Ingredients for Old-Fashioned Fruitcake

Fruits and Nuts:

  • 2 cups candied cherries, halved
  • 2 cups candied pineapple, chopped
  • 1 cup dried cranberries or raisins
  • 1 cup golden raisins (sultanas)
  • 1 cup diced dates
  • 1 cup chopped pecans
  • 1 cup chopped walnuts

Cake Batter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp allspice
  • ½ cup orange juice (freshly squeezed)
  • ¼ cup molasses or dark corn syrup
  • ½ cup bourbon, brandy, or apple cider (optional but traditional)

For Soaking (optional but recommended):

  • Extra bourbon or brandy for brushing or soaking

Step-by-Step Instructions

Step 1: Prepare the Fruit Mixture

In a large bowl, combine all your dried and candied fruits. Pour in the orange juice and a few tablespoons of bourbon. Toss well, cover with plastic wrap, and let the mixture soak for several hours — or overnight for deeper flavor. This step plumps up the fruits, infusing them with citrus and warmth that’ll carry through every bite.

Step 2: Preheat and Prep

Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square baking pan (or two loaf pans) with parchment paper. Make sure to extend the paper above the rim — fruitcakes can rise slightly and benefit from even baking protection.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This aeration step is key to achieving that moist-yet-light texture fruitcakes are known for. Add eggs one at a time, beating well after each addition.

Step 4: Combine the Dry Ingredients

In another bowl, sift together flour, baking powder, salt, and all the spices — cinnamon, nutmeg, and allspice. The spices should create a warm, fragrant mixture that will perfume your entire kitchen.

Step 5: Bring It All Together

Gradually add the dry ingredients to the creamed butter mixture, alternating with molasses and the remaining bourbon or cider. The batter should be thick and glossy. Fold in the soaked fruit mixture along with the chopped nuts. Stir slowly, ensuring every piece of fruit and nut is evenly distributed — this gives the cake its iconic mosaic look when sliced.

Step 6: Fill and Smooth the Pan

Spoon the batter into the prepared pan, pressing it down gently to eliminate air pockets. Smooth the top with a spatula. If you wish, you can decorate the surface with halved candied cherries or nuts for a beautiful, festive finish.

Step 7: Bake Slowly

Bake for 2 to 2½ hours, depending on the size of your pan. The key is low and slow — this ensures the cake cooks evenly and remains moist. If the top starts to brown too quickly, cover it loosely with foil.

The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 8: Cooling and Soaking

Once baked, allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. When still slightly warm, brush the top and sides with bourbon or brandy. This step seals in moisture and adds incredible depth to the flavor.

Step 9: Wrap and Age

Wrap the cooled cake tightly in cheesecloth soaked in bourbon, then wrap again in foil. Store it in an airtight container in a cool, dark place for at least 2 weeks, though many fruitcake lovers swear by a month or more. Re-moisten the cheesecloth every few days with a little more bourbon to keep it rich and aromatic.

The Science of a Perfect Fruitcake

What makes this cake so wonderfully moist? It’s all about balance — the combination of sugar, fat, and fruit acts as natural preservatives. The alcohol (if used) not only enhances flavor but also keeps bacteria at bay, allowing the cake to “age gracefully.” The fruit sugars caramelize gently during baking, and the low temperature helps retain that dense, luscious texture.

Serving Suggestions

This fruitcake is a showstopper on any dessert table. Slice it thinly and serve with hot coffee, mulled wine, or a dollop of whipped cream. For a luxurious twist, pair it with sharp cheddar cheese — a Southern classic combination that’s surprisingly delightful.

You can also serve it slightly warmed with a drizzle of caramel sauce or brandy butter for an indulgent holiday dessert.