Oh, the legendary fruitcake, with tantalizing flavours that are enhanced over time. Here, reinvented with the flavours of mulled wine and dried fruit make this a fruitcake you’ll be proud to gift this holiday season.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cakesServings


  • 1 1/2 cups raisins
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup prunes, sliced
  • 1/2 cup dried apples, sliced
  • 1/2 cup dried apricots, sliced
  • 1/4 cup candied ginger, sliced
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 1 cup red wine
  • 1 cup sugar
  • 1 1/4 cups butter
  • 1 cup orange juice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup pecans, chopped
  • Brandy, for soaking


In large bowl, combine dried fruits with zest and wine and soak overnight at room temperature.

In large pot over medium-high heat, place fruit and wine mixture with butter, sugar and spices and bring to a boil. Cook for 10 minutes. Remove from heat and allow to cool
to room temperature. Stir in flour, salt, baking powder and soda. Stir in eggs, 1 at a time. Stir in pecans. Bake at 350°F for 35-45 minutes, or until tester comes out clean. Allow to cool, then remove from cake pans. Place cakes in airtight container lined with parchment. Spritz with brandy once a week for 2 to 4 weeks (or longer) until ready to gift.

Makes 2 small (8-inch) cakes.

This recipe can be doubled or tripled and baked in pans of all sizes to give as gifts. Plan to bake these fruitcakes well in advance, so you have time to soak them with brandy for a few weeks before gifting. These cakes get better with age.