Jeffrey Steingarten'S Mother-In-Law'S Fruitcake

Name: Jeffrey Steingarten'S Mother-In-Law'S Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound candied red cherries; 1 pound best quality dried pineapple, cut into chunks; 1 pound golden raisins; 1 pound best quality dried apricots, cut into quarters; 1 pound walnut halves or pieces; 1 pound best quality unsalted butter (4 sticks), at room temperature; 2 cups white sugar; 6 large eggs, at room temperature; 4 cups unbleached all-purpose flour; 3 tablespoons lemon extract; zest and juice of one Meyer lemon, or any organic lemon; 1 teaspoon pure vanilla extract

Servings: persons

1 pound candied red cherries
1 pound best quality dried pineapple, cut into chunks
1 pound golden raisins
1 pound best quality dried apricots, cut into quarters
1 pound walnut halves or pieces
1 pound best quality unsalted butter (4 sticks), at room temperature
2 cups white sugar
6 large eggs, at room temperature
4 cups unbleached all-purpose flour
3 tablespoons lemon extract
zest and juice of one Meyer lemon, or any organic lemon
1 teaspoon pure vanilla extract

1
Preheat oven to 300 degrees.
2
Rinse the candied cherries and combine in a very large bowl with all the dried fruits and walnuts. (I use a plastic dish pan.)
3
Using a stand mixer fitted with a paddle attachment, beat the butter until light. Add the sugar and mix well.
4
Beat in 3 of the eggs to mixture, then 2 cups of flour. Mix well. Beat in 3 more eggs and final 2 cups of flour. Mix well.
5
Add the lemon extract, zest, lemon juice and vanilla to cake batter and combine.
6
Pour cake batter over fruits and nuts. Use a sturdy hand spatula to thoroughly combine ingredients. Batter will be very stiff!
7
Butter loaf pans and line with parchment paper. Lay one piece lengthwise, another crosswise. Trim to fit pans. Butter fitted parchment paper.
8
Pour batter into pans, leaving one half inch of space at the top of each pan.
9
Cover pans with foil and bake for 45 minutes. Remove foil and then bake, uncovered, for 60 additional minutes.
10
Cool in pans on racks. Unmold, remove paper, wrap in plastic wrap and chill until serving. Cake keeps for at least two weeks in fridge. Ours never lasts that long...NOTE: This year's batter was so full of ingredients that I was able to bake a third loaf in a smaller-sized pan. I cut its baking time to 45 minutes once I had removed the foil from the cakes.

2657

kcal

Calories

182

Fat

226

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

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.

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 12 ingredients. The key ingredients include: 1 pound candied red cherries, 1 pound best quality dried pineapple, cut into chunks, 1 pound golden raisins, 1 pound best quality dried apricots, cut into quarters, and more.

Yes, Jeffrey Steingarten'S Mother-In-Law'S 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.

That's it — enjoy your meal!