Fruitcake Recipe – Eats Now

Name: Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb candied cherry (green or red); 1 lb candied pineapple; 14 lb citron (I use 8 oz. mixed fruit); 12 ounces brazil nuts (cut each whole nut into 5 pcs.); 2 lbs pecans; 2 (15 ounce) boxes raisins (1 golden and 1 dark, I use both golden); 12 lb dates, cut up; 2 cups butter, at room temperature; 3 ½ cups sugar; 10 large eggs or 12 eggs, if eggs are small, at room temperature; 1 cup wine (Morgan David Blackberry Royal); 4 cups all-purpose flour (sift flour with the following spices --); 1 ½ teaspoons cinnamon; 1 ½ teaspoons allspice; 1 teaspoon nutmeg; 1 teaspoon clove; 1 ½ teaspoons baking powder; 1 ¼ teaspoons salt

Servings: persons

1 lb candied cherry (green or red)
1 lb candied pineapple
14 lb citron (I use 8 oz. mixed fruit)
12 ounces brazil nuts (cut each whole nut into 5 pcs.)
2 lbs pecans
2 (15 ounce) boxes raisins (1 golden and 1 dark, I use both golden)
12 lb dates, cut up
2 cups butter, at room temperature
3 ½ cups sugar
10 large eggs or 12 eggs, if eggs are small, at room temperature
1 cup wine (Morgan David Blackberry Royal)
4 cups all-purpose flour (sift flour with the following spices --)
1 ½ teaspoons cinnamon
1 ½ teaspoons allspice
1 teaspoon nutmeg
1 teaspoon clove
1 ½ teaspoons baking powder
1 ¼ teaspoons salt

1
Cut up fruits and nuts.
2
Either soak overnight in 1 cup of wine or flour nuts and leave overnight.
3
I soak fruit in wine.
4
Makeup cake batter- Cream butter and sugar.
5
Then add 1 egg at a time until all eggs are added.
6
Then add flour.
7
After beating batter good, pur batter into pan with nuts and fruit and mix well.
8
Line pan with brown paper sack or wax paper.
9
Just line the bottom of the pan.
10
Grease paper with oil.
11
Bake 1 1/2 to 2 hours at 250 degrees.
12
My cakes took 4 hours.
13
Check cakes after 1 1/2 hours to see if cakes are light brown.
14
Cakes should bake until darker.
15
When cakes are done cool on rack in pan.
16
Use knife on sides to loosen after cakes cool.
17
Soak cheese cloth with wine and place on cakes.
18
Wrap cakes and store in cool place.
19
Cakes should be soaked 3 or 4 times.

3916

kcal

Calories

281

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 lb candied cherry (green or red), 1 lb candied pineapple, 14 lb citron (I use 8 oz. mixed fruit), 12 ounces brazil nuts (cut each whole nut into 5 pcs.), and more.

Yes, 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.

Fruitcake

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