Grandma’s Fruit Cake Recipe

Nothing says holiday comfort like Grandma’s Fruit Cake. This recipe has been passed down through generations in my family, and every time I make it, I’m reminded of cozy kitchens, warm spices, and the smell of dried fruit mingling with rich cake batter. Over the years, I’ve learned a few tricks that prevent the cake from being too dry or overly dense, making it perfectly moist and flavorful every time.

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• ½ cup orange juice
• 2 teaspoons vanilla extract

Fruit and Nuts

• 1 cup chopped dates
• 1 cup chopped dried apricots
• 1 cup raisins or sultanas
• ½ cup chopped candied cherries
• ½ cup chopped walnuts or pecans
• Optional: 2 tablespoons brandy or rum for soaking

Optional Glaze

• 2 tablespoons apricot jam, warmed

Preparation and Cooking Time

• Prep Time: 30 minutes
• Cook Time: 2–2 ½ hours
• Total Time: Approximately 3 hours
• Servings: 12–16 slices

Preparing the Fruit

Step 1: Soak the Fruit (Optional)

If using brandy or rum, place all chopped fruits in a bowl and pour the liquor over them. Cover and let soak for at least 2 hours, preferably overnight. This adds extra depth of flavor and keeps the fruit plump.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in orange juice and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Gradually fold in the dry ingredients until just combined. Avoid overmixing to prevent a dense cake.

Step 5: Fold in Fruit and Nuts

Gently fold in the soaked or dry fruits and chopped nuts. Make sure the fruits are evenly distributed throughout the batter.

Step 6: Prepare the Pan

Grease a 9-inch round or square cake pan and line it with parchment paper. Pour the batter into the pan and smooth the top.

Step 7: Bake the Cake

Preheat oven to 325°F (160°C). Bake for 2–2 ½ hours or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. For a shiny finish, brush the top with warmed apricot jam while still slightly warm.

@chef_zouheir

Tips for the Perfect Fruit Cake

• Use room temperature ingredients for even mixing.
• Chop fruits and nuts uniformly to prevent sinking.
• Avoid overmixing the batter to keep the texture light.
• Soaking fruits in brandy or rum adds moisture and flavor, but can be skipped for a kid-friendly version.
• Wrap in plastic and store in a cool place; fruit cakes often taste even better after a few days.

Serving Suggestions

• Slice and serve with a cup of hot tea or coffee.
• Pair with cream cheese frosting or lightly sweetened whipped cream for extra indulgence.
• Great as a holiday gift when wrapped in parchment and tied with a ribbon.

Storage and Shelf Life

• Room Temperature: Wrapped tightly, lasts up to 2 weeks.
• Refrigerator: 3–4 weeks, maintaining moisture.
• Freezer: Up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container.

Frequently Asked Questions

Can I make this cake without alcohol?

Yes! Simply soak the fruits in orange juice, apple juice, or water instead of brandy or rum.

How can I make the cake extra moist?

Use a combination of butter and oil, or soak the baked cake with a little orange juice or leftover fruit soaking liquid.

Can I use only dried raisins?

Yes, but using a variety of fruits adds better texture, flavor, and visual appeal.

How long does it keep?

Stored properly at room temperature, it lasts about 2 weeks. Refrigeration or freezing extends the shelf life.

Can I make this cake ahead of time for the holidays?

Absolutely! Fruit cakes often taste better after a few days as the flavors meld together. Some people even age them for weeks or months.

Can I use a different nut?

Yes. Pecans, almonds, or macadamia nuts work wonderfully.

Can I make this gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend suitable for baking, though the texture may vary slightly.

Final Thoughts

Grandma’s Fruit Cake is more than just a dessert—it’s a labor of love and a taste of nostalgia. The combination of warm spices, tender cake, and plump fruit creates a comforting treat that’s perfect for holidays or everyday indulgence. By following this recipe, you get a cake that’s moist, flavorful, and beautifully textured, making each slice a reminder of home, family, and cherished memories.

This timeless recipe is a classic for a reason: it’s simple, adaptable, and delivers a perfect balance of sweetness, spice, and fruit in every bite.