Hey there, fellow bakers! Are you ready to dive into the world of moist, flavorful, and downright delicious fruit cake? I sure am! Today, I’m thrilled to share with you my secret recipe for the best fruit cake you’ve ever tasted. Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy, enjoyable, and packed with flavor. So grab your mixing bowls and let’s get started!
Why You’ll Love This Recipe
- Moist and flavorful, thanks to the perfect balance of ingredients
- Loaded with a variety of dried fruits and nuts for texture and taste
- Easy to follow steps that guarantee success
- Perfect for holidays, special occasions, or even as a sweet treat any time of the year
Ingredients
Here’s what you’ll need to make this incredible fruit cake recipe:
- ½ cup dried figs (chopped)
- ½ cup dried apricots (chopped)
- ⅓ cup raisins
- ½ cup candied cherries (chopped)
- ½ cup dried pineapple (chopped)
- ⅓ cup crystallized ginger (chopped)
- 1 cup rum or brandy (see note*)
- ½ cup butter (1 stick)
- 1 cup sugar
- ½ cup sour cream
- 1 egg
- 1 orange (zested)
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup pecans (chopped, or walnuts)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this delicious fruit cake:
- Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl.
- Pour the rum or brandy over the fruit, and let it sit for at least 2 hours or overnight.
- Preheat the oven to 325℉.
- Beat the butter and sugar until smooth. Then, beat in the sour cream, egg, and orange zest.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, and beat until just combined.
- Using a spatula, fold in the fruit with the soaking liquid, ginger, and pecans.
- Pour the batter into a greased 9×5 loaf pan lined with parchment paper.
- Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes. Then, remove it from the pan and transfer to a rack.
- Brush the sides and top of the cake with brandy.
- Let the cake cool completely before serving or storing.
Pro Tips for Making the Recipe
Here are some tips to ensure your fruit cake turns out perfectly:
- Let the fruit soak for as long as possible to enhance the flavor.
- Don’t overmix the batter to keep the cake moist.
- Use high-quality ingredients for the best taste.
- Let the cake cool completely before slicing for clean cuts.
How to Serve
There are so many ways to enjoy this fruit cake:
- Slice it thinly and serve as a dessert or snack.
- Pair it with a cup of coffee or tea for a cozy treat.
- Top it with a glaze or powdered sugar for an extra touch of sweetness.
- Serve it as part of a holiday spread or gift it to loved ones.
Make Ahead and Storage
One of the best things about this fruit cake is how well it keeps:
- Store it in an airtight container at room temperature for up to 5 days.
- Wrap it tightly and freeze for up to 2 months.
- Brush with brandy periodically to keep it moist and flavorful.
And there you have it! A moist, flavorful, and easy-to-make fruit cake recipe that’s sure to become a favorite. If you’re looking for more delicious fruit cake ideas, be sure to check out my other recipes like How to Make the Best Traditional Holiday Fruit Cake, How to Make a Delicious Five-Minute Fruit and Nut Cake, and How to Make a No-Bake Colorful Fruit Cake. Happy baking!
Fruit Cake Recipe
Ingredients
- ½ cup dried figs chopped
- ½ cup dried apricots chopped
- ⅓ cup raisins
- ½ cup candied cherries chopped
- ½ cup dried pineapple chopped
- ⅓ cup crystallized ginger chopped
- 1 cup rum or brandy see note*
- ½ cup butter 1 stick
- 1 cup sugar
- ½ cup sour cream
- 1 egg
- 1 orange zested
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup pecans chopped, or walnuts
Instructions
- Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl. Pour the rum or brandy over the fruit and let it sit for at least 2 hours or overnight.
- Preheat the oven to 325℉.
- Beat the butter and sugar until smooth. Beat in the sour cream, egg, and orange zest.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet ingredients and beat until just combined.
- Fold in the fruit with the soaking liquid, ginger, and pecans. Pour the batter into a greased 9x5 loaf pan lined with parchment paper.
- Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely. Brush with brandy before serving.
