Kentucky Fruitcake
Kentucky Fruitcake is a rich, moist dessert packed with dried fruits, nuts, and warm spices, perfect for festive occasions or cozy gatherings. Its deep flavors of brandy, cinnamon, and allspice make it a delightful treat for those who enjoy traditional holiday baked goods and hearty, flavorful desserts.
Ingredients
- 2 c. raisins ⓘ
- 1 c. currants ⓘ
- 1/3 c. chopped candied citron ⓘ
- 1/3 c. pineapple ⓘ
- 1/3 c. cherries
- 1/2 tsp. baking powder ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. allspice ⓘ
- 2/3 c. sugar ⓘ
- 1/3 c. molasses ⓘ
- 1 c. coarsely chopped almonds ⓘ
- 1 c. coarsely chopped pecans ⓘ
- 1 1/3 c. flour ⓘ
- 1/2 tsp. nutmeg
- 1/2 c. butter or margarine ⓘ
- 2 tsp. butter or margarine ⓘ
- 1/3 c. brandy ⓘ
- 4 eggs ⓘ
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a loaf pan or cake mold.
- In a large bowl, combine raisins, currants, chopped candied citron, pineapple, and cherries. Set aside.
- In a separate bowl, sift together flour, baking powder, cinnamon, allspice, and nutmeg.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in molasses and brandy.
- Gradually fold in the sifted flour mixture, then add milk and mix until smooth.
- Fold in chopped almonds and pecans, and the dried fruits mixture.
- Pour batter into the prepared pan and smooth the top.
- Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
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).
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).