Holiday Fruitcake Recipe

Name: Holiday Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups raisins; 1 (8-ounce) package candied red cherries, halved; 2 (4-ounce) packages chopped candied citron; 1 (4-ounce) package chopped candied lemon peel; 1 (4-ounce) package chopped candied orange peel; 1 (8-ounce) package chopped candied pineapple; 6 cups chopped pecans; 1 (8-ounce) package chopped dates; 1 (8-ounce) package dried figs, chopped; 4 cups all-purpose flour, divided; 1 1/2 cups butter or margarine, softened; 1 1/2 cups firmly packed brown sugar; 6 eggs; 1/2 teaspoon baking soda; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground mace; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 cup brandy; Pecan halves (optional); Candied cherries, halved (optional); Additional brandy

Servings: persons

4 cups raisins
1 (8-ounce) package candied red cherries, halved
2 (4-ounce) packages chopped candied citron
1 (4-ounce) package chopped candied lemon peel
1 (4-ounce) package chopped candied orange peel
1 (8-ounce) package chopped candied pineapple
6 cups chopped pecans
1 (8-ounce) package chopped dates
1 (8-ounce) package dried figs, chopped
4 cups all-purpose flour, divided
1 1/2 cups butter or margarine, softened
1 1/2 cups firmly packed brown sugar
6 eggs
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup brandy
Pecan halves (optional)
Candied cherries, halved (optional)
Additional brandy

1
Combine first 9 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2
Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well alter each addition.
3
Combine remaining flour, soda, and spices; add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Stir in dredged fruit mixture.
4
Spoon batter evenly into two brown paper-lined and greased 9-inch spring form pans. Garnish top of each cake with pecan and candied cherry halves, if desired. Bake at 300u00b0 for 2 1/2 hours or until wooden pick inserted in center comes out clean.
5
Cool cakes completely in pans. Remove from pans; wrap cakes in cheesecloth soaked in brandy. Cover with plastic wrap or waxed paper, and place in a tightly covered tin to soak for two weeks. Chill thoroughly; thinly slice to serve.

2738

kcal

Calories

203

Fat

207

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 23 ingredients. The key ingredients include: 4 cups raisins, 1 (8-ounce) package candied red cherries, halved, 2 (4-ounce) packages chopped candied citron, 1 (4-ounce) package chopped candied lemon peel, and more.

Yes, Holiday 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.

Holiday Fruitcake

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