Fruitcake Recipe -
Fruitcake Recipe


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"This is my 90-year-old grandmother's recipe. Very simple."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch tube cake Change Servings


  1. Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
  2. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
  3. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
  4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2005

This is THE perfect fruitcake recipie. The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake. Good cake texture and not too much fruit. The cake mixture, using four eggs, filled an eight inch round tin and took THREE AND A HALF HOURS to bake at the stated temperature. Thanks for sharing.

Most Helpful Critical Review
Dec 30, 2010

WHAT THE HECK HAPPENED? This is the first fruitcake I have ever made. i love fruitcake, but this one just didn't do it for me. i need to get my mother-in-law's recipe. It was better, but I'd only give hers a 3+. Maybe it was me that messed this up, but I made it according to recipe and the picture says it all. The flavor was ok but it just didn't turn out the way I expected. Fruitcakes are costly to make, & I just expected 'better'. Maybe I'll have better luck with a different recipe. Since I LOVE fruitcake, I might try again...& maybe I'll have better luck next time. The brandy everyday for 2 weeks? Way too much, too soggy...but I'll try again next year, maybe.

Dec 19, 2003

I thought this was the best fruitcake I've eaten. I was specifically looking for a recipe that called for real dried fruit, no candied stuff. My daughter-in-law and I made 3 of them a month ago. We waited a month to eat any. It is so moist and very spicey. I brushed on a little brandy every other day for about the first 10 days after baking, then just left it wrapped. Even family members who questioned why we would make a fruitcake liked this one. Wonderful!

Nov 15, 2003

It is delicious. I gave them away as Christmas presents and received great compliments. I'll be baking it again for Chinese New Year. This time, I'll start earlier so that it will have at least 1 month of resting time and maybe more brandy.

Dec 08, 2005

This is a delicious cake but I found I had to cook it much longer than an hour. Did anyone else have a problem with timing?

Dec 23, 2006

Great fruitcake. I soaked my dried fruit mix in rum and I used rum instead of brandy. I also cooked the cake for 3 hours. I made it twice. The second time I added one cup applesauce because I had read it makes the cake moister. Big mistake the cakes did not turn out well at all. Thank you for sharing.

Dec 14, 2006

Excellent! I soaked my fruits and nuts in brandy for a week in advance and aged the cakes longer (more brandy applied less frequently). Like everyone else, mine took about 3 hours to bake, and longer wouldn't have hurt. I think a lot depends on whether your image of fruitcake is dry or wet.

Dec 12, 2006

I love this recipe. I did change a few things, I added choc. chips and dried cherries instead of raisins. And I used rum. I also put the cake in small loaf pans instead of a bundt pan. I think the baking time is off as it took more than 2 hours instead of the 1 recommended. I got rave reviews from fruitcake lovers and from non-lovers too.


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  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 71.9 g
  • 23%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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