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Old-Fashioned Holiday Fruit Cake

Old-Fashioned Fruit Cake Recipe for the Holidays

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A dense, flavorful holiday tradition featuring premium dried fruits, aromatic spices, and a moist, buttery crumb. This classic confection is soaked in a non-alcoholic fruit juice blend to ensure every bite is infused with deep, complex notes of molasses and warm spice, making it the perfect centerpiece for the winter season.

Ingredients

Scale

1 pound golden raisins
1 pound chopped dates, pitted
1/4 pound dried currants
2 cups apple juice (non-alcoholic alternative to brandy)
1/2 cup orange juice
1 cup unsalted butter, softened
1 cup granulated sugar
1 orange, zested
1/2 cup molasses
2 tsp vanilla extract
5 large eggs, room temperature
2 cups all-purpose flour
1 tsp sea salt
0.5 tsp baking soda
1.5 tsp ground cinnamon
1.5 tsp ground nutmeg
1.5 tsp ground cloves
1.5 tsp ground allspice
0.5 pound chopped pecans

Instructions

In a large bowl, combine raisins, dates, currants, apple juice, and orange juice. Let soak for at least 4 hours or overnight.
Preheat oven to 300°F (150°C) and grease a cake pan.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add the orange zest, molasses, and vanilla extract to the butter mixture and mix well.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the soaked fruit mixture (including remaining liquid) and the toasted pecans.
Pour the batter into the prepared pan.
Bake for 75 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before removing from the pan.

Notes

This cake improves in flavor while aging over several weeks. Store in a cool, dark place wrapped tightly. For best results, brush periodically with extra fruit juice during storage.