The Best Holiday Fruit Cake ♡

Moist, fragrant, and rich with fruit, this cake is a celebration in every slice.

Ingredients
Dried Fruit Mix (Customize as you like):

• ½ cup (75g) raisins
• ½ cup (75g) citrus peel
• ½ cup (75g) dried cranberries
• ½ cup (75g) currants
• ½ cup (75g) chopped red & green glacé cherries
(You can substitute or add other dried fruits like dates, apricots, or dried cherries)
• ¾ cup (170g) unsalted butter
• ¾ cup (150g) soft brown sugar
• 2/3 cup (166g) sweetened orange juice
• 2 tbsp orange zest (zest of 1–2 oranges)
• 2 tbsp (36g) molasses
• 1¾ cups (210g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp allspice
• 2 tsp cinnamon
• ¼ cup (52g) vegetable oil (canola)
• 3 eggs
• 1 cup (100g) halved walnuts
• 3 tbsp (50g) freshly squeezed orange juice
• 2 tbsp sugar

Instructions

1. Boil Fruit Mixture:
In a saucepan, combine:• ¾ cup (170g) unsalted butter
• ¾ cup (150g) soft brown sugar
• ½ cup (75g) raisins
• ½ cup (75g) citrus peel
• ½ cup (75g) dried cranberries
• ½ cup (75g) currants
• ½ cup (75g) chopped glacé cherries
• 2/3 cup (166g) sweetened orange juice
• 2 tbsp orange zest
• 2 tbsp (36g) molasses
Simmer over medium heat for 5 minutes. Let cool to room temperature before using.

2. Prep Oven & Tin:
Preheat oven to 300°F. Grease and line an 8 inch cake tin.

3. Mix Dry Ingredients:
Sift together:• 1¾ cups (210g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp allspice
• 2 tsp cinnamon
Set aside.

4. Mix Wet Ingredients:
In a bowl, whisk together:• ¼ cup (52g) vegetable oil
• 3 eggs

5. Combine:
In a large bowl, add the cooled fruit mixture and oil/egg mix. Fold until well combined.
Add 1 cup (100g) halved walnuts and fold again.
Add dry ingredients and fold until no flour streaks remain. Do not overmix.

6. Bake:
Pour batter into prepared tin and smooth the top.
Bake for 1 hour at 300°F (150°C), then reduce to 275°F (135°C) and bake for another 1 hour.
If the top starts to brown too quickly, cover the cake with parchment paper or aluminum foil.
Flip the cake onto a wire rack while still warm.

7. Orange Syrup:
Heat 3 tbsp (50g) orange juice and 2 tbsp sugar until sugar dissolves.
Make small holes in the warm cake using a skewer and brush generously with orange syrup over the top and sides.

8. Rest:
Wrap the cake with parchment paper, then plastic wrap, and finally aluminum foil. Store for 48 hours before serving.
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