Ralph'S Fruitcake
Ralph's Fruitcake is a rich, flavorful holiday treat packed with a variety of dried fruits, nuts, and warm spices. Its moist texture and boozy finish make it perfect for festive gatherings and gift-giving, appealing to those who enjoy traditional, dense fruitcakes with a hint of orange and bourbon.
Ingredients
- 12 cups dried fruit (seedless raisins, gold and brown, dates, black figs, dried apricots, dried apples, candied red and green cherries, dried peaches, prunes, candied pineapple) ⓘ
- 8 cups English walnuts and pecans ⓘ
- 2 tablespoons grated orange rind ⓘ
- 4 teaspoons spices (cinnamon, cloves, allspice, ginger) ⓘ
- 2 cups honey ⓘ
- 2 cups bourbon ⓘ
- 1/2 cup orange juice ⓘ
- 2 cups soft butter ⓘ
- 2 cups light brown sugar ⓘ
- 8 or 9 eggs
- 1 tablespoon pure vanilla extract
- 4 cups sifted flour ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons baking powder ⓘ
Instructions
- Cream the softened butter in a mixing bowl.
- Add the light brown sugar and beat until the mixture is fluffy.
- Add eggs one at a time, beating well after each addition.
- Briefly beat in the vanilla extract.
- Mix together the sifted flour, salt, and baking powder in a separate bowl.
- Gradually beat the dry ingredients into the creamed mixture, one cup at a time, until smooth after each addition.
- Preheat the oven to 275°F (135°C).
- Combine the batter with the mixed dried fruit and nuts.
- Turn the batter into prepared pans and bake at 275°F for 60 to 75 minutes for small cakes, or 2.5 to 3 hours for larger cakes.
- Allow the cakes to cool, then mist with bourbon repeatedly to enhance flavor and moisture.
Tips & Substitutions
For a moister fruitcake, consider soaking the dried fruit in bourbon overnight before mixing it into the batter. If you prefer a non-alcoholic version, substitute the bourbon with apple juice. You can also experiment with different nuts based on your preference, or use a mix of dried fruits to give it your unique twist. This cake improves with age, so making it a few weeks in advance is ideal.
Serving Suggestions
Serve slices of Ralph's Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee, making it ideal for holiday gatherings. For a complete meal, consider serving it alongside a light salad like Marinated Three Bean Salad to balance the richness.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to one month. For longer storage, wrap it in plastic wrap and then aluminum foil, and keep it in the fridge for up to three months. To reheat, slice the cake and warm it gently in the oven at 250°F (120°C) for about 15 minutes, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Ralph'S Fruitcake contains roughly 5371 calories, with 27g protein, 338g carbohydrates, and 321g fat. It is an excellent source of protein (55% of the Daily Value), potassium (55% of the Daily Value), and dietary fiber (52% of the Daily Value). Note that it is relatively high in sodium, at 1598mg per serving (69% 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 dried fruit in this recipe?
Using fresh fruit is not recommended as it contains too much moisture and can alter the texture of the cake. Dried fruits provide the right balance of sweetness and moisture, which is essential for fruitcake. Stick to the specified dried fruit for the best results.
How can I make this fruitcake more festive?
To enhance the festive feel of the fruitcake, consider adding a mix of candied citrus peels or a splash of citrus zest. You can also decorate the top with nuts and candied fruits before baking, or drizzle a glaze made from powdered sugar and orange juice over the cooled cake for a decorative touch.
Why does the fruitcake need to be misted with bourbon after baking?
Misting the fruitcake with bourbon after baking helps to enhance its flavor and keeps it moist. This technique allows the alcohol to soak into the cake, adding depth to the taste and helping to preserve it. It’s a traditional method that many fruitcake recipes recommend for the best results.
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).