Fruitcake recipe

Fruitcake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and traditional dessert to bake this holiday season? Look no further than our Fruitcake recipe! This timeless recipe has been passed down through generations and is guaranteed to be a hit at any gathering. Packed with a variety of dried fruits, nuts, and warm spices, this fruitcake is moist, flavorful, and perfect for spreading joy and cheer. So grab your apron and get ready to create a sweet and festive treat that will make everyone's taste buds dance with delight!

Keywords: Fruitcake, recipe, holiday, dried fruits, nuts

Fruitcake recipe details

Fruitcake recipe, recipe Rating: 4.4
Number of votes:95

Ingredients

2 cups dark raisins

2 cups pitted prunes, cooked and chopped

2 cups chopped mixed candied fruits

1 cup golden raisins

1 cup chopped red candied cherries

1/2 cup candied sliced pineapple, chopped

1-1/2 cups broken pecans

1-1/2 teaspoons freshly grated orange peel

1/4 cup sweet red wine

2-1/2 cups sifted cake flour

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup butter or margarine

1 cup sugar

1/2 cup well-packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground mace

1/2 teaspoon ground allspice

5 eggs

1-1/2 teaspoons vanilla

1/2 cup brandy

1/2 light rum

Instructions:

In a large bowl, combine fruits, pecans, and orange peel. Pour wine over and set aside. Sift together cake flour, baking powder, and salt; mix half the flour mixture with fruit mixture. In a mixer bowl, combine butter, sugars, and spices. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix in remaining flour mixture. Pour over fruit mixture; stir to mix well.

Pour batter into well-greased 10-inch tube pan. Bake at 275 degrees for 3-1/2 to 4 hours or until cake tests done. Cool in pan slightly; unmold and cool completely. Combine rum and brandy; use to moisten several layers of cheesecloth. Wrap cake in cheesecloth, then in foil. Store in refrigerator for 2 to 3 days. Moisten cheesecloth with remaining brandy and rum. Rewrap cake and refrigerate for 2 to 6 weeks. Garnish with pecans and candied cherries.