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Jill’s Fruitcake

Jill's Fruitcake recipe image
This classic fruitcake is a festive holiday staple, brimming with chopped dates, candied cherries, pecans, and almonds. Infused with warm spices like cinnamon, cloves, allspice, and nutmeg, it offers a complex and aromatic flavor profile. The batter is enriched with butter and eggs, creating a tender crumb that holds up beautifully to the heavy fruit load. Traditionally brushed with brandy, this cake improves with age, making it an ideal make-ahead treat for Christmas or winter gatherings. Its dense texture and sweet-tart fruit notes pair wonderfully with tea or coffee.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 470
Dietary: Vegan
Description
This classic fruitcake is a festive holiday staple, brimming with chopped dates, candied cherries, pecans, and almonds. Infused with warm spices like cinnamon, cloves, allspice, and nutmeg, it offers a complex and aromatic flavor profile. The batter is enriched with butter and eggs, creating a tender crumb that holds up beautifully to the heavy fruit load. Traditionally brushed with brandy, this cake improves with age, making it an ideal make-ahead treat for Christmas or winter gatherings. Its dense texture and sweet-tart fruit notes pair wonderfully with tea or coffee.
Directions
  1. 1
    Preheat oven to 325°F (165°C).
  2. 2
    Line 6 loaf pans (5x3x2 inches) with parchment paper and set aside.
  3. 3
    In a large bowl, combine 1/2 cup flour, 1 cup pecan halves, chopped almonds, chopped dates, candied fruit, baking powder, salt, cinnamon, cloves, allspice, and nutmeg. Toss gently to coat the fruit and nuts in the flour mixture, then set aside.
  4. 4
    In a separate large bowl, beat butter at medium speed with an electric mixer until creamy.
  5. 5
    Gradually add sugar to the butter, beating well until light and fluffy.
  6. 6
    Add eggs one at a time, beating well after each addition until fully incorporated.
  7. 7
    Beat in vanilla extract until well combined.
  8. 8
    Gradually add the remaining flour to the butter mixture, mixing well until just combined.
  9. 9
    Stir the fruit and nut mixture into the batter until evenly distributed.
  10. 10
    Stir in the remaining 1/2 cup pecan halves.
  11. 11
    Spoon the batter evenly into the prepared loaf pans.
  12. 12
    Smooth the tops of the cakes with the back of a wet spoon.
  13. 13
    Bake at 325°F (163°C) for 20 minutes.
  14. 14
    Reduce oven temperature to 300°F (150°C) and continue baking for 40 minutes, or until the cake springs back when lightly touched.
  15. 15
    Cool the loaves in the pans on wire racks for 20 minutes.
  16. 16
    Remove loaves from pans and cool completely on wire racks.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 470kcal
% Daily Value *
Total Fat 26g40%
Saturated Fat 3.3g17%
Cholesterol 50mg17%
Sodium 228mg10%
Total Carbohydrate 53g18%
Dietary Fiber 6.2g25%
Sugars 12.2g
Protein 9.3g19%

* 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: fruitcake, christmas, holiday, spiced, dates, pecans, almonds, candied fruit, brandy, loaf, baking, dessert, warm spices, nutmeg, cinnamon, traditional, make-ahead, festive, winter
Read it online: https://www.chefs-mate.com/recipe/jills-fruitcake/