Description
This Old Fashioned Fruitcake recipe is a timeless holiday classic featuring a rich blend of candied fruits, chopped nuts, and brandy-infused batter. The cake is moist with a golden-brown top, delivering a perfect balance of sweetness and spice, making it an ideal festive treat to enjoy and share.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter
- 3 eggs
- 1/4 cup brandy (divided)
Dry Ingredients
- 1/2 cup sugar
- 1 cup flour (divided)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Fruit and Nuts
- 1 cup chopped pecans
- 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 1/2 cup butter until smooth. Gradually add 1/2 cup sugar, continuing to cream until the mixture is light and fluffy.
- Add Eggs: Add 3 eggs one at a time, beating well after each addition to ensure they’re well incorporated.
- Sift Flour and Spices: Sift together 3/4 cup of the flour with 1/8 teaspoon nutmeg and 1/2 teaspoon cinnamon to evenly distribute the spices.
- Mix Flour and Brandy into Batter: Add the sifted flour and spices alternately with 2 tablespoons of brandy to the creamed mixture, blending well each time.
- Prepare Fruit and Nuts: Dredge the chopped fruit and nuts (1 cup pecans, 1 cup raisins, 1/2 cup candied pineapple, 8 ounces dates, and 1/2 cup candied cherries) with the remaining 1/4 cup of flour to prevent sinking.
- Combine Fruit with Batter: Fold the floured fruit and nuts into the batter gently, ensuring an even distribution.
- Prepare Baking Pan: Line a baking pan with waxed paper and pour the batter into the pan, smoothing the top.
- Bake the Cake: 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 inside is moist but no longer doughy.
- Baste with Remaining Brandy: Remove the cake from the oven and immediately baste with the remaining 2 tablespoons of brandy. Let it cool completely on a wire rack.
- Storage and Aging: Store the cooled fruitcake in an airtight container in the refrigerator. For best flavor, baste the cake weekly with brandy over the course of a month before serving.
Notes
- This recipe is a cherished family classic, perfect for holiday celebrations.
- Using pecans provides a nice crunch, but other nuts can be substituted.
- Basting the cake regularly with brandy helps maintain moisture and enhances flavor over time.
- The low baking temperature ensures even cooking without drying out the cake.
- Storing the fruitcake in the refrigerator extends its shelf life and flavor development.
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
