Burgundy Fruitcake Recipe

Name: Burgundy Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. chopped pecans; 1 lb. Brazil nuts, chopped; 1 lb. candied pineapple, chopped; 1 (15 oz.) pkg. chopped raisins; 1 (8 oz.) pkg. chopped dates; 1 (8 oz.) pkg. candied cherries; 2 c. flour (all-purpose), divided; 3/4 c. sugar; 1 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 4 eggs, beaten; 1/2 c. Burgundy or other dry red wine

Servings: persons

6 c. chopped pecans
1 lb. Brazil nuts, chopped
1 lb. candied pineapple, chopped
1 (15 oz.) pkg. chopped raisins
1 (8 oz.) pkg. chopped dates
1 (8 oz.) pkg. candied cherries
2 c. flour (all-purpose), divided
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs, beaten
1/2 c. Burgundy or other dry red wine

1
Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.
2
Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.
3
Add eggs; beat with an electric mixer until well blended.
4
Add batter to fruit mixture, stirring well.
5
Spoon batter into a greased and brown paper lined 10-inch tube pan.
6
Bake at 275u00b0 for 2 1/2 hours or until a wooden pick inserted in center comes out clean.
7
Cool cake completely in pan.
8
Remove from pan and remove brown paper.
9
Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.

3301

kcal

Calories

270

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 c. chopped pecans, 1 lb. Brazil nuts, chopped, 1 lb. candied pineapple, chopped, 1 (15 oz.) pkg. chopped raisins, and more.

Yes, Burgundy Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Burgundy Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions