My modern fruitcake recipe is just plain epic, I don’t think I’ve ever packed so much flavor into one cake in my life ~ it’s beautiful, boozy, and delicious. Let the holiday baking begin!
a modern take on fruitcake!
This glorious Christmas fruitcake will be the centerpiece of my holiday brunch this year ~ every slice is a little work of art.
Everybody needs a great Christmas cake in their repertoire, and if you’ve avoided the whole subject because it conjures up ugly memories of traditional doorstop fruitcakes, think again. This is the upgraded version. With 7 (count ’em!) cups of fruit and nuts folded into the light batter, it’s unlike any cake I’ve made in recent memory. Not to mention that those dried fruits are soaked in a brandy/Amaretto mixture first. Have I got your attention now?
This fruitcake recipe is the best I’ve ever tasted.
This cake is truly grand, and it serves a ton of holiday revelers. (The cake is so dense that you can slice it super thin.) There are subtle differences that set it apart from the traditional fruitcake everybody loves to hate. Classic fruitcake is made solely with candied fruit, including citron and candied citrus peel that can be quite bitter. For my updated fruitcake I use mostly dried fruit, along with some candied fruit to give it that recognizable flavor. It’s a lovely combo of a classic pound cake with those wonderful seasonal flavors that you’ll instantly recognize after one bite.
The mixture of dried fruit for my fruitcake
- cranberries
- apricots
- jumbo golden raisins
- currants
- figs
- plums
I also use mixed candied fruit and, of course, and those big bright candied cherries are a must! The candied cherries really make this cake pop and give it such a festive appeal, so don’t skip them.
about the dried fruits…
There’s a world of difference between premium dried fruit and the box that’s been buried at the back of the cupboard since last year.
I love to buy mine at the farmers market where I can get really fresh, plump, colorful varieties. Supermarkets stock lots of premium dried fruit during the holidays, so keep an eye out for it. Trader Joe’s carries lots, too. If you see it in bulk bins that’s perfect because you can buy just what you need. But I’m all in favor of keeping a good supply on hand year round, I use it for making chunky granolas, for fruit and nut breads, epic cheese boards, or just snacking.
what alcohol is best for Christmas fruitcake?
This updated fruitcake is boozy, but not too boozy…while traditional fruitcake is soaked in spirits over a long period of time, this updated version takes a more subtle approach.
- Brandy
- Rum
- Amaretto (my fave)
- Whiskey
- Sherry
- Orange liqueur like Grand Marnier
In this recipe I use a combination of brandy and Amaretto. Why the combo? I didn’t have enough of either in the liquor cabinet, so I got creative. The fruit soaks in a good dose of spirits, and it ends up being a very subtle hint of flavor, not strong at all. Very different from classic holiday fruitcakes that overdo the hard stuff.
This is one BIG cake
And it takes time to bake…up to 90 minutes, to be exact. Set the oven to 325F so it can bake slowly and not over cook on the edges while that all important center gets done. You can tent it with foil towards the end if it seems to be browning too quickly.
How to get a bundt cake out of the pan (in one piece)
Make sure you have a new-ish non-stick pan that you care for properly (no dishwasher, harsh abrasives, or metal tools) and make sure you buttered and floured it first.
- Let cool 15 minutes after baking, but no longer. Set the timer.
- Loosen all the edges, and especially around the middle tube, with a thin offset spatula or similar blunt flexible knife.
- Place a large plate or platter over the top of the bundt and then flip the pan and plate over in one swift sure motion.
- Rap sharply on the outside of the pan with a rolling pin and then try to lift the pan straight up. If you feel it sticking, bang on it some more. Wiggle and jiggle the pan until it releases.
The fruitcake cake gets brushed with a sweet orange syrup while still warm, and then after it has cooled completely gets a glossy icing for an extra layer of sweetness. Isn’t it pretty?
related: Fruitcake Shortbread Cookies
the Great Island kitchen recommends: a basic bundt pan
Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan is going to work with a specific recipe. I like to use this classic 10 cup pan from Wilton which is a basic, all purpose pan that’s sturdy, nonstick, and a standard size.
There’s a time and place for intricate shapes, but the streamlined design of this pan will never let you down, and always releases the cake perfectly.
Can you make this Christmas fruitcake in loaf pans?
Yes, it works perfectly in loaf pans!
- For standard 9×5 loaf pans you’ll bake for about 50 minutes, but check on the early side, the cake should be golden and a toothpick should come out without wet batter.
- For mini loaves, fill each 3/4 full and bake for 25-30 minutes.
Can fruitcake be frozen?
- Yes, it will freeze beautifully. Let it cool completely, then wrap in plastic, and again in foil. Don’t add the glaze until you’ve thawed.
Can you make this without alcohol?
Yes, if you don’t do alcohol you can substitute fruit juice. Orange juice is already in the recipe, so you can use that, or another like pineapple.
Modern Fruitcake
Equipment
- 10-12 cup non stick bundt pan buy the one I use, here.
Ingredients
fruit
- 3 cups mixed dried fruit (cranberries, apricots, figs, plums, golden raisins, currants)
- 1/4 cup brandy
- 1/4 cup Amaretto
cake
- 1 cup butter
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp orange oil, orange extract, or Fiori di Sicilia (I used tangerine oil)
- 4 large eggs at room temperature
- 3 3/4 cups all purpose flour
- 1 cup orange juice
- 2 cups chopped pecans and walnuts
- 8 ounce tub of candied cherries
- 1 cup mixed candied fruit, finely diced
syrup
- 1/3 cup orange juice
- 1/3 cup granulated sugar
icing
- 2 cups confectioner's sugar, sifted
- half and half or milk to thin
Instructions
- Preheat oven to 325F and butter and flour a 10-12 cup bundt pan. Be sure to get all the nooks and crannies so your cake will release well.
- Put the dried fruits in a microwave safe bowl and stir in the brandy and Amaretto. Microwave for 90 seconds and stir again. Let cool on the counter while you continue with the cake.
- Cream the butter and sugar until fluffy. Beat in the baking powder, salt, and orange oil or extract of your choice.
- Beat in the eggs, one at a time, letting each one get incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Blend in the flour and orange juice alternately, beginning and ending with flour. Scrape the sides and bottom of the bowl to make sure everything is fully blended.
- Fold in the soaked fruit (don't drain) the candied fruits, and nuts.
- Spoon the batter into your pan and smooth out the surface. Bake for about 70-90 minutes, just until a toothpick inserted near the center comes out without wet batter on it. If the surface seems to be browning too quickly, loosely lay a piece of foil over the top toward the end of the baking time.
- Let the cake cool for 15 minutes, then invert onto a plate. Whisk the syrup ingredients together and brush it over the entire surface of the warm cake. Let cool completely and then wrap well in plastic and set aside for 24 hours at room temperature.
make the icing
- Mix the confectioner's sugar with just enough half and half or milk to make a thick glaze. Start with 3 tablespoons, stir well, and go from there. Add just a little at a time and stir well. I like to let the glaze sit for a few minutes to allow any lumps to dissolve. Spoon the glaze over the surface of the cake, and then let harden before slicing.
Notes
- Caramel Apple Bundt Cake
- Chocolate Sour Cream Doughnut Bundt Cake
- Glazed Gingerbread Bundt Cake
- Apple Cider Doughnut Cake
- Gingersnap Cake
- Lemon Yogurt Breakfast Cake (Ciambella)
Nutrition
Greetings! This looks to be the kind of fruitcake I’ve dreamed of. I am curious as to whether I can use a 9 or 10 inch springform pan instead of a Bundt pan. If not, it might be time to replace mine! Thanks in advance for your time!
Jan
Hi Jan, I haven’t tried this in a springform pan and it might work, but I’m not sure. I think this cake is good enough to warrant a new bundt!
Sunday mornings are my favorite time to bake and cook. Fortunately, I stumbled upon your Modern Fruitcake recipe earlier in the week and I made certain to have all ingredients on hand. This cake is amazing. I soaked figs, cherries, dates, cranberries, golden raisins and pineapple in rum, added chopped pecans and crossed my fingers. It has to be the best cake I’ve ever made. Thank you for sharing your recipe. I’m now reading your bean recipes for New Year’s Day. I’m so happy to see your recipes appear in my inbox! Thank you!
I’ve baked so many fruitcake recipes over the years… and THIS IS THE ONE I’LL BAKE AGAIN and AGAIN ! The taste and texture is simply amazing! My Bible study folks RAVED, even the ones that had sworn off fruitcake! I used Amaretto and Sherry . Like you, I didn’t have one thing or another – and used what I had (like marachino cherries , drained, because I couldn’t find glace this close to Christmas). Bought dried fruits I liked, left out golden raisins after the family complained over Mary Berry’s almost-all-raisin-cake of a couple years ago. BRAVO ! Standing Ovation! (and THANK YOU !!!!!) And fyi – I used the NordicWare 75th Anniversary bundt pan
I’m so happy Christine, this cake is so pretty and delicious, it will make a great holiday tradition!
Clarification: if using a loaf pan, how many loaves does this recipe make? The recipe sounds amazing. I’m a lifelong lover of fruit cake – even those heavy doorstop types!!
Depends on the size of your pans, but approximately:
Mini Loaf Pan Size: 4.5 x 2.5 inch = 6-8 mini loaves.
Mini Loaf Pan Size: 5 x 3 inch = 4-6 mini loaves.
Mini Loaf Pan Size: 6 x 3 inch = 2-4 mini loaves.
I made this last year and it was the #1 request from the family this year. It’s the ratio of dried fruit to candied fruit that makes it better than others–and even then, I used all candied cherries, none of the mixed. The rest is perfect as is and just the right amount of booze. Nicely done, Sue!
Thanks so much, I was really happy with this recipe, and in fact I’m making it tomorrow for our family!
This recipe was absolutely Epic! Even my non-fruit cake lovers became fans! All of your recipes that I have made have been perfect! Thank you!!!!
This fruit cake is absolutely delicious! I used apricots and craisins for my dried fruit as I could not find golden raisins or dates. Instead of booze, I used hot water to soak my fruit and added rum flavoring. I baked it in two loaf pans instead of a bundt pan. If you use loaf pans, I recommend lining them with parchment paper to make it easier to get out of the pans and peel the paper off the ends and bottom before leaving to cool. I love that it can be sliced very thin without falling apart. This one will go into my saved recipes for certain! Thank you for a great recipe.
I’m glad you loved this Sandy, the thin slices are so satisfying!
Is it possible to make this without the booze? We do not drink, so would prefer to make it without.
Yes, you’ll need to replace the liquid, though. Some fruit juice would probably work, probably orange juice, since it’s already in the recipe.
This is very similar to our family “White Fruitcake” a 4 generation recipe. We use 2oz of lemon extract, glacé cherries & pineapple and dried fruits, usually dates, currents, golden raisins, dried cranberries, but use what your family likes. Chopped pecans because it’s a southern cake, dredge the fruits and pecans in 1/4 cup of flour before adding to the six eggs, 4 cups of flour, 2 cups of sugar, 3/4 lb. butter; with Baptist roots no alcohol soak. Bake at 275° for 2 hours. Place a pan of hot water in the bottom of the oven to keep cake moist. Traditionally we make this cake on the weekend after Thanksgiving. This recipe makes about 5 lbs of fruitcake.
Additionally, to the recipe, I quoted add in 1/2 tsp baking powder which I omitted in the recipe in my original comment.