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This Christmas fruit cake is the loaf that wins over fruit cake skeptics. It is buttery and soft, scented with orange and warm spice, and every slice is studded with red and green cherries, golden pineapple, raisins and toasted pecans. Best of all, it needs one night of rest, not six weeks of feeding.
In short, this fruit cake is a light, orange and spice butter loaf packed with candied cherries, candied pineapple, golden raisins and pecans, baked low and slow in a 9 inch loaf pan. It takes about 1 hour 55 minutes from start to finish, makes 12 slices and works out at about 600 calories per slice.
Fruit cake has a reputation as a dense brick that gets passed from house to house every December. Honestly, this version is nothing like that. It is closer to a pound cake that happens to be loaded with jewels, and it slices beautifully once it has cooled overnight.
Quick Breakdown
Why You’ll Love This Fruit Cake
- No soaking, no booze, no weeks of aging. The orange juice keeps the crumb moist, so it is ready the day after baking.
- It looks like Christmas. Red and green cherries make every slice festive without any decorating.
- Soft, not dense. Creaming the butter and sugars properly gives a tender, cake-like crumb rather than a heavy block.
- One loaf pan, 12 slices. It is just right for a family, and it doubles neatly if you want one to give away.
- A lovely edible gift. Wrapped in parchment and tied with string, it travels well and keeps for days.
Ingredient Notes
- Unsalted butter. 1 cup, properly softened so it creams into a pale, fluffy base. Cold butter will not trap air.
- Granulated and brown sugar. 1 cup white plus 1/2 cup packed brown. The brown sugar adds a gentle caramel note and extra moisture.
- Eggs. 4 large, at room temperature, added one at a time so the batter stays smooth.
- Vanilla and orange zest. 1 teaspoon vanilla and 1 tablespoon zest. The zest is where most of the orange flavour lives.
- Flour, baking powder and salt. 2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt.
- Spices. 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves. Cloves are strong, so measure them level.
- Orange juice. 1/2 cup, fresh or from a carton. It replaces the brandy that older recipes rely on.
- Candied cherries and pineapple. 1 cup red cherries and 1 cup green cherries, halved, plus 1 cup chopped candied pineapple.
- Golden raisins and pecans. 1 cup of each. Dried fruit is concentrated, and the Tufts Health and Nutrition Letter notes that a quarter cup of raisins carries about 123 calories, which is why thin slices go a long way here.
What Is Fruit Cake?
Fruit cake is a butter cake that carries more fruit and nuts than batter, usually candied cherries, citrus peel, pineapple, raisins and pecans or walnuts, warmed with spices such as cinnamon, nutmeg and cloves. Because candied and dried fruit hold very little free water, a well wrapped fruit cake keeps far longer than an ordinary sponge.
Traditional British Christmas cake is a darker, richer relative. It is often fed with brandy for weeks and covered in marzipan and royal icing. The American loaf below is lighter in colour and flavour, and it gets its moisture from orange juice instead of alcohol.
How It Compares to British Christmas Cake
| This loaf | Classic Christmas cake | |
|---|---|---|
| Liquid | Orange juice | Brandy, rum or sherry |
| Fruit | Candied cherries, pineapple, golden raisins | Currants, sultanas, raisins, mixed peel |
| Rest before slicing | Overnight | Several weeks of feeding |
| Finish | Plain, sliced thick | Marzipan and royal icing |
How To Make Fruit Cake
1. Prepare the pan. First, heat the oven to 325°F (165°C). Grease a 9 inch loaf pan and line it with parchment paper, leaving the paper hanging over both long sides so you can lift the loaf out later.
2. Cream the butter and sugars. Next, beat the butter, granulated sugar and brown sugar in a stand mixer or with a hand mixer until light and fluffy. Give it a good 3 minutes, because this is where the soft texture comes from.
3. Add the eggs, vanilla and zest. Then beat in the eggs one at a time, mixing well after each. Mix in the vanilla and the orange zest.
4. Whisk the dry ingredients. Meanwhile, whisk the flour, baking powder, salt, cinnamon, nutmeg and cloves in a separate bowl.
5. Alternate flour and orange juice. After that, add the dry mix to the butter mixture in three parts, alternating with the orange juice. Mix only until no dry flour shows.
6. Fold in the fruit and nuts. Now fold in the red and green cherries, the candied pineapple, the raisins and the pecans until they are spread evenly through the batter.
7. Fill the pan. Scrape the batter into the lined pan and smooth the top with a spatula.
8. Bake low and slow. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick pushed into the centre comes out with a few moist crumbs. If the top darkens too quickly, lay a loose sheet of foil over it.
9. Cool and rest. Finally, cool the loaf in the pan for 15 minutes, lift it out by the parchment and let it cool completely on a wire rack. Wrap it tightly and leave it overnight before slicing.
Why Did My Fruit Sink to the Bottom?
Fruit sinks in a fruit cake when the batter is too thin to hold it or when the pieces are too big and wet. This loaf has a thick batter, so the usual culprits are easy to fix:
- Sticky syrup on the cherries. Rinse very syrupy candied cherries, pat them dry and toss all the fruit in a tablespoon of the measured flour before folding it in.
- Pieces left whole. Halve the cherries and chop the pineapple to roughly raisin size so they stay suspended.
- Butter that was too warm. Melting soft butter gives a loose batter. It should be soft enough to dent, not greasy.
- Overmixing after the flour. Beating hard at the end knocks out the air that keeps the crumb light.
Tips for the Best Fruit Cake
- Bake on the middle shelf. A dark pan browns faster, so start checking at 1 hour 15 minutes.
- Toast the pecans for 6 to 8 minutes first if you like a deeper, nutty flavour.
- Do not judge doneness by a perfectly clean toothpick. A few moist crumbs means the centre is set but still tender.
- Slice with a serrated knife, wiping the blade between cuts, so the cherries cut cleanly instead of dragging.
- Rest it overnight. As a result, the crumb firms up and the orange and spice flavours spread through the whole loaf.
Storage and Make Ahead
- Room temperature. Wrap the cooled loaf tightly in plastic wrap or foil and keep it in a cool spot for up to 4 days.
- Fridge. Wrapped well, it keeps for up to 1 week in the refrigerator. Bring slices to room temperature for the softest texture.
- Freezer. Wrap the whole loaf or individual slices in plastic and then foil and freeze for up to 3 months. Thaw overnight in the fridge, still wrapped.
- Make ahead. Bake it 1 to 2 days before you need it. In fact, it slices better on day two than on day one.
If you want to try the old brushing method, King Arthur’s bakers explain how to brush and wrap fruitcakes as they mature. A little extra orange juice works for an alcohol free version.
Variations and Substitutions
- Different nuts. Walnuts or almonds work in place of pecans. Leave them out entirely for a nut free loaf.
- Dried fruit instead of candied. Swap some of the candied fruit for dried cranberries, chopped apricots or dates, keeping the total volume the same.
- A boozy splash. Replace 2 tablespoons of the orange juice with brandy or rum if you prefer a traditional taste.
- Lemon instead of orange. Use lemon zest in the batter and keep the orange juice for moisture.
- Mini loaves. Divide the batter between 3 or 4 small loaf pans and start checking at 45 minutes.
If you love a spiced loaf at this time of year, my gingerbread loaf makes a lovely partner on the same plate.
What to Serve With Fruit Cake
A thin slice with a cup of tea or coffee is a classic way to serve it. For a Christmas cookie tray, set it next to cherry shortbread cookies and a few chewy hermit cookies, which share the same raisins and warm spice. For more festive baking ideas, browse my Christmas treats.
It is also very good with a sharp cheddar or a spoonful of whipped cream, and a slice warmed for 10 seconds in the microwave with a little butter is pure comfort.
Frequently Asked Questions
Baking and Ingredients
How long do you bake a fruit cake in a loaf pan?
Bake this fruit cake for 1 hour 20 minutes to 1 hour 30 minutes at 325°F (165°C) in a 9 inch loaf pan. It is done when a toothpick in the centre comes out with a few moist crumbs.
Does this Christmas fruit cake need alcohol?
No. This Christmas fruit cake uses 1/2 cup of orange juice for moisture and flavour, so it is completely alcohol free and ready after one night of rest.
Can I make fruit cake without nuts?
Yes. Leave out the 1 cup of pecans, or replace it with another cup of golden raisins or dried cranberries so the loaf keeps the same amount of filling.
How many calories are in a slice of fruit cake?
About 600 calories per slice when the loaf is cut into 12 slices. That is an estimate; thinner slices of 16 per loaf come to roughly 450 calories each.
Storing and Serving
How long does homemade fruit cake last?
Homemade fruit cake lasts up to 4 days at room temperature and up to 1 week in the fridge when it is wrapped tightly. Frozen, it keeps for up to 3 months.
Can you freeze Christmas fruit cake?
Yes. Wrap the cooled Christmas fruit cake in plastic wrap and then foil, freeze it for up to 3 months and thaw it overnight in the fridge before slicing.
How far ahead can I make fruit cake for Christmas?
Bake it 1 to 2 days ahead and keep it wrapped at room temperature, or freeze it up to 3 months ahead. It actually slices more neatly the day after baking.
Why is my fruit cake crumbly?
A crumbly fruit cake was usually sliced while still warm or slightly overbaked. Let it cool completely, rest it overnight and use a serrated knife.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup orange juice
- 1 cup candied red cherries halved
- 1 cup candied green cherries halved
- 1 cup candied pineapple chopped
- 1 cup golden raisins
- 1 cup pecans chopped
Instructions
- Heat the oven to 325°F (165°C). Grease a 9 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- Beat the butter, granulated sugar and brown sugar for about 3 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well after each, then mix in the vanilla and orange zest.
- In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg and cloves.
- Add the dry ingredients to the butter mixture in three parts, alternating with the orange juice, and mix only until combined.
- Fold in the red and green cherries, candied pineapple, golden raisins and pecans until evenly spread through the batter.
- Scrape the batter into the lined pan and smooth the top.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick in the centre comes out with a few moist crumbs. Tent loosely with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, lift out using the parchment and cool completely on a wire rack. Wrap tightly and rest overnight before slicing.
