Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe

If you’re looking to dive into a classic holiday treat that bursts with flavor and texture, this Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe is exactly what your kitchen needs. Each slice is a celebration of luscious dried figs, sweet candied cherries, and crunchy pecans, all soaked in a rich rum or brandy, bringing warmth and depth that makes this cake a true crowd-pleaser. Whether you’re new to fruit cakes or a longtime fan, this recipe promises a moist, tender crumb studded with a beautiful mosaic of colorful fruits and nuts that feel both nostalgic and indulgent.

Ingredients You’ll Need

Gathering these simple but essential ingredients is the first step to creating a fruit cake that’s as delicious as it is visually stunning. Each ingredient plays a distinct role, from the sweet, chewy dried fruits to the buttery richness and a touch of citrus zest that lifts the flavors.

• ½ cup dried figs (chopped): Adds natural sweetness and a chewy texture that complements the other fruits perfectly.
• ½ cup dried apricots (chopped): Bright orange nuggets that bring a tangy contrast and vibrant color.
• ⅓ cup raisins: Tiny bursts of sweetness scattered throughout the cake.
• ½ cup candied cherries (chopped): These provide a chewy, colorful pop that’s utterly iconic in fruit cakes.
• ½ cup dried pineapple (chopped): Contributes tropical notes and juicy bursts to keep every bite interesting.
• ⅓ cup crystallized ginger (chopped): Adds a warm, spicy kick that balances the sweetness beautifully.
• 1 cup rum or brandy: Soaks the fruit and infuses the batter with rich, boozy depth.
• ½ cup butter (1 stick): Gives the cake its moist, tender crumb and luscious mouthfeel.
• 1 cup sugar: Sweetens the batter just right without overpowering the fruits.
• ½ cup sour cream: Enhances moisture and lends a subtle tang that keeps the cake from feeling too dense.
• 1 egg: Binds the ingredients together and adds structure.
• 1 orange (zested): Fresh zest brightens the whole cake with citrus aroma and flavor.
• 2 cups all-purpose flour: The sturdy base that holds the cake together.
• ½ teaspoon cinnamon: Warms the spice profile just enough to pair with the ginger.
• ½ teaspoon salt: Balances sweetness and enhances overall flavor complexity.
• 1 teaspoon baking soda: Helps the cake rise gently for a soft texture.
• ½ cup pecans (chopped): Adds buttery crunch and nutty depth.

How to Make Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe

Step 1: Prep the Fruit

Start by chopping your dried fruits and combining the figs, apricots, raisins, candied cherries, pineapple, and crystallized ginger into a bowl. This mix will create the colorful, flavorful core of your fruit cake.

Step 2: Soak the Fruit

Pour the rum or brandy over the fruit mixture and let it soak for at least 2 hours, or even better, overnight. This step softens the fruits and infuses each bite with that signature boozy depth and richness that makes the Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe stand out.

Step 3: Preheat and Prepare

Preheat your oven to 325℉ to ensure a low and slow bake that keeps the cake moist and prevents the fruit from drying out during baking. Grease a 9×5 loaf pan and line it with parchment paper for easy removal later on.

Step 4: Cream Butter and Sugar

Beat together the butter and sugar until you have a smooth, fluffy mixture. This creates the perfect base for a tender cake crumb loaded with flavor and texture.

Step 5: Add Sour Cream, Egg, and Orange Zest

Incorporate sour cream, egg, and freshly grated orange zest into the butter-sugar mixture, adding moisture, structure, and a fragrant citrus note that brightens every bite.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. These dry ingredients will give the cake its shape and gentle spice foundation.

Step 7: Gently Blend Batter

Mix the dry ingredients into the wet ingredients just until combined—overmixing can make the cake dense. Then, fold in your soaked fruits along with their boozy soaking liquid and pecans carefully using a spatula. This folding preserves the airy batter while evenly distributing your fruity treasures.

Step 8: Bake the Cake

Pour the batter into your prepared loaf pan and bake for about 1 hour and 15 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top has a golden hue.

Step 9: Cool and Finish

Let the cake cool in the pan for 15 minutes before transferring it onto a wire rack. While still slightly warm, brush the top and sides with extra brandy for that lovely glaze and enhanced flavor. Let it cool completely before slicing or storing.

How to Serve Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe

Garnishes

A simple dusting of powdered sugar or a few pecan halves pressed into the top add a charming final touch. If you’re feeling festive, a small drizzle of caramel or a dollop of whipped cream can complement the rich fruit and nut flavors beautifully.

Side Dishes

This fruit cake pairs wonderfully with a steaming cup of chai tea, coffee, or a glass of your favorite dessert wine. For a truly indulgent treat, serve alongside vanilla ice cream or cream cheese frosting to balance the dense fruitiness with smooth creaminess.

Creative Ways to Present

Consider slicing the cake into thin wedges and serving on a decorative platter garnished with fresh orange slices and whole pecans for a festive holiday spread. You can also cut the cake into small cubes as a delicious addition to a dessert charcuterie board featuring cheeses, nuts, and chocolates.

Make Ahead and Storage

Storing Leftovers

Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe tastes even better after resting a day or two. Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to one week to preserve freshness and moistness.

Freezing

If you want to keep this cake fresh for longer, freeze it by wrapping tightly in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. It’ll keep well for up to three months. Thaw overnight in the fridge before serving.

Reheating

To enjoy the full aroma and flavor, gently warm slices in a microwave for 15–20 seconds or in a low oven (around 300℉) wrapped in foil for 10 minutes. This makes each bite feel freshly baked and scrumptiously moist.

FAQs

Can I use different nuts instead of pecans?

Absolutely! Walnuts make a fantastic substitute, adding similar texture and a slightly different flavor. Almonds or hazelnuts can also be used if you prefer a lighter nut taste.

What if I don’t want to use alcohol in the recipe?

You can soak the dried fruits in apple juice, orange juice, or even strong brewed tea. It will still keep the fruit moist and flavorful but without the boozy kick.

How long does this fruit cake keep its best flavor?

When properly stored, this fruit cake retains its flavor and moisture for up to a week at room temperature or longer in the fridge. The flavors deepen the longer it rests, making next-day slices especially delightful.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The texture might be slightly different but still deliciously satisfying.

What is the best way to cut fruit cake to serve?

Use a serrated knife and slice the cake gently to prevent crushing its tender crumb. Cutting into thin wedges works well for portion control and presentation.

Final Thoughts

This Fruit Cake with Dried Fruits, Candied Cherries, and Pecans Recipe is one of those timeless treasures that brings warmth and joy with every bite. It’s perfect for holiday gatherings or anytime you want to share a slice of comforting, richly flavored goodness. Don’t hesitate to dive in and make it your own—once you try this recipe, it’s bound to become a beloved staple in your home.

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