Dessert

Never Fail Fruit Cake (Old-Fashioned Style) Recipe

ByRita Bennet December 22, 2025December 22, 2025

Introduction

This Never Fail Fruit Cake is a classic old-fashioned dessert that’s rich, moist, and full of warm spices and dried fruits. Perfect for holidays or any special occasion, it’s simple to make and reliably delicious every time.

The image shows a thick loaf of fruitcake placed on a wooden board with one slice cut and laid in front of it. The fruitcake is dense and filled with a mix of colorful dried fruits including orange, yellow, red, and dark purple, along with nuts visible on the top and inside the cake. The crust is golden brown with a slightly rough texture, and the inside is moist, showing the rich distribution of fruits and nuts evenly across the slice. The scene has a soft focus on the background with a hint of holiday decoration blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed dried fruits
1 cup chopped nuts

1 cup unsalted butter
2 cups granulated sugar

4 large eggs
3 cups all-purpose flour

1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg

1/2 tsp salt
1/2 cup orange juice
1/4 cup brandy or rum

Instructions

Step 1: Assemble all ingredients on a clean workspace and chop dried fruits and nuts into bite-sized pieces.
Step 2: Soften the butter at room temperature to make creaming easier.
Step 3: Preheat the oven to 325°F (160°C).

Step 4: Cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Step 5: Add the eggs one at a time, mixing thoroughly after each addition until smooth.
Step 6: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Step 7: Gradually add the dry ingredients to the wet mixture, alternating with orange juice, mixing just until combined.
Step 8: Gently fold in the dried fruits and chopped nuts until evenly distributed throughout the batter.
Step 9: Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 10: Pour the batter into the prepared pan and smooth the surface evenly.
Step 11: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

For extra flavor, soak the dried fruits in brandy or rum overnight before mixing them into the batter.

Substitute walnuts or pecans for the chopped nuts if you prefer a different texture or taste.
Wrap the cooled cake in plastic wrap and allow it to rest for a day to improve flavor and moisture.

Storage

Store the fruit cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to two weeks. For longer storage, wrap well and freeze for up to three months. To reheat, let it come to room temperature or warm gently in a low oven wrapped in foil.

How to Serve

A close-up view of a fruitcake loaf on a wooden board, with one thick slice cut and lying flat in front. The cake has a dense texture filled with colorful layers of dried fruits and nuts, including bright yellow, red, and dark brown pieces scattered evenly throughout. The top of the cake is slightly rough with visible nuts, adding a crunchy texture. The background is softly blurred with warm lighting, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dried fruit in this recipe?

Yes, you can customize the fruit mix to your liking. Raisins, currants, cranberries, cherries, or even chopped dates work beautifully in this cake.

Is it necessary to use brandy or rum?

No, the brandy or rum adds traditional flavor and helps preserve the cake, but you can omit it or substitute with additional orange juice or another fruit juice if preferred.