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Fruitcake Recipe

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Fruitcake Recipe

Loved by some. Despised by many. Fruitcake means the holiday season!

Ingredients

Directions

  1. Dice the dried fruit.
  2. Melt the butter in a large pan over medium heat.
  3. Add the brown sugar, molasses, spices, prunes, dates, figs, raisins, currants, cranberries, apricots, pineapple, coffee, orange zest, and orange juice to the melted butter.
  4. Bring the fruit mixture to a low boil and simmer for 10 minutes. Stir frequently.
  5. Remove the fruit mixture from the heat and allow to cool for 30 to 45 minutes.
  6. Preheat the oven to 300°.
  7. Line a 10-inch springform pan with parchment paper.
  8. Beat the eggs.
  9. Add the beaten eggs to the cooled fruit mixture. Stir thoroughly.
  10. Sift together the flour, baking powder, and baking soda.
  11. Add the pecans and almonds to the fruit mixture. Stir thoroughly.
  12. Fold in the cherries and candied citrus peel.
  13. Pour the batter into the parchment-lined springform pan.
  14. Decorate the fruitcake with additional pecans and cherries as desired.
  15. Bake the fruitcake for roughly 2 hours or until the center of the cake feels firm to the touch and a toothpick inserted into the center comes out clean.
  16. Allow the fruitcake to cool completely.
  17. Remove the fruitcake from the springform pan.
  18. Poke holes into the top and bottom of the cake.
  19. Pour 4 ounces of rum over the top of the cake.
  20. Allow the cake to rest for 10 minutes. Flip the cake over.
  21. Pour 4 ounces of rum over the bottom of the cake.
  22. Allow the cake to rest for another 10 minutes.
  23. Wrap the fruitcake in a rum-soaked cloth and additional layers of parchment paper and plastic wrap.
  24. Store the fruitcake in a cool place for at least 2 weeks before serving.

Butter for Fruitcake Spices and Brown Sugar for Fruitcake

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Raisins and Currants for Fruitcake Dried Fruit for Fruitcake

Coffee for Fruitcake Orange Juice for Fruitcake

Boiled Fruit for Fruitcake Eggs for Fruitcake

Dry Ingredients for Fruitcake Nuts, Cherries, and Orange Peel for Fruitcake

Batter for Fruitcake Unbaked Fruitcake

Baked Fruitcake Bottom of Baked Fruitcake

Bottom of Baked Fruitcake Rum for Fruitcake

More Rum for Fruitcake Wrapping the Fruitcake

Image Credits

Fruitcake Recipe © 2020 Heather Johnson
Butter for Fruitcake © 2020 Heather Johnson
Spices and Brown Sugar for Fruitcake © 2020 Heather Johnson
Raisins and Currants for Fruitcake © 2020 Heather Johnson
Dried Fruit for Fruitcake © 2020 Heather Johnson
Coffee for Fruitcake © 2020 Heather Johnson
Orange Juice for Fruitcake © 2020 Heather Johnson
Boiled Fruit for Fruitcake © 2020 Heather Johnson
Eggs for Fruitcake © 2020 Heather Johnson
Dry Ingredients for Fruitcake © 2020 Heather Johnson
Nuts, Cherries, and Orange Peel for Fruitcake © 2020 Heather Johnson
Batter for Fruitcake © 2020 Heather Johnson
Unbaked Fruitcake © 2020 Heather Johnson
Baked Fruitcake © 2020 Heather Johnson
Bottom of Baked Fruitcake © 2020 Heather Johnson
Rum for Fruitcake © 2020 Heather Johnson
More Rum for Fruitcake © 2020 Heather Johnson
Wrapping the Fruitcake © 2020 Heather Johnson

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Written by Heather Johnson

Heather is a writer, librarian, linguist, wife, and mother who loves her husband, children, dogs, and cat. She has a bachelor's degree in English with a minor in creative writing and master's degrees in library and information science and English studies with a concentration in linguistics.

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