Old Fashioned Fruit Cake

Ah, the beloved old-fashioned fruit cake! This delightful recipe sings of nostalgia and brings to mind cozy family gatherings, spiced aromas wafting through the house, and laughter shared over a slice (or two). I’ll never forget the first time I baked one—it was during the holidays when I was just a fledgling chef trying to impress my family, and it became a tradition that has only grown sweeter with time.

Why you’ll love this recipe

This fruit cake isn’t just another dessert; it’s a celebration of flavor and texture, a true testament to craftsmanship that invites you to take each bite slowly, savoring its richness. The blend of candied fruits and spices creates a symphony that holds a special charm—you know, the kind of dish that evokes warm memories and creates new ones every time it’s served.

Whether it’s a festive gathering, a cozy Sunday afternoon, or that craving for something extraordinary after dinner, this cake fits the bill. It’s versatile! Serve it as a rich dessert, a sweet breakfast pairing with your coffee, or even wrapped as a cherished gift. It’s one of those recipes that’ll make your friends and family think, “How did you make this magic happen?” Plus, it stays fresh for days, if you can manage to keep it around that long!

Gather these ingredients

Let’s dive into the treasures you’ll need to make this scrumptious fruit cake. Each ingredient plays a role, contributing to the overall wonder of this dessert:

• 1 cup fruit cake mix or your favorite dried or candied fruit: This acts as the heart of your cake. You can experiment with mixes that sing your favorite flavors—a medley of cherries, apricots, or even tropical delights can enhance the cake tremendously.

• 1 lb candied pineapple wedges: Sweet and juicy, these provide a delightful chewiness—perfect for adding a burst of tropical flavor.

• 8 oz candied red cherries & 8 oz candied green cherries: These cheerfully colored gems not only give a festive look but also infuse the cake with a classic flavor. Can’t find candied cherries? Feel free to substitute with fresh ones or even dark chocolate chips!

• 1 cup chopped dried apples: Bringing a hint of that autumnal tongue-twist, these apples deepen the flavor and add a lovely texture.

• 1 cup chopped nuts (optional): Pecans or walnuts really elevate the crunch factor. If allergies are a concern or you prefer a nut-free cake, just leave them out.

• 2 cups flour: The base that holds everything together, providing structure to your cake.

• 1 tsp baking powder: Our little leavening magic to make it rise to fluffy perfection.

• 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt: These spices create a warm, aromatic hug in every bite.

• 1/2 cup butter, softened: The richness of butter is crucial, lending flavor and moisture.

• 1 cup sugar: Sweetening the deal! You can try brown sugar for a more caramel flavor if you’re feeling adventurous.

• 4 large eggs: Binding everything together while adding a lusciousness that can’t be beat.

• 1/2 cup orange juice: For that refreshing zing and a touch of citrus brightness—don’t skip it!

• 1 tsp vanilla extract: A drop of magic that rounds out all the flavors harmoniously.

How this recipe comes together

Alright, let’s transform these wonderful ingredients into your beloved fruit cake! Follow these steps for best results:

1. Preheat the oven to 325°F (160°C). Grease and flour a bundt pan so that the cake pops out easily once baked.

2. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This is where the spices will mingle. Make sure to mix well!

3. In another large bowl, beat the softened butter and sugar until it looks light and fluffy—around 3-4 minutes. It should resemble a soft cloud, promising rich flavors ahead!

4. Add the eggs one by one, making sure to beat well after each addition—this adds air, making the cake fluffy!

5. Pour in the orange juice and vanilla extract, blending everything until smooth. You’ll smell the magic!

6. Gradually mix the dry ingredients into the wet ones. Just combine until you see no more flour; don’t over mix!

7. Now comes the fun part: fold in the fruit cake mix, candied pineapple, cherries, chopped dried apples, and nuts if using. You want each bite to be a surprise!

8. Pour your luscious batter into the prepared bundt pan, using a rubber spatula to make sure it’s even.

9. Bake for 60-70 minutes. Keep an eye on it, and when a toothpick comes out clean, you’re golden!

10. Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely—patience is a virtue!

Best way to enjoy it

Wondering how to serve your masterpiece? It’s simple! This cake shines on its own, but here are some ways to elevate the experience:

• Sliced and dusted with powdered sugar: It adds a touch of class without overshadowing the flavors.
• Alongside a dollop of whipped cream: The lusciousness balances beautifully with the fruitiness.
• Pair with a cup of spiced coffee or tea: Can you imagine the cozy vibes that bring?

Feel free to get creative—some people drizzle a little glaze made from orange juice and powdered sugar over the top for an extra burst of citrusy goodness!

How to store and freeze

Let’s talk about keeping your cake fresh! Here are the best practices:

• Room Temperature: If you’re enjoying it within a few days, just keep it wrapped in cling film or stored in an airtight container.

• Refrigerate: For longer storage, this cake can be kept in the fridge for up to two weeks. Just remember to let it come to room temperature before serving for that soft texture.

• Freezing: If you need to store it longer, wrap the cake tightly in plastic wrap and then in aluminum foil—up to 3 months! When you’re ready for a slice, thaw overnight in the fridge.

Helpful cooking tips

Here are a few insider tips that can make your fruit cake experience even more delightful:

• Toast your spices: Quickly toasting the cinnamon and nutmeg in a dry pan before adding them elevates their flavors, making your cake much more aromatic!

• Use fresh fruit: If dried fruits aren’t your thing, throw in fresh apples or pears—just remember to toss them in a little flour to prevent sinking.

• Add a splash of whiskey or rum: For a sophisticated twist, incorporate a few tablespoons in with your orange juice.

Creative Twists

Feel free to put your own spin on this classic recipe! Here are some variations:

• Make it tropical: Swap out part of the dried fruits for mango and coconut for a summertime twist!

• Chocolate lovers: Add chocolate chips for a decadent edge.

• Spice it up: Want more warmth? Throw in a dash of ginger or cloves!

Ingredients

• 1 cup fruit cake mix or your favorite dried or candied fruit
• 1 lb candied pineapple wedges
• 8 oz candied red cherries
• 8 oz candied green cherries
• 1 cup chopped dried apples
• 1 cup chopped nuts (optional)
• 2 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1/2 cup orange juice
• 1 tsp vanilla extract

Step-by-step instructions

1. Preheat your oven to 325°F (160°C) and grease a bundt pan.
2. Mix flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
3. In another bowl, cream butter and sugar until fluffy.
4. Add eggs one by one, mixing well each time.
5. Stir in orange juice and vanilla extract.
6. Gradually combine dry and wet ingredients.
7. Fold in fruit mix, pineapple, cherries, apples, and nuts if using.
8. Pour batter into the bundt pan.
9. Bake for 60-70 minutes or until a toothpick comes out clean.
10. Allow to cool for 10 minutes before transferring to a wire rack.

Your questions answered

• How long does it take to make? From prep to baking, you’re looking at about 2 hours, including cooling time.

• Can I use fresh fruits instead of dried? Absolutely! Just make sure to chop and toss fresh fruits in flour to avoid sinking.

• Is it suitable for gifting? Definitely! Wrap it up beautifully, and it becomes a heartfelt present.

• Can this cake be made ahead? Yes, it freezes wonderfully. Just wrap it well!

• Does it have health benefits? With the fruits and nuts, it offers vitamins and healthy fats—the perfect treat that’s a tad healthier!

This cake is more than just a recipe; it’s a tradition, a piece of history, and a creation that you’ll be proud to share. I can’t wait for you to try it—and I’d love to hear how it turns out! Don’t hesitate to experiment a little, and share your own spins and memories in the comments. Happy baking!

Print Recipe

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Old Fashioned Fruit Cake

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 110 hrs

Cooking Temp: 325  F Servings: 12 Estimated Cost: $ 15 Calories: 350

Best Season: Winter, Holidays

Description

This old-fashioned fruit cake is a celebration of flavors, enriched with candied fruits and warm spices, perfect for any occasion.

Ingredients for Fruit Cake

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 cup fruit cake mix or your favorite dried or candied fruit (Choose a blend of your favorite flavors.)
• 1 lb candied pineapple wedges (Adds a burst of tropical flavor.)
• 8 oz candied red cherries (Classic festive look.)
• 8 oz candied green cherries (Can be substituted with fresh cherries or chocolate chips.)
• 1 cup chopped dried apples (Deepens the flavor and adds texture.)
• 1 cup chopped nuts (optional) (Pecans or walnuts for added crunch.)
• 2 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon (Toast for enhanced flavor.)
• ¹⁄₂ tsp nutmeg (Toast for enhanced flavor.)
• ¹⁄₂ tsp salt
• ¹⁄₂ cup butter, softened (Essential for rich flavor.)
• 1 cup sugar (Brown sugar can be used for caramel flavor.)
• 4 large eggs (Provides structure and moisture.)
• ¹⁄₂ cup orange juice (Adds brightness.)
• 1 tsp vanilla extract

Step-by-Step Instructions

Baking the Cake

1. Preheat Oven

   Preheat your oven to 325°F (160°C) and grease a bundt pan.
   Mark as complete

2. Mix Dry Ingredients

   In a bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
   Ensure spices are well combined.
   Mark as complete

3. Cream Butter and Sugar

   In another bowl, cream the softened butter and sugar until light and fluffy.
   This takes about 3-4 minutes.
   Mark as complete

4. Add Eggs

   Add eggs one by one, mixing well after each addition.
   This helps create a fluffy batter.
   Mark as complete

5. Combine Wet Ingredients

   Stir in orange juice and vanilla extract until smooth.
   You’ll begin to smell the wonderful aroma.
   Mark as complete

6. Mix Ingredients

   Gradually combine dry and wet ingredients without overmixing.
   Stop mixing when no flour is visible.
   Mark as complete

7. Fold in Fruits and Nuts

   Gently fold in the fruit cake mix, candied pineapple, cherries, dried apples, and nuts.
   Mark as complete

8. Pour and Bake

   Pour batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
   Keep an eye on it during the last minutes.
   Mark as complete

9. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
   Let it cool completely.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 120mg40%

Sodium 150mg7%

Potassium 150mg5%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Sugars 25g

Protein 4g8%

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Vitamin A 600 IU

Vitamin C 20 mg

Calcium 50 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Vitamin B12 0.5 mcg

Biotin 0.3 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 20 mg

Zinc 1 mg

Selenium 4 mcg

Copper 0.4 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This is a timeless recipe perfect for gifting and family gatherings. Store well to keep it fresh!

Keywords: fruit cake, dessert, holiday baking, nostalgic, festive, traditional