Description
Bring the warmth of tradition into your kitchen with this moist and flavorful Grandma’s Fruit Cake. Packed with juicy dried fruits, subtle spices, and a buttery base, this easy recipe is perfect for the holidays and year-round indulgence. Ideal for gift-giving, gatherings, or a cozy slice with tea, it’s a make-ahead classic that gets better with time. This is one of those timeless food ideas that effortlessly checks the boxes for a quick breakfast, easy dessert, or holiday baking project. Whether you’re hunting for breakfast ideas, dinner ideas, or a healthy snack, this fruit cake is a keeper!
Ingredients
1 cup unsalted butter
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups mixed dried fruits (raisins, cranberries, cherries, dates, blueberries)
1/2 cup chopped nuts (optional)
1/2 cup dark rum or orange juice (for soaking)
Instructions
1. Soak the dried fruits in dark rum or orange juice overnight or for at least 4 hours.
2. Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or 8×8 square pan with parchment paper.
3. In a large bowl, cream the unsalted butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
7. Fold in the soaked fruits (drained) and chopped nuts, if using.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Wrap in parchment and foil. Let it sit for 24 hours before slicing for best flavor.
Notes
Soaking the dried fruits overnight ensures your cake stays moist and flavorful.
Letting the cake rest for at least 24 hours before slicing enhances the texture and taste.
You can freeze the fruit cake for up to 6 months—just wrap it tightly in plastic and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
Keywords: easy recipe, holiday dessert, fruit cake, make-ahead cake, giftable food