If you’ve ever thought fruitcake was a holiday cliché, I’m here to change your mind with my **Old Fashioned Fruitcake Recipe**. This isn’t your grandma’s brick of sweetness — no, it’s a moist, brandy-kissed, nut-studded delight that’s truly worth making from scratch. When I first tried this recipe handed down from my family, I was blown away by how perfectly balanced the flavors are. So stick with me here — I promise, you’re going to fall in love with every rich, spiced bite.

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Why You’ll Love This Recipe

Classic Flavor Profile: It’s packed with familiar, comforting spices and fruit that bring the holidays to your kitchen no matter the season.
Moist & Tender Texture: Thanks to the brandy and perfectly balanced baking time, this cake stays soft without being too dense.
Easy To Make: Even if fruitcake seems intimidating, this recipe breaks it down into simple, approachable steps.
Great for Gifting & Storing: The brandy soak not only adds flavor but helps preserve it, making it perfect to prepare ahead for the holidays.

The image shows two golden-brown nut and fruit loaves with a rough, textured crust full of nuts and dark dried fruit pieces. One loaf is whole and placed on a dark gray rectangular board, with a knife beside it. The other loaf is on a piece of white parchment paper to the left, appearing smaller and more irregular in shape. The background is a worn wooden surface with scratches, a dark brown textured towel lies nearby, and a dark round bottle is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together like a beautifully choreographed dance — butter and sugar cream up into a smooth base, while the spiced flour and brandy infuse warmth, and the chopped fruit and nuts add texture and bursts of flavor. Here are the essentials you’ll want to gather:

Butter: Use unsalted for control over saltiness, and make sure it’s softened to room temperature for easy creaming.
Sugar: Granulated sugar works best here, balancing sweetness without overpowering the fruit.
Eggs: They act as glue to hold the batter together, one at a time for better mixing.
Flour: All-purpose is ideal; it helps bind everything and you’ll use it in stages to maintain cake’s texture.
Nutmeg & Cinnamon: Classic spices that bring warm holiday vibes without being overwhelming.
Brandy: This is the secret star — some goes in the batter, some is used to baste, keeping the cake moist and boozy.
Chopped Nuts (Pecans recommended): Give a lovely crunch and rich nutty flavor.
Raisins: Sweet and chewy, rehydrated a little if you can for best texture.
Candied Pineapple: Cut small to spread sweetness evenly throughout.
Dates: Add natural caramel notes — chop finely so they melt into the cake.
Candied Cherries: The festive touch of color and burst of fruity sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Old Fashioned Fruitcake Recipe invites a bit of personalization because fruitcake is really about what you enjoy most. When I’m feeling adventurous, I switch up the nuts or add my favorite dried fruits. You’ll find that tweaking the mix lets you keep the heart of tradition while adding your own spin.

Nut Substitutions: I’ve swapped pecans for walnuts or almonds, depending on what’s in my pantry, and the cake stays just as fantastic.
Alcohol Alternatives: Try rum or whiskey instead of brandy to impart a different but equally delicious flavor.
Fruit Mix Variations: Sometimes I add dried cranberries or apricots in place of some candied fruits for a tangier profile.
Gluten-Free Option: Using a gluten-free flour blend works well here if you need a wheat-free treat; just be gentle when mixing.

How to Make Old Fashioned Fruitcake Recipe

Step 1: Cream the Butter and Sugar

Start by softening your butter to room temperature. I find the easiest way is to leave it out for about 30 minutes or pop it in the microwave for just a few seconds on low. Beat the butter in a large bowl until it’s smooth and creamy, then gradually add sugar while continuing to beat. This creates a light, fluffy base that’s essential for the right cake texture. Remember, patience here pays off — don’t rush the creaming stage.

Step 2: Add the Eggs

Next, add the eggs one at a time, beating well after each addition. This helps to emulsify everything and prevent the batter from splitting. If the mixture looks a bit curdled after adding eggs, that’s totally normal — just keep mixing and it will smooth out.

Step 3: Mix Flour and Spices, Add Brandy

Sift together three-quarters of a cup of flour along with your nutmeg and cinnamon. You want those spices evenly distributed so every bite is cozy and flavorful. Add this dry mix to your batter alternately with 2 tablespoons of brandy. This slow combining keeps the texture tender and the alcohol infused without losing moisture.

Step 4: Prepare the Fruit and Nuts

Before folding in the fruit and nuts, dredge them in the remaining flour. This trick keeps them from sinking to the bottom while baking, which I learned the hard way the first time I made fruitcake! Once coated, stir them gently into the batter to coat everything well.

Step 5: Bake Low and Slow

Pour your batter into a pan lined with waxed paper to prevent sticking. Bake at 300°F for about 90 minutes. Keep an eye on the color — you’re aiming for a golden-brown top and a moist, no-longer-doughy interior. A toothpick inserted will come out clean or with just a few moist crumbs attached, not raw batter.

Step 6: Baste and Cool

When the cake’s out of the oven and still warm, baste it with the remaining 2 tablespoons of brandy. This step is what keeps the cake moist and flavorful week after week. Let it cool completely on a wire rack — resist the urge to slice it early, as it develops its character best after resting.

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Pro Tips for Making Old Fashioned Fruitcake Recipe

Softened Butter is Key: Too cold and it won’t cream properly; too warm and it’ll be oily, so aim for room temp for smooth creaming.
Dredge the Fruit and Nuts: Coating them in flour helps keep them suspended evenly rather than sinking to the bottom.
Low and Slow Baking: Baking at a lower temperature for a longer time keeps the cake moist and prevents the outside from over-browning.
Weekly Brandy Basting: If you can, baste the cake weekly with brandy while storing — it’s a delightful ritual that enhances flavor and moistness.

How to Serve Old Fashioned Fruitcake Recipe

A close-up view of two rectangular golden brown nut and raisin cakes with a slightly rough texture, filled with dark raisins and bits of nuts scattered throughout. The larger cake is placed on a black rectangular board, while a smaller piece rests on white parchment paper. The surface beneath is a worn wooden cutting board with visible scratches, accompanied by a dark brown textured kitchen towel and a knife with a silver blade. A dark rounded bottle with a label is visible in the background. The colors are warm and rustic, highlighting the rich texture and ingredients of the cakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep the presentation simple — a dusting of powdered sugar looks beautiful and adds just a touch of extra sweetness. Sometimes I top slices with a sliver of extra pecan or a candied cherry for a classic look that feels festive without trying too hard.

Side Dishes

Pair your fruitcake with a dollop of whipped cream or crème fraîche for creaminess that balances the rich spices. A cup of strong black coffee or spiced tea complements it beautifully — perfect for cozy afternoons and holiday gatherings.

Creative Ways to Present

I once wrapped my old fashioned fruitcake in parchment paper tied with rustic twine and sprigs of fresh rosemary — it made a stunning gift that got rave reviews! For parties, I’ve also served individual mini fruitcakes baked in ramekins, which look charming and keep portions neat.

Make Ahead and Storage

Storing Leftovers

This fruitcake keeps beautifully in an airtight container in the fridge. I use a glass container with a tight lid to preserve freshness. Every week or so, I baste it with a little more brandy — it’s a small step that pays off with better moisture and flavor layering over time.

Freezing

If you want to make this fruitcake way ahead or save leftovers for longer, I wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze it. When thawed slowly in the fridge, it tastes almost freshly baked, so freezing is a win in my book.

Reheating

I usually enjoy this cake cold or at room temperature, but if you want to warm it slightly, a quick zap in the microwave for 15-20 seconds does wonders. Just avoid overheating, or it dries out fast — the brandy soak keeps things forgiving.

FAQs

Can I use other alcohols instead of brandy in this Old Fashioned Fruitcake Recipe?

Absolutely! While brandy is traditional and adds a warm depth, you can substitute rum, whiskey, or even bourbon. Each will lend its own unique twist, so feel free to experiment based on your flavor preferences or what you have on hand.
How long does an Old Fashioned Fruitcake last stored in the refrigerator?

When stored correctly in an airtight container and basted regularly with brandy, this fruitcake can last several weeks — up to a month or more. The alcohol acts as a preservative, helping retain moisture and flavor over time.
Do I need to soak the dried fruit before adding it to the batter?

While not required, soaking dried fruits like raisins in a little brandy or warm water for 30 minutes before adding can help plump them up and enhance the cake’s moistness. I often do this when I have extra time—it makes a noticeable difference in texture.
Can I make this Old Fashioned Fruitcake Recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend. I recommend picking one that includes xanthan gum or guar gum to maintain structure. Be gentle when mixing to avoid a tough texture, and you should end up with a delicious gluten-free version.

Final Thoughts

I absolutely love how this Old Fashioned Fruitcake Recipe brings a slice of nostalgia to any table but with none of the heaviness you might expect. It’s a recipe I cherish because it’s both a gift from the past and a treat for the present — perfect for sharing or savoring gradually over the holidays. Trust me, once you make it, you’ll find yourself looking forward to making it every year. So go ahead, gather your ingredients, and enjoy the process. Your kitchen is about to smell incredible!