A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Recipe by Laura / A Beautiful Plate on December 2, 2019
Prep time: PT1440M
Cook time: PT90M
Total time: PT1560M
Rating
4.58 stars (897 reviews)
Keywords
best fruit cake recipe, Christmas fruit cake recipe, fruit cake recipe, fruit cake without candied fruit, how to make fruit cake, moist fruit cake recipe, traditional fruit cake recipe
one batch soaked fruit mixture (see section above)
⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips (optional)
medium sherry or triple sec (for soaking)
¼ cup (72g) apricot preserves
¼ cup (60 mL) water
whole pecans (for garnishing)
Categories
Cakes and Cupcakes
Cuisine
American
Steps
The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.
Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutitrion
Serving Size: 1 serving
Calories: 196 kcal
Carbohydrates: 36 g
Protein: 3 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 30 mg
Sodium: 58 mg
Sugar: 26 g
Unsaturated Fat: 2 g
Reviews
Heidi Margret Kurz on 2026-03-25 (5 stars): This fruitcake is so delicious, it’s become my favourite afternoon treat throughout the year! Not just Christmas!
WANDA on 2026-03-04 (5 stars): This cake lives up to its name. My MIL made fruitcake that we both enjoyed. The recipe was lost after she died. I finally tried to make fruitcake that might come close to hers. My husband says this is even better. The only change I made was to add red and green candied cherries and to soak it in brandy because that is what she used. I live in Barbados, so I may soak it with rum next time. I will also make the recipe twice because we like it all year round.
Sharon Dozzi on 2026-03-02 (5 stars): Definetly a 5 star rated fruitcake
I'll never look for another Fruitcake recipe because I found 'The World's Best Fruitcake'
Leanne on 2026-02-27 (5 stars): great cake - moist, tasty, the recipe actually works! you give precise details. the recipe suits using good quality fruits and I love the addition of ginger.
I swapped out the rum for Pedro Ximenez sherry - cause it is fruity and spicy like christmas in a bottle.
Debra on 2026-02-13 (5 stars): Love fruit cake recipe I made it for a friend now I have to make it and give it to the family for Thanksgiving
Natasha Chancy on 2026-01-08 (5 stars): Amazing. My English friend who is a fruitcake snob says this was the best fruit cake he’s ever eaten and is begging for more. I love fruit cake but hate the sulfate and additives so as this may be work to put together, it is so worth it and I didn’t find it too sweet at all. I froze a loaf for later but that didn’t last long.
Shawn on 2026-01-06 (4 stars): Far too sweet for my liking. Next time I'll omit the orange juice. Otherwise, a good fruitcake.
Theresa on 2026-01-03 (5 stars): I very much doubt that this cake needs to remain refrigerated for food safety reasons (fruitcakes are typically left at room temperature to ripen for weeks or months), and it tastes much better at room temperature. I like this recipe a lot, but would like to try it with doubling the batter as it is almost too fruity for my tastes and I wish there was a higher cake-to-fruit/nuts ratio.
Sarah Bigelow on 2026-01-02 (5 stars): I made this cake in November of 2024. Thru the holidays, we finished one cake. Over the course of 2025, I would occasionally take the cake out of the fridge, and sprinkle with some more sherry, then wrap back up, put back in freezer bag, and back into the fridge. We had this cake for Christmas 2025! A year and one month old! It is sublime. It is now January 2026, and I will make the cake now for next Christmas! Thanks for the recipe!
Donna on 2026-01-01 (5 stars): An absolute lovely fruit cake. It certainly lives up to its name. I kept it in the fridge and sliced it thinly. Sometimes I served it with a piece of blue cheese, delicious.
