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 classic.
- 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
Cream butter. Add sugar gradually & cream until smooth. Add eggs, one at time, beating well after each.
Sift ¾ C 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 into pan lined with waxed paper.
Bake at 300⁰ for 90 minutes. The fruitcake is done when it is moist but no longer doughy.
Remove from oven and baste with remaining 2 tablespoon brandy and let cool.
Store in airtight container and baste weekly with brandy for a month.
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!
Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 69mg | Potassium: 219mg | Fiber: 2g | Sugar: 21g | Vitamin A: 225IU | Vitamin C: 0.8mg | Calcium: 33mg | Iron: 1.3mg