Fruitcake

5 from 1 vote

The most delicious fruitcake recipe EVER.

Course Dessert

Keyword christmas cake, Fruitcake

Prep Time 12

Cook Time 1 20

Servings slices

Calories 5627kcal

Fruitcake should be made at least two weeks ahead to give the fruit and brandy time to age, so be sure to leave yourself enough time.

Combine the raisins, currants, mixed dried fruit, ginger, and citrus zest in the nonreactive pot. Then pour the bourbon or rum over the fruit and let it soak overnight.

To the soaked fruit, add the apple juice, sugar, butter, cloves, cinnamon, and ground ginger. Bring to a boil, stirring often. Then the reduce heat and let it simmer. After 10 minutes, remove from heat.

In a bowl, mix the flour, salt, baking soda, and baking powder.
When the fruit mixture has cooled for 15 minutes, sift the flour mixture into it. Then combine using the wooden spoon.
Mix in the eggs one at a time, and then fold in the chopped nuts.
Pour the batter into the loaf pan and bake for one hour, or until a toothpick inserted in the middle comes out clean.

Using the brush, baste the top with some of the brandy or fruit juice. Let the loaf cool completely before removing it from the pan.

Wrap the cake in parchment paper, then in aluminum foil or plastic wrap, and store in a cool, dark place. Check the cake every few days and, if dry, brush it with enough brandy or juice to moisten—not soak—it. Then rewrap tightly.

Just before serving, heat the remaining sugar with water over medium heat until the sugar dissolves. Brush this glaze over your fruitcake and garnish with dried fruits and nuts.

For non-alcoholic fruitcake, use orange, cranberry or apple juice instead of bourbon or rum.

A nonreactive pot is one made of stainless steel, anodized aluminum, or enameled aluminum—not aluminum on its own.

If you’re planning to freeze the fruitcake, age it first.