Favorite Fruitcake
A rich, fruit-filled cake perfect for holidays and special occasions, featuring dried fruits, nuts, and warm spices for a moist, flavorful treat enjoyed by many.
Ingredients
- 1 c. butter ⓘ
- 2 c. light brown sugar ⓘ
- 4 eggs
- 3 c. sifted flour ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. cinnamon ⓘ
- 1/2 tsp. nutmeg ⓘ
- 1/2 c. light rum
- 1/2 c. currant jelly ⓘ
- 1 tsp. vanilla ⓘ
- 2 c. dark seedless raisins ⓘ
- 2 c. golden seedless raisins
- 1 c. halved candied cherries ⓘ
- 1 c. candied pineapple ⓘ
- 2 c. whole nut meats ⓘ
Instructions
- Beat butter, sugar, and eggs until light.
- Resift flour with baking powder, salt, and spices.
- Add to egg mixture alternately with rum blended with jelly and vanilla.
- Stir in raisins, candied fruit, and nuts.
- Spoon into two greased 9 x 5 x 3-inch pans.
- Bake in a slow oven at 300°F (150°C) for about 2 1/2 hours.
- When thoroughly cold, wrap tightly in foil and store several weeks.
Tips & Substitutions
For a richer flavor, consider using dark rum instead of light. If you prefer a non-alcoholic version, substitute the rum with apple juice or additional currant jelly. To make the fruitcake even more moist, you can soak the dried fruits in rum overnight before adding them to the batter. Be sure to resift the flour mixture to incorporate air for a lighter texture.
Serving Suggestions
Slice the fruitcake thinly and serve it with a dollop of whipped cream or a side of spiced applesauce. It pairs beautifully with Honey Butter Balls for a delightful holiday treat. For a festive touch, garnish with candied fruit or nuts on top. A cup of spiced tea or coffee complements the cake perfectly, making it an ideal dessert for gatherings.
Storage & Reheating
Wrap the cooled fruitcake tightly in foil and store it in a cool, dark place. It can last for several weeks, improving in flavor as it ages. For long-term storage, consider placing the wrapped cake in an airtight container or freezer bag and freezing it for up to a year. Thaw it overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Fruitcake contains roughly 543 calories, with 4g protein, 48g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (38% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 573mg per serving (25% 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, making the fruitcake a few weeks in advance allows the flavors to meld beautifully. After baking, let it cool completely, wrap it tightly in foil, and store it in a cool place. The longer it sits, the more delicious it becomes!
What if I don't have all the dried fruits listed?
You can customize the fruit selection based on what you have on hand. Substitute with dried cranberries, apricots, or figs for a unique twist. Just keep the total amount of fruit around four cups to maintain the texture and moisture of the cake.
How can I tell when the fruitcake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake, as this can dry out the cake. Remember, a slow oven is key for even baking.
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).