NEVER FAIL OLD FASHIONED FRUIT CAKE
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Fruit & Nuts
- 32 oz (2 pounds) mixed dried fruit
(raisins, cherries, pineapple, citron, cranberries, dates—chopped if large) - 1 cup chopped pecans (or walnuts)
Wet Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup molasses
- 3 large eggs
- ½ cup orange juice
Optional but Traditional (Highly Recommended)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves or allspice
Instructions
Prep
- Preheat oven to 300°F (150°C)
- Grease and line a 9–10 inch round pan or two loaf pans with parchment paper
- Lightly dust pan with flour
Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Spices (if using)
Add Fruit & Nuts
- Stir dried fruit and nuts directly into the dry mixture
👉 This coats the fruit so it won’t sink during baking.
Mix Wet Ingredients
In another bowl, beat together:
- Softened butter
- Molasses
- Eggs (one at a time)
- Orange juice
- Vanilla (if using)
Combine
- Pour wet ingredients into dry ingredients
- Mix slowly with a wooden spoon or spatula
- Batter will be very thick—this is correct
6️⃣ Bake (Low & Slow)
- Spread batter evenly into prepared pan
- Bake at 300°F for:
- 2 to 2½ hours (round pan)
- 1½ to 2 hours (loaf pans)
✔️ Cake is done when a toothpick comes out mostly clean
✔️ Top should be deep golden brown
Cool & Rest
- Cool in pan for 20 minutes
- Remove and cool completely on rack
- Wrap tightly in foil once cooled
Flavor Improves With Time!
- Best after 2–3 days
- Even better after 1–2 weeks
- Store wrapped at room temperature or refrigerate
Optional Old-School Upgrade
For extra moisture and tradition:
- Brush cake lightly with orange juice, apple juice, or rum/brandy
- Wrap and rest overnight