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Pioneer Woman Fruit Cake

Pioneer Woman Fruit Cake - recipe card
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A moist, dense, and richly flavored fruit cake studded with chopped pecans, golden raisins, and dried cherries, bound together by a buttery brown sugar batter. Each slice delivers a chewy-tender crumb with a warm, spiced aroma, perfect for holiday gatherings or afternoon tea.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 1/2 cup packed dark brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup whole milk (60ml), room temperature
  • 1/2 cup golden raisins (80g)
  • 1/2 cup dried cherries (80g)
  • 1/2 cup chopped pecans (60g)

Instructions

  1. Preheat oven to 325°F (163°C). Grease an 8×4-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving 2-inch overhang on long sides for easy lifting. This ensures the fruit cake releases cleanly after baking.
  2. In a large mixing bowl, beat 1/2 cup softened unsalted butter and 1/2 cup packed dark brown sugar with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl once. The mixture should look pale and aerated, which traps air for a tender crumb.
  3. Add 2 large room-temperature eggs one at a time, beating well after each addition until fully incorporated. The batter may look slightly separated at this stage, but that is normal. Stir in 1 teaspoon vanilla extract until combined.
  4. In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. This evenly distributes the leavening and spices, preventing clumps.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with 1/4 cup whole milk, starting and ending with the flour mixture. Mix on low speed after each addition just until combined — do not overmix, or the cake will become tough. Scrape the bowl once more after the last addition.
  6. In a small bowl, toss 1/2 cup golden raisins, 1/2 cup dried cherries, and 1/2 cup chopped pecans with 1 tablespoon of the measured flour (from the 1 cup) to coat. This coating prevents the fruit and nuts from sinking to the bottom during baking.
  7. Fold the coated fruit and nut mixture into the batter using a rubber spatula, using gentle sweeping motions until just evenly distributed. The batter will be thick and chunky with fruit.
  8. Transfer the batter to the prepared loaf pan, spreading it into an even layer with the spatula. The top will be bumpy from the fruit — gently press down any large pieces to level the surface.
  9. Bake at 325°F (163°C) on the center rack for 50-55 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown, and the edges will pull away slightly from the pan. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool the cake in the pan on a wire rack for 15 minutes. This allows the structure to set before unmolding. Using the parchment overhang, lift the cake out of the pan and transfer to the wire rack to cool completely, about 1 hour. Do not slice while warm, or it will crumble.
  11. For best flavor, wrap the cooled fruit cake tightly in plastic wrap and refrigerate for at least 24 hours before serving. This allows the dried fruits to rehydrate into the crumb, deepening the spice and molasses notes.
  12. To serve, slice into 12 even pieces (about 1/2-inch thick) using a serrated knife with a gentle sawing motion. Fruit cake slices best when fully cold. Serve at room temperature or lightly warmed in a 300°F (150°C) oven for 5 minutes for a softer texture.

Notes

Store leftover fruit cake in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. To freeze, wrap the whole cake or individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Reheat slices on a baking sheet in a 300°F (150°C) oven for 5-7 minutes, or microwave for 10-15 seconds for a quick warm treat.

Nutrition

Keywords: fruit cake, pioneer woman fruit cake, holiday dessert, homemade fruit cake, dried fruit cake, pecans fruit cake, brown sugar cake, Christmas fruit cake, Southern fruit cake, easy fruit cake recipe

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