Archetype fruit block made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday flavor. This family recipe will make you a fruit cake convert! T his post is sponsored by All-Clad.

Best Fruit Cake without Candied Fruit

If you recognize today's dessert, y'all deserve a pat on the back!

As hard equally it is to believe, I kickoff shared this fruit cake recipe dorsum in 2013. It has been a holiday staple in our household for as long every bit I can remember. Christmas isn't Christmas without several slices of my mom's famous fruit cake!

Nearly six years have passed and since then, information technology has become one of the virtually popular holiday recipes on A Beautiful Plate.

If you're a fruit cake cynic, hear me out! This is the best fruit cake in the world – and the only fruit cake that I've always loved and enjoyed.

While this recipe has received rave reviews and become a staple for many readers, I've teamed up with All-Clad to showcase their new Pro-Release Bakeware Ready and Silicone Tools, and give this fruit block recipe a new and improved update for the holiday season.

Best Fruit Cake Ingredients

This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish that releases broiled goods effortlessly.

This fruit cake batter is viscous and packed with dried fruit pieces, which means that it can be decumbent to sticking, and thanks to the ceramic, easy release coating, I didn't have to grease or line the loaf pan with parchment paper. The fruit cakes simply slid out without event. The holidays are hectic enough without worrying about your baked goods sticking!

If y'all're looking for durable and high-quality bakeware for yourself (or to gift to others!), I highly recommend checking out the total All-Clad Pro-Release Bakeware Set! You lot tin can go more than data here.

All-Clad also came out with a wonderful collection of silicone tools that pair with the bakeware set. Their durable handles and platinum silicone heads, which come in a multifariousness of shapes, are groovy for any baking projection (or savory grooming) and have quickly become my favorite baking tools.

The basic of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly.

Several ingredients have been revamped and simplified to make information technology easier to gear up in your own kitchen.

I've too added custom metric measurements to brand it accessible to everyone. As y'all know, I'one thousand a huge advocate for baking scales, specially for blistering. It reduces clean-up and common user errors, such every bit over measuring flour.

Let's get blistering!

Why You'll Love this Fruit Cake Recipe:

The words 'globe'south all-time' and fruit cake are generally not seen every bit uniform with one another.  Later all, fruit cake is one of the most ridiculed broiled goods in existence!

Fruit Cake on Baking Rack

Yous know those ones that are sold in the stores or sent as gifts at this time of the year? The ones that contain the neon candied fruit pieces? I despise those fruit cakes also!

Most fruit cakes are dry out, overly sugariness, and bland in flavor.

This fruit cake is not your boilerplate fruit cake recipe. Information technology is the All-time! Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor.

Unsweetened Dried Fruit in Bowls

The Story Behind The Globe'south All-time Fruit Cake:

This fruit cake recipe has been passed onto me from my mom. It was kickoff inspired my British grandmother'due south recipe. My mom has tweaked and perfected information technology over the years.

At one betoken, my mom even attempted a very curt-lived fruit block business organisation – that is until she realized that information technology is i of those expensive desserts to make (stale fruit and alcohol!) and she would have to charge a fortune to break even.

With that said, this fruit cake is absolutely worth it!

How to Make The Best Fruit Cake:

This fruit cake recipe, which yields ii standard loaf cakes, is all about the stale fruit. We'll exist using only unsweetened stale and fresh fruit for this recipe.

This fruit cake contains a ton of stale fruit. Don't be alarmed! This recipe uses a wide diverseness of tart and sweeter dried fruit: aureate raisins, night raisins, figs, prunes, cherries, apricots, and peaches.

To cut the sweetness and add amazing season, we'll soak the stale fruit mixture in dark rum the day before baking. Note: I recommend soaking the fruit for a minimum of 12 hours or equally long as 24 hours.

The dried fruit volition hydrate and plump upwards and soak upward all of the nighttime rum during this time. Don't skip this pace!

The soaked stale fruit is folded into the fruit cake concoction the following day.

For added flavor, we'll also be calculation orange and lemon zest, orange juice, fresh grated Granny Smith apple tree, slivered almonds, and diced crystallized ginger (one of my favorite additions!).

You can even add together bloodshot chocolate, which is my dad and sister'southward favorite variation!

The fruit block batter is transferred and divided between two loaf pans and broiled in a loaf tin can at a depression temperature for almost an hr and a half.

If you're using the loaf pan I'1000 using from All-Clad, no demand to grease the pan or add any parchment paper!

Since this block has a such a large ratio of dried fruit, we'll permit the fruit cakes to cool completely in the loaf pans earlier removing them.

Moist Fruit Cake Topped with Whole Pecans and Apricot Glaze

How to Store Bootleg Fruit Cake:

Afterwards the cakes have cooled, we'll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. Have I mentioned that this cake is boozy? Considering it is.

This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. The booze cuts sweetness and makes this cake so fragrant and delicious!

Some people recommend crumbling fruit cake for at to the lowest degree a month prior to serving or gifting, just this is not required for this fruit block. I recommend at week at minimum. However, even just a few days brand a huge bear on!

These fruit cakes tin can be stored in the refrigerator for 6 to 8 weeks (or longer!). I recommend re-soaking the cheesecloth every week or so, or whenever it is dry out.

Commonly Asked Fruit Block Baking Questions:

When should I starting baking fruit cake?

Since this fruit cake only improves in flavour as it sits, the sooner the amend! I recommend wrapping it with cheesecloth (soaked in alcohol) for ane to two weeks, at minimum, for bestflavor before serving or gifting.

Can I substitute or use other types of dried fruit?

I've included my favorite ratios in the recipe below – as they offer a proficient remainder of tart and sweeter fruits – but you can adapt it to go far your own. If making substitutions, I highly recommend measuring by weight to avoid any issues.

Tin I brand this fruitcake without booze?

While the season will not be the aforementioned or as originally intended, you tin try soaking the dried fruit in orangish juice (or fifty-fifty apple tree juice or hot steeped tea, such equally Earl Grayness). I haven't personally tested this variation, but functionally information technology will plump upward the dried fruit in the same way. Y'all will need to skip the soaking of the cake as well, which is absolutely fine, but will result in a less complex flavour, slightly drier block (though this cake is very moist!) and will reduce its storage life slightly.

How many servings does this recipe make?

This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for afterwards, your personal selection!).

Since this block is very dense and rich, 1 loaf cake goes a long fashion. We use a serrated knife to cut information technology into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!

Can I bake this fruitcake in a smaller loaf tins, round block pan, etc.?

This cake has only been tested using loaf pans, simply several readers have had luck with preparing this recipe in a bundt or tube pan – roughly it volition have around 75 minutes minimum. Please lookout man broil fourth dimension carefully. Please know that baking times and results will vary. I do not recommend making equipment substitutions, as I haven't personally tested these adaptations.

Sliced Fruit Cake

Hope this fruit block recipe becomes a family staple! If you enjoyed the recipe, I'd dear for you to leave a review in the comment section below.

Thank you All-Clad for sponsoring this post!

Yield: ii (8 ten 4 inch) Loaf Cakes

Prep: 1 solar day

Cook: i hour 30 minutes

Additional Time: 30 minutes

Total: i day 2 hours

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 10 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a calendar week for all-time flavour!

Soaked Fruit Mixture:

  • 1¼ cups (200 yard) dark raisins
  • 1¼ cups (200 one thousand) aureate raisins
  • two cups (320 g) mixed unsweetened dried fruit, chopped (note: I like to utilize equal parts peaches and apricots - pears or apples are other great options!)
  • 1 loving cup (160 g) stale unsweetened black figs chopped
  • i cup (160 g) dried unsweetened tart cherries chopped
  • ¾ cup (120 g) dried unsweetened prunes chopped
  • ¾ cup (vi oz; 180 mL) nighttime rum

Fruit Cake Ingredients:

  • one½ cups (180 g) unbleached all-purpose flour
  • ½ teaspoon baking pulverisation
  • 1 teaspoon footing cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Diamond Crystal kosher salt
  • one stick (iv oz; 115 g) unsalted butter softened
  • ¾ cup (160 one thousand) packed light brown sugar
  • 5 large eggs room temperature
  • i tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • ½ cup (120 mL) freshly squeezed orange juice
  • 1 Granny Smith apple tree peeled and coarsely grated
  • ¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
  • 3 tablespoons (36 thousand) finely diced crystallized ginger
  • i batch soaked fruit mixture see above
  • ⅔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips optional

For Storage:

  • medium sherry or triple sec for soaking

Decorative Coat (Optional):

  • ¼ cup (72 chiliad) apricot preserves
  • ¼ cup (sixty mL) h2o
  • whole pecans for garnishing

  • The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, comprehend, and let 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, yous practise not need to line or grease the pans prior to calculation the concoction.

    Equipment Note: This fruitcake tin as well be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment newspaper.

  • In a medium mixing bowl, whisk together the all purpose flour, baking pulverization, spices, and salt. Set aside.

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brownish sugar together over medium-high speed for iii minutes, or until light and fluffy. Reduce speed to medium and add together the eggs one at a time, beating but until each egg is incorporated. The mixture volition await slightly cleaved, that'due south ok.

  • Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand up mixer. Add the lemon zest, orange zest, fresh orangish juice, grated apple tree, slivered almonds, diced candy-coated ginger, soaked stale fruit mixture (along with any liquid if information technology hasn't already been captivated), 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 concoction evenly among the loaf pans. Use an first spatula to polish the batter into an even layer. Prepare the loaf pans on the center rack, several inches apart from one some other. Bake - rotating the pans halfway - for 75 to 90 minutes or until the concoction is set and the tops are golden brown. The edges of the block may besides first to pull abroad 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, advisedly remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should exist lightly damp, not soaking wet when y'all wrap the cakes, then y'all may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a big Ziploc bag. Store in the fridge for upwardly to 6 to 8 weeks (it can oftentimes last even longer). You tin serve this cake right after it has cooled, just the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth one time a week.

  • For Garnishing: If desired, you can tiptop the fruitcake with a lite apricot glaze and whole pecans earlier serving. Note: I don't recommend glazing the cake if you wish to go on 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 also thin for glazing, reduce to desired consistency. If it becomes besides thick, add together a teaspoon of h2o. 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-scale amount of salted butter.

Tips for Success:

  • Exist sure to apply unsweetened dried fruit for all-time results.
  • Many readers accept had success substituting different varieties of dried fruit in this recipe; if doing this, please proceed in listen the tartness and sweet of various fruits for good balance.

Commonly Asked Questions:

  • When should I starting baking fruit block?Since this fruit cake only improves in season as information technology sits, the sooner the improve! I recommend wrapping it with cheesecloth (soaked in booze) for one to 2 weeks, at minimum, for bestflavor before serving or gifting.
  • Tin can I substitute or apply other types of dried fruit?I've included my favorite ratios in the recipe below - as they offer a good balance of tart and sweeter fruits - but you tin can adjust it to make it your own. If making substitutions, I highly recommend measuring by weight to avert any issues.
  • Can I make this fruitcake without booze?While the season will not be the same or every bit originally intended, you can endeavor soaking the dried fruit in orange juice (or fifty-fifty apple juice or hot steeped tea, such as Earl Grey). I haven't personally tested this variation, merely functionally it will plump up the dried fruit in the same way. You lot will need to skip the soaking of the cake equally well, which is absolutely fine, simply will outcome in a less complex flavor, slightly drier cake (though this cake is very moist!) and volition reduce its storage life slightly.
  • How many servings does this recipe brand? This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for afterward, your personal choice!).Since this cake is very dumbo and rich, ane loaf cake goes a long way. Nosotros use a serrated knife to cutting it into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!
  • Can I bake this fruitcake in a smaller loaf tins, round block pan, etc.?This cake has merely been tested using loaf pans, only several readers have had luck with preparing this recipe in a bundt or tube pan - roughly it will take around 75 minutes minimum. Please watch broil fourth dimension carefully. Delight know that blistering times and results will vary. I do non recommend making equipment substitutions, equally I oasis't personally tested these adaptations.

Serving: 1 serving , Calories: 196 kcal , Carbohydrates: 36 g , Protein: 3 g , Fat: 5 g , Saturated Fatty: ii g , Polyunsaturated Fatty: 2 m , Cholesterol: 30 mg , Sodium: 58 mg , Fiber: 2 k , Sugar: 26 g

Course: Cakes and Cupcakes

Cuisine: American

This post is sponsored by All-Clad. Thank you lot for supporting brands I beloved and employ in my kitchen.