Fruitcake often brings to mind memories of holidays, warm kitchens, and family gatherings. This version, however, skips the overly complex steps and heavy alcohol soaking that some traditional recipes call for, focusing instead on simplicity and flavor. Whether you’re new to baking or just want a quick, reliable treat, this easy fruitcake delivers a moist texture, a beautiful balance of sweetness, and the perfect amount of spice. Studded with colorful dried fruits and crunchy nuts, each bite offers a satisfying contrast in texture that pairs beautifully with tea, coffee, or a holiday spread.
The beauty of this recipe is how adaptable it is—you can choose your favorite dried fruits and nuts to personalize each loaf. And while it’s perfect around Christmas or special events, it’s also wonderful year-round when you want something a little nostalgic, a little festive, and a lot delicious. Best of all, the fruitcake stays fresh for days, even improving in flavor as it rests. Whether sliced thick or thin, it’s a comforting reminder of how simple ingredients can come together to make something timeless.
Servings: Makes 8–10 slices
Ingredients:
2 cups mixed dried fruits (like raisins, dates, candied cherries, citrus peel)
1 cup chopped nuts (walnuts or pecans work well)
1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions:
Preheat oven to 325°F (165°C). Prepare a loaf pan by greasing it and dusting with flour, or line it with parchment paper. In a bowl, mix the dried fruits and nuts and toss them with 2 tablespoons of flour to prevent sinking. In another bowl, cream the softened butter and sugar together until fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla. In a separate bowl, whisk the remaining flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined. Fold in the fruit and nut mixture. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, wrap tightly and store at room temperature for best flavor development.
Nutritional and Dietary Notes:
This fruitcake offers a mix of natural sugars from dried fruits, some healthy fats from nuts, and comforting spices. It’s a rich dessert, so enjoy it in moderation. It contains gluten, eggs, and dairy, which may not suit those with dietary restrictions or food allergies. You can try gluten-free flour and dairy-free butter alternatives if needed.
Sharing and Commenting is Caring
If this easy fruitcake brought back memories or made new ones, we’d love to hear from you. Share it with someone who needs a slice of something sweet, or drop a comment with your favorite fruit combos. Your feedback keeps the joy of baking alive for everyone!