Mrs. Bond’s Fruitcake Recipe
🕒 Cook Time: 2 hours
🕒 Prep Time: 15 minutes
🕒 Total Time: 2 hours 15 minutes
🍽 Servings: 1 fruitcake
Description:
Indulge in the delightful flavors of Mrs. Bond’s Fruitcake, a cherished recipe perfect for spreading joy during the holiday season or any special occasion. This decadent fruitcake boasts a symphony of flavors and textures, from the richness of pecans and walnuts to the sweetness of raisins, all enveloped in a moist, tender crumb. Follow this recipe from lovewithrecipes.com to create a fruitcake that will become a beloved tradition in your home.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 eggs
- 2 2/3 cups pecans
- 2 cups walnuts
- 1 cup raisins
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
Instructions:
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Preheat oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). This ensures that your fruitcake bakes evenly to perfection.
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Prepare the pan: Grease a 9-inch tube pan with cooking spray, ensuring that every nook and cranny is well-coated to prevent sticking.
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Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour and baking soda until well combined. Set aside.
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Mix wet ingredients: In a separate large mixing bowl, combine the eggs, pecans, walnuts, raisins, sugar, and softened butter. Mix well until all the ingredients are fully incorporated and the mixture is smooth and creamy.
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Incorporate dry ingredients: Gradually add the flour and baking soda mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can result in a dense fruitcake.
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Transfer to pan: Pour the batter into the prepared tube pan, spreading it out evenly with a spatula to ensure an even bake.
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Bake: Place the pan in the preheated oven and bake for approximately 2 hours, or until the center of the fruitcake springs back when lightly touched, and the top is a beautiful golden brown.
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Cool: Once baked, remove the fruitcake from the oven and allow it to cool in the pan for 15 minutes. This helps the cake to set and makes it easier to remove from the pan later.
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Remove from pan: After 15 minutes, carefully remove the fruitcake from the pan and transfer it to a wire rack to cool completely. Allow it to cool completely before slicing and serving.
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Store: To preserve its freshness and flavor, store the cooled fruitcake in an airtight container or wrap it securely in aluminum foil. Properly stored, it can last for several days, allowing you to enjoy its deliciousness over time.
Nutritional Information (Per Serving):
- Calories: 5766.4
- Fat: 128.8g
- Saturated Fat: 33.6g
- Cholesterol: 566.6mg
- Sodium: 2214.5mg
- Carbohydrates: 1071.9g
- Fiber: 28.3g
- Sugar: 649.7g
- Protein: 91.4g
Recipe Notes:
- For added indulgence, you can soak the raisins in rum or brandy overnight before adding them to the batter. This infuses the fruitcake with a subtle boozy flavor that elevates its richness.
- Feel free to customize the nuts and dried fruits used in this recipe according to your preferences. Dried cherries, apricots, or cranberries make delightful additions or substitutions.
- To make this fruitcake ahead of time, you can bake it up to a week in advance and store it in the refrigerator. Simply bring it to room temperature before serving for the best flavor and texture.
- Serve slices of Mrs. Bond’s Fruitcake alongside a cup of hot tea or coffee for a cozy and comforting treat that’s perfect for sharing with loved ones during the holiday season or any time of year. Enjoy! 🍰☕
