Best-Ever Fruitcake isn’t just a holiday tradition—it’s a celebration in every slice. Loaded with dried fruit, warm spices, and a splash of brandy, this rich cake is designed to be made ahead of time and enjoyed slowly as it matures. Whether you’re gifting it or keeping it all to yourself, this recipe transforms fruitcake skeptics into believers.
Table of Contents
Why You’ll Love This Best-Ever Fruitcake
- 🍒 Packed with fruit – raisins, cherries, apricots, and more
- 🥃 Brandy-soaked for rich depth (non-alcoholic option included)
- 🍊 Citrus-zested for a bright balance
- 🧁 Super moist texture from brown sugar and molasses
- ⏱️ Make-ahead magic – improves as it rests
- ❄️ Freezer-friendly – perfect for gifting and long storage
Ingredients
Dried Fruit Mix:
- 1 cup raisins
- 1 cup golden sultanas
- ½ cup dried cherries
- ½ cup dried apricots, chopped
- ½ cup candied citrus peel
- Zest + juice of 1 orange
- Zest + juice of 1 lemon
- ½ cup brandy, rum, or strong tea (non-alcoholic)
Cake Batter:
- 1 cup unsalted butter, room temp
- ¾ cup dark brown sugar
- 2 tbsp molasses or black treacle
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ cup ground almonds (or sub flour)
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp cloves
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
1. Soak the Fruit
In a large bowl, combine all dried fruits, citrus zest/juice, and brandy.
Cover and let soak for at least 8 hours, preferably overnight.
2. Prep the Oven & Tin
Preheat oven to 300°F (150°C).
Grease and line an 8-inch round cake tin with parchment. Wrap the outside with brown paper or foil for insulation.
3. Make the Cake Batter
Cream the butter and sugar until light and fluffy.
Add molasses and vanilla, then beat in eggs one at a time.
Sift in flour, baking powder, spices, and salt. Fold in ground almonds.
Stir soaked fruit (with any remaining liquid) into the batter.
4. Bake
Pour into the prepared tin. Smooth the top and bake for 2–2½ hours, or until a skewer inserted into the center comes out clean.
If browning too quickly, cover loosely with foil during the last hour.
5. Cool & Mature
Cool in the tin for 30 minutes, then transfer to a wire rack.
Once completely cool, poke small holes on top and spoon over 1–2 tbsp brandy.
Wrap tightly in parchment and foil. Store in a cool, dark place, feeding with brandy every 1–2 weeks for up to 8 weeks before serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 2–2½ hours
- Total Time: ~3 hours (plus soak time)
- Servings: 12–14 slices
- Shelf Life: 8 weeks (fed with brandy)
Nutrition Facts (Approx. per slice)
- Calories: 360
- Fat: 14g
- Carbs: 55g
- Sugar: 35g
- Protein: 4g
Tips & Variations
- 🍷 No brandy? Use dark rum, amaretto, or apple juice
- 🧁 Make it nut-free by replacing ground almonds with more flour
- 🧊 Freeze it! Wrap well and freeze for up to 3 months
- 🧵 Decorate with marzipan and royal icing closer to serving
- 🥣 Shortcut: Use pre-soaked mixed fruit to skip the overnight step
Best-Ever Fruitcake
Equipment
- – Large bowl
- – 8” round deep cake tin
- Parchment paper
- – Electric mixer (optional)
Ingredients
- #### Dried Fruit Mix:
- – 1 cup raisins
- – 1 cup golden sultanas
- – ½ cup dried cherries
- – ½ cup chopped dried apricots
- – ½ cup candied citrus peel
- – Zest + juice of 1 orange
- – Zest + juice of 1 lemon
- – ½ cup brandy or strong tea
- #### Cake Batter:
- – 1 cup unsalted butter room temp
- – ¾ cup dark brown sugar
- – 2 tbsp molasses
- – 4 large eggs
- – 1 ½ cups all-purpose flour
- – ½ cup ground almonds or more flour
- – 1 tsp baking powder
- – 1 tsp cinnamon
- – ½ tsp each: nutmeg ginger
- – ¼ tsp cloves
- – ½ tsp salt
- – 1 tsp vanilla extract
Instructions
- Soak fruits with citrus juice/zest and brandy overnight.
- Preheat oven to 300°F. Line and insulate an 8″ cake tin.
- Cream butter and sugar. Add molasses, vanilla, eggs. Beat well.
- Add dry ingredients and mix. Stir in soaked fruits.
- Bake for 2–2½ hrs or until skewer comes out clean.
- Cool, poke holes, and drizzle with extra brandy.
- Wrap in parchment and foil. Feed with brandy every 1–2 weeks for up to 8 weeks.
Notes
– Store at room temp in metal tin
– Freeze for up to 3 months
– Decorate with marzipan and icing before serving
FAQs
Can I make this without alcohol?
Yes! Use strong black tea or apple juice to soak and feed the cake.
When should I make fruitcake before Christmas?
Make it 4–8 weeks ahead for best results. Feed every 1–2 weeks.
How do I store it?
Wrap in parchment and foil, store in a metal tin or airtight container at room temp.
Can I use different fruit?
Absolutely—swap in dates, prunes, pineapple, or figs.
Conclusion
This Best-Ever Fruitcake is rich, fruity, and beautifully spiced—the way fruitcake was meant to be. It’s a make-ahead marvel that only gets better with time. Whether you’re gifting it, icing it, or enjoying it plain with tea, this classic recipe will convert even the most devoted fruitcake skeptics.