Old Fashioned Fruit Cake
There’s something extra cozy about baking an old fashioned fruit cake during the holiday season. The sweet, spiced aroma that fills the kitchen is like a warm hug, and this recipe delivers on all the nostalgic charm with a modern twist. With juicy dried fruits, crunchy pecans, and the brightness of orange zest, it’s the perfect cake to share (or keep all to yourself!).
We make this fruit cake every December without fail, and it never disappoints. It’s not your typical dense, overly sweet fruit cake, this one is moist, flavorful, and just the right amount of indulgent. The simmering step infuses the fruit with flavor, and the orange juice glaze at the end gives it a beautiful, glossy finish.
If you love this delicious cake recipe, you might also enjoy our Maraschino Cherry Cake, Apple Pecan Cake, or this classic Strawberry Cheesecake Dump Cake.
Table of contents
Why You’ll Love This Recipe
- Perfectly spiced: The pumpkin pie spice adds a warm and comforting flavor.
- Moist and tender: A simmering step ensures the dried fruits are juicy and the cake stays moist.
- Crowd-pleasing: This cake is ideal for gatherings, gift-giving, or enjoying with a cup of tea.
- Simple yet festive: Easy to make but feels special enough for the holidays.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake gets its depth of flavor from a medley of dried fruits, a touch of citrus from orange juice and zest, and a base of brown sugar and butter that creates a rich batter. Pumpkin pie spice brings holiday warmth, while pecans add just the right crunch. A bit of olive oil keeps everything extra moist, and eggs help bind it all together beautifully.
Variations
- Nut-free version: Skip the pecans if you’re avoiding nuts.
- Extra citrusy: Add lemon zest for a zippier flavor.
- Boozy twist: Soak the dried fruit in rum or brandy instead of orange juice.
- Vegan option: Use plant-based butter and egg replacer.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Simmer dried fruits, butter, orange juice (minus 3 tbsp), zest, sugar, and syrup.
- Let it cool, then whisk in eggs and olive oil.
- Mix in dry ingredients and chopped nuts. Pour into a lined pan, cover with foil, and bake.
- Remove foil, bake until nearly clean on a skewer. Cool, brush with reserved orange juice, then serve.
Expert Tips
- Let the fruit mixture cool before adding eggs to avoid scrambling them.
- Line your baking pan for easier cleanup and removal.
- Don’t skip the foil, it keeps the top from browning too quickly.
- Use a skewer to test doneness; it should come out with just a few crumbs.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It actually tastes even better the next day.
Absolutely. Wrap it well and freeze for up to 2 months.
A 7-inch round or loaf pan works best. Just make sure it’s deep enough.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Old Fashioned Fruit Cake
Equipment
- Saucepan
- mixing bowls
- Whisk
- Spatula
- loaf or round baking pan
- Foil
- cooling rack
Ingredients
- 1 cup mixed dried fruit
- ½ cup dried cranberries
- ½ cup dried currants
- ½ cup orange juice
- 2 tablespoons golden syrup
- 1 tablespoon orange zest
- ⅔ cup brown sugar
- ½ cup butter
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 3 tablespoons olive oil
- 3 eggs
- ½ cup pecans
- ⅓ teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Place dried fruit in a saucepan, add butter, orange juice (reserve 3 tbsp) and zest, sugar and golden syrup.
- Bring to a boil and simmer for 5 minutes, stirring. Then let cool.
- Preheat the oven to 285F. Whisk eggs and olive oil, then add to the saucepan with dried fruits, stir.
- Mix all wet ingredients together with dry (salt, spices, baking powder, flour), and add chopped nuts.
- Stir until smooth.
- Transfer the batter to a loaf pan or a round pan about 7 inches in diameter. Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake the cake for another 30-35 minutes, until a skewer comes out almost clean.
- Let the finished cake cool for about 15 minutes, then remove from the pan.
- Brush the top of the cake with the remaining orange juice. When completely cooled, you can serve.
Notes
- Let fruit mixture cool before combining with eggs
- Bake covered for even cooking and moisture retention
- Cool in pan before removing for best texture
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
