Old Fashioned Fruitcake recipe

5 from 6 votes

Old Fashioned Fruitcake recipe

My Old Fashioned Fruitcake recipe is an old family recipe featuring candied fruit and crunchy nuts filling this brandy infused cake. A true holiday season classic.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 277kcal

Author: Fox Valley Foodie

Equipment

Bread loaf pan
Parchment paper

Ingredients

½ cup butter
½ cup sugar
3 eggs
1 cup flour (divided)
⅛ teaspoon nutmeg
½ teaspoon cinnamon
¼ cup brandy (divided)
1 cup chopped nuts (I recommend pecans)
1 cup raisins
½ cup candied pineapple (cut in small pieces)
8 ounces dates (chopped small)
½ cup candied cherries

Instructions

Cream butter in a large bowl then add sugar gradually and cream until smooth. Add eggs, one at a time, beating well after each.
Sift ¾ cup flour with spices. Add alternately with 2 tablespoon brandy to creamed mixture.
Dredge fruit and nuts with remaining flour. Add floured fruit to batter, mix well.
Pour batter into a pan lined with waxed paper.
Bake at 300⁰ for 90 minutes. The fruitcake is done when the top is golden brown and the interior is moist but no longer doughy.
Remove from oven and baste with remaining 2 tablespoons brandy and let cool on a wire rack.
Store in an airtight container in the refrigerator and baste weekly with brandy for a month.

Notes

You can make your individual fruitcakes big or small, however you will have to adjust the baking time accordingly. Here is how to do so:

1-2 pound fruitcake – Bake approximately 90 minutes per pound

2-4 pound fruitcake – 60 minutes per pound

4-8 pound fruitcake – 45 minutes per pound

8-12 pound fruitcake – 30 minutes per pound

IF YOU LIKED THIS RECIPE you will love my M&M's Christmas Bark recipe too!

Nutrition