Dry Fruit Cake Recipe

Dry Fruit Cake Recipe

Dry Fruit Cake Recipe! Bake one of our fantastic fruitcake recipes for a delectable piece to go with your afternoon tea a basic or classic.

Whatever your feelings are regarding fruit cake, it is a traditional Christmas treat that is here to stay. As a result, it’s to your best advantage to create the most delectable version imaginable! This recipe is rich yet moist, and it’s not too boozy. It also yields two loaves, one for you and one for someone you like Kakori Kebab Zaitooni.

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What characteristics distinguish an excellent Dry Fruit Cake Recipe?

Each slice should seem like a beautiful mosaic of fruit and nuts. The pumpkin pie spice-kissed batter serves just to keep the spiked fruits together—all seven cups of them! Fruit cake is delicious when eaten fresh, but it also improves with age, so prepare ahead. To age, a fruit cake, do the following: After the baked loaves have cooled, wrap them in cheesecloth that has been soaked in liquor such as whiskey or brandy and store them in an airtight container in a cold, dry area in your home. Allow the cakes to mature for six weeks, softly dripping with alcohol every week or two (or when the cheesecloth appears dry). The fruit cakes are suitable for eating and gifting after they have aged. Refrigerate them for up to six months after carefully wrapping them in plastic wrap.

Dry Fruit Cake Recipe
Genoa Cake (Tesco own-brand) Supposedly contains 16% cherries but none evident Purchased in the UK, Feb 2013

What sort of alcohol is best for fruit cake?

This dish asks either brandy or whiskey, both of which have somewhat sweet and occasionally peppery overtones. Scents of vanilla or citrus may also emerge depending on the wood barrels utilized. There’s no need to whip out your top-shelf bottle of booze, regardless of the sort.

How to make dry fruit cake recipe?

Are you thinking of making a Christmas cake at home but aren’t sure what ingredients to use or how to go about it? Then we’ve created a delectable Dry Fruit Cake for you to prepare at home and share with your loved ones. Unlike other traditional cake recipes, this one is soft, moist, and laden with nuts and dried fruits, making it a delectable treat. Especially if you’re preparing a high tea or brunch, or if you want to eat it warm after a big buffet. This mildly spiced cake is ideal for winter gatherings and pairs nicely with coffee, tea, or warm beverages. If you like spices, you may add some cinnamon and allspice to the cake, which will give it a moderate flavor.

Dry Fruit Cake Recipe

This cake may also be stored and enjoyed at any time. So, if you haven’t decided what sort of cake you’ll be preparing for Christmas, what are you waiting for? Then, here’s a recipe for Dry Fruit Cake, which is both delicious and simple to make. In addition, if you are a first-time baker, this cake recipe is a must-try! Please give it a go and let us know what you think in the comments section.

Dry Fruit Cake Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesTotal time: 50 minutesServings:4 servingsCalories:792 kcal Best Season:Available


Bake one of our fantastic fruitcake recipes for a delectable piece to go with your afternoon tea. A basic, classic fruitcake, a chocolate twist, or a show-stopping dessert are all options.



  1. In a medium mixing bowl, combine the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like).
  2. Cover and soak for at least 4 hours or up to 24 hours, stirring occasionally.
  3. Preheat the oven to 300 degrees Fahrenheit.
  4. 2 (9×5-inch) loaf pans, sprayed with baking spray
  5. In a medium mixing bowl, combine the flour, pie spice, baking powder, and salt. Place aside.
  6. Using a hand mixer, smooth up the butter in a large mixing basin.
  7. Add the sugar and beat on medium speed for 3 minutes, or until light and fluffy.
  8. Add the eggs one at a time, beating thoroughly after each addition.
  9. Mix in the vanilla extract. Slowly add the flour mixture to the mixer on low speed, mixing just until incorporated.
  10. Fold in the candied cherries, nuts, and soaking fruit using a spatula.
  11. Distribute the batter evenly between the two baking pans.
  12. 2 hours, or until a toothpick inserted into the middle comes out clean Allow the cakes to cool for 10 minutes in the pan.
  13. To loosen the cake from the edges, run a knife around it.
  14. Remove them from the oven and lay them on a cooling rack.
  15. Brush the tops and sides of the cakes liberally with brandy or whiskey (you can also use simple syrup).
  16. Allow cooling fully. For up to 6 weeks, cover the cakes securely with plastic wrap.


  • Tip for Making Ahead: Store in an airtight jar for up to 2 weeks.
  • An 8-inch springform pan is required.
  • To toast slivered almonds, set them in a small dry pan and toast them over medium-low heat, turning regularly, for 2 to 4 minutes, or until aromatic and lightly browned.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 186
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 1.5g8%
Cholesterol 0.1mg1%
Sodium 23.2mg1%
Potassium 200.1mg6%
Total Carbohydrate 26.5g9%
Dietary Fiber 2.6g11%
Sugars 16.7g
Protein 2.4g5%

Vitamin A 3.7%
Vitamin C 0.6%
Calcium 40%
Iron 1.5%
Folate 20.2%
Magnesium 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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