Gingerbread Fruitcake Recipe

Name: Gingerbread Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, at room temperature; 3/4 cup light brown sugar, sifted; 5 eggs, separated; 2 1/2 cups sifted flour; 2 teaspoons ginger; 1 1/2 teaspoons cinnamon; 1/2 teaspoon mace; 1 cup light molasses; 1/4 cup orange juice; 1 cup dates, snipped; 1 cup pecans, chopped; 1/2 cup candied orange peel

Servings: persons

1/2 cup butter, at room temperature
3/4 cup light brown sugar, sifted
5 eggs, separated
2 1/2 cups sifted flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1 cup light molasses
1/4 cup orange juice
1 cup dates, snipped
1 cup pecans, chopped
1/2 cup candied orange peel

1
Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
2
Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
3
Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
4
Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
5
Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.

1028

kcal

Calories

Fat

110

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 12 ingredients. The key ingredients include: 1/2 cup butter, at room temperature, 3/4 cup light brown sugar, sifted, 5 eggs, separated, 2 1/2 cups sifted flour, and more.

Yes, Gingerbread 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.

Gingerbread Fruitcake

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