This Claxton Fruit Cake is a sweet and fruity treat filled with candied fruits, nuts, and spices. It’s rich and moist, making it a perfect dessert for holiday celebrations.

Last year, I made Costco Fruit Cake, which is known for its rich, fruity flavor and moist texture. It was a hit at our holiday gatherings. But today, I’m excited to share another fantastic fruitcake recipe that you can make for your next Christmas celebration. This Claxton Fruit Cake Recipe is super healthy and surprisingly easy to make.

I use a delightful mix of candied cherries, pineapples, and citrus peels, combined with dates, raisins, and a variety of nuts such as walnuts, pecans, and almonds. In this copycat Claxton Fruit Cake, I got a bit creative by adding a touch of brandy for extra depth and using a blend of spices like cinnamon, nutmeg, and allspice to enhance the flavor.

For more customization, you can adjust the types of nuts and dried fruits according to your preference. Of course, you can also experiment with different kinds of juice or liqueurs to make it uniquely yours. I baked the fruitcake at a low temperature for several hours, allowing it to develop a rich, dense texture. Finally, I served it with my favorite hot tea and a sprinkle of powdered sugar for a festive touch.

What is Claxton Fruit Cake?

Claxton Fruit Cake is a celebrated American treat, famously made of a rich blend of candied fruits, nuts, and spices. Originating from Claxton, Georgia, this fruitcake is produced by the Claxton Fruit Cake Company and has become synonymous with festive holiday baking. It features a generous mix of candied cherries, pineapples, and citrus peels, combined with dates, raisins, and a variety of nuts such as walnuts, pecans, and almonds. The

Ingredients

Fruit Mixture:

• 2 cups chopped mixed candied fruit (a variety of cherries, pineapples, citrus peels, etc.)
• 1 cup green candied cherries, halved
• 1 cup red candied cherries, halved
• 1 cup chopped dates
• 1 cup golden raisins
• 1 cup dark raisins
• 1/2 cup chopped dried apricots
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup chopped almonds

Batter:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup honey
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup brandy or apple juice (optional, for soaking fruit or adding to batter)

How to make Claxton Fruit Cake

Step 1:

Combine the chopped candied fruit, dates, raisins, apricots, and nuts in a large mixing bowl. Toss the mixture with 1/4 cup of the flour to prevent the fruit and nuts from sinking to the bottom of the cake.

Step 2:

In another large bowl, cream the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes using a hand mixer or stand mixer.

Step 3:

Beat in the eggs one at a time until fully incorporated. Next, mix in the honey and molasses until smooth.

Step 4:

In a separate bowl, whisk together the remaining flour, baking powder, salt, cinnamon, nutmeg, and allspice.

Step 5:

Gradually add the dry ingredients to the wet mixture, mixing just until combined. If using, stir in the brandy or apple juice.

Step 6:

Gently fold the fruit and nut mixture into the batter until evenly distributed.

Step 7:

Grease and line a loaf pan (or a 9×5-inch baking pan) with parchment paper, allowing some overhang for easy removal. Pour the batter into the pan, spreading it out evenly and pressing down lightly to compact the fruit and nuts.

Step 8:

Preheat your oven to 275°F (135°C). Bake the fruitcake for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 9:

Let the cake cool completely in the pan. Once cooled, remove from the pan using the parchment overhang, wrap tightly in plastic wrap, and store in an airtight container. For the best flavor, let the fruitcake age for at least a week in the refrigerator before serving.

Step 10:

• Slice the fruitcake into thin pieces and enjoy it as a festive dessert or snack.

Tips to make perfect Claxton Fruit Cake

• Soak your dried fruits in brandy, rum, or fruit juice for at least 24 hours before baking. This not only enhances flavor but also keeps the cake moist.

• When combining the wet and dry ingredients, mix just until incorporated. Overmixing can make the cake dense and tough.

• Grease and line your baking pan with parchment paper. This ensures easy removal and prevents the cake from sticking.

• Bake your fruitcake at a low temperature (around 275°F or 135°C) for a longer period. This slow baking allows the cake to cook evenly and prevents it from drying out.

• Keep an eye on your cake during baking. If the top starts browning too quickly, cover it with aluminum foil to avoid burning.

What to serve with Claxton Fruit Cake

You can enjoy Claxton Fruit Cake in many delicious ways. My favorite way is with a little whipped cream on the side, which makes the cake feel light and airy while still being rich and flavorful. If you want something extra special, try it with a scoop of vanilla ice cream—the cold, creamy ice cream balances the sweetness of the cake perfectly.

If you love coffee, a strong cup is a great match because the bitterness of the coffee pairs well with the sweetness of the cake. You could also try it with a warm cup of black tea or spiced chai, as the warmth and spice of the tea bring out the flavors of the fruit and nuts in the cake.

For those who like to try something different, you can also add some cheese like sharp cheddar or creamy brie; the savory taste of the cheese adequately balances the cake’s sweetness.

How to store

To store Claxton Fruit Cake properly, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Then, place it in an airtight container or a resealable plastic bag. You can store the cake at room temperature for up to 2 weeks.

If you want to keep it longer, you can refrigerate it, which will extend its shelf life to about a month. For even longer storage, you can freeze the cake; just make sure it’s well-wrapped to prevent freezer burn. When you’re ready to enjoy it, thaw the cake at room temperature.

FAQ

Is Claxton Fruit Cake gluten-free?

• No, traditional Claxton Fruit Cake is not gluten-free as it contains wheat flour. However, you may be able to find or make gluten-free versions using alternative flours.

How should Claxton Fruit Cake be served?

• Claxton Fruit Cake can be served as is, or you can pair it with whipped cream, ice cream, fresh fruit, or a cup of coffee or tea for a more complete dessert experience.

Does Claxton Fruit Cake contain alcohol?

• Some Claxton Fruit Cake recipes may include alcohol, such as rum or brandy, either in the cake batter or brushed on the cake after baking. However, not all versions contain alcohol.

Can I make Claxton Fruit Cake at home?

• Yes, you can make a homemade version of Claxton Fruit Cake. While the exact recipe is a closely guarded secret, there are many similar fruitcake recipes available that you can try at home.

What makes Claxton Fruit Cake different from other fruitcakes?

• Claxton Fruit Cake is particularly known for its high ratio of fruits and nuts to cake, making it very dense and rich. It’s also a long-standing holiday tradition, especially in the Southern United States.

Conclusion

Now you have everything you need to make a delicious Claxton Fruit Cake at home. This recipe is packed with rich flavors, loaded with fruits and nuts, and perfect for any special occasion, especially during the holidays. Enjoy the process of making it, and share it with family and friends to create lasting memories. Happy baking!

Claxton Fruit Cake Recipe

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

slices

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

This Claxton Fruit Cake is a sweet and fruity treat filled with candied fruits, nuts, and spices. It’s rich and moist, making it a perfect dessert for holiday celebrations.

Ingredients

• Fruit Mixture:

• 2 cups chopped mixed candied fruit (a variety of cherries, pineapples, citrus peels, etc.)

• 1 cup green candied cherries, halved

• 1 cup red candied cherries, halved

• 1 cup chopped dates

• 1 cup golden raisins

• 1 cup dark raisins

• 1/2 cup chopped dried apricots

• 1/2 cup chopped walnuts

• 1/2 cup chopped pecans

• 1/2 cup chopped almonds

• Batter:

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/2 cup honey

• 1/4 cup molasses

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/4 cup brandy or apple juice (optional, for soaking fruit or adding to batter)

Directions

• Combine the chopped candied fruit, dates, raisins, apricots, and nuts in a large mixing bowl. Toss the mixture with 1/4 cup of the flour to prevent the fruit and nuts from sinking to the bottom of the cake.
• In another large bowl, cream the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes using a hand mixer or stand mixer.
• Beat in the eggs one at a time until fully incorporated. Next, mix in the honey and molasses until smooth.
• In a separate bowl, whisk together the remaining flour, baking powder, salt, cinnamon, nutmeg, and allspice.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined. If using, stir in the brandy or apple juice.
• Gently fold the fruit and nut mixture into the batter until evenly distributed.
• Grease and line a loaf pan (or a 9×5-inch baking pan) with parchment paper, allowing some overhang for easy removal. Pour the batter into the pan, spreading it out evenly and pressing down lightly to compact the fruit and nuts.
• Preheat your oven to 275°F (135°C). Bake the fruitcake for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
• Let the cake cool completely in the pan. Once cooled, remove from the pan using the parchment overhang, wrap tightly in plastic wrap, and store in an airtight container. For the best flavor, let the fruitcake age for at least a week in the refrigerator before serving.
• Slice the fruitcake into thin pieces and enjoy it as a festive dessert or snack.

Notes

• Soak your dried fruits in brandy, rum, or fruit juice for at least 24 hours before baking. This not only enhances flavor but also keeps the cake moist.