Fruit Cake Recipe

A classic Christmas treat in my house is this fruit cake recipe. It is packed with dried fruit and nuts, stays moist, and is flavored with fresh orange zest for a decadent holiday loaf. Each slice is rich and soft, and it keeps well for days. I like using a mix of red and green fruit, such as cherries and cranberries for red and dried kiwi for a bright green color.

Fruit cake tastes like Christmas in my opinion. Much like my homemade eggnog, it is one of the most loved holiday traditions in my family, even though I know not everyone enjoys it. I understand that reaction because I have tried many versions from cafes and bakeries, and the common complaint is always the same that it is dense, dry, and lacking flavor. After testing my recipe many times, I think I nailed it, just like my mom says. Each slice is packed with sweet and chewy dried fruit and crunchy nuts, while the cake itself stays tender and moist with notes of orange and vanilla.

My version of this fruit cake is alcohol free, which makes it easy to share with kids and the whole family. If you prefer, you can brush the loaf with a little brandy or bourbon, which adds deeper flavor and helps it keep longer. I also love how colorful the dried fruits and nuts look once baked, reminding me of a Christmas tree right on the table. Because of that, this cake makes a lovely homemade gift during the holidays, just like my rosette cookies, and I really hope you give it a try this season.

Why you will love this recipe

• A true holiday loaf: I make this fruit cake with dried fruit, nuts, sour cream, orange zest, and vanilla for a Christmas dessert that looks cute on the holiday table. It is meant for sharing with family and friends who enjoy a classic homemade cake.
• Simple baking steps: I cream the butter and sugar, mix the batter gently, fold in the fruit and nuts, then bake it low and slow. The process is easy to follow and works well for home bakers.
• Soft and rich texture: The cake stays tender from the sour cream while the dates, cherries, cranberries, kiwi, raisins, walnuts, and almonds add variety.
• Great for gifting: I like that this cake keeps well and can be brushed with fruit juice or bourbon if I choose. It works nicely as a homemade holiday gift or a dessert to slice and serve over several days.

What you will need 

• Fruits: I use chopped dates, cherries, dried cranberries, dried kiwi, and raisins for a colorful and textured fruit mix.
• Nuts: I chop walnuts and almonds to add crunch and balance to the soft cake.
• Batter: I prepare sugar, butter, flour, baking soda, room temperature eggs, and sour cream to create a rich and moist batter.
• Flavorings: I add fresh orange zest, vanilla extract, and salt.

How to make

1. Prepare the batter: I lightly toss the fruits and nuts in a small amount of flour so they stay evenly mixed into the batter, then blend the baking soda with sour cream and set it aside while I cream the butter and sugar and add the egg, orange zest, and sour cream mixture.

2. Finish the batter: I mix in the flour and salt until just combined, then carefully fold in the nuts and chopped fruits so everything stays evenly distributed.

3. Bake the loaf: I carefully pour the batter into a loaf pan, then place a separate pan filled halfway with water on the bottom rack or beside the loaf pan to create gentle steam. I bake it in a preheated 325 F oven for about 1.5 to 2 hours until the loaf is baked evenly through.

4. Serve the cake: I let the loaf cool completely before slicing, and if I want to add alcohol, I poke small holes on the surface and lightly sprinkle bourbon or brandy over the top.

Expert tip

Bake low and slow

When I make this fruit cake, I focus on creating the right baking environment from the start. I place a pan of water in the oven and bake the loaf at a lower temperature so the heat stays consistent, which helps the cake bake evenly and stay moist. Taking the time to bake it slowly also keeps the fruit and nuts tender and prevents the outside from drying before the center is fully baked.

More tips to consider:

• The flavor gets deeper and better over time, so I highly suggest making it weeks in advance. Brush with alcohol every week or two as it ages.
• I make sure all ingredients are at room temperature so the batter mixes smoothly.
• I chop the dried fruit and nuts into similar sizes so every slice has a good balance of texture.
• I line the loaf pan with parchment paper to help with easy removal after baking.
• I check the cake near the end by inserting a skewer into the center and look for a few moist crumbs.
• I let the loaf cool completely before slicing so it holds together and cuts cleanly.

Recipe variations and add-ins:

• Nut free bake: I skip the nuts and add an extra 1 half cup mixed dried fruit. This keeps the texture soft and works well for sharing.
• Light glaze top: I brush the cooled loaf with 2 tablespoons warm orange marmalade. I let it rest so the top sets before slicing.
• Red fruit mix: I use about 1 cup dried cranberries and 1 half cup raisins for a deeper red look. This works well for a Christmas table.
• Tropical fruit swap: I replace the dried kiwi with about 1 half cup dried pineapple for a softer texture and lighter fruit flavor.
• Citrus boost: I add 1 tablespoon fresh lemon zest along with the orange zest. This brightens the flavor and balances the sweetness of the fruit.

Serving suggestions:

I like serving this fruit cake with a warm cup of coffee or London fog latte and a slice of my gingerbread cake when family visits during the holidays. On slower mornings, I pair it with my eggnog waffles or a slice of coffee cake to create a breakfast table that lets everyone sample a little of everything.

When we host friends in the afternoon, I set out thin slices of fruit cake alongside my cranberry margarita for the adults and my cranberry mocktail for the kids. It works well as a simple dessert spread that encourages everyone to linger and chat.

How to store leftovers:

• Refrigerate: I wrap the fruit cake tightly and store it in the fridge, where it keeps well for up to 7 days.
• Freezing: I freeze the loaf or individual slices for up to 3 months. I wrap them tightly in plastic wrap, then aluminum foil, before placing them in the freezer.
• Reheating: I let the cake come to room temperature or warm individual slices gently in the microwave for a few seconds.

Frequently asked questions

More festive Christmas recipes:

Snowflake Martini Recipe

Christmas Brownie Pops Recipe

Melted Snowman Cookies

Christmas Cake Roll

Fruit Cake Recipe

A classic Christmas treat in my house is this fruit cake recipe. It is packed with dried fruit and nuts, stays moist, and is flavored with fresh orange zest for a decadent holiday loaf. Each slice is rich and soft, and it keeps well for days. I like using a mix of red and green fruit, such as cherries and cranberries for red and dried kiwi for a bright green color.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Fruit Cake Recipe

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 8 slices

Calories: 560kcal

Author: Catalina Castravet

Ingredients

• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup dates chopped
• 1/2 cup raisins
• 1 cup dried cranberries
• 1/2 cup dried kiwi chopped
• 1/2 cup maraschino cherries dry with paper towels and chop
• 1/2 cup walnuts chopped
• 1/2 cup almonds chopped
• 2 cups all-purpose flour divided into 1/4 cup and 1 3/4 cups
• 1/2 cup unsalted butter
• 1 cup white granulated sugar
• 1 large egg room temperature
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F.
• Line a 9×5-inch loaf pan with greased parchment paper so it has handles on the side, for easy removal of the bread. Set aside.
• In a small bowl, mix together the baking soda and sour cream and set aside.
• In a medium bowl combine the fruits and nuts with 1/4 cup of the flour, toss to coat and set aside.
• In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg, then the orange zest, vanilla, then the sour cream and baking soda mixture.
• Add the flour and salt, and mix just until combined.
• Add the fruit mixture and stir well to distribute the fruit and nuts evenly.
• Pour the batter into the prepared loaf pan.
• Place a pan of water in the oven, on the bottom rack. Place the loaf pan on the middle rack.
• Bake for 1 1/2 to 2 hours, or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, cover it loosely with foil.
• When done, remove to a rack to cool for 10 minutes in the pan. Using the edges of the parchment paper lift the cake out of the pan and cool completely on the wire rack.
• Wrap tightly with plastic wrap and then in aluminum foil to store.
• Before wrapping, you can poke a few holes over the top of the cake and drizzle on a few ounces of brandy or bourbon, this will actually help if you intend on storing the fruit cake for a while.

Video

Notes

Bake low and slow

When I make this fruit cake, I focus on creating the right baking environment from the start. I place a pan of water in the oven and bake the loaf at a lower temperature so the heat stays consistent, which helps the cake bake evenly and stay moist. Taking the time to bake it slowly also keeps the fruit and nuts tender and prevents the outside from drying before the center is fully baked.

More tips to consider:

• The flavor gets deeper and better over time, so I highly suggest making it weeks in advance. Brush with alcohol every week or two as it ages.
• I make sure all ingredients are at room temperature so the batter mixes smoothly.
• I chop the dried fruit and nuts into similar sizes so every slice has a good balance of texture.
• I line the loaf pan with parchment paper to help with easy removal after baking.
• I check the cake near the end by inserting a skewer into the center and look for a few moist crumbs.
• I let the loaf cool completely before slicing so it holds together and cuts cleanly.

Nutrition

Calories: 560kcal | Carbohydrates: 92g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 419mg | Potassium: 442mg | Fiber: 7g | Sugar: 54g | Vitamin A: 556IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 3mg