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OK, now.  I know what you’re thinking.  I mean, fruitcake?  Isn’t fruitcake the food everyone loves to make fun of around Christmas?  The cake that can sometimes also double as a hammer, a paper weight, or a doorstop?

Well, it’s true confession time.  I like fruitcake.  And I’m not afraid to admit it.

Of course, I say I like fruitcake with several stipulations.  Firstly, I don’t care for it when it’s packed with loads and loads of weird jellied fruit.  I want some real fruit up in here.  And I don’t like it when it’s that weird hard lump of processed dryness that you’ll find in some stores.  You know what I’m talking about.  Fruitcake that is hard as a rock and about as moist as sandpaper.

This cake is none of those things.  It is moist and light.  A fruitcake that’s light!  Woohoo!  🙂

And it’s speckled with dried fruit not of uncertain origin.  The recipe says dried fruit of your choice.  But just for a head’s up, I used a combination of dried cranberries, raisins, dates, and apricots.  If you want a lil’ zing in your cake you might wander into the realm of crystallized ginger.  Mmm.

This fruitcake might make you rethink how you feel about the oft-misunderstood dessert.  Perhaps after this you’ll be defending fruitcake every chance you get.  “It’s not always dry!  It’s delicious if you make it right!” 😉

I tip my hat to you, fellow fruitcake lovers.  Maybe the rest of the world will understand one day.  😉

(From a fruitcake recipe in The King Arthur Flour Baker’s Companion cookbook)

5.0 from 1 reviews
  • For fruit:
  • 6 cups of your favorite dried fruit
  • 1 cup candied red cherries
  • ¼ cup brandy or apple juice
  • For Cake:
  • 1 cup butter, softened
  • 1½ cups brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 4 large eggs
  • ¼ cup dark corn syrup
  • 3 cups unbleached all-purpose flour
  • ¾ cup milk
  • 2 cups chopped pecans or walnuts
  1. Combine dried fruit and brandy in a bowl and allow to macerate overnight.
  2. Preheat oven to 300 degrees F. Grease three 8½ by 4½ loaf pans and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, baking powder, salt, and spices until well incorporated.
  4. Add in the eggs and corn syrup, beating until well blended.
  5. Add in the flour and beat until smooth.
  6. Add in the milk, then add the undrained fruit, cherries, and nuts. Mix until completely combined.
  7. Spoon evenly into prepared pans and bake for 70 minutes, or until lightly golden brown. A toothpick inserted in the middle should come out clean.
  8. Remove from the oven, allow to cool for ten minutes, then turn out of the pans and brush with additional brandy or juice.


Comments on this entry are closed.

  • Anu - My Ginger Garlic Kitchen December 13, 2016, 11:08 am

    I so agree that everyone love fruitcake. This fruitcake is just beautiful, Amanda! Love how moist and light it is. This cake would make an awesome holiday gift.

    • Amanda December 16, 2016, 3:00 pm

      Thank you very much!

  • Rachelle @ Beer Girl Cooks December 14, 2016, 8:35 pm

    I totally love that you own the fruit cake! I’m not a fan myself, but it’s probably because I’ve never had yours! Happy Holidays!

    • Amanda December 16, 2016, 3:01 pm

      You can’t help liking what you like, right? That’s why I shield people from some of my music preferences. 😀 Thanks, Rachelle!

  • Manali@CookWithManali December 15, 2016, 8:13 am

    now this looks perfect for Christmas!

    • Amanda December 16, 2016, 3:01 pm

      Thanks so much, Manali!

  • annie@ciaochowbambina December 15, 2016, 8:55 am

    This fruitcake I will eat! Finally!! Wooohoooo!

    • Amanda December 16, 2016, 3:02 pm

      Haha. I know what you mean! Thanks, Annie!

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