Best Of All Fruitcakes(Really, It Will Make Your Grandmother Jealous!)
A rich, fruity cake packed with dried fruits, candied peels, nuts, and warm spices, perfect for festive occasions and impressive gatherings.
Ingredients
- 1 lb. golden raisins
- 1/2 lb. seeded raisins ⓘ
- 1/4 lb. currants ⓘ
- 1/2 cup dark rum or brandy ⓘ
- 1 lb. candied pineapple ⓘ
- 1/2 lb. candied red cherries ⓘ
- 1/4 lb. candied citron ⓘ
- 1/8 lb. candied lemon peel ⓘ
- 1/8 lb. candied orange peel ⓘ
- 2 cups all-purpose flour ⓘ
- 1/2 teaspoon mace
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda ⓘ
- 1/4 lb. chopped almonds ⓘ
- 1/4 lb. chopped walnuts or pecans
- 1/2 cup butter, softened ⓘ
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 5 eggs, slightly beaten ⓘ
- 1 tablespoon cream ⓘ
- 1 teaspoon almond extract
- rum, brandy or cognac (for soaking) ⓘ
Instructions
- Combine the golden raisins, seeded raisins, currants, candied pineapple, red cherries, citron, lemon peel, and orange peel in a large bowl.
- Pour the dark rum or brandy over the dried fruits and let soak for several hours or overnight to enhance flavor.
- Preheat the oven to 325°F (160°C).
- In a separate bowl, sift together the all-purpose flour, mace, cinnamon, and baking soda.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the cream and almond extract.
- Gradually fold in the sifted dry ingredients into the creamed mixture.
- Stir in the soaked dried fruits and chopped nuts.
- Pour the batter into a greased and floured loaf or cake pan.
- Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
- Allow the fruitcake to cool completely in the pan before removing.
- Optional: Soak the finished cake in additional rum, brandy, or cognac for extra flavor.
Tips & Substitutions
To enhance the flavor of your fruitcake, consider soaking the dried fruits in the dark rum or brandy for a full 24 hours. If you don't have mace, you can substitute it with nutmeg. For a twist, try adding some chopped dried apricots or figs. Make sure to use high-quality nuts for the best texture and flavor, as they can make a significant difference.
Serving Suggestions
This fruitcake pairs beautifully with a cup of tea or coffee, making it a delightful afternoon snack. You can serve it plain or with a dollop of whipped cream or crème fraîche for added richness. For a festive touch, consider slicing it and serving it alongside plain cupcakes or a cheese platter during holiday gatherings.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer, where it can last for several months. To reheat, thaw in the refrigerator and warm in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Best Of All Fruitcakes(Really, It Will Make Your Grandmother Jealous!) contains roughly 724 calories, with 6g protein, 49g carbohydrates, and 56g fat. It is an excellent source of vitamin C (89% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruits instead of candied ones?
Fresh fruits will alter the texture and moisture of the cake, potentially leading to a soggy result. It's best to stick with candied fruits for the traditional flavor and structure. However, you can experiment with dried fruits like apricots or figs as alternatives.
How can I make this recipe gluten-free?
To make this fruitcake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help mimic the texture of regular flour. Additionally, check that all other ingredients, especially baking soda and any spices, are certified gluten-free.
What can I do if my fruitcake is too dry?
If your fruitcake turns out dry, you can brush it with a little extra rum, brandy, or cognac to moisten it. Alternatively, serve slices with a drizzle of syrup or a fruit compote to enhance moisture and flavor. Proper storage can also help retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).