World’s Best Fruit Cake Recipe

Let’s be honest, the words “world’s best” and “fruit cake” don’t usually find themselves in the same sentence.

This recipe, however, is the glorious exception that turns skeptics into devoted fans.

A Cake with a Story

This isn’t just a recipe; it’s a piece of my family’s history, passed down from my mom, Kelsey.

She once had a short-lived fruit cake business, realizing quickly that the cost of real, high-quality ingredients made it a labor of love, not profit.

Ingredients Needed for the Recipe

This cake is all about the fruit, so we use a generous mix of unsweetened, dried varieties for a perfect balance of tart and sweet.

• Dark & Golden Raisins (200g each): These provide a classic, deep sweetness and chewy texture.
• Mixed Unsweetened Dried Fruit (320g): Chopped peaches and apricots are fantastic here, adding a bright, tangy flavor.
• Dried Unsweetened Black Figs (160g): They contribute a rich, honeyed sweetness and a lovely, dense bite.
• Dried Unsweetened Tart Cherries (160g): These little gems cut through the richness with a delightful pop of acidity.
• Dried Unsweetened Prunes (120g): They ensure the cake stays incredibly moist and add a deep, caramel-like note.
• Dark Rum (180 mL): This is the magic potion that soaks the fruit, plumping it up and adding a wonderful, warm complexity.
• All-Purpose Flour (180g): The structural backbone that holds all our glorious fruit together.
• Baking Powder & Spices: A blend of cinnamon, ginger, and nutmeg creates that quintessential, warming holiday aroma.
• Unsalted Butter (115g) & Light Brown Sugar (160g): They create a rich, tender crumb and a caramel-like sweetness.
• Large Eggs (5): These bind the batter and contribute to the cake’s beautiful, dense structure.
• Citrus Zest & Juice: Fresh lemon and orange zest, plus orange juice, provide a crucial burst of freshness that lifts the entire cake.
• Granny Smith Apple: One grated apple melts right in, offering a subtle tartness and unbeatable moisture.
• Slivered Almonds (90g) & Crystallized Ginger (36g): For a delightful crunch and a spicy, sweet kick you’ll absolutely adore.
• Bittersweet Chocolate (100g): This is an optional, but highly recommended, addition for a layer of decadent richness.

How to make World’s Best Fruit Cake?

The secret to this cake’s incredible flavor is patience. We start a full day ahead to let the fruit soak up all that wonderful rum.

Step 1 – Soak the Fruit

The day before you plan to bake, combine all the dried fruit in a large bowl.

Pour the dark rum over the fruit, give it a good stir, cover the bowl, and let it sit at room temperature for at least 12 hours, or ideally a full 24.

Step 2 – Prepare the Batter

Preheat your oven to 300°F (150°C). In a medium bowl, whisk together the flour, baking powder, spices, and salt.

In a separate large bowl, cream the softened butter and brown sugar until light and fluffy, which should take about 3 minutes.

Step 3 – Combine Wet and Dry

Beat in the eggs, one at a time, mixing just until each is incorporated.

Gently stir in the flour mixture until it’s just absorbed, being careful not to overmix at this stage.

Step 4 – The Grand Finale Mix

Now, add everything else: the citrus zests, orange juice, grated apple, almonds, crystallized ginger, the entire batch of rum-soaked fruit, and the optional chocolate.

Use a sturdy spatula to fold it all together until every ingredient is evenly distributed; the batter will be very thick and fruit-heavy.

Step 5 – Bake to Perfection

Divide the batter evenly between two 8×4-inch loaf pans.

Bake for 75 to 90 minutes, rotating the pans halfway through, until the tops are golden brown and a tester comes out clean.

Step 6 – Cool Completely

Place the loaf pans on a wire rack and let the cakes cool completely inside them.

This is crucial, as the high fruit content makes the cakes delicate while they are still warm.

The Art of Aging

Once the cakes are completely cool, the magic of aging begins.

Soak two large pieces of cheesecloth in medium sherry or triple sec, then wrap each cake tightly.

Tips

• Use a Scale: For absolute accuracy, especially with the dried fruit, weighing your ingredients is the best way to ensure perfect results.
• Room Temperature is Key: Using room temperature eggs and butter helps them emulsify better, creating a smoother, more uniform batter.
• Don’t Rush the Soak: That 12 to 24-hour soaking period is non-negotiable for hydrating the fruit and developing the deepest flavor.
• Slice Thinly: This is a rich, dense cake, so use a serrated knife to cut thin slices for serving.
• Butter it Up: For a truly sublime experience, try a thin smear of salted butter on a slice; it’s a game-changer.

Serving and Gifting Your Masterpiece

This recipe makes two loaves, which is perfect because you’ll definitely want to keep one for yourself.

It makes a truly thoughtful, homemade gift that showcases effort and love, especially when aged for a week or two.

The flavors meld and the texture becomes even more moist, making every slice a testament to the power of patience.

This isn’t just a cake; it’s a holiday tradition waiting to happen in your kitchen.

Print Recipe

World’s Best Fruit Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: medium Prep Time 1440 mins Cook Time 90 mins Rest Time 30 mins Total Time 26 hrs

Cooking Temp: 150  C Servings: 16 Estimated Cost: $ high Calories: 196

Best Season: Winter, Fall

Description

Classic fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert!

ingredients

Servings

Soaked Fruit Mixture

• 1.25 cups (200g) dark raisins
• 1.25 cups (200g) golden raisins
• 2 cups (320g) mixed unsweetened dried fruit, chopped (e.g., peaches and apricots)
• 1 cup (160g) dried unsweetened black figs, chopped
• 1 cup (160g) dried unsweetened tart cherries, chopped
• 0.75 cup (120g) dried unsweetened prunes, chopped
• 0.75 cup (180 mL) dark rum

Fruit Cake Ingredients

• 1.5 cups (180g) unbleached all-purpose flour
• 0.5 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 0.25 tsp ground nutmeg
• 1 tsp kosher salt
• 1 stick (115g) unsalted butter (softened)
• 0.75 cup (160g) packed light brown sugar
• 5 large eggs (room temperature)
• 1 tbsp freshly grated lemon zest
• 1 tbsp freshly grated orange zest
• 0.5 cup (120 mL) freshly squeezed orange juice
• 1 Granny Smith apple (peeled and coarsely grated)
• 0.75 cup (90g) slivered almonds (or chopped pecans or walnuts)
• 3 tbsp (36g) finely diced crystallized ginger
• 1 batch soaked fruit mixture (including any remaining liquid)
• 0.66 cup (100g) chopped bittersweet chocolate or dark chocolate chips (optional)

For Storage

• medium sherry or triple sec (for soaking cheesecloth)

Decorative Glaze (Optional)

• 0.25 cup (72g) apricot preserves
• 0.25 cup (60 mL) water
• whole pecans (for garnishing)

Instructions

The Day Before Baking

1. Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

Prepare the Fruitcake

1. Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch loaf pans. If using nonstick pans like All-Clad Pro-Release, you do not need to grease or line them.
2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, spices, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.
4. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture may look slightly broken—that’s okay.
5. Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer.
6. Add the lemon zest, orange zest, orange juice, grated apple, slivered almonds, diced crystallized ginger, soaked dried fruit mixture (including any liquid), and optional chocolate.
7. Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all ingredients are evenly incorporated. It will be a very thick, fruit-heavy batter.
8. Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the tops. Bake on the center rack for 75 to 90 minutes, rotating pans halfway, until tops are golden and set.
9. Remove from oven and cool completely in pans on a wire rack before removing.

Storing and Aging

1. Once cooled, remove cakes from pans. Soak two large pieces of cheesecloth in medium sherry or triple sec (not dripping wet—squeeze out excess). Wrap each cake tightly.
2. Cover wrapped loaves with wax paper and foil, then place in large Ziploc bags. Store in the refrigerator for 6–8 weeks or longer. Re-soak cheesecloth weekly.
3. For best flavor, let cake age for at least several days or up to a week before serving.

For Garnishing

1. If desired, top with apricot glaze and whole pecans before serving. Do not glaze if you plan to continue aging the cake.
2. To prepare glaze: Combine apricot preserves and water in a small saucepan. Simmer until thin and shiny. Adjust consistency with water if needed. Brush onto cake tops and garnish with pecans.

Serving Notes

1. Slice with a serrated knife. Serve alone or with a smear of salted butter.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 196kcal

% Daily Value *

Total Fat 5g8%

Saturated Fat 2g10%

Cholesterol 30mg10%

Sodium 58mg3%

Potassium 290mg9%

Total Carbohydrate 36g12%

Dietary Fiber 2g8%

Sugars 26g

Protein 3g6%

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Calcium 30 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use unsweetened dried fruit for best flavor balance.
• Alcohol-free option: Soak fruit in orange juice or hot tea instead of rum, and skip cheesecloth soaking step.
• Yield: This recipe makes two 8x4-inch loaf cakes—ideal for gifting!
• Storage: Keeps up to 8 weeks (or longer) refrigerated while wrapped in alcohol-soaked cheesecloth.

Keywords: fruit cake, holiday cake, rum soaked fruit cake, christmas fruit cake, moist fruit cake, best fruit cake