Never Fail Fruit Cake
Nothing says “holiday cheer” quite like a slice of perfectly spiced, rich fruit cake. This classic Never Fail Fruit Cake is moist, bursting with plump fruit and nuts, and—best of all—easy to make. Whether you’re baking for a festive gathering or planning ahead (it actually improves with a little aging!), this foolproof recipe will become a family favorite.
Ingredients
2 cups mixed dried fruit (300 g)
½ cup glacé cherries, halved (75 g)
½ cup chopped nuts (walnuts, pecans or almonds) (60 g) – optional
½ cup (120 ml) brandy, rum or orange juice (for soaking)
1 cup (225 g) unsalted butter, softened
1 cup (200 g) packed brown sugar
3 large eggs, room temperature
½ cup (120 ml) molasses or dark corn syrup
2 cups (240 g) all-purpose flour
1 teaspoon (4 g) baking powder
1 teaspoon (2 g) ground cinnamon
½ teaspoon (1 g) ground nutmeg
¼ teaspoon (1 g) ground cloves
¼ teaspoon (1.5 g) salt
½ teaspoon (2.5 ml) vanilla extract
¼ cup (60 ml) milk
Zest of 1 lemon or orange (optional, for extra brightness)
Instructions
Soak the fruit: In a medium bowl, combine mixed dried fruit, cherries and nuts. Pour over brandy (or juice), cover and let sit overnight in the fridge or at least 1 hour at room temperature.
Prep oven & pan: Preheat oven to 325 °F (160 °C). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving an overhang for easy removal.
Cream butter & sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
Add eggs & molasses: Beat in eggs one at a time, scraping down sides. Mix in molasses (or corn syrup) and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
Build the batter: Add the dry mixture to the butter mixture in 3 additions, alternating with milk (start and end with the flour). Stir gently until just combined.
Fold in fruit: Drain any excess liquid from the fruit bowl (reserve if you like for later brushing). Fold soaked fruit, nuts and citrus zest into the batter.
Fill & bake: Scrape batter into prepared pan, smoothing the top. Bake 60–75 minutes, or until a toothpick inserted near center comes out with a few moist crumbs.
Cool & age: Let the cake cool in the pan 10 minutes, then lift out using parchment overhang and cool completely on a wire rack. For best flavor, brush with extra brandy/juice, wrap tightly in foil or plastic wrap and store at room temperature for 1–2 weeks before serving.
Serve: Slice thinly—this cake is rich! Enjoy with a cup of tea or a dash of whipped cream.
FAQ
Q: Can I use fresh fruit instead of dried?
A: Fresh fruit contains too much moisture and will make the cake soggy. Stick to dried or gently rehydrated fruit. If you only have fresh, dry it in a low oven (200 °F/95 °C) for a couple of hours first.
Q: How should I store the cake?
A: Wrap fully cooled cake in foil or plastic wrap. Store at room temperature (away from direct sunlight) for up to 1 month. For longer life, freeze sliced portions in an airtight container for up to 3 months.
Q: Can I omit the alcohol?
A: Yes—use orange juice, apple juice or strong tea. The cake will still be delicious, just less “spirit-forward.” Brush with juice before storing to keep it moist.
Q: What nuts work best?
A: Walnuts, pecans and almonds all add great texture. If you have tree-nut allergies, simply omit or swap in sunflower seeds.
Q: Any fun variations?
A: Add 1 teaspoon ground ginger for a kick, swap the molasses for treacle, or fold in shredded coconut for extra chew. Feel free to customize!