Betty Crocker Old Fashioned Fruit Cake Recipe

Craving a nostalgic holiday classic? Let me introduce you to the Betty Crocker Old Fashioned Fruit Cake—a timeless treat that fills your kitchen with the warmth of the holidays and your table with rich, spiced goodness. Whether baking for Christmas, a family reunion, or just because you love a good slice of fruity, nutty cake, this recipe is one of my go-tos. Thanks to the Betty Crocker mix, it’s unbelievably simple, but the final result tastes like it came straight from grandma’s kitchen.

With just a few pantry staples—eggs, oil, water, and some chopped nuts if you like a bit of crunch—you can bring this dense, flavorful cake to life. Trust me, if you’ve never been a fan of fruit cake, this recipe might convert you.

Ingredients List

Here’s everything you’ll need to bake this old-fashioned fruit cake the easy way:

Cake Ingredients

• 1 box of Betty Crocker Old Fashioned Fruit Cake Mix
• 2 large eggs
• ½ cup vegetable oil
• ½ cup water
• ½ cup chopped nuts (optional – I like to use pecans or walnuts)

Required Kitchen Tools

Before we start, ensure you have these basic kitchen tools on hand. Having the right setup makes this recipe even easier to breeze through.

1. Mixing Bowl – A large bowl to combine all your ingredients smoothly.
2. Electric Hand Mixer or Whisk – Either works fine, though the mixer makes things quicker.
3. Measuring Cups and Spoons – Precision is key, even with simple recipes.
4. Rubber Spatula – This is used to scrape every last bit of batter from the bowl.
5. Loaf Pan or Bundt Pan – Use what you have, but I love the look of a Bundt for this fruit cake.
6. Cooling Rack – Helps the cake cool evenly once it’s baked.

Mixing the Ingredients

Now let’s bring everything together:

Start by preheating your oven to 325°F (165°C). While it heats, lightly grease your loaf or Bundt pan—or line it with parchment paper if you prefer easy cleanup.

Combine the Betty Crocker Old Fashioned Fruit Cake Mix, eggs, vegetable oil, and water in your large mixing bowl. If you’re adding nuts, fold those in gently at the end.

Mix everything at a low speed for 30 seconds, then at medium speed for 2 minutes. You’ll notice the batter turn thick, rich, and perfectly fragrant—that’s when you know it’s ready to bake.

Baking the Cake

With your batter ready and oven preheated, it’s time to bake your old-fashioned masterpiece.

Pour the batter into your prepared pan, spreading it evenly with a spatula. Don’t worry if it seems dense—that’s exactly what you want in a rich, traditional fruit cake.

Place the pan in the centre rack of the oven and bake for 55 to 65 minutes if using a loaf pan. If you’re using a Bundt pan, start checking around 50 minutes. The cake is done when a toothpick inserted in the centre comes out clean or with just a few moist crumbs.

Once done, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a cooling rack to finish cooling completely. This step helps prevent a soggy bottom and keeps your cake’s texture right.

Tips for Best Results

Here are a few tricks I swear by to take this fruit cake from good to unforgettable:

• Soak your nuts in warm water for 10 minutes before adding—they’ll stay tender in the cake.
• Want a boozier version? Brush the top with some brandy or rum after baking and wrap it tightly in plastic. It intensifies the flavour and keeps it moist.
• Let the cake rest overnight before slicing. It gives the flavours time to settle and blend beautifully.

Serving Suggestions

Once your fruit cake is fully cooled, it’s time to slice and serve. I like to cut it into thick, hearty slices—just enough to show off all that gorgeous fruit and nut texture.

This cake is incredibly versatile:

• Serve with hot tea or coffee for a cozy afternoon treat.
• Pair with whipped or vanilla ice cream for a more indulgent dessert.
• It also makes a wonderful holiday gift—wrap slices in wax paper and tie them with string for a homemade touch.

If you’re hosting, a slice of this fruit cake alongside a cheese board is amazing. The sweetness of the cake contrasts beautifully with sharp cheddar or creamy brie.

Storage Instructions

Want to keep your cake fresh and moist for days (or weeks)? Here’s how I do it:

• Room Temperature: Wrap the cake tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 5 days.
• Refrigerator: Keeps well for 2–3 weeks in the fridge. Just bring it to room temperature before serving.
• Freezer: Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Frequently Asked Questions (FAQs)

Can I make Betty Crocker Old Fashioned Fruit Cake ahead of time?

Absolutely! Making it a few days in advance helps the flavours deepen. Wrap it tightly in plastic wrap and store it in the fridge or at room temperature, depending on how long you plan to wait before serving.

How do I keep my fruit cake from drying out?

The key is to store it properly. Use plastic wrap or an airtight container to trap moisture. For extra moisture and flavour, brush the cake with a little fruit juice, simple syrup, or even a splash of rum before storing.

Can I add more fruits or customize the mix?

Yes! Feel free to fold in extras like dried cranberries, golden raisins, or chopped dates for added flavour and texture. Just be mindful of not adding too much, as it could affect the baking time.

Is Betty Crocker Old Fashioned Fruit Cake mix seasonal?

While it’s often more popular and widely available around the holidays, you can typically find it year-round online or in larger grocery stores. Stock up when you see it—especially during the holiday season.

Can I make this fruit cake without nuts?

Nuts are optional in this recipe. If you have allergies or prefer a smoother texture, feel free to leave them out.

Conclusion

The Betty Crocker Old Fashioned Fruit Cake is more than just a holiday tradition—it’s a warm, flavorful reminder of simpler times and sweet family moments. With minimal prep and foolproof results, this recipe is ideal for beginners and seasoned bakers. Whether you serve it plain, dress it up, or gift it away, this fruit cake never fails to impress.

So go ahead—grab that mix, preheat your oven, and bake a little joy into your day.