I finally got around to making Betty Crocker’s classic old-fashioned fruit cake, and it was one of those recipes that instantly reminded me of the holidays growing up. The kitchen smelled like cinnamon, nutmeg, and candied fruit, and the cake itself came out rich, moist, and perfectly spiced. I know fruit cake gets a bad reputation sometimes, but when it’s made right—like this one—it’s the kind of dessert that feels timeless and comforting.
Why You’ll Love This Recipe
This fruit cake is moist, rich, and loaded with candied fruits, raisins, and nuts, all held together by a warmly spiced batter. It’s not overly sweet—just enough to make it feel like a holiday treat. The blend of flavors develops even more as it sits, making it perfect for baking ahead of time.
I love that this recipe is simple yet traditional. It’s a cake that feels special without needing frosting or fancy decoration. Just a slice with coffee or tea makes the holidays feel complete, and it’s the kind of dessert that never goes out of style.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- ½ cup orange juice
- 2 tablespoons molasses
- 2 cups mixed candied fruit
- 1 cup raisins or currants
- 1 cup chopped nuts (pecans or walnuts)
Pro Tips
- Toss the candied fruit and nuts in a little flour before mixing—they’ll distribute evenly and not sink.
- Bake low and slow—fruit cake needs gentle heat for even baking.
- Line your loaf pans with parchment paper to prevent sticking.
- Let the cake cool completely before slicing; it firms up as it rests.
- Wrap tightly and let sit for a few days before serving—the flavors deepen beautifully.
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Loaf pans (two 8×4-inch or one large 9×5-inch)
- Parchment paper
- Wooden spoon or spatula
Substitutions & Variations
- Fruit: Swap raisins for dried cranberries, apricots, or figs.
- Nuts: Use almonds, hazelnuts, or leave nuts out entirely.
- Flavor: Add a splash of rum or brandy to the batter for a boozy holiday twist.
- Sweetener: Replace some brown sugar with honey for extra richness.
- Mini cakes: Bake in muffin tins for personal-sized fruit cakes.
Make-Ahead Tips
Fruit cake is one of the best make-ahead desserts. In fact, it tastes better after sitting a few days. Wrap tightly in plastic wrap and store at room temperature for up to a week, or refrigerate for 2–3 weeks. You can also freeze fruit cake for up to 3 months—just thaw overnight before serving.
Instructions
Step 1: Preheat Oven
Set oven to 300°F. Grease and line loaf pans with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and brown sugar until fluffy.
Step 4: Add Eggs
Add eggs one at a time, beating well after each addition.
Step 5: Add Flavorings
Mix in orange juice and molasses until smooth.
Step 6: Combine Dry and Wet
Gradually add flour mixture to wet ingredients, mixing just until combined.
Step 7: Fold in Fruits and Nuts
Toss candied fruits, raisins, and nuts with a spoonful of flour. Fold into the batter gently.
Step 8: Fill Pans
Spread batter evenly into prepared pans.
Step 9: Bake
Bake for 1 hour 30 minutes to 2 hours, or until a toothpick comes out clean.
Step 10: Cool
Let cakes cool in pans for 15 minutes, then remove to wire racks to cool completely.
Step 11: Wrap and Rest
Wrap tightly in parchment and foil. Let sit a few days for best flavor.
Serving Suggestions
Fruit cake is wonderful on its own, but it also pairs beautifully with coffee, tea, or even a glass of mulled wine. Add a dollop of whipped cream or a thin slice of sharp cheddar for a traditional twist. For holidays, decorate the top with extra candied cherries and pecans before baking for a festive look.
Leftovers & Storage
Wrap leftovers tightly in parchment and foil to keep them moist. Store at room temperature up to 1 week, in the fridge up to 3 weeks, or freeze up to 3 months. Always let fruit cake come to room temperature before serving for the best flavor.
Nutrition & Benefits
While fruit cake is indulgent, it also provides fiber from dried fruit and healthy fats from nuts. The spices bring natural antioxidants, and when enjoyed in moderation, it’s a treat that connects tradition, flavor, and holiday joy.
Recipe FAQs
Why does fruit cake need to bake so long?
Because it’s dense and full of fruit, it requires gentle, extended baking for even doneness.
Can I soak the fruit in alcohol first?
Yes, soaking fruit in rum, brandy, or orange juice adds flavor and moisture.
My fruit cake is dry—what went wrong?
It may have been overbaked. Keep an eye on it and test with a toothpick.
Can I make fruit cake without molasses?
Yes, use dark brown sugar or honey instead.
Do I need to age fruit cake?
It’s not required, but letting it rest a few days improves flavor.
A Holiday Tradition Worth Keeping
Baking this Betty Crocker old-fashioned fruit cake reminded me why some recipes stand the test of time. It was fragrant, flavorful, and so comforting to slice into. Even the skeptics in the family ended up asking for seconds.
This cake isn’t just dessert—it’s tradition. It’s the kind of recipe you pass down, bake for loved ones, and bring out year after year. If you’ve never made fruit cake before, this version is the perfect place to start.
