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🍰 Betty Crocker Old-Fashioned Fruit Cake Recipe

This Betty Crocker Old-Fashioned Fruit Cake is a timeless holiday classic made with candied fruit, nuts, warm spices, and a moist cake base. Perfect for Christmas celebrations, gifting, or enjoying with a cup of tea.
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Ingredients Method Notes

Ingredients
  

  • 1½ cups mixed candied fruit
  • 1 cup chopped dates
  • 1 cup chopped walnuts or pecans
  • ¼ cup all-purpose flour (for coating fruit)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
Wet Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk or orange juice
  • ¼ cup molasses

Method
 

  1. Preheat oven: Preheat oven to 325°F (165°C). Grease and line a loaf pan or 9-inch round cake pan.
  2. Prepare fruit mixture: Toss candied fruit, dates, and nuts with ¼ cup flour to prevent sinking.
  3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Cream butter and sugar: Beat butter and brown sugar until light and fluffy.
  5. Add eggs and flavoring: Add eggs one at a time, mixing well. Stir in vanilla and molasses.
  6. Combine batter: Add dry ingredients alternately with milk (or orange juice), mixing gently.
  7. Fold in fruit & nuts: Stir in the floured fruit mixture until evenly distributed.
  8. Bake: Pour batter into prepared pan. Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
  9. Cool: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Optional Traditional Finish

  • Brush warm cake with orange juice or apple juice
  • Wrap tightly and let rest for 1–2 days to deepen flavor

Tips (Old-Fashioned Style)

  • Use fresh candied fruit, not dry or stale
  • Substitute some fruit with raisins or cherries
  • Store wrapped cake at room temperature for up to 1 week