Fruitcake to End All Fruitcakes Recipe

Name: Fruitcake to End All Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter (1 pound); 2 ¼ cups brown sugar (1 pound); 1 cup honey; 10 eggs; 4 cups flour; 2 teaspoons baking powder; ¾ teaspoon salt; 1 teaspoon allspice; 2 teaspoons cinnamon; ½ cup light cream; 2 tablespoons lemon juice; 1 cup apricot nectar; 3 lbs dried apricots, sliced; 1 12 lbs dried cherries; 1 lb seedless golden raisin; 2 lbs pecans; 1 cup brandy; ½ cup Grand Marnier

Servings: persons

2 cups butter (1 pound)
2 ¼ cups brown sugar (1 pound)
1 cup honey
10 eggs
4 cups flour
2 teaspoons baking powder
¾ teaspoon salt
1 teaspoon allspice
2 teaspoons cinnamon
½ cup light cream
2 tablespoons lemon juice
1 cup apricot nectar
3 lbs dried apricots, sliced
1 12 lbs dried cherries
1 lb seedless golden raisin
2 lbs pecans
1 cup brandy
½ cup Grand Marnier

1
Cream together butter, brown sugar and honey.
2
Add eggs, one at a time, beating well after each addition.
3
Sift together the flour, baking powder, salt, allspice and cinnamon.
4
Fold HALF of this mixture into the batter.
5
Combine cream, lemon juice, apricot nectar and stir into the batter and mix well.
6
Dredge apricots, cherries, raisins and pecans in the remaining flour and add to the batter and stir to blend.
7
Pour batter into 4 greased and floured 9x5 loaf pans and bake in a very slow oven (250 degrees) for 3 hours or until done.
8
Time can vary greatly based on ovens.
9
Cool in pan before removing.
10
Sprinkle cakes with brandy and Grand Marnier.
11
I use apricot or cherry brandy.
12
Wrap well and refrigerate until Christmas.
13
I unwrap them and brush apricot brandy over them about once every couple of weeks until ready to eat.

3941

kcal

Calories

292

Fat

302

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 2 cups butter (1 pound), 2 ¼ cups brown sugar (1 pound), 1 cup honey, 10 eggs, and more.

Yes, Fruitcake to End All Fruitcakes 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!

Fruitcake to End All Fruitcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions