Heirloom Fruitcake

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Servings: 1 Difficulty: Advanced
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A rich, spiced tradition packed with candied citrus and dried fruits
Heirloom Fruitcake recipe image
Heirloom Fruitcake recipe image
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Heirloom Fruitcake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 3703.8

Description

This luxurious heirloom fruitcake is a festive centerpiece, dense with layers of candied cherries, pineapple, and citrus peels. The deep, warm spices of nutmeg, allspice, and cinnamon infuse the batter, creating a complex and aromatic treat. Soaked in grape juice or wine, the cake develops a moist, tender crumb that improves with age. Perfect for holiday gatherings or as a thoughtful gift, this traditional bake requires patience but rewards you with a timeless, sophisticated dessert. Serve thinly sliced with tea or coffee for a truly indulgent experience.

Ingredients

Directions

  1. Preheat the oven to 200&# 194;°F (95ðC).
  2. Cut the candied cherries, pineapple, citron, orange peel, lemon peel, and dates into small, bite-sized pieces.
  3. Chop the shelled pecans coarsely.
  4. In a large bowl, toss the chopped fruits and nuts with enough flour to coat them thoroughly, preventing them from sinking.
  5. In a separate large bowl, cream the butter and brown sugar together until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  7. Stir in the vanilla extract, lemon juice, and orange juice.
  8. In another bowl, sift together the flour, baking powder, baking soda, nutmeg, allspice, and cinnamon.
  9. Alternately add the dry ingredients and grape juice to the egg mixture, beginning and ending with the flour, mixing just until combined.
  10. Gently fold in the coated fruit and nut mixture.
  11. Grease two 9x5-inch loaf pans and one 10-inch tube pan, then line them with brown paper and grease the paper.
  12. Divide the batter among the prepared pans, filling them about three-quarters full.
  13. Bake the loaf pans for about 4.5 hours and the tube pan for about 6.5 hours.
  14. About 30 minutes before the cakes are done, brush the tops with light corn syrup and decorate with additional nuts and candied fruits.
  15. Allow the cakes to cool completely in the pans.
  16. Once cooled, pour a little additional wine over the top if desired, wrap tightly, and store in a cool place for at least one month before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3703.8kcal
% Daily Value *
Total Fat 201.1g310%
Saturated Fat 25.4g127%
Cholesterol 0.0mg0%
Sodium 49.9mg3%
Total Carbohydrate 518.9g173%
Dietary Fiber 60.3g242%
Sugars 442.0g
Protein 42.2g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, candied, cherries, christmas, citron, currants, dark, dates, dessert, fruitcake, fruits, golden, heirloom, international, lemon, orange, pecans, peel, pineapple, pitted
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