Moist, aromatic, and studded with colorful gems, fruitcake with candied fruits is a classic that has charmed generations. This iconic cake brings back childhood memories, cozy afternoon teas, and festive celebrations. Beneath its golden crust lies a tender, buttery crumb, lavishly packed with vibrant candied fruits that burst with flavor in every bite.

Elegant in its simplicity, this cake marries the richness of a soft batter with the playful sweetness of preserved fruits, offering a dessert that is both refined and heartwarming. Whether sliced thickly for tea time, tucked into a picnic basket, or served at a festive brunch, fruitcake has a rare magic: it gathers all generations around a moment of pure indulgence.

In this article, I invite you to rediscover this timeless delight — its perfect texture, the tips for a flawless bake, and everything that transforms a simple cake into an unforgettable treat.

Ready to let your taste buds sparkle? Come with me into the sweet and colorful world of fruitcake with candied fruits!

Classic Fruitcake with Candied Fruits

(For 4 to 6 people)

Preparation

Time: 30 minutes
Baking:
- 45 minutes for a 500g cake
- 1 hour for a 750g cake

Storage

Shelf life: 1 week well wrapped in a dry place
Freezer: Up to 3 months

Equipment Needed

Whisk
Sifter
Fine mesh strainer (chinois)
Piping bag (no nozzle needed)
Loaf pan (14 cm × 7.3 cm, height 7 cm)
Paper piping cone
Pastry brush

Ingredients

50g candied fruits (mixed)
20g red candied cherries (bigarreaux)
20g raisins
5g rum
85g softened butter
85g granulated sugar
5g mild honey
85g eggs
1g liquid vanilla
1g salt
95g flour
3g baking powder
Sliced almonds (as needed)
2g softened butter (for the baking line)
15g entremet syrup (for glazing)

Intended Use

Large loaf cake for slicing
Individual mini cakes

Method

1. Prepare the Fruits:
Drain the candied fruits and rinse them under clean water. Soak them in rum. Separately, plump the raisins by soaking them in boiling water.

Smooth, fluffy batter being prepared with softened butter, sugar, eggs, and vanilla for a homemade fruitcake. — Creating the perfect batter is key to a moist and flavorful fruitcake. Gently whisk together butter, sugar, eggs, and vanilla for the perfect consistency.

2. Make the Batter:
Using a whisk, cream the softened butter, granulated sugar, and honey together until smooth. Gradually incorporate the room-temperature eggs while whisking continuously to create a smooth emulsion. Add the liquid vanilla and the salt.

3. Drain the Fruits:
Drain the soaked candied fruits and raisins. Reserve the rum; it will be used later to soak the cake after baking.

4. Prepare the Dry Ingredients:
Set aside 20g of flour to coat the candied fruits and raisins. Sift the remaining flour together with the baking powder, then add the sifted dry ingredients to the batter and mix gently.

Sifting flour and baking powder together before folding them into the fruitcake batter for a smooth and fluffy texture. — Sifting the dry ingredients ensures a smooth, lump-free batter, helping your fruitcake rise beautifully and evenly.

5. Incorporate the Fruits:
Toss the drained fruits with the reserved 20g of flour until lightly coated. Gently fold the floured fruits into the batter using a spatula.

6. Prepare the Mold:
Butter and flour the loaf pan. Neatly line the bottom and sides with sliced almonds.

A loaf pan buttered and floured, lined with sliced almonds, ready to be filled with fruitcake batter — Preparing the mold with butter, flour, and sliced almonds ensures an easy release and a beautiful finish to your fruitcake.

7. Fill the Pan:
Transfer the batter into a piping bag without a nozzle. Pipe the batter into the prepared pan, filling it up to three-quarters full.

8. Top and Bake the Cake:
Sprinkle additional sliced almonds over the surface of the batter before baking.
Using a piping bag or a paper piping cone, pipe a thin line (cordon) of softened butter along the top of the raw batter. This will help the cake open nicely during baking.
Bake in a preheated oven at 180°C (350°F) for about 45 minutes.
Check for doneness by inserting a knife into the center of the cake — it should come out clean, with no batter clinging to the blade.

Fruitcake batter topped with a line of butter and sliced almonds, ready to bake in a loaf pan — Topping the batter with butter and almonds ensures a beautiful split and a deliciously crunchy finish on your fruitcake.

9. Finish the Cake:
As soon as the cake comes out of the oven, brush it generously with the reserved rum and the entremet syrup while it is still hot. This will add flavor, shine, and keep the cake moist.

Freshly baked fruitcake being brushed with syrup and rum for a shiny, flavorful finish. — Brushing the fruitcake with syrup and rum right after baking gives it a beautiful gloss and seals in the delicious moisture.

Chef’s Tips

Larger Batch for Better Results:
For the best baking outcome, it’s recommended to prepare a larger batch of batter. This helps ensure a more even rise and a better texture.
Flour the Candied Fruits:
Tossing the candied fruits in a little flour before adding them to the batter helps prevent them from sinking to the bottom of the pan during baking. This keeps them evenly distributed throughout the cake for a perfect texture.

Conclusion

The fruitcake with candied fruits is the perfect dessert for any occasion — whether you’re looking for something to share with family at a cozy gathering or want to impress guests at a festive tea. The moist texture, the vibrant pops of fruit, and the rich flavors from the rum syrup make each bite a truly indulgent experience.

With a few simple tricks and patience, you’ll be able to master this classic recipe and enjoy it fresh out of the oven or as a delightful treat for days to come. Don’t forget to wrap it up tightly and let the cake rest, as it often tastes even better the next day!

Try it out and make your own version of this beloved dessert — you’ll find that it’s well worth the effort.

FAQ: Everything You Need to Know About Fruitcake with Candied Fruits

Q: Can I use other fruits instead of the ones listed in the recipe?
A: Absolutely! While the classic recipe calls for candied fruits, cherries, and raisins, feel free to experiment with other dried fruits like apricots, cranberries, or even dried pineapple. Just be sure to chop them into small pieces to maintain the balance of texture in the cake.

Q: How can I make this recipe alcohol-free?
A: If you’d prefer to skip the rum, you can replace it with fruit juice, such as orange or apple juice, to soak the candied fruits. You can also omit the rum in the syrup, though it will slightly alter the flavor profile of the cake.

Q: Can I make mini cakes instead of one large one?
A: Yes! The recipe is perfectly adaptable for mini cakes. Just divide the batter evenly into smaller pans (about 10–12 cm in length) and adjust the baking time. Mini cakes will likely bake faster, so be sure to check them around 30 minutes into baking.

Q: How can I store the fruitcake to keep it fresh?
A: Wrap the fruitcake tightly in plastic wrap and store it in a cool, dry place. It will keep for up to a week. You can also freeze it for up to three months. To serve, let it thaw at room temperature and brush it with a little syrup or rum to refresh the flavor.

Q: My cake turned out a bit dense. What could I have done wrong?
A: If the cake turns out dense, it could be due to overmixing the batter after adding the flour, which can make the cake heavy. Be gentle when incorporating the flour and fruit mixture. Also, make sure your baking powder is fresh, as expired leavening agents can affect the rise.

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