This Holiday Fruitcake Recipe blends raisins, cherries, dates, walnuts, and orange zest into a moist, old-fashioned classic everyone will actually love.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest — I used to be one of those people. The ones who’d roll their eyes at the mention of fruitcake. You know the drill — someone brings one to a party, everyone smiles politely, and then it quietly disappears behind the cheese tray, never to be seen again. But this Holiday Fruitcake Recipe changed that for me. Completely.
It’s an old recipe from my grandma, written in her wobbly handwriting on a stained index card that smells faintly of cinnamon and time. Every December, she’d pull out her giant mixing bowl — the one that only ever came out for special occasions — and spend an entire afternoon making these fruitcakes. I remember sitting on the counter, sneaking cherries when she wasn’t looking (she always knew). She’d hum “Have Yourself a Merry Little Christmas” while stirring, and the kitchen would smell like brandy and oranges and pure holiday magic.
Years later, I tried making it myself, and I swear, it felt like stepping right back into that kitchen. Except… my version didn’t go quite as smoothly. I accidentally doubled the baking soda (rookie mistake), and it rose like a bread loaf gone rogue. Still, I ate it anyway — out of stubbornness, nostalgia, and maybe because it was 11 PM and I didn’t have anything else sweet in the house.
Now I make this every December, without fail. I wrap it in parchment, tie it with string, and deliver slices to my neighbors like some kind of sugar-scented Santa. It’s not perfect — sometimes I over-toast the nuts or forget to poke holes for the brandy — but that’s the thing. Neither was Grandma’s. And that’s what makes it so real.
Why You’ll Love This Holiday Fruitcake Recipe?
Look, I know fruitcake has a reputation — dense, dry, overly sweet, the butt of every Christmas joke. But this Holiday Fruitcake Recipe? It’s the redemption story. It’s moist, slightly tangy from the sour cream, and loaded with juicy raisins, chewy dates, and bright orange zest. Every bite tastes like something you’d find in a cozy café with a fire crackling and carols playing faintly in the background.
And if you’re skeptical about the brandy, I get it. But even a drizzle takes it from good to “oh wow, maybe fruitcake isn’t that bad after all.” The best part? It gets better as it sits. It’s like the cake version of that one friend who seems to glow more with age. You wrap it up, let it rest a few days, and somehow the flavors all fall in love with each other while you’re not looking.
Ingredient Notes:
I always say — the ingredients in a fruitcake tell the story of who made it. You can tell if someone’s patient, sentimental, or a total rebel by what they toss in the bowl. Here’s what makes mine tick:
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Sour Cream: Keeps it rich and moist without turning it heavy. It’s like the comfort blanket of this cake.
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Raisins, Dates & Cherries: The dream team. Each one brings its own personality — sweetness, chewiness, a pop of color.
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Walnuts: I toast mine for a little extra warmth and crunch. It’s worth the extra five minutes.
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Orange Zest: A little sunshine in every bite. It’s subtle, but it ties everything together.
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Brandy (Optional, but let’s be honest… not really): It’s the spirit of the season — literally. It gives the cake depth, and that faint warmth makes the whole thing sing.
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Baking Soda + Sour Cream Combo: Old-fashioned trick that’s been around forever. It’s how Grandma made sure her cakes never dried out.
How To Make Holiday Fruitcake?
Step 1: Preheat & Prep.
Heat your oven to 325°F (160°C). Line a loaf pan with parchment paper, letting the edges hang over so you can lift the cake out easily later. I used to skip this step. Don’t. You’ll regret it.
Step 2: The Magic Mix.
In a small bowl, stir together sour cream and baking soda. It’ll fizz a little, like a science experiment that smells like dairy. That’s exactly what you want.
Step 3: Coat the Fruit & Nuts.
Here’s a trick Grandma taught me: toss the fruit and nuts with a little flour before adding them to the batter. It keeps them from all sinking to the bottom (learned that lesson the hard way).
Step 4: Make the Batter.
Beat together the butter and sugar until fluffy — like clouds before a snowstorm. Add in the egg, orange zest, and that bubbly sour cream mix. Then stir in the flour and salt. When it all comes together, fold in the floured fruits and nuts. It’ll be thick, cozy, and slightly lumpy — just like it should be.
Step 5: Bake & Wait (The Hardest Part).
Pour the batter into the pan, smooth the top, and bake for about an hour and a half. You’ll know it’s done when the kitchen smells like nostalgia and a toothpick comes out clean. If it’s browning too fast, tent it with foil. Patience is key here — this is a slow-burn kind of dessert.
Step 6: Cool, Spike & Wrap.
Let it cool for five minutes before lifting it out. Once it’s completely cooled, poke a few holes in the top and drizzle with brandy (or orange juice if you prefer). Then wrap it up tight — plastic first, foil second — and let it rest overnight. If you can wait longer, even better. This cake loves time.
Storage Options:
Here’s the beauty of this Holiday Fruitcake Recipe: it doesn’t just last; it improves. Wrap it tight and keep it at room temperature for up to two weeks, or in the fridge for a month. And if you’re prepping for Christmas ahead of time? Freeze it. Just defrost it in the fridge overnight when you’re ready.
Want To Save This Recipe?
If you’ve brushed it with brandy, it’ll stay moist and rich for ages. Some people even keep it for a year (I don’t have that kind of willpower).
Variations and Substitutions:
You can absolutely play around with this recipe. Fruitcake is kind of like jazz — it’s about finding your rhythm.
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Swap walnuts for pecans or even almonds for a lighter bite.
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Add dried cranberries or apricots for a tart, colorful twist.
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Stir in a pinch of cinnamon or nutmeg for extra warmth.
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Make it booze-free and replace the brandy with orange juice or apple cider.
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Use a gluten-free flour blend if needed — it holds up beautifully.
What to Serve with Holiday Fruitcake?
If you’re wondering what to pair with your Holiday Fruitcake Recipe, here are my go-tos:
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A hot mug of coffee on a cold morning.
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A cozy cup of chai tea or spiced cocoa while watching Christmas movies.
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A small scoop of vanilla ice cream (because fruitcake à la mode deserves its moment).
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Or, if you’re feeling fancy, a glass of brandy or port for a classic after-dinner treat.
Frequently Asked Questions:
Do I have to use brandy?
Nope, totally optional — but it does add something special. Think of it like perfume for your cake.
Can I make it ahead?
Absolutely. In fact, it’s better that way. Bake it a week or two early, wrap it up, and let the flavors blend.
What if my fruit sank to the bottom?
It happens to the best of us. Make sure to toss them in flour first next time.
Every December, when I bake this Holiday Fruitcake Recipe, the house smells like sugar, butter, and old memories. It’s one of those desserts that feels alive somehow — it carries all the warmth and imperfections of the season.
So if you’ve written fruitcake off as “that weird holiday brick,” maybe give this one a shot. It might surprise you. And hey, if it doesn’t? You can always wrap it up and re-gift it like the good old days.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Holiday Fruitcake Recipe
Ingredients
- 1 teaspoon baking soda
- 1 cup 236ml full-fat sour cream
- 2 cups 280g raisins
- 1 cup 130g chopped dates
- ½ cup 75g chopped glazed cherries (or substitute dried sweetened cranberries)
- 1 cup 100g chopped walnuts
- 2 cups 260g all-purpose flour divided
- 8 tablespoons 113g unsalted butter softened
- 1 cup 200g granulated sugar
- 1 large egg
- Finely grated zest of 1 orange
- 1 teaspoon salt
- 1 to 2 ounces 30–60ml brandy (optional, for added flavor)
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 325°F (160°C). Line a 9x5-inch loaf pan with greased parchment paper, allowing the edges to extend above the rim for easy removal after baking.
Combine sour cream and baking soda:
- In a small bowl, mix the sour cream with baking soda and set aside. This mixture will activate and help the cake achieve a light texture.
Toss fruits and nuts with flour:
- In a separate bowl, combine the raisins, dates, cherries, and walnuts with ¼ cup (30g) of the flour. Toss until all pieces are well coated to prevent them from sinking during baking.
Prepare the batter:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until fully incorporated. Mix in the orange zest, followed by the sour cream and baking soda mixture.
- Gradually add the remaining 1¾ cups (230g) of flour along with the salt, mixing until smooth. Gently fold in the flour-coated fruit and nut mixture until evenly distributed throughout the batter.
Fill and bake:
- Transfer the batter into the prepared loaf pan, pressing down to even the surface. For best results, place a shallow pan of water on the rack below the cake to ensure even baking and moisture retention.
- Bake for 1½ to 1¾ hours, or until a wooden skewer inserted into the center comes out clean and the internal temperature reaches 205–209°F (96–98°C). If the top browns too quickly, cover loosely with foil during baking.
Cool and finish:
- Remove from the oven and allow the cake to cool for 5 minutes in the pan. Then lift it out using the parchment edges and transfer to a wire rack to cool completely.
- If desired, poke small holes in the top of the cooled cake with a skewer and drizzle with brandy for additional moisture and flavor. Wrap tightly in plastic wrap followed by aluminum foil for storage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
