12 Classic Fruitcake Recipes That Actually Taste Amazing

Written by Camilla in Dessert

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You’ll find a dozen reliable fruitcake recipes that actually taste good, each with clear steps and simple swaps. Start with a rum-soaked classic, try a light citrus version for tea, or pick a rich molasses spice cake for colder days. I’ll show ingredient notes, timing, and how to age or adapt each cake, so you can pick a favorite and bake with confidence. Want the full list and recipes?

Classic Rum-Soaked Fruitcake

A boozy, old-fashioned rum-soaked fruitcake that’s rich, moist, and perfect for gifting (or keeping all to yourself).

Ingredients:

  • 2 cups mixed dried fruit (raisins, currants, chopped glazed cherries, chopped dried apricots)
  • 1 cup dark rum, plus extra for soaking
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1/2 cup molasses or dark treacle
  • 1/2 cup chopped toasted nuts (walnuts or pecans), optional
  • Zest of 1 orange
  • 1/4 cup milk (or orange juice), plus more if needed

How to Make:

  1. Put the mixed dried fruit in a bowl and pour 1 cup dark rum over it; cover and let sit at room temperature for at least 4 hours or overnight to plump and absorb.
  2. Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan (or a similar cake tin) with parchment.
  3. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
  4. In a large bowl, cream the softened butter and brown sugar until smooth.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Stir in the molasses (or treacle), orange zest, and the 1/4 cup milk.
  7. Fold the dry ingredients into the wet mixture gently until just combined; add a splash more milk if the batter seems too thick.
  8. Drain the soaked fruit, reserving the soaking rum, and fold the fruit and toasted nuts into the batter.
  9. Spoon the batter into the prepared pan and smooth the top.
  10. Bake 60–75 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs; if the top browns too fast, tent with foil.
  11. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  12. While the cake cools, brush the surface several times with the reserved rum so the cake soaks it up; wrap airtight and, for a richer flavor, feed with a tablespoon of rum every few days for up to two weeks before serving.

Enjoy a thick slice with tea or more rum — this cake only gets better with a little patience and indulgence.

Citrus-Studded Light Fruitcake

Bright, zesty fruitcake studded with candied citrus for a light, sunny finish.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange and 1 lemon
  • 2 tablespoons orange juice (fresh)
  • 1/3 cup milk
  • 1 cup mixed dried fruit (raisins, chopped apricots, cherries)
  • 3/4 cup candied citrus peel, chopped (orange and lemon)
  • 1/4 cup chopped toasted nuts (optional: almonds or walnuts)

How to Make:

  1. Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan.
  2. Whisk flour, baking powder, salt, and cinnamon in a bowl.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in vanilla and citrus zests.
  5. Mix in the orange juice and milk until combined.
  6. Fold the dry ingredients into the wet just until no streaks remain.
  7. Toss the dried fruit, candied peel, and nuts with a tablespoon of flour, then fold them into the batter to prevent sinking.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 50–65 minutes, or until a skewer comes out clean and the top is golden.
  10. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Serve a slice with tea or coffee and enjoy the citrus sparkle in every bite!

Dark Molasses and Spice Fruitcake

Rich, warmly spiced fruitcake with deep molasses flavor and tender texture.

Ingredients:

  • 1 cup (150 g) mixed dried fruit (raisins, currants, chopped dates)
  • 1/2 cup (75 g) chopped dried figs or prunes
  • 1/2 cup candied orange peel, chopped
  • 1/4 cup dark rum or apple juice (for soaking)
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (50 g) almond meal (optional)
  • 1/2 cup (100 g) packed dark brown sugar
  • 1/3 cup (80 ml) dark molasses
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or use neutral oil)
  • 1/4 cup (60 ml) strong brewed tea or coffee (cooled)
  • Zest of 1 orange
  • 1/2 cup chopped toasted nuts (walnuts or pecans), optional

How to Make:

  1. Place the mixed dried fruit, figs/prunes and candied peel in a bowl and pour the dark rum or apple juice over them. Stir, cover, and let soak at room temperature for at least 30 minutes (or overnight in the fridge for deeper flavor).
  2. Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan (or 8-inch round) with parchment, letting some hang over the edges for easy removal.
  3. In a medium bowl whisk together flour, almond meal (if using), baking powder, baking soda, spices, and salt until evenly combined.
  4. In a large bowl whisk the eggs with the dark brown sugar, then whisk in the molasses, melted butter, cooled tea or coffee, and orange zest until smooth.
  5. Fold the dry ingredients into the wet mixture gently until just combined; don’t overmix.
  6. Stir in the soaked fruit (including any remaining soaking liquid) and the toasted nuts if using, making sure pieces are evenly distributed.
  7. Spoon the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter and release air pockets.
  8. Bake in the preheated oven for 55–70 minutes, or until the top is firm and a skewer inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, tent with foil after 30–40 minutes.
  9. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the cake out and cool completely on the rack.
  10. For extra richness, brush the cooled cake with a tablespoon of rum or syrup and wrap tightly. Let it rest for 24–48 hours to let flavors mellow before serving.

Slice and enjoy a luxuriously dark, spiced slice — perfect with a cup of tea or a splash of brandy!

Cherry and Almond Fruitcake

Cherry and Almond Fruitcake — a buttery, boozy classic studded with tart cherries and crunchy almonds.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) milk
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) dark rum or brandy (optional, for soaking and flavor)
  • 1 cup (150 g) dried cherries (or glace cherries, chopped if large)
  • 1 cup (120 g) sliced or chopped almonds, plus extra for topping
  • Zest of 1 orange (optional)
  • 1/2 tsp almond extract (optional, for extra almond flavor)

How to Make:

  1. Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan or 8-inch round pan.
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and almond extract (if using) and the orange zest.
  5. Whisk the flour, baking powder, and salt in a separate bowl.
  6. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fold in the dried cherries and almonds gently so they’re evenly distributed.
  8. Spoon the batter into the prepared pan and smooth the top; sprinkle extra almonds on top if you like.
  9. Bake for about 60–75 minutes, or until a skewer inserted into the center comes out clean (cover loosely with foil if the top browns too quickly).
  10. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  11. If using rum or brandy, poke a few holes in the cooled cake and brush or spoon the spirit over the cake; wrap and let it rest for a day or more to develop flavor.
  12. Slice and serve; store wrapped in a cool place — you can refresh it with more spirit every few days if desired.

Enjoy a slice — the cherry and almond bits make every bite festive and delightful!

Whiskey-Infused Vintage Fruitcake

A boozy, old-fashioned whiskey fruitcake that’s rich, tender, and perfect for gifting (or keeping all to yourself).

Ingredients:

  • 2 cups mixed dried fruit (raisins, currants, chopped dates)
  • 1 cup candied mixed peel (chopped)
  • 1/2 cup chopped glacé cherries
  • 1/2 cup whiskey (plus extra for feeding)
  • 1 3/4 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, room temperature
  • 1/2 cup dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup molasses (or dark treacle)
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 1/2 cup chopped toasted nuts (walnuts or pecans), optional

How to Make:

  1. The night before, combine the mixed dried fruit, candied peel, cherries and 1/2 cup whiskey in a bowl; cover and let soak overnight in the fridge.
  2. Preheat the oven to 300°F (150°C) and line a 9×5-inch loaf pan or 8-inch round pan with parchment, leaving an overhang.
  3. In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.
  4. Cream the butter and brown sugar until light and fluffy.
  5. Beat in the eggs one at a time, then add molasses, vanilla and orange zest; mix until combined.
  6. Stir the soaked fruit (with any remaining liquid) and nuts into the batter.
  7. Fold the dry ingredients into the wet mixture gently until just combined — don’t overmix.
  8. Spoon the batter into the prepared pan, smooth the top, and tap the pan on the counter to release air bubbles.
  9. Bake 1 hour 45 minutes to 2 hours, or until a skewer inserted near the center comes out clean; cover with foil if the top browns too quickly.
  10. Let the cake cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.
  11. For extra boozy goodness, poke small holes in the cooled cake and brush or spoon over a few tablespoons of whiskey; wrap tightly and store for a few days to let flavors mature, feeding with a little more whiskey weekly if desired.

Enjoy a slice with a cup of tea or a dram of whiskey — this vintage treat gets better with time!

Maple Glazed Pecans and Fruit Fruitcake

Maple-Glazed Pecans & Fruit Fruitcake — a cozy, nutty twist on a classic.

Ingredients:

  • 1 cup pecan halves
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter
  • Pinch of fine sea salt
  • 2 cups mixed dried fruit (raisins, currants, chopped dried apricots and cherries)
  • 1/4 cup dark rum or orange juice (for soaking fruit)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/2 cup milk

How to Make:

  1. Preheat the oven to 325°F (160°C). Line and grease a 9×5-inch loaf pan or an 8-inch round cake pan.
  2. Soak the mixed dried fruit in the rum or orange juice for at least 30 minutes while you prep other ingredients.
  3. Toast the pecans in a dry skillet over medium heat for 4–5 minutes, stirring, until fragrant and lightly browned. Remove from heat.
  4. In the warm skillet, add the butter and maple syrup; stir for 1–2 minutes until the pecans are glossy and coated. Sprinkle a pinch of sea salt, toss, then spread the pecans on parchment to cool.
  5. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
  6. In a separate large bowl, cream the softened butter and brown sugar until smooth. Beat in the eggs one at a time, then mix in vanilla and orange zest.
  7. Fold the dry ingredients into the wet mixture in thirds, alternating with the milk, mixing until just combined.
  8. Drain excess liquid from the soaked fruit, then fold the drained fruit and half of the maple-glazed pecans into the batter.
  9. Pour batter into the prepared pan, smoothing the top. Sprinkle the remaining glazed pecans over the batter.
  10. Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean (cover loosely with foil if the top browns too quickly).
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy a slice of this warmly spiced, maple-kissed fruitcake — perfect with tea or a cozy evening by the fire!

Tropical Mango and Coconut Fruitcake

Tropical Mango and Coconut Fruitcake — sunshine in every slice!

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup orange juice
  • 1 tsp vanilla extract
  • 1 cup dried mango, chopped
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts or walnuts (optional)
  • Zest of 1 lime
  • 1/4 tsp ground cinnamon
  • 2 tbsp dark rum or mango juice (optional, for soaking)

How to Make:

  1. Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan.
  2. Whisk together flour, baking powder, salt, and cinnamon in a bowl.
  3. In a separate bowl, beat the butter and brown sugar until creamy.
  4. Add eggs one at a time, beating briefly after each.
  5. Stir in yogurt, orange juice, and vanilla until combined.
  6. Fold the dry ingredients into the wet mixture just until blended.
  7. Toss dried mango, shredded coconut, nuts, and lime zest with a tablespoon of flour to prevent sinking, then fold into the batter.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. If using rum or mango juice, poke a few holes in the warm cake and brush or drizzle the liquid over the top to soak in.
  11. Let the cake cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

Slice and serve for a tropical treat — enjoy the sunny flavors!

Apple, Raisin, and Walnut Fruitcake

A cozy, old-fashioned fruitcake studded with sweet apples, plump raisins, and crunchy walnuts — perfect with tea.

Ingredients:

  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240 ml) milk
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (150 g) raisins
  • 1 cup (120 g) chopped walnuts
  • 1 large apple, peeled, cored, and diced (about 1 to 1 1/2 cups)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon lemon juice (to toss the apple pieces)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Toss the diced apple with the lemon juice to prevent browning and set aside.
  3. In a bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if using.
  6. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fold in the raisins, chopped walnuts, and the lemon-coated apple pieces gently.
  8. Spoon the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and serve with a cup of tea or coffee — this fruitcake gets better as it sits, so enjoy a slice today and another tomorrow!

Chocolate-Dipped Fruit and Nut Fruitcake

Chocolate-Dipped Fruit and Nut Fruitcake — a rich, boozy fruitcake studded with nuts and then decadently dipped in chocolate.

Ingredients:

  • 2 cups mixed dried fruit (raisins, currants, chopped candied peel, chopped dried cherries)
  • 1/2 cup chopped toasted walnuts or pecans
  • 1/2 cup glacé cherries, halved (optional)
  • 1/4 cup dark rum or brandy (plus extra for brushing)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 2 tbsp milk (if needed)
  • 6 oz good-quality dark chocolate (60–70%), chopped or chips
  • 1 tsp neutral oil (optional, for glossy chocolate)

How to Make:

  1. Soak the mixed dried fruit and glacé cherries in 1/4 cup rum or brandy for at least 1 hour, or overnight for deeper flavor; drain, reserving the liquid.
  2. Preheat the oven to 325°F (165°C). Line and grease a 9×5-inch loaf pan or 8-inch round pan; optionally line with parchment for easy removal.
  3. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
  4. In a mixing bowl, cream the softened butter and brown sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in vanilla and orange zest.
  6. Fold the dry ingredients into the butter mixture until just combined.
  7. Stir in the soaked fruit, chopped nuts, and any reserved soaking liquid (use a tablespoon at a time); add 1–2 tbsp milk if the batter seems too stiff.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. Bake for 50–65 minutes, or until a skewer inserted in the center comes out mostly clean (a few moist crumbs are fine).
  10. Let the cake cool in the pan 10 minutes, then turn out onto a rack to cool completely.
  11. If desired, brush the cooled cake lightly with a little extra rum or brandy for moisture and flavor.
  12. Melt the chopped chocolate gently in a heatproof bowl over simmering water (or microwave in short bursts), stirring until smooth; stir in 1 tsp oil if you want extra shine.
  13. Place the cooled cake on a wire rack with a tray underneath and pour or spread the melted chocolate over the top and sides, letting it drip for a rustic finish.
  14. Let the chocolate set at room temperature (or chill briefly) before slicing.

Serve each slice with a cup of coffee or a little extra drizzle of rum — enjoy the perfect mix of fruit, crunch, and chocolatey indulgence!

Orange-Cranberry Holiday Fruitcake

Zesty, boozy orange-cranberry fruitcake — bright, moist, and perfect for holiday sharing.

Ingredients:

  • 1 cup mixed candied citrus peel, chopped
  • 1 cup dried cranberries
  • 1/2 cup orange marmalade
  • 1/4 cup dark rum or orange juice (for soaking)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup plain yogurt or sour cream
  • Zest of 1 orange
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

How to Make:

  1. Toss candied peel and dried cranberries with the rum or orange juice in a small bowl; set aside to soak 15–30 minutes.
  2. Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment.
  3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  4. Cream the butter and sugar until light, then beat in the eggs one at a time.
  5. Stir in yogurt (or sour cream), orange zest, and orange marmalade until smooth.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Drain the soaked fruit (reserve any liquid) and fold fruit and nuts into the batter gently.
  8. Spoon batter into the prepared pan, smoothing the top.
  9. Bake 55–70 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
  10. If using reserved soaking liquid or extra rum, brush the top of the warm cake a few times for extra flavor and moisture.
  11. Let the cake cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

Serve slices with a cup of tea or slice, toast lightly and spread extra marmalade for a festive finish — enjoy every zesty, chewy bite!

Ginger-Spiced Pear and Fig Fruitcake

Ginger-Spiced Pear and Fig Fruitcake — warm, cozy, and perfectly spiced for tea or holiday cheer.

Ingredients:

  • 2 cups mixed dried figs and dates, chopped (about 8–10 oz)
  • 1 cup dried pears, chopped (or canned pears drained and chopped)
  • 1/2 cup unsulphured dried cranberries (optional for color)
  • 3/4 cup dark brown sugar, packed
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or additional all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg (or 1/8 tsp ground nutmeg)
  • 1/2 tsp salt
  • 1/2 cup strong brewed tea or hot water (to soak the fruit)
  • 2 tbsp molasses or golden syrup (for depth)
  • Zest of 1 orange (optional)
  • 1/2 cup chopped toasted walnuts or pecans (optional)
  • 2 tbsp brandy, rum, or orange juice (optional, for soaking/finishing)

How to Make:

  1. Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan or 8-inch round cake pan with parchment.
  2. Put the chopped figs, pears, and cranberries in a bowl and pour the hot tea or water and the 2 tbsp of spirit (if using) over them. Stir in 1 tbsp of the brown sugar and let soak 15–20 minutes while you prepare the batter.
  3. In a medium bowl, whisk together both flours, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  4. In a large bowl, cream the softened butter and remaining brown sugar until light and fluffy, about 2–3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the molasses (or golden syrup) and orange zest if using.
  6. Fold the dry ingredients into the wet mixture gently until just combined—don’t overmix.
  7. Drain the soaked fruit (reserve any soaking liquid) and fold the fruit and chopped nuts into the batter. If the batter seems very stiff, add 1–2 tbsp of the reserved soaking liquid to loosen.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. Bake for 50–65 minutes (loaf) or 45–55 minutes (8-inch round), or until a skewer inserted in the center comes out with a few moist crumbs but not raw batter.
  10. If desired, brush the top with a little extra brandy or reserved soaking liquid immediately after removing from the oven for extra shine and moisture.
  11. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Serve with a cup of tea or a dollop of whipped cream — enjoy a slice of warmly spiced goodness!

Vegan Mixed Berry and Nut Fruitcake

Bright, fruity, and delightfully nutty — a vegan mixed berry and nut fruitcake that’s perfect year-round.

Ingredients:

  • 2 cups mixed dried berries (cranberries, cherries, blueberries)
  • 1 cup chopped walnuts
  • 1 cup sliced almonds
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour (or additional all-purpose)
  • 1 cup brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted (or neutral oil)
  • 1/2 cup plant-based milk (almond, soy, oat)
  • 2 tbsp ground flaxseed + 6 tbsp water (flax “eggs”)
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 2 tbsp orange juice (optional, for soaking berries)
  • 2 tbsp maple syrup (optional, for glaze)
  • Extra chopped nuts and a few whole dried berries for topping (optional)

How to Make:

  1. If using, combine mixed dried berries with 2 tbsp orange juice and let sit 10–15 minutes to plump, then drain.
  2. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or 8-inch round pan.
  3. Mix flaxseed and water in a small bowl; set aside for 5 minutes to thicken.
  4. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Stir in chopped walnuts, sliced almonds, and the plumped (or dry) mixed berries until they’re coated in flour — this helps prevent sinking.
  6. In a separate bowl, combine applesauce, melted coconut oil, plant milk, vanilla, orange zest, and the thickened flax mixture.
  7. Pour wet ingredients into dry ingredients and fold gently until just combined; don’t overmix.
  8. Spoon batter into the prepared pan and smooth the top. Scatter extra nuts and a few berries on top if you like.
  9. Bake 45–60 minutes (loaf will take longer) until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
  11. If you want a light glaze, warm 2 tbsp maple syrup with a splash of orange juice and brush over the cooled top.
  12. Slice and enjoy — this cake keeps well wrapped at room temperature for 3 days or refrigerated for up to a week.

A slice of this berry-and-nut fruitcake is like a festive hug — enjoy!

Conclusion

You’ve got a dozen solid fruitcake ideas to try, so pick one and get baking. Measure your fruits and nuts, chop as needed, and soak them if the recipe calls for it. Mix batter, fold in fruit, and bake until a toothpick comes out clean. Cool completely, wrap tightly, and age if you like stronger flavor. Serve thin slices with tea or coffee. Store in a cool place; these cakes keep well, like a quiet companion.

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