Betty Crocker Old Fashioned Fruit Cake Recipe
This Betty Crocker Old Fashioned Fruit Cake Recipe is a rich, cozy cake filled with dried fruit, colorful candied cherries, and crunchy walnuts. A splash of rum, brandy, or cognac gives the cake a warm flavor that makes every slice feel extra special.
We love making this old fashioned fruit cake when we want a classic dessert with a homemade feel. The fruit is soaked before baking, which helps make it soft, juicy, and full of flavor. The cake itself is tender, buttery, and lightly spiced.
The best part is that this cake gets even better after it rests. Once baked, it is brushed with more rum and chilled, giving the flavors time to come together. Serve it in thin slices with tea, coffee, or your favorite holiday drink.
What Does This Old Fashioned Fruit Cake Taste Like and What Makes It So Special?
This Betty Crocker Old Fashioned Fruit Cake has a rich, buttery taste with sweet bites of dried fruit and candied cherries in every slice. The raisins add extra sweetness, while the walnuts bring a nice crunch.
The rum, brandy, or cognac gives the cake a warm and deep flavor. Cinnamon and pumpkin spice add a gentle spice that makes the cake taste cozy without being too strong.
The cake is soft and moist, while the fruit adds a chewy texture and the walnuts give each bite a little crunch. It is a great cake for holidays, family gatherings, afternoon tea, or whenever you want a classic fruit cake that can be made ahead.
Betty Crocker Old Fashioned Fruit Cake Recipe Ingredients
For Fruit Mix
- 2 cups chopped dried fruit
- ¼ cup raisins
- ½ cup green candied cherries, halved
- ½ cup red candied cherries, halved
- 1 cup walnuts, chopped
- ¾ cup rum, brandy, or cognac
For Cake
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 3 large eggs, at room temperature
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- ¼ cup milk, at room temperature
- Extra rum, brandy, or cognac for soaking
Kitchen Utensils
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- Toothpick
- Pastry brush
Preparation and Cooking Time
- Prep Time: 30 minutes
- Fruit Soaking Time: 5 hours or overnight
- Bake Time: 80 minutes
- Total Time: About 6 hours 50 minutes
- Servings: 8–10 slices
Step by Step Betty Crocker Old Fashioned Fruit Cake Recipe
1. Soak the fruit
Add the chopped dried fruit, raisins, green candied cherries, red candied cherries, and chopped walnuts to a large bowl. Pour in ¾ cup of rum, brandy, or cognac.
Mix well so the fruit is coated. Cover the bowl and let it sit for at least 5 hours or overnight.
2. Cream the butter and sugar
Add the softened butter to a mixing bowl and beat for a few seconds. Add the brown sugar and continue beating until the mixture looks light and fluffy. This helps give the cake a soft texture.
3. Add the eggs
Add the eggs one at a time, beating well after each addition. Keep mixing until the batter looks light and fluffy. Make sure the eggs are at room temperature so they blend easily with the butter mixture.
4. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
Mixing these ingredients first helps spread the baking powder, baking soda, and spices evenly through the cake.
5. Make the cake batter
Add half of the dry mixture to the butter mixture and gently fold it in. Add the milk and fold again. Add the remaining dry ingredients and gently mix until just combined. Try not to overmix the batter.
6. Add the soaked fruit
Fold about three-quarters of the soaked fruit mixture into the batter. Mix gently until the fruit is spread throughout the batter. Keep the remaining fruit to decorate the top of the cake.
7. Bake the fruit cake
Preheat the oven to 170°C (338°F). Line a loaf pan with parchment paper and transfer the batter into the pan. Smooth the top, then scatter the reserved fruit over it.
Bake for about 80 minutes, or until a toothpick inserted into the center comes out clean.
8. Soak and cool the cake
While the cake is still warm, pour about ¼ cup of extra rum, brandy, or cognac over the top. Let the cake cool in the pan for 10–15 minutes.
Remove it from the pan and brush a little more alcohol over the sides. Let it cool completely, then wrap it tightly and refrigerate.
Best Ways to Customize and Serve This Old Fashioned Fruit Cake in Your Meals
1. With a Cup of Coffee
We love serving a slice of this fruit cake with hot coffee. The rich coffee flavor pairs beautifully with the sweet dried fruit, warm spices, and rum-soaked cake.
2. With Black Tea
A warm cup of black tea is one of our favorite ways to enjoy this cake. The tea balances the sweetness and makes the cake perfect for an afternoon treat.
3. With Whipped Cream
We like adding a small spoonful of lightly sweetened whipped cream on the side. Its soft and creamy texture works so well with the dense, fruity cake.
4. With Vanilla Ice Cream
For a more indulgent dessert, we serve a warm or room-temperature slice with a scoop of vanilla ice cream. The cool, creamy ice cream is a lovely contrast to the rich fruit cake.
5. With Fresh Fruit
We sometimes add a few slices of fresh apple, pear, or orange alongside the cake. The fresh fruit brings a light, juicy contrast to the rich and chewy dried fruit.
6. With a Little Butter
We enjoy spreading a thin layer of softened butter over a slice before serving. It adds extra richness and makes the cake feel even more comforting.
7. As a Holiday Dessert
We love adding this fruit cake to a holiday dessert table alongside cookies, pies, and other festive treats. Its colorful cherries and fruit make it look especially inviting.
8. With a Drizzle of Creamy Sauce
When we want to make the cake feel extra special, we serve it with a light drizzle of vanilla or caramel sauce. The creamy sweetness pairs wonderfully with the spices, fruit, and toasted walnuts.
Chef Notes for This Betty Crocker Old Fashioned Fruit Cake Recipe
1. Soak the fruit well: Let the fruit soak for at least 5 hours or overnight. This helps make the fruit soft, juicy, and full of flavor.
2. Use soft butter: Let the butter sit at room temperature before mixing. Soft butter blends better with the brown sugar and helps make the cake light.
3. Keep the eggs at room temperature: Room-temperature eggs mix more easily into the butter and sugar. This helps give the cake a smooth batter.
4. Do not overmix the batter: Fold the flour in gently and stop mixing once everything is combined. Overmixing can make the fruit cake heavy.
5. Save some fruit for the top: Keep about one-quarter of the soaked fruit mixture aside. Place it on top before baking for a pretty, fruit-filled finish.
6. Check the cake before removing it: Start checking the cake near the end of the bake time. Insert a toothpick into the center. It should come out clean when the cake is done.
7. Soak the cake while warm: Pour the extra rum, brandy, or cognac over the warm cake. The warm cake can soak up the liquid better, making it moist and flavorful.
Storage and Reheating Guidance
Wrap the cooled fruit cake tightly in plastic wrap or place it in an airtight container. Keep it refrigerated for several days. The flavors can become even richer as the cake rests.
You can also freeze the wrapped cake for longer storage. Let frozen cake thaw in the refrigerator before serving. This cake is usually best served at room temperature, so let a slice sit out for a little while before eating.
FAQs About This Betty Crocker Old Fashioned Fruit Cake Recipe
If you have questions about this recipe, you’ll find the answers to the most frequently asked ones below.
1. Can I soak the fruit overnight for this Betty Crocker Old Fashioned Fruit Cake Recipe?
Yes, we actually prefer soaking the fruit overnight when we have enough time. We have found that the longer soaking time helps the dried fruit become softer and more flavorful. Just keep the bowl covered while it rests, and give the fruit a good stir before adding it to the cake batter.
2. Can I use rum, brandy, or cognac in this fruit cake?
Yes, we have found that all three work well in this recipe. Rum gives the cake a classic sweet flavor, while brandy and cognac add a deeper, warmer taste. You can use whichever one you prefer or already have on hand. We also use a little extra after baking to help keep the cake moist and flavorful.
3. Why does my fruit cake need so much baking time?
We have found that fruit cake takes longer to bake because the batter is dense and contains a generous amount of dried fruit, cherries, and walnuts. We bake this cake at 170°C (338°F) for about 80 minutes. Since ovens can vary, we always check the center with a toothpick before taking the cake out.
4. How do I keep the fruit from sinking to the bottom?
In our experience, gently folding the soaked fruit into the batter works best. Make sure the fruit is well mixed into the batter rather than adding it all in one spot. We also avoid overmixing once the flour is added, as this can make the batter heavier and affect the final texture.
5. Can I make this old fashioned fruit cake ahead of time?
Yes, and we think this is one of the best things about this recipe. We like making it ahead because the cake has time to rest and the flavors become richer. After the cake has cooled completely, wrap it tightly and refrigerate it. You can serve it later once it has had enough time to come closer to room temperature.
6. How do I know when the fruit cake is fully baked?
We usually start checking the cake around the 75-minute mark. Insert a toothpick into the center of the cake, making sure you do not hit a piece of fruit. When the toothpick comes out clean or with a few moist crumbs, we know the cake is ready. The top should also look set and lightly golden.
7. Why do you add extra rum, brandy, or cognac after baking?
We have found that brushing the warm cake with extra rum, brandy, or cognac gives it a deeper flavor and helps keep the cake moist. We pour about ¼ cup over the warm top, then brush a little more over the sides after removing it from the pan. This small step makes a noticeable difference in the finished Betty Crocker Old Fashioned Fruit Cake.
Betty Crocker Old Fashioned Fruit Cake Recipe
Ingredients
Method
- Mix the dried fruit, raisins, cherries, walnuts, and ¾ cup alcohol. Cover and soak for at least 5 hours or overnight.
- Beat the softened butter and brown sugar until creamy. Add the eggs one at a time and mix well.
- Whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
- Add half of the dry mixture to the batter. Mix in the milk, then add the remaining dry mixture. Mix just until combined.
- Fold about ¾ of the soaked fruit mixture into the batter, saving the rest for the top.
- Spread the batter into a parchment-lined loaf pan and add the reserved fruit on top. Bake at 170°C (338°F) for about 80 minutes, or until a toothpick comes out clean.
- While the cake is still warm, pour about ¼ cup extra rum, brandy, or cognac over the top. Cool for 10–15 minutes, then remove from the pan.
- Brush the sides with more alcohol if desired. Let the cake cool completely, then wrap tightly and refrigerate.
Video
Notes
This Betty Crocker Old Fashioned Fruit Cake Recipe is a wonderful choice when you want a classic, moist, and fruit-filled dessert. The soaked fruit, buttery cake, warm spices, and crunchy walnuts make every slice delicious. It is easy to prepare ahead and perfect for sharing with family and friends.
Give this old fashioned fruit cake a try, and let us know how it turned out in the comments! Don’t forget to follow us on Pinterest, Facebook and YouTube for more cozy and comfort recipes.
Looks delicious
Thanks