This isn’t your average holiday fruitcake it’s rich, moist, and bursting with festive flavor. Every slice is packed with rum-soaked fruits, nuts, and warm citrus notes that taste like Christmas in every bite. Whether you make it boozy or keep it alcohol-free, this cake gets even better as it ages, making it a beautiful tradition to bake ahead for the holidays.
Step-by-Step Instructions
Step 1: Soak the Fruit
At least a day before baking, combine the chopped dates, raisins, cherries, and pineapple in a large bowl. Pour in your rum, brandy, or juice until all the fruit is just covered. Give it a good stir, cover tightly, and let it soak for at least 24 hours (a few days is even better).
Step 2: Prep Your Pan & Oven
When you’re ready to bake, preheat your oven to 325°F (160°C). Line a 9×5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting later.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 4: Cream the Butter & Sugar
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Scrape down the sides as needed, then add in the sour cream and mix until smooth.
Step 5: Add Flavor & Combine
Beat in the egg, lemon zest, and orange zest until just combined. Gradually add the dry ingredients and mix on low until everything comes together.
Step 6: Fold in the Good Stuff
Stir in the crystallized ginger, chopped nuts, and the soaked fruit (along with any extra soaking liquid). Mix gently until the batter is evenly dotted with fruit and nuts.
Step 7: Bake the Fruitcake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake on the middle rack for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Step 8: Cool Completely
Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before wrapping or aging.
Step 9: Age the Cake (Optional but Worth It!)
To age, soak a large piece of cheesecloth in rum or brandy, then wrap it around the cooled cake. Cover tightly in plastic wrap, then foil. Store in an airtight container in a cool, dark place. Rewrap with freshly soaked cheesecloth every week to keep it moist and flavorful. Aged fruitcake can last for several months and tastes even better with time.
Notes & Tips
- Make it Your Own: Mix and match your dried fruit — cranberries, apricots, or candied citrus peel all work beautifully.
- Nutty Touch: Walnuts, pecans, almonds, or a blend add texture and richness. Toast them first for deeper flavor.
- Non-Alcoholic Option: Apple juice, orange juice, or even brewed tea make excellent substitutes for rum or brandy.
- Aging Makes Magic: The longer it sits, the better it gets. Aged for a few weeks, this cake turns unbelievably moist and flavorful.
- Avoid Over-Browning: Tent the top with foil near the end of baking if the crust is getting too dark.
Frequently Asked Questions
1. Can I make this fruitcake without alcohol?
Yes! Just use apple or orange juice, or even cold brewed tea. It will still be wonderfully moist and flavorful.
2. How long can I store it?
If wrapped properly and aged, it can last for several months at room temperature, or even longer in the fridge.
3. Do I need to age it?
No! it’s delicious fresh! But if you let it age a few weeks, the flavor deepens beautifully.
4. Can I freeze fruitcake?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 6 months. Thaw overnight before serving.
5. My fruitcake cracked on top! what happened?
That usually means the oven was too hot or the batter was overmixed. Don’t worry — a little crack adds rustic charm!