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+ servings
fruit cake with dried fruits

Fruit Cake Recipe

Fruit Cake is packed with dried fruit and nuts, incredibly moist, and infused with orange zest for the ultimate Christmas loaf! Every slice is velvety and rich, and it stays soft for ages.
Course Dessert
Cuisine American
Keyword Fruit Cake Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 slices
Calories 560kcal
Author Catalina Castravet


  • 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


  • Preheat oven to 325 degrees F.
  • Line a 9x5-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.



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