Boozy, nutty, tender — this fruitcake is about to make a comeback.
Let’s set the record straight: fruitcake deserves a glow-up. And this one? It delivers. Imagine a rich, golden loaf packed with tender dried fruits, toasty nuts, warm spices, and just enough citrusy zing to make everything pop. It’s soaked in a splash of brandy (or not — your call), keeps beautifully, and makes a fantastic edible gift.
This is the kind of fruitcake that converts skeptics and makes believers out of anyone who takes a slice. Moist, flavorful, and beautifully old-fashioned in the best way. Perfect for holiday brunch tables, festive dessert trays, or wrapping up with a ribbon and giving to the neighbor who always shovels your walk.
If you love cozy classics like Gingerbread Loaf with Lemon Glaze or Spiced Cranberry Orange Muffins, this one’s going to feel like your next obsession.
✅ Quick Tip:
- ✔️ Soak your fruit overnight for the best flavor and texture — rum, brandy, or even strong tea work beautifully.
📋 Ingredients
For the Soaked Fruit:
- 1½ cups mixed dried fruit (cherries, golden raisins, chopped apricots, cranberries)
- ½ cup chopped dates or prunes
- ½ cup orange juice, rum, or brandy (or strong black tea)
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- Zest of 1 orange
Add-Ins:
- 1 cup chopped nuts (pecans or walnuts)
- Optional: extra brandy or rum for brushing after baking
🧑🍳 Instructions
1. Soak the fruit: Combine dried fruits and dates in a bowl. Pour over juice or booze. Cover and let sit overnight or at least 2 hours.
2. Prep: Preheat oven to 325°F. Grease a 9×5″ loaf pan and line with parchment.
3. Mix dry: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
4. Cream butter & sugar: In a separate bowl, beat butter and brown sugar until fluffy. Add eggs, one at a time. Mix in molasses, vanilla, and orange zest.
5. Combine: Stir in the dry ingredients until just combined. Fold in soaked fruit (with any liquid) and nuts.
6. Bake: Pour into prepared pan and smooth top. Bake 60–70 minutes, until a toothpick comes out clean. Cover with foil if browning too quickly.
7. Cool & brush: Let cool in pan 15 minutes, then transfer to a wire rack. Brush with a little brandy or rum while warm, if using.
🍽️ Serving Tips
- Slice and serve with spiced tea, mulled wine, or coffee.
- Add a little whipped cream or mascarpone on the side for a fancy holiday spread.
- Wrap tightly in parchment and a tea towel for gifting — bonus points for a festive ribbon.
🔄 Creative Variations
- Chocolate Cherry Twist: Add dark chocolate chunks and swap cranberries for dried cherries.
- Tropical Vibes: Use dried pineapple, mango, and coconut.
- Mini Loaves: Bake in mini pans for adorable edible gifts.
🧊 Storage Info
- Store: Wrap in parchment + foil. Keep at room temp up to 1 week or refrigerate 2–3 weeks.
- Freeze: Wrap tightly and freeze up to 3 months.
- Reheat: Bring to room temp or toast gently in slices.
Holiday Fruitcake
Ingredients
For the Soaked Fruit:
- 1½ cups mixed dried fruit cherries, golden raisins, chopped apricots, cranberries
- ½ cup chopped dates or prunes
- ½ cup orange juice rum, or brandy (or strong black tea)
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- Zest of 1 orange
Add-Ins:
- 1 cup chopped nuts pecans or walnuts
- Optional: extra brandy or rum for brushing after baking
Instructions
- Soak the fruit: Combine dried fruits and dates in a bowl. Pour over juice or booze. Cover and let sit overnight or at least 2 hours.
- Prep: Preheat oven to 325°F. Grease a 9×5″ loaf pan and line with parchment.
- Mix dry: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Cream butter & sugar: In a separate bowl, beat butter and brown sugar until fluffy. Add eggs, one at a time. Mix in molasses, vanilla, and orange zest.
- Combine: Stir in the dry ingredients until just combined. Fold in soaked fruit (with any liquid) and nuts.
- Bake: Pour into prepared pan and smooth top. Bake 60–70 minutes, until a toothpick comes out clean. Cover with foil if browning too quickly.
- Cool & brush: Let cool in pan 15 minutes, then transfer to a wire rack. Brush with a little brandy or rum while warm, if using.
Notes
- Fruit substitutions? Use any combo you love: figs, pineapple, currants, or even dried blueberries.
- No alcohol? Use apple cider or brewed tea for soaking — still delicious!
Holiday fruitcake is back, baby — and it’s never been more delicious. Let me know if you bake it and tag @dessertique on Instagram or Pinterest so I can cheer you on (and drool over your version)!
Next up: Pin designs, metadata, CSV, and image prompts — ready when you are! 🎁
