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–+ servings
Fruit Cake
This vintage Fruit Cake recipe delivers a warm, spiced loaf filled with raisins, pecans, and a medley of candied fruits like orange peel, cherries, pineapple, and citron. It’s moist, flavorful, and baked to perfection, making it a timeless holiday dessert. Paired with a rich brown sugar sauce enhanced with nutmeg and a hint of vinegar, this cake becomes irresistibly decadent. Perfect for holiday gatherings, festive tables, or gifting, this recipe captures the essence of old-fashioned baking and comforting seasonal flavors.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 315 kcal

Ingredients
  

For the Fruit Cake:

  • 1 cup brown sugar
  • 1 cup water
  • ½ cup butter
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 1 cup raisins (chopped )
  • 1 tsp baking soda
  • 2 cups flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup pecan meats (or other nuts)
  • 1 cup candied fruits (chopped, orange peel, cherries, pineapple, citron mix)

For the Brown Sugar Sauce:

  • 1 cup brown sugar
  • 1 cup water
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ tsp salt
  • 1 tbsp vinegar
  • ⅛ tsp nutmeg (or to taste)

Instructions
 

Fruit Cake:

    Step 1: Prepare Base Mixture

    • Combine brown sugar, water, butter, cinnamon, cloves, nutmeg, and raisins in a saucepan.
    • Boil for 3 minutes and then remove from heat. Let cool slightly.

    Step 2: Combine Dry Ingredients

    • In a mixing bowl, whisk together flour, baking soda, and baking powder.

    Step 3: Mix Batter

    • Stir the cooled sugar mixture into the dry ingredients.
    • Add vanilla, pecans, and chopped candied fruits. Mix until evenly combined.

    Step 4: Bake

    • Pour batter into a greased loaf pan.
    • Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.

    Brown Sugar Sauce:

      Step 5: Prepare Sauce Base

      • In a saucepan, combine brown sugar, water, butter, flour, salt, vinegar, and nutmeg.

      Step 6: Cook the Sauce

      • Stir continuously and boil until the sauce thickens enough to coat the back of a spoon.

      Step 7: Serve

      • Pour warm sauce over slices of fruit cake before serving.

      Tips

      • Use the accompanying “Sauce for Fruit Cake” card as a glaze or dessert sauce for serving.
      • Line the pan with parchment to help remove this moist cake easily.
      • Candied fruit can be varied: citron, pineapple, orange peel, cherries, or mixed fruit all work well.
      • Toast pecans lightly before adding for deeper nut flavor.
      • Add ½ teaspoon grated orange zest for brighter citrus notes.
      • If the batter seems too thick, add 1 to 2 tablespoons water.
      • Dust nuts and fruit with flour lightly to prevent sinking while baking.
      • Let fruit cake rest overnight before slicing for best texture.
      • Bake in mini loaf pans for edible gifts.
      • Add 1–2 tablespoons rum or brandy to the boiled mixture for a classic holiday variation.

      Nutrition

      Calories: 315kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 115mgPotassium: 210mgFiber: 3gSugar: 34gVitamin A: 150IUVitamin C: 3mgCalcium: 35mgIron: 1.5mg
      Keyword christmas dessert, cinnamon spice cake, fruitcake, heirloom recipe, holiday baking, nut cake, traditional dessert, vintage
      Tried this recipe?Let us know how it was!