Never Fail Fruit Cake Recipe
The Classic Holiday Dessert That Truly Lives Up to Its Name
If you’ve ever struggled to make a fruitcake that wasn’t dry, crumbly, or overly dense, this Never Fail Fruit Cake is your answer. This tried-and-true recipe has been passed down through generations and perfected to ensure it’s moist, rich, and beautifully flavored every single time. With a blend of candied fruits, nuts, and warm spices soaked in brandy or orange juice, it’s the perfect make-ahead dessert for Christmas, weddings, or special celebrations.
🍇 Ingredients
For the Fruit and Nut Mixture:
- 2 cups mixed dried fruit (raisins, currants, golden raisins, chopped dates, or figs)
- 1 cup candied cherries, halved
- 1 cup candied pineapple, chopped
- 1 cup mixed peel (orange and lemon)
- 1 cup chopped nuts (pecans, walnuts, or almonds)
- ½ cup brandy, rum, or orange juice (for soaking)
- 2 tablespoons all-purpose flour (to toss the fruit before mixing)
For the Cake Batter:
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup molasses (for deep color and flavor)
- ¼ cup orange juice or milk
Optional Glaze or Soak:
