This traditional fruitcake is a labor of love, yielding a dense, moist loaf packed with golden raisins, candied cherries, pineapple, and citrus peel. The batter is enriched with butter and confectioner’s sugar, creating a tender crumb that holds up beautifully to slow baking. A splash of bourbon or rum infuses the cake with deep, warm flavor, while toasted pecans and flaked coconut add texture and richness. Baked at a low temperature for an extended period, this cake develops a dark, caramelized crust while remaining moist inside. It is perfect for the holiday season, especially when wrapped in foil and allowed to mature for a few weeks to let the flavors meld. Serve thin slices as a festive dessert or afternoon treat.
Mom’S Fruitcake
Description
This traditional fruitcake is a labor of love, yielding a dense, moist loaf packed with golden raisins, candied cherries, pineapple, and citrus peel. The batter is enriched with butter and confectioner&# 226;ÂÂs sugar, creating a tender crumb that holds up beautifully to slow baking. A splash of bourbon or rum infuses the cake with deep, warm flavor, while toasted pecans and flaked coconut add texture and richness. Baked at a low temperature for an extended period, this cake develops a dark, caramelized crust while remaining moist inside. It is perfect for the holiday season, especially when wrapped in foil and allowed to mature for a few weeks to let the flavors meld. Serve thin slices as a festive dessert or afternoon treat.Ingredients
Directions
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Preheat oven to 250ðF (120ðC).
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Line the bottom and sides of a large tube pan and a small loaf pan with foil, then grease the pans thoroughly.
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Coarsely chop the raisins, glace cherries, glace pineapple, glace citron, candied orange peel, candied lemon peel, and pecan halves.
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In a large bowl, soften the butter.
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Cream the confectioner's sugar into the butter until smooth and fluffy.
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Measure flour using the same level used for the sugar box (filling the box to the same level) and set aside.
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Place the chopped fruits, nuts, and coconut in a large bowl.
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Pour half of the flour over the fruit and nut mixture and toss thoroughly until all pieces are well-coated in flour.
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Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
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Stir in the vanilla extract.
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Gradually fold the remaining flour into the butter mixture.
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Fold the floured fruit and nut mixture into the batter until just combined.
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Stir in the bourbon or rum.
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Pour the batter evenly into the prepared pans.
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Bake for approximately 2 hours, or until a skewer inserted into the center comes out clean.
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Allow cakes to cool completely in the pans before removing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 727.5kcal
- % Daily Value *
- Total Fat 72.9g113%
- Saturated Fat 45.9g230%
- Cholesterol 193.5mg65%
- Sodium 578.9mg25%
- Total Carbohydrate 21.3g8%
- Dietary Fiber 0.0g0%
- Sugars 21.3g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap the cooled fruitcake tightly in foil and store in a cool, dry place. For best flavor, let the cake mature for at least a few weeks before serving. You can refresh it by brushing with additional bourbon or rum before wrapping.
Variations: If you prefer a stronger alcohol flavor, increase the bourbon or rum to 1/2 cup or more. You can also substitute dark rum for a deeper flavor profile.
Ingredient Notes: The original recipe mentions "3 packages coconut" and "2# cake flour" in the notes section; adjust quantities based on the size of your pans. The "1 package confectioner's sugar" typically refers to a standard box (approx 2 lbs), but check your specific brand weight.
Tips: Coating the fruits and nuts in flour prevents them from sinking to the bottom of the cake during baking.
