Name: Old Fashioned Fruitcake Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1 pound pecans; 1 pound dates, pitted and chopped; 1/2 pound candied cherries (red and green); 1/2 pound candied pineapple (red and green or yellow); 3/4 cup sugar; 3/4 cup flour; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 3 large eggs; 1 teaspoon vanilla extract or 1 tablespoon rum, bourbon, or brandy; Cooking spray; Wax paper or parchment paper

Jump to Recipe

If you have a soft spot for nostalgic holiday treats, this Old Fashioned Fruitcake Recipe is about to become your new favorite tradition. Packed with a colorful mix of candied fruits and pecans, it combines a tender, moist texture with a rich, buttery sweetness that warms the heart. This timeless cake not only delivers a perfect balance of flavors but also carries with it the joyful spirit of countless celebrations. Whether you are new to fruitcakes or revisiting a classic, this recipe is guaranteed to impress and delight everyone around your table.

A rectangular slice of fruitcake sits on a white plate with ridged edges, showing a dense, moist texture packed with chopped nuts and colorful candied fruits. The cake has visible layers of brown nuts, translucent golden pieces, bright red cherries, and green candied bits all mixed evenly throughout the slice. On the plate next to the cake slice are two whole pecans and a silver fork with a simple design. The background surface is a white marbled texture with blurred red and green objects in soft focus behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Old Fashioned Fruitcake Recipe calls for simple yet essential ingredients that each play a role in building a complex, satisfying flavor profile. From the crunchy pecans to the vibrant candied fruits and the subtle hint of vanilla or spirit, every item adds texture, sweetness, or depth to the final cake.

1 pound pecans: These bring a lovely crunch and natural buttery flavor that balances the sweetness perfectly.
1 pound dates (pitted and chopped): Dates add chewy texture and a rich, caramel-like sweetness that’s simply irresistible.
1/2 pound candied cherries (red and green): These bright gems team up to give the cake pops of color and festive appeal.
1/2 pound candied pineapple (red and green or yellow): Their tropical tang provides a beautiful contrast in flavor and moisture.
3/4 cup sugar: Sweetness is essential to balance the fruity tang and nutty flavors.
3/4 cup flour: The base that holds all these delicious ingredients together.
1/2 teaspoon baking powder: Just enough lift to give the cake a gentle rise without making it fluffy.
1/2 teaspoon kosher salt: Enhances all the flavors, preventing the sweetness from becoming overwhelming.
3 large eggs: Eggs bind the ingredients and add richness to the batter.
1 teaspoon vanilla extract (or 1 tablespoon rum, bourbon, or brandy): This adds a warm, aromatic touch that elevates the entire cake.

How to Make Old Fashioned Fruitcake Recipe

Step 1: Prepare Your Oven and Pans

Begin by preheating your oven to an uncommonly low 250 degrees Fahrenheit. This slow baking temperature is important for the traditional moist, tender crumb of the fruitcake. Place a pan filled one third with boiling water on the bottom rack to create gentle steam—this method keeps the cake from drying out. Meanwhile, spray two 9-inch loaf pans with cooking spray and line them with wax paper or parchment paper, making sure to spray the paper as well to ease removal later.

Step 2: Mix the Fruit and Nuts

Chop your dates and pecans into bite-sized pieces and place them in a large mixing bowl. This is where all those delightful textures and flavors begin to come together for your fruitcake magic.

Step 3: Combine Dry Ingredients

Sift the sugar, flour, baking powder, and kosher salt over your fruit and nut mixture. Using your hands, gently mix everything together to evenly distribute the dry ingredients without crushing the fruit.

Step 4: Beat Eggs and Add Flavor

Whisk the eggs until they’re light and frothy, then add the vanilla extract or your chosen spirit, such as rum or brandy. Pour this wet mixture over the fruit and nut blend and mix thoroughly. This step might get messy, and that’s perfectly fine—hands-on mixing helps incorporate every crumb beautifully.

Step 5: Fill Pans and Bake

Divide the batter evenly into your prepared loaf pans, pressing gently to remove any large air pockets. Place the filled pans on the oven rack just above the pan of hot water. Bake for 1 hour and 45 minutes at 250 degrees, replenishing the boiling water as needed to maintain steam for that perfect texture. Once baked, allow your cake to cool completely in its pans before unmolding.

How to Serve Old Fashioned Fruitcake Recipe

Two thick fruit and nut bars sit side by side on a white plate with ridged edges. Each bar has multiple layers of colors and textures, filled with large pieces of green and red candied fruit, brown nuts, and a light brown chewy base. The bars show a mix of shiny and matte surfaces, highlighting the different dried fruits and nuts embedded throughout. Behind the plate on a wooden board, more fruit and nut bars are stacked, revealing the dense, chunky texture consisting of various small nuts and candied fruits in similar colors. To the left, a white cup with an intricate floral pattern holds dark tea, and a single pecan lies on the white marbled table beneath the board. A plaid red and green cloth is partly visible on the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really highlight the rich colors and textures, garnish slices of your fruitcake with a light dusting of powdered sugar or a small dollop of whipped cream. For an extra festive touch, you can also decorate the platter with fresh cranberries or sprigs of rosemary to bring out that holiday spirit.

Side Dishes

This fruitcake pairs wonderfully with classic accompaniments like a steaming cup of chai tea or a smooth cup of hot coffee. On dessert plates, consider serving it alongside a scoop of vanilla ice cream or a spoonful of lemon curd for a refreshing contrast.

Creative Ways to Present

If you’re looking to impress guests, slice the cake thinly and serve it on a wooden cheese board with an assortment of nuts, cheeses, and dried fruit. Wrap individual slices in parchment and tie with twine as delightful edible gifts for friends and family—something that beautifully echoes the old-fashioned charm of this recipe.

Make Ahead and Storage

Storing Leftovers

Your fruitcake will keep for up to two weeks at room temperature when wrapped tightly in plastic wrap and stored in an airtight container, allowing the flavors to meld beautifully over time. For longer storage, keep it in the refrigerator where it can last several weeks.

Freezing

To freeze, wrap the fruitcake tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator before serving.

Reheating

If you prefer your fruitcake warm, gently reheat slices in the oven at 300 degrees Fahrenheit for 10 to 15 minutes, covering loosely with foil to keep the moisture in. Avoid microwaving as it can dry out the cake and affect the texture.

FAQs

Can I substitute the pecans with other nuts?

Absolutely! Walnuts, almonds, or even hazelnuts work well and add their own unique flavor and crunch to the fruitcake. Just make sure to chop them to a similar size as the pecans for even texture.

Is it necessary to include the alcohol in the recipe?

Not at all. While traditional fruitcakes often include bourbon or rum for flavor and preservation, you can use vanilla extract as a non-alcoholic alternative without sacrificing taste.

How long does this fruitcake keep fresh?

This recipe makes a moist cake that stays fresh up to two weeks at room temperature if stored properly, but it can last even longer in the fridge or freezer.

Can I make mini fruitcakes instead of loaf pans?

Yes, using mini loaf or muffin tins is a fun way to serve individual portions. Just reduce baking time to around 45 to 60 minutes at the same temperature and check for doneness frequently.

Why is the oven temperature so low compared to other cakes?

The low temperature allows the fruitcake to cook slowly and evenly, preventing it from drying out and helping the dense ingredients meld beautifully for that classic moist texture.

Final Thoughts

Getting to share this Old Fashioned Fruitcake Recipe with you truly feels like passing along a cherished family secret. There’s something so comforting and joyful about this humble yet flavorful cake that brings a little festive magic to any occasion. I encourage you to give it a try—baking this fruitcake might just become your new holiday highlight or a special treat to savor year-round!