Old Fashioned Fruitcake Recipe
Ingredients
- 1 pound pecans
- 1 pound dates
pitted and chopped
- 1/2 pound candied cherries)
(red and geen
- 1/2 pound candied pineapple)
(red and green or yellow
- 3/4 cup sugar
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
or 1 tablespoon rum, bourbon, or brandy
Directions
- 1
Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
- 2
Place a pan 1/3 filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
- 3
Fill the pan with hot water as needed during baking.
- 4
Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
- 5
Spray wax paper with cooking spray.
- 6
Chop dates and nuts.
- 7
Add them to a large bowl.
- 8
Sift dry ingredients over fruit and nuts and mix in with your hands.
- 9
Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
- 10
Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
- 11
Place the filled loaf pans onto the rack above the pan with hot water.
- 12
Bake at 250 for 1 hour and 45 minutes.
- 13
Let cool.
Old Fashioned Fruitcake Recipe
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About this Recipe
Tired of dry, uninspiring fruitcake? This Old Fashioned Fruitcake Recipe defies expectations, delivering a moist, candy-like experience that's rich with fruit and nuts, ready to enjoy the day you bake it. Forget everything you thought you knew about fruitcake; this is the recipe that will convert even the most skeptical.
Unlike traditional fruitcakes that demand weeks of "ripening," this cherished family recipe is designed for immediate gratification. It's packed so densely with flavorful pecans, sweet dates, and vibrant candied fruits that it truly tastes more like a gourmet confection than a heavy cake, making it a delightful surprise for anyone. The secret lies in the generous quantity of fruit and nuts, making it incredibly moist and flavorful from the start.
Prepare for a rich, dense, and intensely flavorful experience. Each bite of this Old Fashioned Fruitcake is a symphony of textures, from the substantial crunch of pecans to the chewy sweetness of dates, brightened by colorful candied cherries and pineapple. The cake itself is a tender binder for the abundant mix-ins, creating a truly decadent treat. This recipe yields two substantial 5x9-inch loaves, ensuring plenty to share or savor.
While delicious as is, you can personalize this family favorite. For a boozier note, you have the option to swap the vanilla extract for rum, bourbon, or brandy, adding another layer of complexity. Feel free to vary the specific types or ratios of candied fruit (red and green cherries, red and green or yellow pineapple) to suit your preference, or experiment with different types of nuts, though pecans are traditional and beloved in this recipe.
This festive fruitcake is a perfect centerpiece for holiday gatherings or a thoughtful homemade gift. Serve it sliced thin with coffee or tea, or as a decadent dessert on its own.