Print

Homemade Fruit Cake from Pan to Plate

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade fruit cake is rich, moist, and packed with dried fruits, nuts, and warm spices. Perfect for holidays or teatime, it’s a comforting classic with a balance of sweetness and texture that gets better with time.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 to 12 slices
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups mixed dried fruit (raisins, currants, sultanas)
  • 1 cup chopped dried cherries or dried cranberries
  • 1/2 cup chopped dried apricots
  • 3/4 cup chopped walnuts or almonds
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice or apple juice
  • 1 tablespoon orange zest

Instructions

  1. Preheat oven to 160°C (325°F). Grease and line a round or loaf cake pan with parchment paper.
  2. In a bowl, combine the mixed dried fruit, cherries or cranberries, apricots, and nuts. Set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, cream the butter and brown sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Gradually add dry ingredients, alternating with the juice, mixing gently until combined.
  7. Fold in the fruit and nut mixture until evenly distributed.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Swap nuts for pistachios or pecans for variation.
  • Add lemon zest for extra citrus flavor.
  • Replace half the flour with cake flour for a lighter crumb.
  • Wrap tightly to maintain moisture during storage.
  • Best enjoyed the next day after baking for enhanced flavor.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-fruit-cake-from-pan-to-plate/