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Set aside every stereotype you have ever heard about fruit cake. This Fruit Cake recipe is incredibly delicious, moist, and it’s a non alcohol version that the whole family can enjoy!
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Fruit cake is a type of dense cake made with candied or dried fruits, nuts, and spices, often called the Christmas cake. My grandmother loved making and giving her special fruit cake to friends at Christmas time. The dense and rich texture is packed with flavor and was definitely a favorite of generations past.
Recent years have brought some lighthearted stereotypes about fruit cake, for being re-gifted, being too dense and heavy, and for having such a long shelf life that you could keep the same cake on hand for years. But really, if it’s made correctly, fruit cake can be a deliciously moist and flavorful treat for Christmas!
Ingredients in Fruit Cake
Yes, there are lots of little ingredients in this fruitcake recipe, but trust me, every chopped fruit and nut and every spice blends together to make a fragrant mixture that bakes up beautifully. Here’s what you need:
- Dates – about three quarters of a cup, chopped.
- Golden raisins – one cup. You can chop them into smaller bits if you like. Find them in the grocery store next to the other dried fruits.
- Raisins – one cup, either whole or chopped.
- Dried Tart Cherries – three quarters of a cup, chopped. You can find them under the name candied cherries too.
- Maraschino cherries – one cup, drained and quartered
- Orange juice or apple juice – three quarter cup
- Flour – two cups, all purpose flour, sifted
- Baking soda – one teaspoon
- Baking powder – half a teaspoon
- Salt – half teaspoon kosher or table salt
- Homemade pumpkin pie spice – our homemade spice is easy to make and lasts forever! You’ll need just under two teaspoons for this recipe.
- Butter – one cube of unsalted butter, softened to room temperature
- Brown sugar – three quarter cup
- Egg – one whole, large egg
- Sour cream – half cup regular sour cream. The addition of sour cream is a tried and true secret ingredient I like to use in cakes like our nothing bundt cakes and breads to keep the moisture and add flavor.
- Sweetened dried orange slices – one third cup or any candied fruit you like.
- Candied ginger – two tablespoons, finely chopped
- Pecans and walnuts – half a cup, chopped
- Additional Fruits and Spices
If you like a little more fruit or spice, try adding any fruit mixture of these ingredients:
- Currants
- Apricots
- Orange zest
- Lemon zest
- Cinnamon
- Nutmeg
- Cloves
- Candied orange peel or citrus peel
Non-Alcohol Fruit Cake Soak
Rum or brandy is often used to soak the dried fruits before adding them to the cake batter. The alcohol is used to enhance the overall taste of this dessert. However this is a non alcohol version that the whole family can enjoy! This fruit cake recipe uses orange juice or apple juice instead of the traditional brandy soak. It gives the cake a deep orange citrus flavor that complements the orange and other fruits in the cake perfectly.
Traditional Soaking Method
This recipe uses the Fast Soak method for dried fruit. Traditionally, the dried fruit needs at least a day or two of soaking before baking, You can still use this traditional method if you like: place the fruit in the bowl with orange juice cover it with cheesecloth or plastic wrap, and let it sit on the counter for 24-72 hours before baking. The dried fruit will absorb all that yummy liquid.
Soaking and Baking Instructions
Dried fruit can soak up the moisture in any baked good so be sure to follow the soaking instructions or you may end up with a dry Fruit Cake.
- First, place dried fruit and orange juice in a large microwave safe bowl. Microwave for about 90 seconds. See notes below for a more traditional soaking method.
- Stir with a wooden spoon, then cover with plastic wrap and set aside for 1 to 1 ½ hours to allow fruit to absorb the liquid and cool.
- Preheat oven to 325℉ and line a 9×5 loaf pan with parchment paper and non stick cooking spray. Set Aside the prepared pan. You can also bake mini loaves. Prepare the loaf pans the same way.
- Mix the flour, baking soda, baking powder and salt together with a whisk. Then set aside.
- With an electric mixer, cream butter and sugar together. Then add sour cream and egg; mix until combined.
- Add dry ingredients to the mixer and barely combine.
- Add ginger, nuts and soaked fruit along with liquid from soaking the fruit and fold together until everything is evenly combined.
- Pour batter into the prepared loaf pan and bake for 1 ½-2 hours until toothpick comes out clean from the center of the loaf.
- Let the cake cool for about 10-15 minutes before removing from the pan and let it continue to cool on a cooling rack.
Read More: 25+ Christmas Dessert Ideas
More Christmas Gift Ideas
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How to Make Fruit Cake
Fruit Cake
Equipment
- 9" x 5" Loaf pan
Ingredients
- ¾ cup dates chopped
- 1 cup golden raisins
- 1 cup raisins
- ¾ cup dried tart cherries chopped
- ¾ cup maraschino cherries quartered
- ¾ cup orange juice or apple juice
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ½ cup butter room temperature
- ¾ cup brown sugar
- 1 egg
- ½ cup sour cream
- 1/3 cup sweetened dried orange slices
- 2 tablespoons candied ginger finely chopped
- ½ cup pecans and walnuts chopped
Instructions
- Place dried fruit and orange juice in a large microwave safe bowl. Microwave for 90 seconds.
- Stir, then cover with plastic wrap and set aside for 1 to 1 ½ hours to allow fruit to absorb the liquid and cool. *See Notes
- Preheat oven to 325℉ and line a 9×5 loaf pan with parchment paper and non stick cooking spray. Set Aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- With an electric mixer, cream butter and sugar together.
- Add sour cream and egg; mix until combined.
- Add dry ingredients to the mixer and barely combine.
- Add ginger, nuts and soaked fruit along with liquid from soaking the fruit and fold together until everything is evenly combined.
- Pour batter into the prepared loaf pan and bake for 1 ½-2 hours until toothpick comes out clean from the center of the loaf.
- Let the cake cool for about 10-15 minutes before removing from the pan and let it continue to cool on a cooling rack.
- Store wrapped in plastic wrap or an airtight container.
6 stars I will be going out to do my shopping so that I can make it to give it to my daughter-in-law and her mother who is arriving for Christmas for abroad,