Mom'S Fruitcake
A rich, spiced fruitcake loaded with candied fruits and nuts, featuring warm flavors like cinnamon, allspice, and nutmeg, perfect for holiday celebrations and special occasions.
Ingredients
- 1 cup butter ⓘ
- 1 1/2 cups sugar ⓘ
- 2 cups eggs
- 1 cup buttermilk ⓘ
- 3 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon allspice ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon ginger
- 1 teaspoon orange flavoring ⓘ
- 1/2 teaspoon lemon flavoring ⓘ
- 1 teaspoon black walnut flavoring ⓘ
- 1 teaspoon almond flavoring
- 2 teaspoons vanilla ⓘ
- 32 ounces candied fruit ⓘ
- 1 pound pecans, chopped ⓘ
- 1 pound walnuts, chopped ⓘ
- 1/2 pound hazelnuts, chopped
Instructions
- Beat together the butter, sugar, eggs, and buttermilk until well combined.
- Set the mixture aside.
- Sift together the flour, baking powder, salt, and baking soda.
- Gradually beat the dry ingredients into the egg batter until smooth.
- Add the flavorings (orange, lemon, black walnut, almond, and vanilla).
- Stir in the candied fruit, chopped pecans, walnuts, and hazelnuts.
- Pour the thick batter into greased and floured pans.
- Bake in a slow oven at 200°F (93°C) overnight.
- Enjoy the wonderful aroma when you wake up!
Tips & Substitutions
For a moister fruitcake, consider soaking the candied fruit in a bit of rum or orange juice overnight before adding it to the batter. If you don’t have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Feel free to experiment with other nuts or dried fruits to customize the flavor profile.
Serving Suggestions
Slice the fruitcake and serve it plain, or pair it with a dollop of whipped cream for added richness. It goes wonderfully with a cup of tea or coffee and is perfect for holiday gatherings. For a festive touch, consider pairing it with Mom'S Peach Upside-Down Cake as a delightful dessert duo.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. Thaw at room temperature when ready to enjoy. Reheat individual slices in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Fruitcake contains roughly 687 calories, with 6g protein, 26g carbohydrates, and 62g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 706mg per serving (31% 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 fruit instead of candied fruit?
While fresh fruit can add flavor, it contains more moisture and can affect the cake's texture. If you prefer using fresh fruit, reduce the buttermilk slightly and consider adding a bit of sugar to balance the flavors. However, for a traditional fruitcake experience, it's best to stick with candied fruit.
How do I know when the fruitcake is done baking?
Check the fruitcake for doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Since this recipe bakes at a low temperature, it may take longer than typical cakes; patience is key!
Can I make this recipe ahead of time?
Absolutely! In fact, making the fruitcake a week or two ahead of time enhances the flavors as it sits. Wrap it well in plastic wrap after it cools completely, and store it in a cool, dark place. Just remember to bring it to room temperature before serving.
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).