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 - 10 inch tube pan 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, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, 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
Feb 13, 2005

I love this fruitcake! Very filling, very spicy. I don't think it will last long enough to age. I didn't put in the lemon rind though. I am so thrilled to have this recipe. I've made this cake and have given it out for Christmas for the last few years. I do age it in powdered sugar. To age it this way: first, soak it real good with your favorite spirits. Second, place it in a tin that can be made airtight. Then, fill tin up with powdered sugar. Let it age at least one full month. Leave sugar in with the cake. Also, another way to age the cake is to wrap it in soaked cheese cloth and place in tin.

Most Helpful Critical Review
Oct 27, 2003

I was very unhappy with this recipe. First of all, this recipe calls for way too much clove. It should be called "Clovecake". Second of all, I baked this cake for 1 hour and 10 minutes and the tester came out clean. After it cooled and I tried to get it out of the pan, it was still uncooked at the bottom. I had to throw it away. I will never tey this again.


18 Ratings

Nov 17, 2004

Lovely spicy, moist fruitcake; I only withheld one star because the baking time, or perhaps the oven setting, is wrong. I allowed plenty of time, because it didn't look right to me, and sure enough, the cake baked a full two hours. Worth it, though! Nice texture. I did reduce the cloves, allspice, and nutmeg to one tablespoon each, just because that felt like a good idea, and it's still wonderfully spicy. You'll need the zest of two whole lemons to get two tablespoons, but it's worth it. Now all I have to do is try to keep from eating it before Christmas!

Nov 17, 2002

This recipe is simply great! My mother-in-law who is 100 yrs. old had a recipe for a dark fruit cake that had molasses in the ingredients, but lost it two years ago. This recipe is even more moist than hers. Now I can carry on the tradition of baking a fruitcake for the Holidays.It's so yummy!

Nov 24, 2003

Don't listen to the other poor review, quite simply this is the BEST fruitcake recipe EVER!Ofcourse the cloves are strong,the cake must age to it's rich spicy perfection!I have made it a few years and found if you soak the fruit w one-half cup of the brandy for a day its moister.I use rum instead,too.

Dec 05, 2004

I actually tried another recipe for fruitcake this year, by some famous chef's mum but it doesn't taste as good as this one. If you're complaining about 2 hours, the other recipe called for 5 hours. So I'm remaking the fruitcakes again, using THIS recipe. I did tweak a bit, I use 1 cup molasses sugar instead and I add some honey in as I love the smell of honey when I bake. And i'll give it a full 2 to 3 hours. 1 hour isn't enough!

Dec 11, 2003

I'm sorry it's way to spicy. We cut the cloves & allspice totally and recommend cutting the cinnimon & nutmeg by half.

Dec 06, 2007

I baked this Fruitcake last year and it was quite a hit. I felt a little less of the spices may help. I decreased the amount of cloves and nutmeg to 1 tablespoon each. I also added 2 tablespoon of grated orange zest. Used pecans instead of walnuts. Baked for 1 hour and 20 minutes. I am very thankful that you shared this recipe with us. It is truly the most flavorable and easiest Fruitcake.


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  • Calories
  • 719 kcal
  • 36%
  • Carbohydrates
  • 80.6 g
  • 26%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 430 mg
  • 17%

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

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