Homemade Fruit Cake - Grandmaakitchen
Homemade Fruit Cake

Homemade Fruit Cake

Posted on by Danish Kaleem

Homemade Fruit Cake

Moist, Rich & Perfect for Every Celebration

Introduction

A Homemade Fruit Cake is more than just a dessert—it’s a tradition. Filled with colorful dried fruits, gently spiced, and baked until perfectly moist, this cake has been enjoyed for generations across holidays, weddings, and family gatherings.

Unlike store-bought versions that can be overly dense or dry, this homemade fruit cake is soft, flavorful, and balanced, with just the right amount of sweetness. It’s the kind of cake that tastes even better the next day as the flavors deepen and mature.

Whether you’re baking for Christmas, Eid, birthdays, tea time, or gifting, this recipe delivers consistent, bakery-quality results every time.

Why You’ll Love This Recipe

  • ✔ Moist and tender texture

  • ✔ Packed with fruits in every bite

  • ✔ Perfectly spiced and aromatic

  • ✔ Easy to make at home

  • ✔ No alcohol required

  • ✔ Great for gifting and celebrations

What Makes a Good Fruit Cake?

A great fruit cake should be:

  • Moist, not dry

  • Rich, not heavy

  • Well-balanced between fruit and cake

  • Aromatic with gentle spices

This recipe achieves all of that with simple techniques and everyday ingredients.

Ingredients Overview

This fruit cake uses soaked dried fruits, which helps keep the cake moist and flavorful.

Ingredients for Homemade Fruit Cake

Dried Fruits (Soaked)

  • 1 cup mixed dried fruits (raisins, sultanas, cranberries, chopped dates)

  • ½ cup chopped dried apricots or figs

  • ½ cup orange juice or apple juice (for soaking)

Dry Ingredients

  • 2 cups all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon powder

  • ½ teaspoon nutmeg

  • ½ teaspoon allspice (optional)

Wet Ingredients

  • ¾ cup unsalted butter, softened

  • ¾ cup brown sugar

  • 3 large eggs (room temperature)

  • 1 teaspoon vanilla extract

  • ¼ cup milk

Optional Add-Ins

  • ½ cup chopped nuts (walnuts or almonds)

  • Orange or lemon zest

  • 1 tablespoon honey

Kitchen Tools Needed

  • Mixing bowls

  • Electric mixer or whisk

  • Spatula

  • 9-inch loaf pan or round cake pan

  • Parchment paper

Step-by-Step Directions

Step 1: Soak the Fruits

In a bowl, combine mixed dried fruits with orange or apple juice.
Cover and let soak for at least 2 hours, preferably overnight.

This step ensures the cake stays moist.

Step 2: Preheat and Prepare Pan

  • Preheat oven to 160°C (320°F)

  • Line cake pan with parchment paper

Step 3: Prepare Dry Ingredients

In a bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Allspice

Set aside.

Step 4: Cream Butter and Sugar

In a large bowl:

  • Beat butter and brown sugar until light and fluffy (3–4 minutes)

Step 5: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.

Step 6: Combine Batter

  • Add dry ingredients in batches

  • Alternate with milk

  • Mix gently until just combined

Step 7: Fold in Fruits and Nuts

  • Drain excess juice from soaked fruits

  • Toss fruits lightly in flour

  • Fold fruits and nuts gently into batter

Step 8: Bake the Cake

  • Pour batter into prepared pan

  • Smooth the top

  • Bake for 60–70 minutes

Check doneness with a toothpick—it should come out clean.

Step 9: Cool the Cake

  • Cool in pan for 15 minutes

  • Transfer to wire rack

  • Cool completely before slicing

Texture & Flavor Profile

  • Texture: Moist, soft, slightly dense

  • Flavor: Fruity, warmly spiced, rich

  • Sweetness: Balanced, not overpowering

Serving Suggestions

Serve homemade fruit cake with:

  • Tea or coffee

  • Light dusting of powdered sugar

  • Whipped cream

  • Custard or vanilla sauce

Recipe Variations

Eggless Fruit Cake

  • Replace eggs with ¾ cup yogurt or applesauce

Chocolate Fruit Cake

  • Add 2 tablespoons cocoa powder

Alcohol-Free or Alcohol Version

  • Replace juice with grape juice or rum (optional)

Spiced Holiday Version

  • Add cloves and ginger powder

Pro Tips for Perfect Fruit Cake

  • Always soak fruits

  • Do not overmix batter

  • Bake at low temperature

  • Let cake rest overnight for best flavor

Common Mistakes to Avoid

  • Skipping fruit soaking

  • Baking at high temperature

  • Overloading fruits without enough batter

  • Cutting cake while warm

Storage & Shelf Life

Room Temperature

  • Store wrapped for 3–4 days

Refrigerator

  • Keeps fresh for 7–10 days

Freezer

  • Freeze slices for up to 3 months

Nutritional Information (Approximate)

Per slice:

  • Calories: 360

  • Carbohydrates: 52g

  • Fat: 15g

  • Protein: 6g

Frequently Asked Questions (FAQs)

Why is my fruit cake dry?

Overbaking or not soaking fruits properly.

Can I bake fruit cake without nuts?

Yes, simply omit them.

Can I make this cake ahead?

Yes, fruit cake tastes better after 1–2 days.

Can I gift this cake?

Absolutely—wrap well in parchment and foil.

SEO Keywords (Naturally Used)

  • Homemade fruit cake recipe

  • Moist fruit cake

  • Easy fruit cake

  • Christmas fruit cake

  • Traditional fruit cake

Final Thoughts

Homemade Fruit Cake is a celebration in itself—rich, moist, and full of warmth. Whether you’re baking for a holiday, a family event, or simply treating yourself, this recipe delivers a cake that feels special every time.

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