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Homemade never fail fruit cake, showcasing an old-fashioned style dessert with vibrant fruits.

Never Fail Fruit Cake

An easy and reliable fruit cake perfect for the holiday season, made with mixed dried fruits, nuts, and warm spices, sure to impress family and friends.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter Softened at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup orange juice
  • 1/4 cup brandy or rum
Add-ins
  • 2 cups mixed dried fruits Chopped into bite-sized pieces
  • 1 cup chopped nuts

Method
 

Preparation
  1. Assemble all ingredients on a clean workspace.
  2. Measure and chop dried fruits and nuts into bite-sized pieces.
  3. Softened butter at room temperature for easy creaming.
  4. Preheat the oven to 325°F (160°C).
Mixing
  1. Cream softened butter and granulated sugar until light and fluffy.
  2. Add eggs one at a time, mixing until smooth after each addition.
  3. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  4. Gradually mix dry ingredients with wet ingredients, alternating with orange juice.
  5. Gently fold in dried fruits and nuts until evenly distributed.
Baking
  1. Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Pour batter into the prepared pan and smooth the top.
  3. Bake for 60-75 minutes until a toothpick comes out clean.
Serving
  1. Once baked and cooled slightly, slice the Never Fail Fruit Cake and serve it warm or at room temperature.

Notes

To store your Never Fail Fruit Cake, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container. It can be stored at room temperature for up to a week or in the refrigerator for up to two weeks. For longer storage, consider freezing it. Wrap it well and it will keep for several months in the freezer.