Best Fruitcake Recipe
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Equipment
- 2 Loaf Pans 8x4 inch
- Silicone Spatulas
- Unbleached Cheesecloth
Ingredients
Soaked Fruit Mixture
- 1 1/4 Cups Dark Raisins
- 1 1/4 Cups Golden Raisins
- 2 Cups Mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots. Pears or apples are other great options!)
- 1 Cup Dried unsweetened black figs, chopped
- 1 Cup Dried unsweetened tart cherries, chopped
- 3/4 Cup Dried unsweetened prunes, chopped
- 3/4 Cup Dark Rum
Fruitcake Ingredients
- 1 1/2 Cups Unbleached All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/4 Tsp Ground Nutmeg
- 1 Tsp Kosher Salt
- 1 Stick Unsalted Butter Softened
- 3/4 Cup Light Brown Sugar
- 5 Large Eggs Room Temp
- 1 Tbsp Fresh Grated Lemon Zest
- 1 Tbsp Fresh Grated Orange Zest
- 1/2 Cup Freshly Squeezed Orange Juice
- 1 Granny Smith Apple Peeled and Coarsely Grated
- 3/4 Cup Slivered almonds (or chopped pecans or walnuts)
- 3 Tbsp Finely Diced Crystallized Ginger
- One Batch Soaked Fruit Mixture See Section Above
- 2/3 Cup Chopped Bittersweet Chocolate or Dark Chocolate Chips Optional
For Storage:
- Medium Sherry or Triple Sec For Soaking
Decorative Glaze (Optional):
- 1/4 Cup Apricot Preserves
- 1/4 Cup Water
- Whole Pecans For Garnish
Instructions
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter.Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocoate (if using).Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Notes
Tips for Success:
- Be sure to use unsweetened dried fruit for best results.
- Many readers have had success substituting different varieties of dried fruit in this recipe; if doing this, please keep in mind the tartness and sweetness of various fruits for good balance.