Burgundy Fruitcake
A rich, nut-filled fruitcake infused with Burgundy wine, perfect for special occasions and gifting. Its complex flavors develop beautifully over a week of aging.
Ingredients
- 6 c. chopped pecans ⓘ
- 1 lb. chopped Brazil nuts ⓘ
- 1 lb. candied pineapple, chopped ⓘ
- 1 (15 oz.) chopped raisins ⓘ
- 1 (8 oz.) chopped dates ⓘ
- 1 (8 oz.) candied cherries ⓘ
- 2 c. all-purpose flour, divided ⓘ
- 3/4 c. sugar ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon ⓘ
- 1/2 tsp. ground nutmeg
- 4 eggs, beaten ⓘ
- 1/2 c. Burgundy or other dry red wine ⓘ
Instructions
- Combine chopped pecans, Brazil nuts, candied pineapple, chopped raisins, chopped dates, and chopped cherries in a large mixing bowl; add 1 cup of flour and mix well.
- In a separate bowl, combine remaining 1 cup of flour, sugar, baking powder, salt, cinnamon, and nutmeg; mix well.
- Add beaten eggs to the dry mixture and beat with an electric mixer until well blended.
- Add the egg mixture to the fruit and nut mixture, stirring thoroughly to combine.
- Spoon the batter into a greased and brown paper-lined 10-inch tube pan.
- Bake at 275°F (135°C) for 2 1/2 hours or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Remove the cake from the pan and peel off the brown paper.
- Wrap the cake in cheesecloth soaked in 1/2 cup of Burgundy wine and store in an airtight container for at least one week before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a splash of vanilla extract or orange zest to the batter. You can substitute walnuts or almonds for pecans and Brazil nuts if desired. Ensure that all dried fruits are chopped uniformly for even distribution throughout the cake. This recipe can also be adapted for gluten-free diets by using a gluten-free flour blend.
Serving Suggestions
Serve slices of the Burgundy Fruitcake with a dollop of whipped cream or alongside a slice of Mae'S Pound Cake for a delightful dessert spread. It pairs wonderfully with a glass of Burgundy wine or a cup of spiced tea. You can also serve it with a side of Aja'S Cheese Ball for a festive gathering.
Storage & Reheating
Wrap the fruitcake tightly in cheesecloth soaked in wine and place it in an airtight container or a cool, dark place. This method will help to keep the cake moist. It can be stored for several weeks, and you can re-soak the cheesecloth with wine every couple of weeks to enhance the flavor and moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Burgundy Fruitcake contains roughly 875 calories, with 12g protein, 146g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (100% of the Daily Value), vitamin C (51% of the Daily Value), and calcium (37% of the Daily Value). Note that it is relatively high in sodium, at 864mg per serving (38% 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 make this fruitcake ahead of time?
Absolutely! In fact, this cake tastes better when made ahead, as the flavors meld together over time. You can prepare it several weeks in advance and store it properly wrapped in cheesecloth soaked in wine to maintain its moisture and flavor.
How do I know when the fruitcake is done baking?
The fruitcake is done when a wooden pick inserted into the center comes out clean. Keep an eye on it as it bakes; if the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning while allowing the inside to finish baking.
Can I use different types of nuts or fruits?
Yes, feel free to customize the recipe with your favorite nuts or dried fruits. Pecans and Brazil nuts can be replaced with almonds or hazelnuts, and you can add dried cranberries or apricots instead of the cherries or dates to suit your taste.
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).