“A festive favourite with a fruity twist!”
Samad: “Lina, I swear, nothing says ‘holidays’ like the smell of a fresh fruit cake in the oven.”
Lina: “You mean the cake people pretend not to like, but secretly love? Yup, let’s do it!”
Table of Contents
A Fruit Cake That’ll Win Over Everyone
You know, fruit cake has had a rough reputation too dry, too dense, too… old-fashioned. But when you bake it right, it’s a total game-changer. This recipe isn’t your Grandma’s rock-hard brick. It’s moist, rich, packed with flavour, and (bonus!) it keeps well for weeks. Perfect for Canadian families looking for cozy holiday treats or even for gifting.
And honestly, who can resist a slice of spiced cake loaded with dried fruits, nuts, and a splash of rum?
Ingredients for the Perfect Fruit Cake
Lina: “Okay, let’s get our ducks in a row. Here’s what you’ll need:”
Dried Fruits & Nuts
- 1 cup raisins
- 1 cup sultanas
- ¾ cup chopped dried apricots
- ¾ cup dried cranberries
- ½ cup chopped glacé cherries
- ½ cup chopped walnuts or pecans
- ⅓ cup mixed peel (optional but highly recommended)
Liquor Soak
- ¾ cup dark rum (or orange juice for non-alcoholic)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
Step-by-Step: How to Make This Fruit Cake
Step 1: Soak the Fruit
Samad: “This is key, Lina. No shortcuts.”
Lina: “Yeah, we’re not making bird food here. The fruits need a good boozy bath.”
In a large bowl, combine all the dried fruits and mixed peel. Pour the dark rum over them, stir, cover, and let it soak overnight (or at least 4 hours). This keeps the fruit plump and juicy.
Kitchen Hack:
If you’re in a hurry, microwave the fruit with the rum for 1 minute and let it sit for 30 minutes.
Step 2: Prep the Cake Batter
Lina: “Now for the fun part!”
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla and orange zest.
Samad: “Your kitchen is going to smell amazing already.”
Step 3: Combine & Bake
Add the soaked fruits (and any leftover liquid) and nuts to the flour mixture. Toss to coat so they don’t sink in the cake.
Lina: “That’s a little trick my aunt taught me dusting fruits in flour keeps them from sinking!”
Fold the fruit and flour mixture into the wet ingredients. Stir gently until combined.
Pour the batter into the prepared cake pan, smooth the top, and bake for 2 hours or until a skewer comes out clean.
Step 4: Cool & Store
Let the cake cool completely in the pan, then remove and wrap tightly in parchment and foil. For extra flavour, brush with a bit more rum every few days and store in an airtight container.
Samad: “This cake actually gets better the longer you keep it. Like wine… or good company.”
Family-Friendly Advice
- For a kid-friendly version, swap out the rum for orange juice.
- Make mini fruit cakes in muffin tins for easy gifting.
- Store in the fridge for up to 4 weeks or freeze for up to 3 months.
How to Serve & Enjoy Your Fruit Cake
Lina: “Okay, Samad, cake’s done. Now, how are we serving this beauty?”
Samad: “Straight-up slice with tea is classic, but you know what’s underrated? Warmed up with a scoop of vanilla ice cream.”
Lina: “Ooooh, or a slab of aged cheddar. It’s a Canadian thing sweet cake with salty cheese? Chef’s kiss.”
Whether you serve it as a holiday dessert, an afternoon treat, or sneak a slice with your morning coffee, this fruit cake delivers big festive vibes.
Pro Kitchen Tips & Hacks
Lina: “Quick tip if you want to make this cake ahead, it’s even better. The flavours deepen the longer it sits.”
Samad: “And if you’re feeling fancy, brush it with apricot jam and top with whole nuts or glacé cherries before serving.”
Family-Friendly Tip:
If you’ve got little ones, make a half batch in a loaf pan and decorate it together. Let them help glaze and sprinkle nuts they’ll love it.
Kitchen Hack:
Wrap slices individually and freeze. When unexpected guests drop by, just thaw and serve. Holiday hero move!
Samad & Lina’s Fruit Cake Story
Lina: “You remember that one Christmas when your uncle said he ‘hated’ fruit cake… but kept sneaking slices?”
Samad: “The guy ate half the cake and blamed the cat!”
Lina: “That’s the thing a good fruit cake surprises people. It’s nostalgic, sweet, spiced, and feels like a hug on a plate.”
This recipe is made for Canadian families who want something old-school, festive, and delicious without being dry or boring. It’s the kind of cake that disappears from the table faster than you think.
Fore More Recipe Visit: Classic Canadian Desserts
Final Thoughts
If you’ve ever turned your nose up at fruit cake, this one will change your mind. Moist, rich, and full of rum-soaked fruits it’s the perfect Christmas classic. Plus, it keeps well, freezes beautifully, and makes a thoughtful homemade gift.
So next time you’re baking, give fruit cake a chance. You might just start a new family tradition.
Irresistible Classic Fruit Cake
Equipment
- 9-inch round cake pan
Ingredients
Fruit Mix
- 1 cup Raisins
- 1 cup Sultanas
- 3/4 cup Chopped dried apricots
- 3/4 cup Dried cranberries
- 1/2 cup Chopped glacé cherries
- 1/2 cup Chopped walnuts or pecans
- 1/3 cup Mixed peel (optional)
- 3/4 cup Dark rum (or orange juice)
Cake Batter
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- Zest of 1 orange Orange zest
Instructions
- In a large bowl, combine all dried fruits and mixed peel. Pour dark rum (or orange juice) over them. Cover and soak overnight or at least 4 hours.
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and orange zest.
- Toss the soaked fruits and nuts with the flour mixture to coat. Fold into the wet ingredients until combined.
- Pour batter into the prepared pan. Smooth the top and bake for 2 hours, or until a skewer comes out clean.
- Cool completely in the pan, then remove and wrap in parchment and foil. For extra flavour, brush with rum every few days.
