For the cake:

• Cooking spray

• 2 sticks (8 ounces) unsalted butter, at room temperature

• 4 large eggs, at room temperature

• 1/4 cup canola oil

• 2 teaspoons vanilla extract

• 1 teaspoon kosher salt

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1 1/4 cup granulated sugar

• 3/4 cup packed dark brown sugar

• 1 cup whole or 2% milk

• Finely grated zest of 1 medium orange (about 1 1/2 teaspoons)

• 1 cup chopped walnuts

• 1/4 cup orange juice

• 2 tablespoons rum, brandy, or red wine

Instructions

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Make the soaked fruit:

1. Stir 3/4 cup golden raisins, 3/4 cup raisins, 1/2 cup chopped pitted, dried dates, 1/2 cup dried cranberries, 1/2 cup dried chopped pineapple, and 1/4 cup rum together in a medium bowl. Cover and let sit at room temperature for at least 6 hours or overnight.

Make the cake:

1. Heat the oven to 275°F. Coat a 9-inch springform pan or 9-inch tube pan with a removable bottom with cooking spray. If using a springform pan, line the bottom with a parchment paper round, then line the sides with a strip of parchment paper. If using a tube pan, line the bottom with a circle of parchment paper, the sides with a strip of parchment paper, and the center tube with a strip of parchment paper.

2. Whisk 4 room temperature large eggs, 1/4 cup canola oil, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt together in a medium bowl. Whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg together in a second medium bowl.

3. Beat 2 sticks room temperature unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup packed dark brown sugar with the paddle attachment in a stand mixer on medium speed until fluffy, about 3 minutes. Beat in the egg mixture until just combined.

4. Add 1/3 of the flour mixture and beat on low speed until just combined. Beat in 1/2 cup of the whole milk, followed by half of the remaining flour mixture. Beat in the remaining milk and flour mixture, mixing until just combined.

5. Fold in the dried fruit mixture (do not drain), 1 cup chopped walnuts, and the finely grated zest of 1 medium orange. Transfer to the baking pan and smooth out the top. Place the pan on a rimmed baking sheet.

6. Bake until a tester inserted in the center comes out clean, at least 2 hours and up to 2 hours and 10 minutes (err on over rather than underbaking). Let the cake cool in the pan for 30 minutes. For the springform pan, release the sides of the pan, remove the bottom, and transfer the cake to a wire rack. For the tube pan, invert the pan onto a wire rack, then remove the pan and bottom. Remove any pieces of parchment stuck to the cake.

7. Stir 1/4 cup orange juice and 2 tablespoons rum together in a small bowl. While the cake is still warm, brush the mixture all over the cake in a few rounds until all the mixture is used up. Let cool completely, about 2 hours. For the best flavor and texture, wrap the fruit cake in a layer of plastic wrap and then aluminum foil once cool. Slice and serve the next day.

Recipe Notes

Storage: The fruit cake can be wrapped with plastic wrap and aluminum foil and refrigerated for up to 5 weeks, or frozen for up to 3 months. Thaw at room temperature.

Further Reading

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original