Classic Holiday Fruitcake (Moist & Rich! Easy no soak)
- Dec 20, 2025
- 2 min read
Classic Holiday Fruitcake (Moist & Rich! Easy no soak)
This cozy holiday fruitcake is loaded with tender dried fruit, warm spices, and crunchy nuts, then baked low and slow for a perfectly moist texture. Simmering the fruit in apple cider softens it quickly and adds flavor—no overnight soaking required. Finished with a simple syrup glaze, this cake is ideal for gifting or enjoying all season long.
Ingredients
Fruit Mixture
• 2 cups golden raisins
• 2 cups dried apricots, chopped
• 1 cup dried figs, chopped
• 1 cup candied ginger, chopped
• 1 cup apple cider
Cake Batter
• Nonstick baking spray with flour
• 3 cups all-purpose flour
• 1 tablespoon apple or pumpkin pie spice
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1½ cups candied cherries
• 1½ cups chopped nuts (pecans, walnuts, or almonds)
• Simple syrup, for brushing the cakes
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Instructions
1. Soften the Fruit Add the raisins, apricots, figs, candied ginger, and apple cider to a medium saucepan. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until the fruit is plump and softened. Remove from heat and let cool slightly.
2. Prep the Oven & Pans Preheat the oven to 300°F. Grease two 9×5-inch loaf pans with baking spray and set aside.
3. Mix the Dry Ingredients In a medium bowl, whisk together the flour, pie spice, baking powder, and salt.
4. Cream the Butter & Sugar In a large mixing bowl, beat the softened butter until smooth. Add the brown sugar and beat until light and fluffy, about 3 minutes.
5. Add Eggs & Vanilla Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Make the Batter With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Using a spatula, gently fold in the candied cherries, chopped nuts, and the cooled fruit mixture (including any remaining liquid).
7. Bake Divide the batter evenly between the prepared loaf pans. Bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
8. Cool & Glaze Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack. While still warm, brush the tops and sides generously with simple syrup. Allow to cool completely.
9. Store Wrap tightly in plastic wrap. Store at room temperature for up to 6 weeks—the flavor deepens over time.
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