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Traditional fruit cake recipe slice showing moist crumb packed with raisins, currants, cherries, and walnuts on a rustic wooden board.

Traditional Fruit Cake Recipe: Rich, Moist & Packed with Flavor

A rich, moist fruit cake packed with raisins, currants, cherries, and warm spices. Soaked overnight, baked low and slow, then fed with brandy for weeks.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Christmas, Dessert, Holiday
Cuisine British / Traditional
Servings 12 slices
Calories 380 kcal

Ingredients
  

  • **For the fruit mixture soak overnight:**
  • - 2 cups mixed dried fruit raisins, sultanas, currants
  • - ½ cup dried cherries or cranberries
  • - ½ cup chopped dried apricots
  • - ¼ cup candied mixed peel
  • - ½ cup brandy dark rum, or orange juice (non‑alcoholic)
  • **For the cake batter:**
  • - 1 cup 225g unsalted butter, softened
  • - 1 cup 200g brown sugar, packed
  • - 4 large eggs at room temperature
  • - 2 cups 250g all‑purpose flour
  • - 1 tsp baking powder
  • - ½ tsp baking soda
  • - ½ tsp salt
  • - 2 tsp ground cinnamon
  • - 1 tsp ground nutmeg
  • - ½ tsp ground cloves
  • - ¼ tsp ground allspice
  • - 1 tbsp orange zest
  • - 1 cup chopped nuts walnuts, pecans, or almonds
  • **For feeding after baking:**
  • - 2–3 tbsp brandy rum, or orange juice

Instructions
 

  • Soak the fruit: Combine dried fruits, cherries, apricots, mixed peel, and brandy (or orange juice) in a bowl. Cover and let stand overnight at room temperature.
  • Preheat oven to 300°F (150°C). Grease a 9‑inch round cake pan and line with parchment.
  • Cream butter and brown sugar until light and fluffy (3–4 minutes).
  • Add eggs one at a time, beating well after each. Mix in orange zest.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
  • Gradually add dry mixture to butter mixture, stirring just until combined.
  • Fold in soaked fruit mixture (including any liquid) and chopped nuts.
  • Transfer batter to prepared pan and smooth the top.
  • Bake for 1 hour 45 minutes – 2 hours, until a skewer comes out clean. If top browns too quickly, cover loosely with foil for last 30 minutes.
  • Cool in pan 15 minutes, then turn out onto a wire rack. While still warm, brush with brandy, rum, or orange juice.
  • Wrap completely cooled cake in parchment paper then foil, and store in an airtight container. Feed with 1–2 tablespoons of alcohol weekly for up to 3 months.

Notes

Chef Ouika has tested this fruit cake recipe 4 times – the overnight soak is non‑negotiable for best results.
For extra‑deep flavor, make this cake 4–6 weeks before serving and feed weekly.
If you prefer alcohol‑free, substitute orange juice, apple cider, or cold black tea.
Keyword Christmas fruit cake, fruit cake recipe, moist fruit cake, traditional fruit cake