A simple old-fashioned fruit cake that works every time. Follow easy steps and enjoy.
introduction
This Never Fail Fruit Cake (Old-Fashioned Style) is a dense, spiced loaf full of dried fruit and nuts. It bakes slowly and keeps well. The cake has warm spice notes and a moist crumb from orange juice and a little brandy or rum.
why make this recipe
- It is easy and reliable for beginners.
- The cake keeps for days and gets better with time.
- You can make it for holidays, gifts, or a simple tea cake.
- It uses common ingredients you may already have.
how to make Never Fail Fruit Cake (Old-Fashioned Style)
- Prepare your dried fruits and nuts so they are small and easy to eat.
- Soften the butter so it creams well with the sugar.
- Preheat the oven to 325°F (160°C) and get your loaf pan ready.
- Cream butter and sugar, then add eggs one at a time until smooth.
- Mix the dry ingredients in a separate bowl.
- Add dry mix to wet mix in parts, with orange juice between, to keep batter smooth.
- Fold in the fruits and nuts gently so they spread evenly.
- Pour the batter into the lined pan and bake until a toothpick comes out clean.
- Let the cake cool before slicing.
Ingredients :
- 2 cups mixed dried fruits
- 1 cup chopped nuts
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup orange juice
- 1/4 cup brandy or rum
Directions :
- Assemble all ingredients on a clean workspace.
- Measure and chop dried fruits and nuts into bite-sized pieces.
- Soften butter at room temperature for easy creaming.
- Preheat the oven to 325°F (160°C).
- Cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing until smooth after each addition.
- Whisk flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually mix dry ingredients with wet ingredients, alternating with orange juice.
- Gently fold in dried fruits and nuts until evenly distributed.
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
how to serve Never Fail Fruit Cake (Old-Fashioned Style)
- Slice thinly; the cake is rich.
- Serve at room temperature or slightly warmed.
- Add a cup of tea or coffee.
- For a special touch, brush slices with a little warmed brandy or orange marmalade.
how to store Never Fail Fruit Cake (Old-Fashioned Style)
- Cool the cake completely before storing.
- Wrap the loaf in plastic wrap or place in an airtight container.
- Store at room temperature for up to 5 days.
- For longer keep, refrigerate up to 2 weeks or freeze slices for up to 3 months.
- If you like, brush the top with a little brandy and wrap in foil; this helps flavor and shelf life.
tips to make Never Fail Fruit Cake (Old-Fashioned Style)
- Chop fruits and nuts to similar sizes so every bite is even.
- Do not overmix after adding flour; fold just until blended.
- Test with a toothpick at 60 minutes. If it has wet batter, give it more time.
- If the top browns too fast, cover loosely with foil for the last 15–20 minutes.
- Use room-temperature eggs and butter for best texture.
- Let the cake cool in the pan for 10–15 minutes, then finish cooling on a rack.
variation (if any)
- Use different dried fruit mixes (raisins, currants, cherries, apricots).
- Swap nuts: walnuts, pecans, or almonds all work.
- Omit alcohol and use extra orange juice or apple juice for a non-alcohol version.
- Add a little orange zest for brighter citrus flavor.
- Stir in 1/2 cup candied peel for a more classic fruit cake taste.
FAQs
Q: Can I soak the dried fruit before baking?
A: Yes. Soak fruit in warm brandy or orange juice for 30 minutes to plump them. Drain before folding in.
Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the cake will be less sweet and may change texture. Try reducing by 1/4 cup and test.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done. Avoid wet batter.
Q: Can I use a different pan?
A: Yes. A 9×5-inch loaf pan is best. For a round or tube pan, check baking time and test early.
Q: Is it safe for kids if I add brandy or rum?
A: Alcohol added to batter usually bakes off, but small amounts can remain. For children, skip the alcohol or soak fruit in juice.
Conclusion
For a classic recipe you can compare, see Never Fail Fruit Cake Recipe. For another old-fashioned take and ideas on fruit mixes, try Best Old-Fashioned Fruitcake Recipe – Restless Chipotle. If you want more tips from a baker, check Fruit Cake – Chef Lindsey Farr.
Never Fail Fruit Cake
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter Softened
- 2 cups granulated sugar
- 4 large eggs Room temperature
- 1/2 cup orange juice
- 1/4 cup brandy or rum Optional
- 2 cups mixed dried fruits Chop into small pieces
- 1 cup chopped nuts Use walnuts, pecans or almonds
Method
- Prepare your dried fruits and nuts so they are small and easy to eat.
- Soften the butter so it creams well with the sugar.
- Preheat the oven to 325°F (160°C) and get your loaf pan ready.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix dry ingredients with wet ingredients, alternating with orange juice to keep batter smooth.
- Fold in the dried fruits and nuts gently to spread evenly.
- Pour the batter into the lined pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
- Let the cake cool before slicing.
