The Best Ever Modern Fruitcake Recipe



  • Tightly wrapped, this cake will keep for up to 2 weeks.
  • Candied cherries are an entirely optional decoration.

Recipe Details

The Best Ever Modern Fruitcake Recipe

Active 60 mins
Total 0 mins
Serves 12 to 14 servings


For the Cake:

  • Baking spray

  • 1/2 cup orange liqueur, such as Grand Marnier

  • 1/2 cup cognac

  • 2/3 cup golden raisins

  • 1/3 cup dried cherries

  • 1/3 cup dried figs, stemmed and quartered lengthwise

  • 1/3 cup dried red plums or dried apricots, chopped

  • 1/2 medium-size navel orange, scrubbed, seeds removed, and cut into 1-inch pieces

  • 1/2 cup Medjool dates, pitted

  • 2 tablespoons grated fresh ginger

  • 1 cup walnuts, coarsely chopped

  • 1/2 cup pistachios, coarsely chopped

  • 1/4 cup coarsely chopped candied pineapple (about 2 slices)

  • 3 tablespoons finely chopped candied orange peel

  • 3 tablespoons finely chopped candied ginger

  • 1 3/4 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 3/4 cup boiling water

  • 2 teaspoons instant espresso powder

  • 3/4 cup mild molasses

  • 3/4 cup vegetable oil

  • 3/4 cup packed dark brown sugar

  • 2 large eggs, lightly beaten and at room temperature

For the Glaze:

  • 1/2 cup cherry juice or orange juice

  • 1/2 cup orange liqueur, such as Grand Marnier

  • 1/2 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt


  1. For the Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease a Bundt pan with baking spray.

  2. In small saucepan, bring orange liqueur, cognac, raisins, cherries, figs, and plums or apricots to boil over medium-high heat. Reduce heat to medium-low and simmer until fruits are plump and liquid has reduced to about 2 tablespoons, 8 to 10 minutes. Set aside and cool completely, about 20 minutes.

  3. Meanwhile, in food processor, pulse orange pieces, dates, and fresh ginger until ground to a pulp. Transfer to large bowl. Stir in poached fruit mixture, walnuts, pistachios, candied pineapple, candied orange peel, and candied ginger.

  4. In separate bowl, stir together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice.

  5. In separate medium bowl, whisk together boiling water, espresso powder, and molasses until thoroughly combined.

  6. In large bowl, beat together oil, brown sugar, and eggs on medium speed until smooth, about 1 minute. Reduce speed to low and add flour mixture in three batches, alternating with the molasses mixture and beat just until combined, scraping down sides and bottom of bowl as necessary.

  7. Stir in fruit mixture. Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 1 hour.

  8. Transfer pan to cooling rack and cool cake in pan 15 minutes.

  9. For the Glaze: While cake is cooling, combine orange juice, sugar, vanilla, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes.

  10. Invert cake onto cooling rack. Brush sides and top of cake with warm glaze and cool completely, 1 to 2 hours.

Special equipment

Bundt pan, food processor, rubber spatula, electric mixer, cooling rack, medium heavy-bottomed saucepan, pastry brush

This Recipe Appears In

Nutrition Facts (per serving)
527 Calories
19g Fat
86g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 527
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 9%
Cholesterol 13mg 4%
Sodium 348mg 15%
Total Carbohydrate 86g 31%
Dietary Fiber 5g 18%
Total Sugars 63g
Protein 6g
Vitamin C 53mg 267%
Calcium 119mg 9%
Iron 3mg 15%
Potassium 738mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)