Description
This Old Fashioned Fruitcake recipe is a traditional holiday dessert packed with a delightful blend of candied fruits, nuts, and a splash of brandy, creating a richly flavorful and moist cake that’s perfect for festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (divided)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 3 eggs
- 1/4 cup brandy (divided – 2 tbsp for batter, 2 tbsp for basting)
Fruits and Nuts
- 1 cup chopped nuts (pecans recommended)
- 1 cup raisins
- 1/2 cup candied pineapple, cut into small pieces
- 8 ounces dates, chopped small
- 1/2 cup candied cherries
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter until smooth. Gradually add the sugar and continue to cream until the mixture is light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition to ensure the mixture is well combined and smooth.
- Combine Dry Ingredients and Brandy: Sift 3/4 cup of the flour together with nutmeg and cinnamon. Add this flour mixture alternately with 2 tablespoons of brandy to the creamed butter and sugar mixture, mixing well after each addition.
- Prepare Fruit and Nuts: Dredge the chopped nuts, raisins, candied pineapple, dates, and candied cherries with the remaining 1/4 cup flour to prevent them from sinking in the batter.
- Mix Fruit with Batter: Gently fold the floured fruit and nut mixture into the batter until evenly distributed.
- Pour Batter and Bake: Pour the batter into a pan lined with waxed paper. Bake in a preheated oven at 300°F (150°C) for 90 minutes. The cake is done when the top is golden brown and the interior is moist but no longer doughy.
- Baste and Cool: Remove the fruitcake from the oven and baste it with the remaining 2 tablespoons of brandy. Let the cake cool on a wire rack completely.
- Storage and Aging: Store the cooled cake in an airtight container in the refrigerator. For best flavor, baste the fruitcake weekly with brandy for up to a month before serving.
Notes
- This Old Fashioned Fruitcake recipe is a cherished family tradition featuring the perfect balance of candied fruit and crunchy nuts enhanced by brandy.
- The slow baking at a low temperature ensures a moist and flavorful cake with a golden crust.
- Allowing the cake to age with weekly brandy bastings develops deeper flavors and keeps the cake moist.
- Use pecans for a traditional nutty flavor, but walnuts or almonds can be substituted based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 21 g
- Sodium: 69 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
