Welcome to the wonderful world of classic boozy fruit cake! This traditional holiday staple often gets a “love it or hate it” reputation, but our recipe ensures you’ll fall firmly into the “love it” camp. Prepare for a rich, wonderfully moist, and fruit-filled masterpiece that truly embodies the spirit of festive celebrations. Best of all, it’s perfect for making ahead, allowing its flavors to deepen beautifully over time.
Table of Contents
Why You’ll Love This Boozy Fruit Cake
This isn’t just any cake; it’s a celebration in itself. Here’s why this recipe will become your new holiday favorite:
- Rich, Complex Flavors: Each bite offers a delightful medley of fruits, spices, and a subtle boozy kick.
- Make-Ahead Magic: Prepare it weeks or even months in advance, allowing the flavors to mature perfectly.
- Customization is Key: Easily adapt the fruits or spirits to suit your personal preferences.
- Perfectly Moist Texture: The long, slow bake and optional “feeding” result in an incredibly tender, dense cake.
- Festive Appeal: It makes a stunning centerpiece and an incredibly thoughtful homemade gift.
Ingredients
Gathering high-quality ingredients is the first step to creating a truly exceptional boozy fruit cake. This blend ensures a depth of flavor and texture that’s simply unmatched.
- Dried Fruits:
- 2-1/2 cups golden raisins
- 1-1/2 cups Thompson raisins dark seedless
- 1/2 cup dried cranberries (preferably sweetened with apple juice and still tart)
- 1-1/4 cup dried sour cherries
- 1 cup coarsely chopped candied pineapple
- 3/4 cup currants
- 2/3 cup chopped candied peel mix
- Liquid:
- 1/3 cup dark or golden rum (for soaking fruits + optional feeding)
- Dry Ingredients:
- 1-3/4 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp freshly ground nutmeg
- Wet Ingredients:
- 1 cup packed brown sugar
- 1/2 cup softened butter
- 1/2 cup crabapple jelly (or red currant jelly)
- 4 large eggs
- 1 tsp almond extract
- Nuts:
- 3/4 cup pecan halves
- 3/4 cup whole almonds (skin on)
- Optional: More rum for soaking once the cake is baked. (See directions below.)
Notes & Substitutions
You can easily adapt this recipe to your taste. For an alternative spirit, try brandy or sherry for soaking the fruits. If you prefer a non-alcoholic version, simply use apple or cranberry juice instead of rum; just be sure to freeze the cake for long-term storage. Always choose high-quality dried fruits for the best flavor. Feel free to swap pecans and almonds for walnuts or hazelnuts. Any flavorful fruit jelly or preserve works well in place of crabapple jelly.
Equipment
You’ll need a few essential items to make this delicious cake:
- Large mixing bowls
- Measuring cups and spoons
- Electric mixer (stand or hand)
- 9×13 inch baking pan
- Parchment paper
- Foil
- Large roasting pan (for water bath)
- Long skewers or toothpicks (for feeding)
Instructions
Creating this rich and festive boozy fruit cake is a rewarding process. Follow these steps carefully for a perfect bake every time.
- Prepare the Fruits: In a large bowl, combine all the dried fruits, including the candied peel. Stir in the 1/3 cup rum until all fruits are coated. Cover the bowl tightly and let the fruits soak overnight at room temperature. Give them an occasional stir to ensure even saturation. This initial boozy bath infuses incredible flavor into every piece of fruit.
- Prep for Baking: The next day, preheat your oven to 300°F (150°C). Grease your 9×13 inch baking pan thoroughly, then line it with parchment paper, allowing an overhang on the long sides for easy removal. Prepare a kettle of boiling water and have a large roasting pan ready for the water bath method.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cinnamon, salt, baking powder, and freshly ground nutmeg until well combined. Toss about ½ cup of this flour mixture with your rum-soaked fruit mixture. This helps coat the fruits, preventing them from sinking to the bottom of the cake during baking.
- Create the Batter: In a large mixing bowl, using an electric mixer, cream together the softened butter, packed brown sugar, and crabapple jelly until the mixture is light and fluffy, about 2-3 minutes. Beat in the almond extract, then add the eggs one at a time, mixing well after each addition until fully incorporated. Gradually add the remaining flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Fold in Fruits & Nuts: Gently fold in the rum-soaked fruit mixture and both pecan halves and whole almonds into the batter. Continue folding until the fruits and nuts are evenly distributed throughout the thick batter. It might seem like there’s not enough batter for all the fruit, but keep going; it will come together beautifully.
- Bake the Cake: Carefully spread the rich batter evenly into your prepared 9×13 inch baking pan, ensuring it’s as level as possible. Tap the pan gently on the counter a few times to release any trapped air bubbles. Loosely cover the baking pan with aluminum foil, shiny side out. Place the covered cake pan into the larger roasting pan. Carefully pour the boiling water into the roasting pan around the cake pan, creating a water bath.
- The water should come about halfway up the sides of the cake pan. Carefully transfer the entire setup to the middle rack of your preheated oven. Bake for 2 to 2-1/2 hours, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool & “Feed”: Once baked, remove the cake from the oven and carefully lift the cake pan out of the water bath. Let the boozy fruit cake cool completely in its pan on a wire rack. Once fully cooled, use a long skewer or toothpick to pierce the cake all over, making many small holes. Evenly drizzle an additional ¼ cup of rum (or your chosen spirit) over the entire surface of the cake.
- Tightly seal the pan with plastic wrap, then wrap it again with aluminum foil to prevent moisture and alcohol from escaping. Store in a cool, dark cupboard for at least a week. After a week, you can “feed” it again with another ¼ cup of rum and let it ripen for at least two more weeks.
- Store & Serve: For long-term storage or gifting, cut the ripened boozy fruit cake into individual slices or smaller portions. Wrap each piece tightly in plastic wrap, then in aluminum foil. Store in a cool, dark cupboard for months, allowing the flavors to deepen further. Enjoy this festive treat throughout the year!
Pro Tips for Success
Achieving a perfect boozy fruit cake involves a few key techniques:
- Overnight Soaking: Don’t skip this step! It’s essential for plump, moist fruit and infuses deep flavor into your rich fruit cake.
- Water Bath Method: This gentle baking technique ensures your cake bakes evenly, prevents drying out, and results in that signature moist texture. To understand the science behind this, learn more about how a water bath works to distribute heat evenly.
- Don’t Overmix: Overmixing develops gluten, which can lead to a tough cake. Mix until just combined for a tender crumb.
- Aging is Key: Time is your friend with this cake. Aging allows the flavors to meld and deepen, making your boozy fruit cake truly exceptional.
- Regular Feeding: Replenishing moisture and enhancing the boozy flavor periodically is crucial for a continuously moist and delicious cake.
Serving, Storage & Variations
This versatile boozy fruit cake can be enjoyed in many ways and stored for a long time.
Serving Suggestions
Serve thin slices of this delightful cake with a strong cup of coffee or tea for an afternoon treat. For a more decadent dessert, pair it with a slice of sharp cheddar cheese, a scoop of vanilla bean ice cream, or a dollop of freshly whipped cream. It’s also wonderful served simply, allowing its rich flavors to shine.
Storage Instructions
To store your cake, wrap it tightly in several layers of plastic wrap, followed by aluminum foil. Store it in a cool, dark place, such as a pantry or cupboard, for several weeks or even months. The alcohol acts as a natural preservative, helping the cake stay fresh. For longer storage, especially if making a non-alcoholic version, wrap tightly and freeze for up to a year. Thaw in the refrigerator before serving.
Recipe Variations
- Alcohol Choices: Experiment with different spirits like brandy, sherry, whisky, or various types of rum to alter the cake’s flavor profile.
- Fruit Mixes: Substitute or add other dried fruits such as chopped figs, dates, dried apricots, or prunes for diverse textures and tastes.
- Nut Alternatives: Feel free to use walnuts, hazelnuts, or even shelled pistachios instead of or in addition to pecans and almonds.
- Citrus Zest: Incorporate the zest of an orange or lemon into the batter for a brighter, more aromatic twist.
- Non-Alcoholic Version: Replace the rum with fruit juice (apple, orange, or cranberry) for soaking. For preservation, this version must be frozen for long-term storage.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this rich fruit cake. Please note these are approximate values.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 120mg |
| Total Carbohydrate | 50g |
| Dietary Fiber | 3g |
| Total Sugars | 35g |
| Protein | 5g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
Can I make this fruit cake without alcohol?
Yes, absolutely! Substitute the rum with an equal amount of fruit juice, like apple or cranberry. For longer storage without alcohol, remember to freeze the cake.
How far in advance should I make boozy fruit cake?
For the best flavor, aim to make your boozy fruit cake at least 3-4 weeks before serving. This allows the flavors to truly deepen and mature.
What type of rum is best for fruit cake?
Dark rum or golden rum is traditionally preferred for its rich, molasses-like notes that complement the fruits beautifully. You can also use brandy or sherry.
Conclusion
This boozy fruit cake is more than just a dessert; it’s a timeless tradition, steeped in flavor and perfect for sharing during festive celebrations. With its incredibly moist texture, rich fruit-filled goodness, and the convenience of being made ahead, it truly embodies the spirit of effortless holiday baking.
We encourage you to try this recipe and experience the joy of creating a dessert that gets better with time. Happy baking and happy feasting!
The Ultimate Boozy Fruit Cake Recipe for Festive Celebrations
Equipment
- Bowl
- 9″ x 13″ pan
- Parchment paper
- Kettle
- Baking dish
- Foil
- Tester
- Skewers
- Plastic wrap
Ingredients
Main Ingredients
- 2-1/2 cups golden raisins
- 1-1/2 cups Thompson raisins dark seedless
- 1/2 cup dried cranberries preferably sweetened with apple juice and still tart
- 1-1/4 cup dried sour cherries
- 1 cup coarsely chopped candied pineapple
- 3/4 cup currants
- 2/3 cup chopped candied peel mix
- 1/3 cup dark or golden rum or brandy, sherry or fruit juice*
- 1-3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp freshly ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup crabapple jelly or red current jelly
- 4 eggs
- 1 tsp almond extract
- 3/4 cup pecan halves
- 3/4 cup whole almonds skin on
- rum optional, for soaking once the cake is baked
Instructions
Main Instructions
- Combine all fruits and candied peel in a bowl with rum, cover, and let soak overnight, stirring occasionally.
- The next day, pre-heat your oven to 300℉ and prepare a 9″ x 13″ pan by greasing and lining it with parchment paper, also have a kettle on and a baking dish ready.
- Mix flour, salt, and spices together, then toss about 1/2 cup of this mixture with the soaked fruit to prevent sticking.
- Cream butter, sugar, and jelly until light, then add almond extract and beat in eggs one at a time before stirring in the remaining flour, fruit mixture, and nuts until well combined.
- Spread the batter evenly in the prepared pan, tap to release air bubbles, cover loosely with foil, and bake for 2 to 2-1/2 hours with a dish of boiling water on the bottom rack until a tester comes out clean.
- Allow the cake to cool in the pan, then optionally skewer and pour about 1/4 cup of rum over it, sealing tightly with plastic wrap and foil to age for at least a week, adding another 1/4 cup of rum after a week.
- For storage or gifting, cut the cake into six pieces, wrap each tightly in plastic wrap and foil, and store in a cool, dark cupboard to enjoy throughout the year.