Name: Grandma’s Fruit Cake
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Traditional
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 large eggs; 2 tbsp molasses or honey; 1 tsp orange zest; 1 cup mixed dried fruits (raisins, currants, chopped dates, dried cranberries); 1/4 cup candied citrus peel (optional); 1/2 cup chopped nuts (walnuts or pecans); 1/2 cup orange juice or apple juice (for soaking)

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Grandma’s fruit cake is a timeless holiday tradition that brings comfort, nostalgia, and a rich depth of flavor in every slice. Packed with dried fruits, warm spices, and a hint of citrus, it’s dense, moist, and deeply satisfying. Whether served at Christmas or made ahead to develop its flavor, this cake reminds me of the holidays from long ago.

Why You’ll Love This Recipe

I love this recipe because it’s steeped in tradition and full of real ingredients that come together into something special. It’s not overly sweet, and the texture is just right—firm but tender, with bursts of fruit and subtle spice in every bite. It’s also a great make-ahead dessert since the flavor actually improves as it rests. When I bake this fruit cake, I feel connected to generations before me. Grandma’s Fruit Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Unsalted butter
Brown sugar
Eggs
Molasses or honey
Orange zest
Dried fruits (raisins, currants, chopped dates, dried cranberries)
Candied citrus peel (optional)
Chopped nuts (walnuts or pecans)
Orange juice or apple juice (for soaking)

Directions

I start by soaking the dried fruit and candied peel in orange juice or apple juice for several hours or overnight to plump them up and boost flavor.
I preheat the oven and line a loaf pan or bundt pan with parchment paper.
In a large bowl, I cream the butter and brown sugar until light and fluffy, then beat in the eggs one at a time.
I stir in the molasses and orange zest, then gradually mix in the dry ingredients: flour, baking powder, salt, and spices.
I fold in the soaked fruits and chopped nuts until evenly combined.
I pour the batter into the prepared pan, smooth the top, and bake low and slow until a skewer comes out clean.
Once cooled, I wrap the cake tightly in parchment and foil. I let it rest for a few days to deepen the flavor before serving.

Servings and timing

This recipe makes 1 standard loaf or 1 small bundt cake, yielding about 8–10 slices.
Prep time: 25 minutes (plus soaking time)
Bake time: 75–90 minutes
Total time: About 2 hours (plus optional resting time)

Variations

I sometimes add chopped dried apricots, figs, or pineapple for a brighter fruit flavor.
I like using dark brown sugar or a spoonful of blackstrap molasses for deeper color and flavor.
To turn it into mini gift loaves, I divide the batter between small pans and adjust the baking time.
For a nut-free version, I simply leave out the chopped nuts or replace them with extra fruit.

storage/reheating

I store the wrapped fruit cake in a cool, dry place for up to 1 week.
For longer storage, I refrigerate or freeze it. In the fridge, it lasts up to 2 months, and in the freezer, up to 6 months.
I always wrap it tightly and rewrap after slicing to keep it moist. No reheating is needed—it’s best served at room temperature. Grandma’s Fruit Cake

FAQs

Do I have to soak the fruit?

Yes, I always soak the dried fruits to plump them up. It adds moisture and boosts the flavor of the finished cake.

Can I make this gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour blend. I just check the texture and don’t overbake.

What’s the best pan to use?

I prefer a loaf pan or a small bundt pan for a classic presentation. Mini loaf pans are great for gifting too.

Can I make this ahead of time?

Definitely. This cake gets better with a few days of rest. I wrap it tightly and let it sit for a richer flavor.

How do I prevent the cake from drying out?

I bake it low and slow, and once it’s cool, I wrap it in parchment and foil. The juice-soaked fruit also helps keep it moist.

Conclusion

Grandma’s fruit cake is more than just a recipe—it’s a memory, a tradition, and a symbol of the season. I love how it fills the kitchen with warm spice and fruity aromas, and how each slice brings comfort and history to the table. Whether I’m baking it for family, friends, or just for myself, this cake is always a favorite part of the holidays.

Grandma’s Fruit Cake

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Grandma’s fruit cake is a classic holiday dessert made with soaked dried fruits, warm spices, nuts, and citrus zest. Dense yet tender, it’s rich in flavor and tradition, and perfect for making ahead to deepen its nostalgic taste.

Author: Lizaa
Prep Time: 25 minutes
Cook Time: 90 minutes
Total Time: 2 hours
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: Traditional
Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
2 tbsp molasses or honey
1 tsp orange zest
1 cup mixed dried fruits (raisins, currants, chopped dates, dried cranberries)
1/4 cup candied citrus peel (optional)
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup orange juice or apple juice (for soaking)

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Instructions

Soak dried fruits and candied peel in orange or apple juice for at least 4 hours or overnight. Drain before using.
Preheat oven to 300°F (150°C). Line a loaf pan or small bundt pan with parchment paper and grease lightly.
In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time.
Mix in molasses and orange zest.
Gradually add dry ingredients, mixing until just combined.
Fold in soaked fruits and chopped nuts.
Pour batter into prepared pan and smooth the top.
Bake for 75–90 minutes, or until a skewer inserted into the center comes out clean.
Cool completely in the pan, then remove and wrap in parchment and foil. Let rest for at least 1 day before slicing.