Festive Fruitcake Recipe - Allrecipes.com
Festive Fruitcake Recipe

Festive Fruitcake

Recipe by  

"This is a large recipe that is rich and dark. Make a few weeks ahead of time. The walnuts can be chopped or left whole."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 large loaf cakes Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  2. In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  3. Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  4. In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  5. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  6. Bake for about 3 hours until an inserted wooden pick comes out clean.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Nov 25, 2005

This is an excellent recipe. I played with the fruits added - included dried cherries, bleuberries and cranberries to substitute for some of the raisins. I also included some chopped candied papaya and pineapple. The key is mixing all the fruit with the flour first. That way the fruit does not sink to the bottom of the cake. Thanks for the great recipe.

 
Dec 19, 2007

I hate fruitcake... BUT this was actually really tasty. It's strong, moist, and not at all bland. My step-dad loves fruitcake and has asked me to make it every Christmas from now on... I guess I will be using this recipe for the next 25+ years since he's only 50.

 

5 Ratings

Dec 06, 2008

Wonderful fruitcake. Easy to make. It made 10 small loaves and baked in 2 hrs. It is moist, heavy and very rich. It is a keeper.

 
Jan 19, 2013

Used pecans instead of walnuts. Sprinkled a tablespoon of brandy over each loaf for 7 days before serving. Everyone loved it.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 80.7 g
  • 26%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 229 mg
  • 9%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Christmas Fruitcake

This light, delicious fruitcake features dried, not candied, fruit.

Pineapple Upside-Down Cake V

See how to make a 5-star pineapple upside-down cake.

Pineapple Angel Food Cake I

This impressive pineapple angel food cake is impossibly easy.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States