Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 tablespoon orange zest
- ½ cup (120 ml) fresh orange juice
- ½ cup (120 ml) whole milk or buttermilk
- 1½ cups (225 g) raisins
- 1 cup (140 g) dried cranberries
- ¾ cup (120 g) chopped candied orange peel
- ½ cup (70 g) chopped candied cherries (optional)
- ½ cup (75 g) chopped walnuts or pecans (optional)
- 2 tablespoons flour (for coating the fruit)
For the Vanilla Glaze
- 2 cups (240 g) powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- Pinch of salt
Optional Decoration
- Dried cranberries
- Candied orange peel
- Chopped pistachios
- Orange zest
Equipment
- 9-inch cake pan or loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Whisk
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and line your cake pan with parchment paper.
Step 2: Prepare the Fruit
Combine the raisins, cranberries, candied orange peel, cherries, and nuts in a bowl.
Sprinkle with 2 tablespoons of flour.
Toss well until evenly coated.
This simple step prevents the fruit from sinking to the bottom during baking.
Step 3: Mix the Dry Ingredients
In a separate bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Set aside.
Step 4: Cream Butter and Sugar
Using an electric mixer, beat the softened butter until smooth and creamy.
Add the granulated sugar and brown sugar gradually.
Beat for 3–5 minutes until light, fluffy, and pale in color.
This step incorporates air into the batter, resulting in a lighter cake.
Step 5: Add the Eggs
Add the eggs one at a time, beating well after each addition.
If the mixture looks slightly curdled, don’t worry—it will smooth out once the flour is added.
Mix in the vanilla extract, almond extract (if using), and orange zest.
Step 6: Combine Wet and Dry Ingredients
Reduce the mixer speed to low.
Add one-third of the flour mixture.
Pour in half of the milk.
Add another third of the flour.
Pour in the orange juice.
Finish with the remaining flour and milk.
Mix only until no dry streaks remain. Overmixing can make the cake dense.
Step 7: Fold in the Fruit
Using a spatula, gently fold the floured fruit mixture into the batter.
Ensure the fruit is evenly distributed throughout the batter without overworking it.
Step 8: Fill the Pan
Transfer the batter into the prepared pan.
Smooth the top with a spatula.
Tap the pan gently on the counter to release any trapped air bubbles.
Step 9: Bake
Bake for 55–70 minutes, depending on the size and shape of your pan.
If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 15–20 minutes of baking.
The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs.
Step 10: Cool
Allow the cake to cool in the pan for 15–20 minutes.
Transfer it to a wire rack and let it cool completely before glazing.
A completely cooled cake ensures the glaze sets beautifully instead of melting.
Step 11: Prepare the Glaze
Whisk together:
- Powdered sugar
- Vanilla extract
- Orange juice
- Milk
- Pinch of salt
Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker finish.
The glaze should flow slowly from the whisk, creating elegant drips down the sides of the cake.
Step 12: Glaze the Cake
Place the cooled cake on a wire rack over a baking sheet.
Pour the glaze over the center, allowing it to cascade naturally over the edges.
Decorate immediately with dried cranberries, candied orange peel, or chopped pistachios while the glaze is still wet.
Allow the glaze to set for about 20–30 minutes before slicing.
Serving Suggestions
Serve this fruit cake:
- With hot coffee or espresso
- Alongside black tea or Earl Grey
- With whipped cream
- With vanilla ice cream
- As part of a holiday dessert spread
- Toasted lightly and spread with butter for breakfast
Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Coat the dried fruit in flour to prevent sinking.
- Avoid overmixing once the flour is added.
- Check the cake with a skewer before removing it from the oven.
- Let the cake cool completely before glazing.
- Store the cake in an airtight container to keep it moist.
Storage
- Room temperature: Up to 4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Wrap tightly and freeze (without glaze) for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Variations
- Chocolate Fruit Cake: Add ½ cup mini chocolate chips.
- Rum Fruit Cake: Soak the dried fruit in dark rum overnight for a richer flavor.
- Citrus Fruit Cake: Add lemon and lime zest along with the orange zest.
- Nut-Free Version: Omit the walnuts or pecans.
- Spiced Holiday Cake: Increase the cinnamon and add ground cloves and allspice.
Approximate Nutrition (Per Slice, Based on 12 Servings)
- Calories: 430
- Carbohydrates: 60 g
- Protein: 5 g
- Fat: 18 g
- Saturated Fat: 10 g
- Fiber: 2 g
- Sugar: 38 g
- Sodium: 180 mg
Final Thoughts
This homemade glazed fruit cake is the perfect balance of buttery richness, warm spices, and colorful dried fruit. The combination of raisins, cranberries, and candied orange peel creates a moist crumb with bursts of sweetness in every bite, while the silky vanilla glaze adds an elegant bakery-style finish. Whether baked for Christmas, Easter, birthdays, or simply enjoyed with an afternoon cup of tea, this cake is sure to become a family favorite. It keeps well, slices beautifully, and tastes even better the next day as the flavors continue to develop, making it an ideal make-ahead dessert for any special occasion.