The Best Fruitcake

Fruitcake is often the subject of holiday jokes, but this version completely changes that reputation. Packed with a generous mix of dried fruits, nuts, warm spices, citrus zest, and a splash of brandy, this rich loaf truly captures the essence of the festive season. The recipe yields two cakes, making it perfect for sharing—keep one for yourself and gift the other.

Instructions

Combine raisins, currants, dried apricots, figs, prunes, and dates in a large mixing bowl along with chopped walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice, and ground cloves. Toss everything together until evenly mixed. Pour in 1 cup of brandy, orange liqueur, and molasses, stirring well so the fruit and nuts are fully coated. Cover the bowl and let it rest overnight so the flavors can develop.

Alternative quick method: Cover and microwave the mixture for about 2 minutes until very hot, then let it sit covered for roughly 2 hours until most of the liquid is absorbed.

Preheat the oven to 275°F (135°C). Grease two 9×5-inch loaf pans and line each with parchment paper in both directions, leaving overhang on all sides for easy removal. Lightly coat the parchment with nonstick spray.

Sprinkle 1/2 cup of flour over the soaked fruit mixture and mix until coated. In a separate bowl, whisk together the remaining flour, baking soda, baking powder, and salt.

In a stand mixer, beat butter and brown sugar on medium-high speed until light and fluffy, about 1 minute. Add eggs one at a time, ensuring each is fully incorporated before the next. Scrape down the bowl as needed, then mix in vanilla extract.

Reduce speed to medium-low and gradually add the dry ingredients, mixing until smooth and fully combined. Pour the batter over the fruit mixture and gently fold with a spatula until all the fruit is evenly covered in batter.

Divide the mixture evenly between the two prepared loaf pans, filling each about three-quarters full. Bake for about 1½ hours, or until the tops are set, lightly spring back when touched, and a tester inserted into the center comes out clean.

Remove from the oven and place on a cooling rack. Brush the tops with the remaining 2 tablespoons of brandy while still warm. Let the loaves rest in the pans for about 15 minutes, then lift them out using the parchment edges and cool completely on the rack.

Storage

Wrap each cooled loaf tightly in plastic wrap, then again in foil. Store in a cool, dry place for up to three months. The flavor continues to deepen over time.

Cook’s Tip

For best baking results, spoon flour into your measuring cup and level it off. Scooping directly from the container can compact the flour, leading to a denser, drier cake.