Recipe by Roxy
"This is my 90-year-old grandmother's recipe. Very simple."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 1/2 cups
1 1/2 cups
1 1/2 cups
dried mixed fruit
1 1/2 cups
1 3/4 cups
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.
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.
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!
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.
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?
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 243
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This light, delicious fruitcake features dried, not candied, fruit.
A yummy, rummy Bundt cake with a simple butter-rum glaze.
Chocolate cheesecake gets a delicious Irish makeover.