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Need Recipe For Fruitcake

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Rebecca --

The brandy or rum in almost every fruitcake recipe is optional. The finished, baked fruitcake is slowly soaked in the liquor over a period of weeks. But the liquor is absolutely not essential. With or without liquor, fruitcake flavor and texture does improve with a little aging. I'd give it at least 4 or 5 days, tightly wrapped and refrigerated.

Here's a recipe that I added fairly recently to Grandma's Cookbook on www.texascooking.com. Rum or brandy is listed as optional. Here's the entire recipe as listed in the cookbook. Ignore all the words in red type.


Start this fruitcake anywhere from one week to two months before you plan to enjoy it. An excellent choice for Christmas giving, this fruitcake relies on dried fruit rather than the candied fruits so many people find objectionable in fruitcake.

* Softened butter (for buttering the pan)

* 1 8-ounce package pitted dates, cut into quarters

* 2 cups quartered dried apricots

* 1 cup golden raisins

* 1 cup whole blanched almonds

* 1 cup chopped pecans

* 1 cup candied cherries

* 3/4 cup all-purpose flour

* 3/4 cup brown sugar

* 1/2 teaspoon baking powder

* 3 eggs, lightly beaten

* 1 teaspoon vanilla extract

* Rum or brandy (optional)

Preheat oven to 300°F. Butter a 9x5-inch loaf pan and line it with parchment or waxed paper. Then butter the paper. Set aside.

In a large bowl, combine the dates, apricots, raisins, almonds, pecans and cherries.

In another bowl, combine the flour, brown sugar and baking powder, then stir in the beaten eggs and vanilla, combining well.

Stir the flour/egg mixture into the fruit mixture, stirring thoroughly. A stout wooden spoon works well for this purpose.

Spoon batter into prepared pans, pressing batter into the corners of the pan.

Bake in preheated oven for 1-1/2 hours until golden brown. Let cool in pan on a rack for 10 minutes, then turn out of pan. Peel off paper and let cake cool completely on rack.

Wrap airtight with plastic wrap, and store in refrigerator for at least one week before serving or giving. If desired, sprinkle top of cake with 1 tablespoon rum or brandy once a week for up to two months.

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Let me show you how do you make a No Bake Fruitcake:

No Bake Fruitcake:

1 pound halved candied cherries

4 cups chopped pecans

1 (14 ounce) can sweetened condensed milk

1 (14 ounce) can coconut milk

1 cup flaked coconut

1 cup raisins

1 teaspoon vanilla extract

1 (12 ounce) package vanilla wafers

In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

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