Fruit cake

8 servings
20 min
45 min
Very Easy


Number of serving: 8
2 cups orange juice, reserve 1/2 cup

1/4 cup dried cherries, roughly copped

1/4 cup golden raisins

1/4 cup chopped dates

1/4 cup dry cranberries

1/4 cup Dutch processed cocoa powder

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/2 teaspoon allspice

1/4 teaspoon salt

1/2 cup chopped pecans

1 tablespoon chopped candied ginger

3 eggs

1 tablespoon orange zest

1 teaspoon vanilla

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup golden syrup, or corn syrup

2 tablespoons molasses

1 stick butter, melted and cooled

1/2 cup bourb0n or whiskey


  • Heat the oven to 350 F and spray two 8″ loaf pans with non-stick spray. Juice enough oranges to yield two cups of juice. Heat the juice in the microwave for two minutes, or until very hot and steamy.
  • Place the dried cherries, cranberries, dates, and golden raisins in the hot juice and let soak for fifteen minutes. Drain the fruit, reserving 1/2 cup of the soaking liquid.
  • Sift together the cocoa, flour, baking soda, baking powder, spices, and salt. To the sifted dry ingredients add the chopped pecans and candied ginger.
  • In a separate bowl combine the eggs, orange zest, both sugars, golden syrup, molasses, vanilla, and butter. Whisk in the 1/2 cup of the reserved soaking liquid. Pour the wet ingredients into the dry and whisk gently to combine. Add the soaked fruit and incorporate evenly into the batter.
  • Divide the batter evenly between the prepared pans and bake for 40 – 50 minutes, or until the cake pulls away from the sides of the pan and springs back when gently pressed in the center.
  • Cool the cakes ten minutes, then brush over the top of each cake two tablespoons of either whiskey or bourbon. Let the cakes cool completely, then turn out and brush the bottom of the cakes with the remaining whiskey or bourbon. Wrap well in two layers of plastic, then place in a zip top bag and let stand two days at room temperature.
  • At this point you can serve the cake, or if you choose you can brush the cake with an additional tablespoon or two of whiskey or bourbon twice a week until you are ready to serve.


Fruit Cake, photo 1
Fruit Cake, photo 2
Fruit Cake, photo 3
Fruit Cake, photo 4
Fruit Cake, photo 5


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