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Mom’S Fruitcake

Mom's Fruitcake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 727.5
Dietary: Vegetarian
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
  • 1 1/2 cups Butter, softened (approx. 3 sticks)
  • 1 package Confectioner's sugar (approx. 2 lbs based on volume notes)
  • 2 cups Cake flour (or all-purpose flour)
  • 6 large Eggs
  • 4 tbsp Vanilla extract
  • 1/4 cup Bourbon or rum
  • 1 lb Golden raisins
  • 1 lb Glace cherries
  • 1 lb Glace pineapple
  • 1/3 lb Glace citron
  • 1/4 lb Candied orange peel
  • 1/4 lb Candied lemon peel
  • 1 qt Pecan halves
  • 14 oz Coconut, flaked
Directions
  1. 1
    Preheat oven to 250ðF (120ðC).
  2. 2
    Line the bottom and sides of a large tube pan and a small loaf pan with foil, then grease the pans thoroughly.
  3. 3
    Coarsely chop the raisins, glace cherries, glace pineapple, glace citron, candied orange peel, candied lemon peel, and pecan halves.
  4. 4
    In a large bowl, soften the butter.
  5. 5
    Cream the confectioner's sugar into the butter until smooth and fluffy.
  6. 6
    Measure flour using the same level used for the sugar box (filling the box to the same level) and set aside.
  7. 7
    Place the chopped fruits, nuts, and coconut in a large bowl.
  8. 8
    Pour half of the flour over the fruit and nut mixture and toss thoroughly until all pieces are well-coated in flour.
  9. 9
    Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
  10. 10
    Stir in the vanilla extract.
  11. 11
    Gradually fold the remaining flour into the butter mixture.
  12. 12
    Fold the floured fruit and nut mixture into the batter until just combined.
  13. 13
    Stir in the bourbon or rum.
  14. 14
    Pour the batter evenly into the prepared pans.
  15. 15
    Bake for approximately 2 hours, or until a skewer inserted into the center comes out clean.
  16. 16
    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.

Keywords: fruitcake, holiday, christmas, bourbon, raisins, candied fruit, pecans, coconut, glazed cherries, citron, traditional, moist, dense, baking, dessert, homemade, family recipe, spiced, rum, glace
Read it online: https://www.chefs-mate.com/recipe/moms-fruitcake/