Sylvia's Fruitcake Recipe

Name: Sylvia's Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces walnut halves; 8 ounces pecan halves; 8 ounces brazil nuts; 16 ounces pitted dates; 16 ounces dried apricots; 12 pitted prunes, halved; 4 ounces mixed candied fruits; 1/2 cup raisins; 1 cup maraschino cherries; 1 1/2 cup sifted unbleached flour; 1 teaspoon baking powder; 1 teaspoon salt; 6 eggs; 1 cup sugar; 2 teaspoons vanilla; 3/4 cup brandy; Additional brandy for soaking

Servings: persons

8 ounces walnut halves
8 ounces pecan halves
8 ounces brazil nuts
16 ounces pitted dates
16 ounces dried apricots
12 pitted prunes, halved
4 ounces mixed candied fruits
1/2 cup raisins
1 cup maraschino cherries
1 1/2 cup sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy
Additional brandy for soaking

1
Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan.
2
Line with brown paper; grease the paper.
3
Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl.
4
Sift the flour, baking powder and salt over the nuts and fruits.
5
Toss lightly until well coated.
6
Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light.
7
Pour over the nut mixture.
8
Stir gently to combine.
9
Fill the prepared dish or pan, pressing the cake mixture firmly.
10
Bake at 275 degrees for about two hours.
11
(If the top is browning too quickly, cover with buttered foil.)
12
Remove the cake to a wire rack.
13
Spoon one-quarter cup of brandy over the cake.
14
Let stand one hour.
15
Invert the cake and peel off the paper.
16
Turn it right side up and let it stand on the wire rack until it is completely cooled.
17
Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
18
To store, wrap the cake in cheesecloth that has been soaked in brandy.
19
Wrap in heavy-duty aluminum foil or store in tightly covered container.

1343

kcal

Calories

Fat

103

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

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 17 ingredients. The key ingredients include: 8 ounces walnut halves, 8 ounces pecan halves, 8 ounces brazil nuts, 16 ounces pitted dates, and more.

Yes, Sylvia'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!

Sylvia's Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions