Louise's Fruitcake Recipe

Name: Louise's Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups purchased chopped mixed dried fruit (about 1 pound); 2 1/4 cups raisins; 1 large green apple, peeled, chopped; 1/2 cup chopped dates; 1/4 cup orange juice; 2 teaspoons grated orange peel; 1/3 cup plus 2 1/2 tablespoons dark rum; 1 3/4 cups cake flour; 1/2 cup ground almonds; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2/3 cup sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 3 large eggs, room temperature; 1/2 cup light corn syrup

Servings: persons

4 cups purchased chopped mixed dried fruit (about 1 pound)
2 1/4 cups raisins
1 large green apple, peeled, chopped
1/2 cup chopped dates
1/4 cup orange juice
2 teaspoons grated orange peel
1/3 cup plus 2 1/2 tablespoons dark rum
1 3/4 cups cake flour
1/2 cup ground almonds
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 large eggs, room temperature
1/2 cup light corn syrup

1
Preheat oven to 325F.
2
Generously butter 10-cup Bundt pan; dust pan with flour.
3
Combine first 6 ingredients in large bowl.
4
Mix in 1/3 cup rum.
5
Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
6
Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl.
7
Using electric mixer, beat sugar and butter in large bowl until well blended.
8
Add eggs 1 at a time, beating well after each addition.
9
Blend in fruit mixture.
10
Add dry ingredients and mix well.
11
Transfer batter to prepared pan.
12
Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes.
13
Cool cake in pan 10 minutes.
14
Turn out cake onto rack and cool.
15
Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm.
16
Brush warm glaze twice over entire cake.
17
Wrap cake in heavy-duty foil and let mellow 1 day at room temperature.
18
Refrigerate.
19
(Cake can be prepared 2 weeks ahead.
20
Store in refrigerator.)

682

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 4 cups purchased chopped mixed dried fruit (about 1 pound), 2 1/4 cups raisins, 1 large green apple, peeled, chopped, 1/2 cup chopped dates, and more.

Yes, Louise'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.

Louise's Fruitcake

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