7 Classic Fruit Cake Recipes for Every Baker Will Love

Fruit cakes are a timeless dessert enjoyed by many, especially during the holiday season.

Here are seven classic fruit cake recipes that every baker will love:

1. Traditional Fruit Cake:

Ingredients:

• 2 cups mixed candied fruit
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup dried currants
• 1 cup dried raisins
• 1 cup dried cranberries
• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with milk.
4. Fold in the mixed candied fruit, nuts, currants, raisins, and cranberries.
5. Pour the batter into the prepared pan and bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

2. Dark Rum Fruit Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, chopped dates, candied peel)
• 1/2 cup dark rum
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped nuts (pecans, almonds, or walnuts)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a loaf pan with parchment paper.
2. In a bowl, soak the mixed dried fruit in the dark rum for at least 1 hour.
3. In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture.
5. Fold in the soaked fruit mixture and chopped nuts.
6. Pour the batter into the prepared loaf pan and bake for about 1 hour and 15 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

3. Classic English Fruit Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, sultanas)
• 1/2 cup glacé cherries, halved
• 1/2 cup chopped candied peel
• 1/2 cup blanched almonds, chopped
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon mixed spice (a blend of cinnamon, nutmeg, and allspice)
• Zest of 1 lemon and 1 orange
• 2 tablespoons brandy or rum

Instructions:

1. Preheat the oven to 300°F (150°C) and line a cake tin with parchment paper.
2. In a large bowl, mix the dried fruit, cherries, candied peel, and chopped almonds.
3. In another bowl, cream the butter and brown sugar until light and creamy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, salt, and mixed spice. Gradually fold the dry ingredients into the butter mixture.
5. Stir in the lemon and orange zest, along with the brandy or rum.
6. Gently fold in the mixed fruit and nut mixture.
7. Transfer the batter to the prepared cake tin and bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
8. Once baked, let the cake cool in the tin for 10 minutes before transferring to a wire rack. Once completely cool, you can brush the top with additional brandy or rum for added flavor.

4. Grandma’s Nutty Fruit Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, chopped dates)
• 1 cup chopped nuts (pecans, walnuts, or almonds)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a tube pan.
2. In a bowl, combine the mixed dried fruit and chopped nuts.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. In another bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with milk.
5. Stir in the vanilla extract.
6. Gently fold in the mixed dried fruit and nut mixture.
7. Pour the batter into the prepared tube pan and bake for about 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

5. Caribbean Black Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, prunes, dates)
• 1 cup mixed candied peel and cherries
• 1 cup chopped nuts (almonds or pecans)
• 1 cup dark brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 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 dark rum
• 1/4 cup red wine

Instructions:

1. Preheat the oven to 300°F (150°C) and line a cake tin with parchment paper.
2. In a large bowl, mix the dried fruit, candied peel, and chopped nuts.
3. In another bowl, cream the butter and brown sugar until light and creamy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually fold the dry ingredients into the butter mixture.
5. Stir in the dark rum and red wine.
6. Gently fold in the mixed fruit and nut mixture.
7. Transfer the batter to the prepared cake tin and bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Once completely cool, you can brush the top with additional rum for added flavor.

6. Light and Luscious Fruit Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, chopped dates)
• 1 cup chopped nuts (almonds or pecans)
• 1/2 cup candied cherries, halved
• 1/2 cup candied pineapple, chopped
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a loaf pan.
2. In a bowl, combine the mixed dried fruit, chopped nuts, candied cherries, and candied pineapple.
3. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk.
5. Stir in the vanilla extract.
6. Gently fold in the mixed dried fruit and nut mixture.
7. Pour the batter into the prepared loaf pan and bake for about 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. Apricot Brandy Fruit Cake: Ingredients:

• 2 cups mixed dried fruit (raisins, currants, chopped dried apricots)
• 1 cup chopped nuts (almonds or pecans)
• 1 cup dried apricots, chopped
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1/2 cup apricot brandy

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a loaf pan.
2. In a bowl, combine the mixed dried fruit, chopped nuts, and chopped dried apricots.
3. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with milk.
5. Stir in the apricot brandy.
6. Gently fold in the mixed dried fruit, nut, and apricot mixture.
7. Pour the batter into the prepared loaf pan and bake for about 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These classic fruit cake recipes offer a range of flavors and ingredients to suit different tastes. Remember that fruit cakes tend to improve with age, so consider wrapping them in brandy-soaked cheesecloth and storing them in an airtight container for a few weeks before serving. Enjoy baking and savoring these delicious treats!

Here is the another website for awesome fruit cake recipes for you. You can visit this site and check good recipes. Also we have a “Better Together Chocolate Birthday Cake” recipe that you can take a look for your lovely birthday events.