Fruitcake Recipe – Eats Now

Name: Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; 1 ¾ cups sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup butter, softened; 1 cup milk; 2 teaspoons rum; 4 eggs; ½ cup raisins; ½ cup candied cherry, chopped; ½ cup pecans, chopped

Servings: persons

2 ½ cups flour
1 ¾ cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
1 cup milk
2 teaspoons rum
4 eggs
½ cup raisins
½ cup candied cherry, chopped
½ cup pecans, chopped

1
Preheat oven to 350 degrees.
2
Grease and flour a 10-inch (12-cup) bundt or tube pan.
3
Remove 2 tablespoons flour and mix with fruits and nuts.
4
Sieve remaining flour, sugar, baking powder and salt in large mixer bowl.
5
Add butter, milk and flavoring.
6
Blend on low to mix, then 2 minutes on medium speed.
7
Add eggs and beat 2 minutes more.
8
Stir in floured fruit and nut mixture.
9
Turn batter into prepared cake pan.
10
Bake for 55-60 minutes or until cake tests done.
11
Cool 10 minutes in pan.
12
Sprinkle with confectioners' sugar.
13
For Cupcakes:.
14
Prepare batter as above.
15
Spoon into 24 large muffin cups, filling 3/4 full.
16
Bake for 20-25 minutes.

1295

kcal

Calories

Fat

152

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 11 ingredients. The key ingredients include: 2 ½ cups flour, 1 ¾ cups sugar, 2 teaspoons baking powder, 1 teaspoon salt, 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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