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Homemade fruitcakes cooling on a wire rack after baking, with lots of nuts and dried fruit visible

Homemade Fruitcake Recipe

The real deal—moist, rich homemade fruitcake with citrus, apple, and plenty of brandy-soaked fruit. Step-by-step photos!
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Ingredients
  

  • - Zest of 1 lemon
  • - Zest of 1 orange
  • - 1 apple grated
  • - 3-4 cups chopped dried fruit cherries, raisins, currants, candied orange peel, etc.
  • - 1½ cups brandy for soaking and cheesecloth
  • - 2 cups flour
  • - 1½ cups sugar
  • - 1 tsp baking powder
  • - 1 tsp cinnamon
  • - ½ tsp salt
  • - 4 large eggs
  • - 1 cup unsalted butter softened
  • - 1½ cups chopped nuts pecans, walnuts, or almonds
  • - Cheesecloth wax paper, foil, and plastic wrap for wrapping

Instructions
 

  • Soak chopped dried fruit in brandy in a bowl for up to a week, stirring daily.
  • Zest lemon and orange, and grate apple into a large bowl. Add flour, sugar, baking powder, cinnamon, and salt; mix well.
  • Beat in eggs and softened butter until thick batter forms. Stir in soaked fruit (with any remaining brandy) and nuts.
  • Line loaf pans with parchment. Spread batter evenly.
  • Bake at 275°F for 80–90 minutes, or until a tester comes out clean.
  • Cool completely in pans, then remove and finish cooling on a rack.
  • Soak cheesecloth in brandy. Wrap each loaf in the cloth, then wax paper, foil, and plastic wrap.
  • Store in fridge or cool pantry for at least 2 weeks before slicing.

Notes

- For alcohol-free, use juice instead of brandy.
- Keeps for weeks—flavor improves with age!