Fruitcake Recipe
Description: You will love this fruitcake because it utilizes whole fruits, saving you the hassle of chopping. It yields a visually appealing cake once sliced, perfect for any occasion.
- Cook Time: 2 hours
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Recipe Category: Fruit
- Keywords: Christmas, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Dates |
| 1 | Citron |
| 1/2 | Raisins |
| 1/4 | Pecan halves |
| 1 | Walnuts |
| 1 | Cup flour |
| 1 | Teaspoon salt |
| 4 | Ground cinnamon |
| 1 | Teaspoon ground cloves |
| 1 | Teaspoon ground nutmeg |
| 1/2 | Cup butter |
| 1 | Regular margarine |
| 1 | Cup sugar |
| 2 | Eggs |
| 4 | Baking soda |
| 1 | Buttermilk |
| 1 1/2 | Apple cider |
Nutrition Facts (per serving):
- Calories: 3600.9
- Fat: 120.9g
- Saturated Fat: 46.5g
- Cholesterol: 415.6mg
- Sodium: 2196.4mg
- Carbohydrates: 617.7g
- Fiber: 28.6g
- Sugar: 449.7g
- Protein: 45.3g
Yield:
Makes 3 cakes
Instructions:
-
Prepare Baking Pans: Begin by cutting parchment liners for the bottoms of your baking pans. Grease each piece of paper with shortening, then place them in the pans. Top with a layer of waxed paper, greasing the top of the paper and inside of the pans generously with shortening.
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Prepare Fruits and Nuts: In a 2-quart bowl, combine the candied fruit, dates, cherries, citron, raisins, pecan halves, and walnut halves.
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Prepare Dry Ingredients: In a separate bowl, sift together the flour, salt, cinnamon, cloves, and nutmeg. Reserve 1/2 cup of this mixture.
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Coat Fruits and Nuts: Add the reserved dry ingredients to the fruit and nut mixture, stirring to coat evenly.
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Cream Butter and Sugar: In another bowl, cream together the butter and sugar until light and fluffy using an electric mixer on medium speed.
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Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
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Mix Dry Ingredients: To the reserved dry ingredients, add the baking soda.
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Alternate Adding Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the creamed mixture, beating well after each addition.
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Combine Batter: Add the batter to the fruit and nut mixture, mixing well to ensure even distribution.
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Prepare Pans: Turn the batter into the prepared 10-inch tube pan or divide evenly among three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
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Decorate: For decoration, arrange additional fruits and walnuts on top of the batter to form a design.
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Bake: Preheat your oven to 300°F (150°C). Bake the cakes for 2 hours and 30 minutes if using a 10-inch tube pan, or for 1 hour and 30 minutes if using loaf pans.
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Cool: Allow the cakes to cool in the pans on racks for 10 minutes, then remove them from the pans and let them cool completely on the racks.
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Baste: Once cooled, baste the cakes with orange juice or apple cider using a pastry brush.
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Wrap and Store: Wrap the cakes individually in waxed paper, then in aluminum foil. Store them in a covered container in a cool place.
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Mellow: Allow the cakes to mellow for 2 weeks, then baste them again before serving.
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Enjoy: Slice and serve this delicious fruitcake for any occasion, and revel in its rich flavors and moist texture.
This recipe, known as “Farm Journal’s Best-Ever,” is sure to become a favorite among your family and friends. Whether enjoyed during the holidays or as a special treat on a weeknight, this fruitcake will delight with every bite! 🍰🍒🎄
