Grandma'S Fruit Cake Recipe
A rich, traditional fruitcake packed with candied fruits, nuts, and warm spices, perfect for festive occasions and enjoyed by those who love hearty, flavorful desserts.
Ingredients
- 1 lb. flour ⓘ
- 2 tsp. cinnamon ⓘ
- 1/2 tsp. cloves ⓘ
- 1 tsp. mace ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. soda ⓘ
- 1/2 lb. currants ⓘ
- 1/2 lb. citron (candied) ⓘ
- 1 lb. cherries (candied) ⓘ
- 1 lb. almonds, shelled and slivered ⓘ
- 1 lb. pecans ⓘ
- 1/2 lb. orange peel (candied) ⓘ
- 1/2 lb. pineapple (candied) ⓘ
- 1/2 lb. raisins ⓘ
- 1 lb. butter ⓘ
- 1 lb. brown sugar
- 9 eggs ⓘ
- 4 Tbsp. lemon juice ⓘ
- 2 Tbsp. milk ⓘ
- 2 Tbsp. vanilla ⓘ
Instructions
- Combine butter and sugar until well blended.
- Add eggs to the mixture, then incorporate milk, lemon juice, and vanilla.
- Sift together flour, cinnamon, cloves, mace, baking powder, and soda; set aside.
- Cut up pecans, orange peel, pineapple, citron, cherries, almonds, raisins, and currants in a large bowl.
- Cover pans with waxed paper (Bundt or angel food pans) and spray where necessary.
- Preheat oven to 300°F (150°C).
- Mix the dry ingredients into the wet mixture, then add the chopped fruits and nuts. Mix thoroughly.
- Pour the batter into prepared pans and bake for 4 hours at a very slow temperature.
Tips & Substitutions
To enhance the flavor, consider soaking the dried fruits in rum or orange juice overnight. If you don't have certain nuts, feel free to substitute with walnuts or pistachios. For a lighter texture, you can use half the amount of butter and replace it with unsweetened applesauce. Remember to check the cake for doneness, as baking times may vary with different ovens.
Serving Suggestions
This fruit cake pairs beautifully with a dollop of whipped cream or a slice of sharp cheddar for a unique flavor contrast. It also makes a delightful addition to a festive cheese platter, alongside crackers and seasonal fruits. For a special touch, serve with a warm cheese sauce for baked potatoes to complement the rich flavors.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a month. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to three months. To serve, simply bring to room temperature or warm it slightly in the oven before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Fruit Cake Recipe contains roughly 3209 calories, with 31g protein, 373g carbohydrates, and 159g fat. It is an excellent source of vitamin C (104% of the Daily Value), dietary fiber (96% of the Daily Value), and iron (81% of the Daily Value). Note that it is relatively high in sodium, at 820mg per serving (36% 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?
Using fresh fruits is not recommended for this recipe as they contain more moisture, which can affect the cake's texture and baking time. Stick to the candied versions for that traditional flavor and consistency. If you want to use fresh fruit, consider adjusting the flour to account for the extra moisture.
How can I tell when the fruit cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, bake it longer, checking every 15 minutes. The cake should also feel firm to the touch and have a golden-brown color.
Can I freeze the fruit cake?
Yes, this fruit cake freezes very well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight, and bring it to room temperature before serving for the best flavor and texture.
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).