This classic holiday fruitcake is soft, chewy, and loaded with glossy cherries, sweet pineapple, sticky dates, and plenty of crunchy pecans. It bakes up into two generous loaves, needs no aging time, and tastes like a slice of Christmas wrapped in nostalgia. For years, this has been the fruitcake that disappears first on the dessert table.
A fruitcake often gets a bad reputation—too dense, too dry, too forgotten. But this version proves why the old recipes lasted for generations. It’s rich with real fruit, lightly sweet, and so tender that people come back for seconds. Think homemade confection rather than heavy brick. Once you try it, you’ll understand why it has become a long-standing holiday tradition in so many homes.
Close your eyes and picture it: a rustic loaf packed with ruby-red and emerald-green candied fruit, chunks of pineapple that melt into the batter, and toasted pecans in every bite. Whether you enjoy it with a cup of tea, as a Christmas morning treat, or packed as a gift, this recipe never fails to charm.
Watch How This Fruitcake Comes Together
If you’ve never made a true old-fashioned fruitcake from scratch, the process is surprisingly simple. Warm spices aren’t the star here; it’s all about the fruit and nuts. The batter is minimal, just enough to hold everything together, while low-and-slow baking keeps the texture moist and tender. A water bath in the oven creates steam, protecting the fruit from drying out and helping the loaves bake evenly.
Why This Classic Fruitcake Stands Out
This homemade fruitcake is closer to a candy loaf than a traditional cake, which is exactly why people enjoy it. The combination of sticky dates, sweet candied fruit, and crunchy nuts creates a texture that’s soft, chewy, and deeply satisfying.
Another reason this recipe wins every time is its simplicity. No aging for weeks. No soaking in spirits. No elaborate steps. Mix everything by hand, bake it low and slow, and let it cool. That’s it.
And here’s a tip worth remembering: chop the nuts with a knife, not a processor. A processor turns them into fine crumbs, which changes the texture of the loaf. Coarse pieces give every slice its signature crunch.
Serve it thickly sliced with cream cheese for breakfast, or wrap it tightly and send it as a holiday gift. It keeps well and ships beautifully, making it a go-to festive treat.
Ingredient Notes
The success of this fruitcake comes from using fresh, high-quality ingredients—especially the fruit. Avoid the pre-mixed candied fruit tubs often sold during the holidays. They tend to be dry, dull in flavor, and can leave the cake crumbly. Buying each fruit individually gives you better color, moisture, and overall taste.
Here’s what you’ll need and why each ingredient matters:
A scoop of all-purpose flour
Just enough to create structure around the fruit without making the cake heavy.
A small amount of baking powder
This gives a subtle lift so the loaves don’t bake up dense.
A pinch of salt
It balances sweetness and keeps the flavors from becoming overly sugary.
Granulated sugar
Sweetens the batter and helps bind the fruit.
A splash of vanilla or a hint of your preferred spirit
Vanilla adds warmth, but rum, bourbon, or brandy can add depth.
Eggs
They’re essential for binding everything together in a batter that is mostly fruit.
Candied pineapple
Choose colorful pieces if you can find them, but plain yellow works just fine.
Candied cherries
Go for the bright red and green cherries—the traditional choice for holiday fruitcake.
Dates
Soft, sticky dates are the heart of this recipe, adding moisture and caramel-like sweetness.
Pecans
Coarsely chopped pecans bring richness and crunch in every bite.
Skip the mixed fruit blends and let each ingredient stand on its own. It makes a world of difference.
How to Make This Old-Fashioned Fruitcake
Low heat is the secret. Baking at 250 degrees prevents the fruit from burning and helps the cake set slowly, developing that tender, candy-like texture.
A shallow pan of hot water placed on the lower rack creates gentle steam during baking. This simple step keeps the loaves moist and prevents the fruit from turning tough around the edges.
Mixing is easy but a little messy. The fruit and nuts get tossed with the dry ingredients, then the beaten eggs are folded in. Hands work best here—there’s simply too much fruit for a spoon or mixer.
Once the batter is pressed into lined loaf pans, the rest is hands-off. The long bake time is worth it when you slice into a perfectly sticky, jewel-toned loaf.
Questions Bakers Always Ask
How long does it keep?
Wrapped properly, it lasts for weeks in a cool, dark place. The flavor even deepens over time.
Do I need to age it?
Not at all. This recipe is delicious the same day it’s baked.
Can I ship it?
Absolutely. Wrapped in waxed paper and foil, it travels beautifully.
Can I replace the fruit?
You can adjust amounts slightly, but the balance of dates, cherries, and pineapple is what gives this loaf its signature texture.
More Festive Baking Inspiration
If you’re deep into holiday baking mode, this fruitcake pairs wonderfully with spice cookies, cinnamon loaves, and buttery shortbread. It also makes an excellent addition to a dessert board alongside cheeses, nuts, and chocolate truffles.
From My Family’s Recipe Box to Yours
This fruitcake isn’t a trend or a modern twist; it’s the kind of recipe passed down through generations because it simply works. Every slice tells the story of holidays spent around bustling kitchens, shared traditions, and the comfort of recipes that never fail.
When you bake it, you’re not just making dessert. You’re carrying forward a piece of timeless holiday tradition.
Print
Old-Fashioned Holiday Fruitcake That Everyone Actually Loves
- Total Time: 2 hrs
Ingredients
1 pound pecans, coarsely chopped
1 pound dates, pitted and chopped
1/2 pound candied cherries (red and green)
1/2 pound candied pineapple (colored or plain yellow)
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
(Optional) 1 tablespoon rum, bourbon, or brandy in place of vanilla
Instructions
- Preheat oven to 250°F.
- Fill a shallow oven-safe pan one-third full with boiling water and place it on the lower oven rack. This creates steam while the fruitcake bakes.
- Grease two 9 x 5-inch loaf pans and line them with waxed or parchment paper. Grease the lining as well.
- Place the chopped pecans, dates, cherries, and pineapple into a large bowl.
- Sift the flour, sugar, baking powder, and salt over the fruit mixture. Toss with your hands until everything is coated.
- In a separate bowl, beat the eggs until light. Add vanilla (or optional spirit if using).
- Pour the egg mixture over the fruit and combine thoroughly. Hands work best here because the mixture is very thick.
- Spoon the batter into the prepared pans, pressing it firmly to eliminate large gaps or air pockets.
- Place the loaf pans on the rack above the pan of hot water.
- Bake for 1 hour and 45 minutes, or until the tops feel firm and the loaves look set.
- Cool completely in the pans. Once cooled, remove and keep wrapped for storage.
Notes
- • Store the cooled loaves wrapped in their baking paper, then tightly in plastic wrap and foil. Keep in a cool, dark place.
• This fruitcake ships extremely well—wrap tightly in waxed paper and foil before packing.
• No aging time is required. It tastes wonderful the same day it’s baked.
• Avoid packaged “mixed candied fruit.” The texture is dry and will result in a crumbly, bland loaf.
• Coarsely chopped nuts give the cake its signature bite—don’t grind them too fine.
- Prep Time: 15 min
- Cook Time: 1 hr 45 min
