Rich Holiday Fruitcake is a timeless dessert that evokes warmth, tradition, and celebration. Known for its dense texture and vibrant mix of dried fruits, this cake is often enjoyed during festive seasons, especially Christmas and New Year. Unlike dry or overly sweet versions, this recipe yields a moist, flavorful loaf with a glossy finish and balanced sweetness. The cake is infused with warm spices, citrus zest, and a touch of rum or orange juice, enhancing the depth of flavor and preserving its moisture. It’s ideal for slicing thin and serving with tea, coffee, or even a dollop of whipped cream. Whether you’re baking for a gathering or preparing edible gifts, this fruitcake delivers nostalgia and indulgence in every bite.

Ingredients

This recipe makes one standard loaf (9×5 inch pan), yielding 10–12 slices.

Dried Fruit Mix:

¾ cup raisins
¾ cup currants
½ cup chopped dates
½ cup chopped dried apricots
½ cup candied cherries, halved
¼ cup mixed peel or chopped dried pineapple
½ cup orange juice or dark rum – for soaking

Dry Ingredients:

1½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tbsp molasses or honey
1 tbsp orange zest
1 tbsp lemon zest

Optional Add-ins:

½ cup chopped walnuts or pecans
2 tbsp almond flour – adds richness
1 tbsp brewed black tea – enhances depth
1 tbsp maple syrup – for a subtle caramel note

For Glazing (Optional):

2 tbsp apricot jam or honey, warmed
1 tbsp orange juice or rum

Instructions

Step 1: Prepare the Fruit Mix

In a bowl, combine raisins, currants, dates, apricots, cherries, and mixed peel.
Pour orange juice or rum over the fruit and stir to coat.
Cover and let soak for at least 2 hours, preferably overnight. This plumps the fruit and infuses flavor.

Step 2: Preheat and Prep

Preheat oven to 325°F (160°C).
Grease and line a 9×5 inch loaf pan with parchment paper.
Lightly dust soaked fruit with 1 tbsp flour to prevent sinking.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
Set aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, molasses (or honey), orange zest, and lemon zest.

Step 5: Combine Batter

Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in soaked fruit and any remaining liquid.
Add optional nuts, almond flour, tea, or maple syrup if using.
The batter will be thick and chunky—perfect for a dense fruitcake.

Step 6: Bake

Spoon batter into prepared loaf pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, tent with foil during the last 20 minutes.

Step 7: Glaze and Cool

While the cake is still warm, brush the top with warmed apricot jam or honey mixed with orange juice or rum.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Servings

Yield: 1 loaf
Serving Size: 1 slice (approx. ¾ to 1 inch thick)
Total Servings: 10–12 slices

Approximate Nutrition per Slice:

Calories: 280–320
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Sugar: 25g

These values are estimates and may vary based on ingredient brands and optional additions.

Notes

Fruit Variations: Use any combination of dried fruits you enjoy—figs, prunes, mango, or cranberries work well.
Alcohol-Free Option: Replace rum with orange juice, apple cider, or brewed tea.
Make-Ahead Tip: Fruitcake improves with age. Wrap tightly and store in the fridge for up to 2 weeks before serving.
Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Nut-Free Option: Omit nuts and add extra dried fruit or seeds.
Presentation Tip: Slice with a serrated knife for clean edges. Serve with whipped cream, mascarpone, or a drizzle of custard.

Other Recipes to Explore

If you enjoyed this Rich Holiday Fruitcake, here are some other festive and comforting baked goods to try:

1. Spiced Apple Loaf

Moist apple bread with cinnamon, nutmeg, and chunks of fresh apple.
Great for autumn or winter mornings.

2. Gingerbread Cake

A soft, molasses-rich cake with ginger, cloves, and cinnamon.
Serve with lemon glaze or cream cheese frosting.

3. Cranberry Orange Muffins

Tart cranberries and bright orange zest in a fluffy muffin base.
Perfect for breakfast or gifting.

4. Date and Walnut Bars

Chewy bars made with chopped dates, walnuts, and a hint of vanilla.
Ideal for snacking or tea time.

5. Carrot Raisin Loaf

A moist loaf with grated carrots, raisins, and warm spices.
Can be topped with cream cheese glaze.

6. Chocolate Chip Banana Bread

Classic banana bread with gooey chocolate chips.
A crowd-pleaser for all ages.

7. Lemon Poppy Seed Cake

Light and citrusy with a delicate crunch from poppy seeds.
Glazed with lemon syrup for extra zing.

Final Thoughts

Rich Holiday Fruitcake is more than just a dessert—it’s a tradition wrapped in flavor, texture, and nostalgia. With its jewel-like fruit pieces, warm spices, and glossy finish, it’s a centerpiece-worthy loaf that brings joy to any table. Whether you’re baking for loved ones, preparing a festive spread, or simply indulging in a slice with tea, this fruitcake offers comfort and celebration in every bite.

Its versatility allows for endless customization, and its long shelf life makes it ideal for gifting or storing for special moments. The process of soaking, mixing, and baking is meditative and rewarding, and the aroma alone—citrus, spice, and caramelized fruit—will fill your home with warmth.