Glazed Holiday Fruitcake is a timeless dessert that evokes warmth, tradition, and celebration. It’s made with a medley of dried fruits—cherries, raisins, apricots, pineapple—and often includes nuts like almonds or walnuts. The batter is rich with butter, eggs, and brown sugar, spiced with cinnamon and nutmeg, and sometimes enhanced with citrus zest or a splash of rum or brandy.
Once baked, the fruitcake is brushed with a syrup or glaze that gives it a glossy finish and helps preserve its moisture. The result is a cake that’s deeply flavorful, beautifully textured, and perfect for slicing into generous portions. It’s a dessert that improves with age, allowing the flavors to meld and deepen over time.
Whether served at a festive table, wrapped as a gift, or enjoyed with tea or coffee, this fruitcake delivers comfort and indulgence. It’s a recipe that invites customization and tradition, often passed down through generations and adapted to personal taste.
🧂 INGREDIENTS
For the Fruit Mix:
1 cup dried cherries
1 cup golden raisins
1 cup chopped dried apricots
1 cup chopped dried pineapple
1/2 cup chopped dates or figs
1/2 cup chopped nuts (walnuts, almonds, or pecans)
Zest of 1 orange and 1 lemon
1/4 cup orange juice or rum/brandy (optional, for soaking)
For the Cake Batter:
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 cup milk or buttermilk
1 teaspoon vanilla extract
For the Glaze:
1/4 cup apricot jam or honey
2 tablespoons water or orange juice
Optional: 1 tablespoon rum or brandy
🔪 INSTRUCTION
Step 1: Prepare the fruit mix In a bowl, combine all dried fruits, nuts, and citrus zest. Pour orange juice or rum over the mixture and let soak for at least 1 hour or overnight. This softens the fruit and enhances flavor.
Step 2: Preheat and prepare pan Preheat oven to 325°F (160°C). Grease and line a 9-inch round or square cake pan with parchment paper. Set aside.
Step 3: Cream butter and sugar In a large mixing bowl, beat butter and brown sugar until light and fluffy—about 3–5 minutes. Add eggs one at a time, beating well after each addition.
Step 4: Mix dry ingredients In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Step 5: Combine batter Add dry ingredients to the butter mixture in three parts, alternating with milk. Stir gently until just combined. Fold in soaked fruit mixture and vanilla extract.
Step 6: Bake Pour batter into prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 20 minutes.
Step 7: Glaze the cake While the cake is still warm, heat apricot jam and water in a small saucepan until smooth. Brush over the top of the cake for a glossy finish. Let cool completely in the pan.
Step 8: Store and serve Wrap cooled cake tightly in plastic wrap and foil. Let rest for 1–2 days before serving to allow flavors to develop. Slice and serve with tea, coffee, or whipped cream.
🍽️ SERVINGS
This recipe yields 10–12 slices, serving 8–10 people generously. It can be doubled for a larger batch or halved for a smaller cake.
📝 NOTE
Fruit variations: Use any combination of dried fruits—cranberries, mango, papaya, or prunes work well.
Nut options: Toast nuts before adding for deeper flavor. Omit for nut-free version.
Alcohol-free version: Use fruit juice instead of rum or brandy.
Spice control: Adjust spices to taste. Add cardamom or allspice for variation.
Storage: Keeps well wrapped at room temperature for up to 1 week. Refrigerate for longer shelf life.
Freezing: Freeze whole cake or slices wrapped tightly. Thaw at room temperature.
Make-ahead tip: Bake and glaze cake 2–3 days before serving. Flavor improves with time.
Serving ideas: Top with whipped cream, cream cheese frosting, or a drizzle of chocolate.
Presentation: Garnish with candied fruit, nuts, or edible gold for festive flair.
Gluten-free version: Use a gluten-free flour blend and check baking powder for gluten-free labeling.
Vegan adaptation: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free milk.
🧑🍳 OTHER RECIPES TO TRY
If you enjoy rich, fruit-filled cakes, here are other festive and comforting bakes to explore:
1. Spiced Date Loaf
Moist loaf with chopped dates, cinnamon, and brown sugar.
2. Cranberry Orange Bundt Cake
Bright and tangy with citrus zest and tart cranberries.
3. Apple Walnut Spice Cake
Tender cake with chunks of apple and toasted walnuts.
4. Pineapple Upside-Down Cake
Caramelized pineapple rings over a buttery vanilla cake.
5. Carrot Raisin Cake
Moist carrot cake with raisins and warm spices.
6. Fig and Almond Tea Cake
Rustic cake with chopped figs and almond flour.
7. Chocolate Cherry Loaf
Rich chocolate cake with dried cherries and a hint of espresso.
🌟 FINAL THOUGHTS
Glazed Holiday Fruitcake is more than a dessert—it’s a tradition wrapped in flavor, texture, and warmth. With its vibrant fruit mix, spiced batter, and glossy finish, it’s a recipe that brings people together and celebrates the season. Whether you bake it for gifting, gatherings, or quiet indulgence, it’s a cake that delivers joy in every slice.
Once you’ve made it, you’ll understand why it’s cherished—because some cakes aren’t just delicious, they’re timeless.
