Fruitcake Recipes

World’s Best Fruit Cake

A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!

Prep: 1440min

Total: 1560min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, unSaturated Fat 2 g

Ingredients:

• 1¼ cups (200 g) dark raisins
• 1¼ cups (200 g) golden raisins
• 2 cups (320 g) mixed unsweetened dried fruit, chopped
• 1 cup (160 g) dried unsweetened black figs (chopped)
• 1 cup (160 g) dried unsweetened tart cherries (chopped)
• ¾ cup (120 g) dried unsweetened prunes (chopped)
• ¾ cup (6 oz; 180 mL) dark rum
• 1½ cups (180 g) unbleached all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon Diamond Crystal kosher salt
• 1 stick (4 oz; 115 g) unsalted butter (softened)
• ¾ cup (160 g) packed light brown sugar
• 5 large eggs (room temperature)
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon freshly grated orange zest
• ½ cup (120 mL) freshly squeezed orange juice
• 1 Granny Smith apple (peeled and coarsely grated)
• ¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
• 3 tablespoons (36 g) finely diced crystallized ginger
• one batch soaked fruit mixture (see above)
• ⠔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips (optional)
• medium sherry or triple sec (for soaking)
• ¼ cup (72 g) apricot preserves
• ¼ cup (60 mL) water
• whole pecans (for garnishing)

Instruction:

1. The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
2. Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8×4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9×5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
3. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.
5. Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
6. Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake – rotating the pans halfway – for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
7. Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
8. For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don’t recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
9. Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.

Everyone’s Favorite Fruitcake

“No, no, not the dreaded FRUITCAKE…” Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you’ll need about 2 1/2 pounds dried fruit total.

Prep: 30min

Total: 2h30min

Yield: 32 (16 per loaf)

Serving Size: 1 slice (91g)

Nutrition Facts: servingSize 1 slice (91g), calories 320 calories, Carbohydrate 50g, Cholesterol 40mg, Fiber 2g, Protein 4g, Sodium 130mg, Sugar 30g, Fat 11g, Saturated Fat 4.5g

Ingredients:

• 1 1/2 cups (213g) dried pineapple diced
• 1 1/2 cups (255g) raisins golden or regular
• 1 cup (128g) dried apricots diced
• 1 1/2 cups (223g) dates chopped
• heaping 1 cup (170g) candied red cherries plus additional for decoration if desired
• 1/3 cup (64g) crystallized ginger diced optional
• 3/4 cup (170g) rum brandy apple juice or cranberry juice
• 16 tablespoons (227g) unsalted butter at room temperature at least 65°F
• 2 cups (425g) dark brown sugar packed
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 4 large eggs at room temperature
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (11g) black cocoa optional for color
• 1/4 cup (85g) boiled cider golden syrup or dark corn syrup
• 1/2 cup (113g) apple juice cranberry juice or water
• 2 cups (227g) chopped toasted nuts (almonds pecans or walnuts)
• rum brandy simple syrup vanilla syrup or [product-link]ginger syrup[/product-link]

Instruction:

To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it’s very hot), cover, and let rest 1 hour., Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4″ x 2 1/2″); 6 to 8 medium loaves (about 3″ x 5″); or 2 standard 9″ x 5″ loaves. Choose your pans (or combinations), and lightly grease them. If you’re making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers., To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined., Beat in the salt, spices, and baking powder., Beat in the eggs one at a time, scraping the bowl after each addition., In a separate bowl whisk together the flour and cocoa., Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine., Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined., Spoon the batter into the pans, filling them about 3/4 full., Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9″ x 5″ loaves. The cakes are done when a cake tester inserted into the center comes out clean., Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first., Brush the warm cake with rum, brandy, simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. (This keeps them moist for weeks; you can skip this step, but they won’t stay moist long-term.), When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.

Fruit Cake

This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it’s perfect for Christmas. It makes two loaves, too!

Prep: 25min

Total: 6h30min

Yield: 16 serving(s)

Ingredients:

• 2 c. golden raisins
• 2 c. chopped dried apricots
• 1 c. chopped dried figs
• 1 c. chopped candied ginger
• 1 c. brandy, whiskey, or apple cider, plus more for brushing
• Nonstick baking spray with flour
• 3 c. all-purpose flour
• 1 tbsp. apple or pumpkin pie spice
• 1 tsp. baking powder
• 3/4 tsp. salt
• 2 sticks unsalted butter, softened
• 1 1/2 c. light brown sugar
• 3 large eggs
• 1 tbsp. vanilla extract
• 1 1/2 c. candied cherries
• 1 1/2 c. chopped nuts, like pecans, walnuts or almonds

Instruction:

1. In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
2. Preheat the oven to 300°F. Butter or spray 2 (9×5-inch) loaf pans with baking spray.
3. In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
4. In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
5. Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.

Free Range Fruitcake

Yield: 10 slices

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 558, Fat 16g, Saturated Fat 8g, Carbohydrate 92g, Fiber 5g, Sugar 65g, Protein 6g, Cholesterol 62mg, Sodium 464mg

Ingredients:

• 1 cup golden raisins
• 1 cup currants
• 1/2 cup sun dried cranberries
• 1/2 cup sun dried blueberries
• 1/2 cup sun dried cherries
• 1/2 cup dried apricots, chopped
• Zest of one lemon, chopped coarsely
• Zest of one orange, chopped coarsely
• 1/4 cup candied ginger, chopped
• 1 cup gold rum
• 1 cup sugar
• 5 ounces unsalted butter (1 1/4 sticks)
• 1 cup unfiltered apple juice
• 4 whole cloves, ground
• 6 allspice berries, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 3/4 cups all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/4 to 1/2 cup toasted pecans, broken
• Brandy for basting and/or spritzing

Instruction:

1. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
2. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
3. Heat oven to 325 degrees.
4. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
5. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
6. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

FRUIT CAKE – How to make FRUITCAKE Recipe

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