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Old-Fashioned Fruit Cake Recipe with Candied Fruit and Nuts

Old-Fashioned Fruit Cake Recipe

A classic American-style fruit cake made with butter, sugar, eggs, milk, candied fruit, cherries, pineapple, and chopped nuts. The slow-baked cake is rich, colorful, dense, and ideal for holiday gatherings or make-ahead dessert trays.
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Prep Time 25 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup (227 g) Unsalted butter, softened
  • 2 cups (400 g) Granulated sugar
  • 4 large Large eggs, room temperature
  • 1 cup (240 ml) Whole milk
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 3 cups (375 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
Fruit and Nuts
  • 1 pound (454 g) Candied mixed fruit
  • 1 pound (454 g) Candied cherries
  • 1 pound (454 g) Candied pineapple
  • 1 pound (454 g) Pecans or walnuts, chopped

Method
 

Step-by-Step
  1. Heat the oven to 300°F (150°C). Grease and flour a 10-inch tube or angel-food pan thoroughly, and line the bottom with parchment if desired.
  2. Cream the softened butter and granulated sugar until light and fluffy. Beat in the room-temperature eggs one at a time, mixing well after each addition, then stir in the milk and vanilla.
  3. Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry mixture gradually to the butter mixture, mixing only until the batter is combined.
  4. Fold in the candied mixed fruit, cherries, pineapple, and chopped pecans or walnuts. The batter will be very thick and heavily packed with fruit and nuts.
  5. Spread the batter evenly in the prepared pan. Bake for about 2 1/2 hours, checking near the end with a skewer inserted into the cake portion.
  6. If the top browns too quickly, cover the cake loosely with foil during the final portion of baking. Continue baking until the skewer comes out clean from the cake portion.
  7. Cool the cake in the pan for 10–15 minutes, then remove it to a wire rack. Cool completely, for at least 1 hour, before slicing.

Notes

For traditional storage, wrap the completely cooled cake tightly in plastic wrap and foil. Store it in a cool place, and periodically brush it lightly with brandy or rum if desired; alcohol is optional and not required for this recipe.