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–+ servings
Three slices of Fruit Cake stacked together on a cutting board next to a loaf of Fruit Cake.
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5 from 2 votes

Fruit Cake

Put aside every stereotype you ever heard about fruit cake. This Fruit Cake Recipe is incredibly delicious, moist, and it's a non alcohol version that the whole family can enjoy!
Prep Time2 hours
Cook Time1 hour 30 minutes
0 minutes
Total Time3 hours 30 minutes
Course: cake
Cuisine: English
Keyword: Fruit Cake
Servings: 12
Calories: 411kcal
Author: Heidi Rasmussen

Equipment

  • 9" x 5" Loaf pan

Ingredients

  • ¾ cup dates chopped
  • 1 cup golden raisins
  • 1 cup raisins
  • ¾ cup dried tart cherries chopped
  • ¾ cup maraschino cherries quartered
  • ¾ cup orange juice or apple juice
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • ½ cup butter room temperature
  • ¾ cup brown sugar
  • 1 egg
  • ½ cup sour cream
  • 1/3 cup sweetened dried orange slices
  • 2 tablespoons candied ginger finely chopped
  • ½ cup pecans and walnuts chopped

Instructions

  • Place dried fruit and orange juice in a large microwave safe bowl. Microwave for 90 seconds.
    Mixing bowl of dried fruit, maraschino cherries and orange juice. Wooden spoon on the side.
  • Stir, then cover with plastic wrap and set aside for 1 to 1 1/2 hours to allow fruit to absorb the liquid and cool. *See Notes
    Covered mixing bowl with soaking dried fruit in orange juice.
  • Preheat oven to 325℉ and line a 9x5 loaf pan with parchment paper and non stick cooking spray. Set Aside.
    Fruit cake pan with parchment paper in the loaf pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
    Mixing bowl with dry ingredients and whisk.
  • With an electric mixer, cream butter and sugar together.
    Mixing bowl with creamed butter and sugar. Electric mixing beaters resting in the bowl.
  • Add sour cream and egg; mix until combined.
    Mixing bowl with fruit cake batter and egg. Electric mixer beaters are resting in the bowl.
  • Add dry ingredients to the mixer and barely combine.
    Mixing bowl with Fruit Cake batter base. Mixing beaters are resting in the bowl.
  • Add ginger, nuts and soaked fruit along with liquid from soaking the fruit and fold together until everything is evenly combined.
    Fruit mixed into mixing bowl with spatula.
  • Pour batter into the prepared loaf pan and bake for 1 ½-2 hours until toothpick comes out clean from the center of the loaf.
    Unbaked Fruit Cake in a pan lined with parchment paper.
  • Let the cake cool for about 10-15 minutes before removing from the pan and let it continue to cool on a cooling rack.
    Baked Fruit Cake in a loaf pan.
  • Store wrapped in plastic wrap or an airtight container.
    Cooling Fruit Cake on a cooling rack.

Notes

*This recipe uses a Fast Soak method for the Dried Fruit with the use of the microwave. Traditionally the dried fruit in a fruit cake needs at least 24 hours to several days of soaking prior to baking. You can still use the traditional method in this recipe to have a successful fruit cake.
Regular Soak Method: Place the fruit in the bowl with orange juice and stir to coat. Cover with plastic wrap and let it sit on the counter for 24-72 hours until you are ready to bake the Fruit Cake. The dried fruit will absorb the liquid. 

Nutrition

Calories: 411kcal | Carbohydrates: 72g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 389mg | Fiber: 4g | Sugar: 40g | Vitamin A: 638IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg