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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.

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)

Instructions

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

Notes

  • Use dark brown sugar or blackstrap molasses for deeper flavor and color.
  • Add dried apricots, figs, or pineapple for variety.
  • Divide into mini loaf pans for gift-sized cakes—adjust baking time accordingly.
  • Skip the nuts or add extra dried fruit for a nut-free version.
  • Best served at room temperature, no reheating needed.

Nutrition

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