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–+ servings

Holiday Fruit Cake (with Nuts and Berries)

A moist, richly spiced holiday fruit cake packed with dried fruit, candied peel, cherries, crunchy walnuts and pecans, and a hint of brandy (or citrus juice). It tastes even better after a few days.
Amanda
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cool time 20 minutes
Total Time 1 hour 55 minutes
Serving Size 12 slices

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • medium mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula or wooden spoon
  • Cooling rack
  • Sharp knife and cutting board

Ingredients

  • 1 cup mixed dried fruits raisins, currants, chopped dates, etc.
  • 1/2 cup candied cherries (glacé cherries) halved
  • 1/2 cup candied citrus peel orange and/or lemon
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/4 cup brandy or orange juice; plus extra for brushing (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 4 large eggs room temperature
  • 1/4 cup honey optional but recommended for moisture
  • 1 teaspoon vanilla extract
  • 1/4 cup milk room temperature

Instructions

  • Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, combine the mixed dried fruits, candied cherries, candied peel, walnuts, and pecans. Pour in the brandy (or orange juice) and toss to coat. Let sit while you mix the batter (or soak overnight for deeper flavor).
  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  • In another large bowl, cream the softened butter and brown sugar until lighter and fluffy. Beat in the eggs one at a time. Mix in the honey (if using) and vanilla.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the milk to loosen the batter slightly.
  • Fold in the soaked fruit-and-nut mixture (including any liquid in the bowl) until evenly distributed.
  • Spoon the thick batter into the prepared pan and smooth the top. Bake for 60–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool the cake in the pan for 15 minutes, then lift out and transfer to a wire rack to cool completely. If desired, brush the warm top with a little brandy or rum for extra holiday flavor.

Notes

Storage: Wrap tightly and store at room temperature for 2–3 weeks. For longer storage, refrigerate well-wrapped or freeze up to 6 months. Slice before freezing for easy portions.
Flavor improves: This cake tastes even better after 1–2 days as the flavors meld.
Alcohol-free: Use orange juice or apple cider in place of brandy. The cake won’t keep quite as long but will still be delicious.
Variation ideas: Swap in dried cherries, apricots, figs, or tropical fruit; add a pinch of ground ginger or clove for extra spice.

Nutrition

Calories: 360kcal | Protein: 6g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 140mg