This classic Grandmother’s Fruitcake is a dense, moist, and flavorful holiday tradition that improves with age. Packed with a generous mix of chopped dates, dried figs, raisins, currants, and candied citron, it offers a complex tapestry of sweet and tart flavors. The batter is enriched with butter, eggs, and warm spices like nutmeg, cinnamon, and allspice, creating a deep, comforting aroma. Finished with a soak of brandy, this cake is perfect for festive gatherings or as a thoughtful gift.
Grandmother’s Fruitcake
Description
This classic Grandmother's Fruitcake is a dense, moist, and flavorful holiday tradition that improves with age. Packed with a generous mix of chopped dates, dried figs, raisins, currants, and candied citron, it offers a complex tapestry of sweet and tart flavors. The batter is enriched with butter, eggs, and warm spices like nutmeg, cinnamon, and allspice, creating a deep, comforting aroma. Finished with a soak of brandy, this cake is perfect for festive gatherings or as a thoughtful gift.Directions
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Preheat oven to 350°F (175°C).
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Prepare two 10-inch tube pans by creating custom paper liners: draw an 18-inch circle on brown paper, cut it out, place the pan in the center, and trace the base and inner tube. Fold the paper into eighths, trim the tip, cut along the folds to the outer line, then unfold and place in the pans. Grease the liners.
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In a large bowl, combine 1/2 cup of the flour, chopped dates, candied citron, chopped pecans, dried figs, raisins, and currants. Toss gently to coat the fruits and nuts with flour. Set aside.
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In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well until light and fluffy.
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Add beaten eggs one at a time, beating well after each addition until blended.
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Add milk and light corn syrup to the butter mixture, mixing well to combine.
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In a separate bowl, combine the remaining 3 1/2 cups of flour, baking soda, baking powder, nutmeg, cinnamon, and allspice.
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Add the dry ingredients to the butter mixture alternately with 1 cup of brandy, beginning and ending with the flour mixture. Mix at low speed after each addition until just blended.
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Pour the batter over the fruit mixture in the large bowl and stir well to incorporate evenly.
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Spoon the batter evenly into the prepared pans.
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If desired, arrange pecan halves in decorative designs on top of the batter.
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Bake at 350°F (177°C) for 1 hour, or until a wooden pick inserted into the center of the cake comes out clean.
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Remove from oven and cool completely in pans on wire racks.
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Once cool, remove cakes from pans and peel off the paper liners.
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Wrap cakes in cheesecloth soaked in brandy and store in airtight containers in a cool place.
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Pour a little brandy over the cakes each week for at least one month to keep them moist.
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Before serving, if desired, place red candy cherry halves in the center of the pecan decorations.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 2492.4kcal
- % Daily Value *
- Total Fat 126.4g195%
- Saturated Fat 24.1g121%
- Cholesterol 0.0mg0%
- Sodium 624.8mg27%
- Total Carbohydrate 322.2g108%
- Dietary Fiber 29.1g117%
- Sugars 114.1g
- Protein 38.3g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
fruitcake, holiday, christmas, dates, figs, pecans, brandy, candied citron, raisins, currants, baking, dessert, traditional, gift, moist, spiced, nuts, dried fruit, cake, winter
