This rich, spiced fruitcake is soaked in rum (or orange juice) and packed with dried fruits and toasted nuts — the perfect make-ahead treat for festive gatherings or edible gifts!
🕒 Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 2 hours 15 minutes
Yield: 1 loaf or bundt (10–12 slices)
Dietary Tags: Vegetarian | Nut-Free Option | Alcohol-Free Option Available
🛒 Ingredients Checklist
Fruit Mixture:
Golden raisins
Dried cranberries
Dried apricots or pitted dates, chopped
Dried cherries or currants
Rum, brandy, or orange juice (for soaking)
Cake Batter:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon, nutmeg, cloves
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Orange zest (optional)
Add-ins:
Chopped walnuts or pecans (toasted)
Shredded coconut (optional)
Optional Glaze:
Powdered sugar
Rum, brandy, or orange juice
👩🍳 Instructions
Soak the Fruits
In a bowl, combine all the dried fruits. Pour over your soaking liquid of choice and stir. Cover and let sit for 4 hours or overnight.
Preheat & Prep the Pan
Preheat oven to 300°F (150°C). Grease and line your loaf or bundt pan with parchment.
Mix the Dry Ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
Cream the Wet Ingredients
In a large bowl, cream butter and brown sugar until fluffy (2–3 minutes). Add eggs one at a time. Stir in vanilla and orange zest.
Combine & Fold
Slowly mix in dry ingredients until just combined. Fold in soaked fruits (with liquid), nuts, and coconut.
Bake
Spread batter evenly in the pan. Bake 90–120 minutes or until a toothpick inserted comes out clean. Tent with foil if browning too fast.
Cool & Glaze
Cool 15 mins in pan, then transfer to rack. For glaze, whisk powdered sugar with liquid and drizzle over cooled cake.
💡 Notes & Tips
Toast your nuts for extra flavor and crunch.
Use orange juice instead of alcohol for a kid-friendly version.
Cake stores well up to 2 weeks at room temperature, and even longer in the fridge.
Best made ahead! Improves in flavor as it rests.
🍴 Step-by-Step Visual Guide
(Ideal place for photos of soaking fruit, mixing batter, and the final glaze — if this were a blog post)
🍊 Ingredient Insights & Substitutions
Dried Fruits: Dates or figs can replace apricots.
Alcohol-Free: Orange juice adds sweetness and acidity without the booze.
Nuts: Swap with seeds or omit entirely for nut-free version.
Flour: Gluten-free 1:1 baking flour works well here — extend bake time slightly.
🔁 Variations & Serving Ideas
Flavor Twists:
Add 1/2 tsp almond extract with vanilla
Stir in chopped dark chocolate or crystallized ginger
Serving Suggestions:
With whipped cream or ice cream
Toasted with butter
Gift-wrapped as a holiday treat
🧊 Storage & Make-Ahead
Fridge: Keeps for 2–3 weeks, tightly wrapped.
Freezer: Wrap well and freeze for up to 3 months.
Make-Ahead: Improves over time — make it 1–2 weeks ahead for peak flavor.
🧠 FAQs
Q: Can I make it gluten-free?
A: Yes, use a 1:1 gluten-free flour blend. Expect a slightly longer bake time.
Q: How long does it need to rest?
A: It’s great after 2 days, but even better after a week!
Q: Can I double this recipe?
A: Absolutely. Use two pans or a larger bundt and increase baking time as needed.
📖 Personal Note
This fruitcake was inspired by the one my grandmother made every winter — soaking her fruit in rum days in advance and tucking slices into every gift basket she gave. I’ve modernized it slightly with orange zest and coconut, but it’s still full of nostalgia (and spice).
💬 Let’s Connect
Did you try this recipe? Leave a comment, rate it below, or tag your version on social media — I’d love to see your fruitcake magic!