Instructions
Step 1: Prepare Pans and Oven
Preheat oven to 275°F (135°C). Grease two 9×5-inch loaf pans thoroughly with butter. Line bottoms and sides with parchment paper for easy removal. This low temperature ensures even baking without burning.
Step 2: Prep Fruits and Nuts
In a very large bowl, combine candied cherries, pineapple, both types of raisins, dates, pecans, and walnuts. Sprinkle 1/2 cup flour over the fruit and nut mixture and toss well to coat. This prevents fruits and nuts from sinking to the bottom during baking.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. This incorporates air for a lighter texture.
Step 4: Add Eggs
Add eggs one at a time, beating well after each addition. The mixture should be smooth and creamy. Don’t rush this step – proper incorporation is key.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together 4 cups flour, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
Step 6: Combine Wet Ingredients
In a measuring cup, combine orange juice, brandy or apple juice, vanilla extract, and almond extract. Stir to mix.
Step 7: Alternate Additions
Add the flour mixture to the butter mixture in three additions, alternating with the orange juice mixture in two additions. Begin and end with flour. Mix on low speed just until combined after each addition. Don’t overmix.
Step 8: Fold in Fruits and Nuts
Using a large wooden spoon or sturdy spatula, fold the flour-coated fruit and nut mixture into the batter. Mix thoroughly to distribute evenly. The batter will be very thick and packed with fruits and nuts.
Step 9: Fill Pans
Divide batter evenly between the two prepared loaf pans. Press down firmly with the back of a spoon to eliminate air pockets and create a level top. The pans should be nearly full.
Step 10: Bake Low and Slow
Bake for 2 to 2.5 hours, or until a long skewer inserted in the center comes out clean or with just a few moist crumbs. If tops brown too quickly, tent loosely with aluminum foil. The low temperature prevents burning while ensuring the thick cakes bake through.
Step 11: Cool and Soak
Remove from oven and let cool in pans for 30 minutes. If desired, poke holes in the tops with a skewer and brush with brandy, rum, or orange juice. This adds moisture and flavor. Let cool completely in pans.
Step 12: Wrap and Age
Once completely cool, remove cakes from pans. Wrap each loaf tightly in plastic wrap, then in aluminum foil. Store in a cool, dark place for at least 1 week before serving. For best flavor, age for 2-4 weeks, brushing with more brandy weekly if desired.
Secrets to Perfect Fruitcake
Quality Ingredients: Use fresh, high-quality candied fruits and nuts. Old, dried fruit makes dry cake.
Coat Fruits with Flour: This crucial step prevents fruits from sinking to the bottom.
Low Temperature: Slow baking at 275°F ensures even cooking without burning the sugars.
Don’t Overbake: Check early – overbaked fruitcake is dry and crumbly.
Age for Flavor: Fruitcake improves with age. The flavors meld and deepen over time.
Proper Storage: Wrap tightly to prevent drying out during aging.
Room Temperature Ingredients: Ensures smooth batter and even mixing.
Serving Suggestions
Slice fruitcake into thin slices and serve at room temperature or slightly warmed. It’s delicious plain, with butter, or alongside coffee or tea. For an elegant presentation, serve with whipped cream or cream cheese.
Fruitcake is traditional during the Christmas season and makes wonderful homemade gifts. Wrap individual slices in parchment paper and tie with ribbon for party favors.
Storage and Aging
Store wrapped fruitcake in a cool, dark place for up to 3 months. For longer storage, refrigerate for up to 6 months or freeze for up to 1 year. The cake actually improves with age as flavors continue to develop.
To maintain moisture during aging, unwrap weekly and brush with additional brandy, rum, or fruit juice, then rewrap. This keeps the cake moist and adds depth of flavor.
Variations
White Fruitcake: Use only candied pineapple, golden raisins, and slivered almonds for a lighter color
Chocolate Fruitcake: Add 1/2 cup cocoa powder to dry ingredients and include chocolate chips
Tropical Fruitcake: Use dried mango, papaya, and macadamia nuts
Apricot Almond: Use dried apricots, almonds, and almond extract
Bourbon Pecan: Increase pecans to 3 cups and use bourbon for soaking
Alcohol-Free: Replace all alcohol with apple juice or orange juice
Mini Fruitcakes: Bake in muffin tins for 45-60 minutes for individual portions
Light Fruitcake: Use only golden fruits and reduce sugar to 1.5 cups
Cherry Walnut: Double the cherries and walnuts, omit other fruits
Gluten-Free: Use gluten-free flour blend in equal amounts
This never fail fruitcake proves that fruitcake can be delicious, moist, and truly special when made with quality ingredients and proper technique!
