The dried fruit will hydrate and plump up and soak up all of the dark rum during this time. Baking a fruit cake around Christmas is a ritual we love .Here is a no-fuss fruit cake that requires simple ingredients and is incredibly delicious. It usually is flamed just before serving too, and generally more alcohol in flavor and even sweeter (more batter, still a lot of fruit, but less majority dried fruit). Merry Christmas! I would recommend checking out this page: http://dish.allrecipes.com/cake-pan-size-conversions/ and trying to determine the volume of the cake pan you want to use and comparing it to the volume of (two) loaf pans as stated in the recipe. Thank you so much!!! I saw another comment that mentioned marzipan on top. You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. Hey Laura! Do you have any suggestions of what I can use to soak the cheesecloths and cake in, since I do not want to use the alcohol? This fruit cake recipe yields 2 loaf cakes. Bake for 45-55 minutes depending on your oven. The holidays are hectic enough without worrying about your baked goods sticking! Not your Grandma’s fruitcake. Â. Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? This looks great except for the flour…….. I made this fruitcake for my friends , Everyone of them have liked it. its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here. Happy holidays. This fruitcake it the most gorgeous ever! I (and others!)  I was very intrigued by the mention of marzipan. THANK you.Â, Yay! funny, not many people say how their cake turned out– i guess because it doesn’t get eaten for a few weeks. It is the size of a normal size loaf cake (if that helps) – I would say at least 10 because it is fairly rich and a little goes a long way. Hi Pam! So, adding this to my favorites. I only have cotton, linen towels are very difficult to find here. ), the second loaf will go to a family friend in another state. So glad that I found ya! Just wondering if the flavor of the cake comes out quite boozy? This one has none of the weird stuff, promise. Couldn’t find the usual currants and really wanted black currants. Would it be better to freeze it if I don’t want to resoak the cloth every week? i will stick to the recipe as much as possible. I think they thought I was asking for Triple X and they gave me that. I’ve already made two loaves and I have the fruit soaking for two more!  I’ve got to try it! Wow! I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”. Pls advise. Packed full of flavors. It was a huge hit. Thank you for this beautiful recipe !Â. I also through in a little nip sized Southern Comfort 80 to boost the cherry note. No, sorry, it is not for sale! It is one of my absolute favorites too. Cakes are very moist and slice nicely. It really is the best Fruitcake I’ve ever had! I can’t wait. Can I substitute or use other types of dried fruit? Hope this helps! 😂) but definitely go with fridge. Way better than those horrible store bought ones. This will be my first time attempting fruitcake making. Hope this helps! This is one of the best things I’ve ever baked. Thanks for your comment! I would taste it on it’s own and if you enjoy the flavor, it should be ok. I’m sorry I can’t be more helpful, I just have no familiarity with that particular alcohol. Thanks so much! Is it absolutely necessary to use it particularly if I use nonstick loaf pans? I have not tested this variation though! So happy to hear that!!! Means a lot. I was wondering if this one would be too sweet with marzipan added into it. Appreciate it!! I hope I can wait while it soaks… thank you. If you’re using the loaf pan I’m using from All-Clad, no need to grease the pan or add any parchment paper! Hey Laura, thanks for sharing this recipe. Enjoy the rest of the fruit cake! So, that altitude will absolutely affect your baking and recipes (usually sugar and leavening) need to almost always be adjusted, particularly if you live about 5,000 feet (which you are well above). It really does. Your Mom’s fruitcake recipe sounds wonderful. 9 ratings 4.6 out of 5 star rating. Yep, it’s pretty boozy, you might want to skip it this year, haha. Laura! Thank you All-Clad for sponsoring this post! In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. I cooked it for 1 hour 50 minutes at 130 degrees celsius (since we work in celsius in the UK–and 300 converts to 150 C, but then minus another 20 degrees C because my oven is fan-assisted, as are most British ovens these days–fan-assisted meaning convection). The alcohol does not cook off, so you taste it/smell it. I wouldn’t recommend freezing it personally, as the texture would probably change! Yes, I made this recipe. I had soaked all my four loaves with it. It is the BEST! Poor fruit cake, it gets such a bad rap. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), … I hope it wasn’t too detrimental that I added towards the end, before the fruit, because I realized I hadn’t added them yet and couldn’t find mention of them in the steps! Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. Do you think they would work ok? I also added twice as much slivered almonds and same amount ( if not more) of chopped pecans. She said, “sounds like heaven, the way you keep calling out for god ! A question about soaking the cake. These fruit cookies are a delicious little bites will make you rethink how you feel about this controversial dessert. This cake seems very good. And secondly, what chopped quantities of each of those fruits should I use to get that balanced tart/sweet ratio? This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! 🙂. I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Thank you so much for taking the time to come back and leave a recipe review. a bit raisin-y, tho. I will trust you from now on. I’ve included instructions in the recipe below, so the fruit mixture should soak for about 24 hours. thank you for sharing such awesome recipe! I drained off the rest the next day. Sorry for not getting back to you right away (saw your earlier comment – it just hadn’t been approved yet). 🙂, BTW, I doubled the soaking amount out of neurosis and fear. this will be the first year i use dried fruit instead of candied and your recipe looks the most promising! Any ideas why? This fruit cake recipe has been passed onto me from my mom. I have never tried to make a fruit cake, but this one actually sounds and looks really great! She is still getting the hang of leaving comments–for a while she thought she had to put her full name in the “contact” form. 🙂, I’m just curious, how important is it for this to soak for 4-6 weeks? Thank you so much for this recipe, it’s a wonderful treat for the holidays! Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? Avoid fan forced when cooking fruit cakes, as the longer cooking time tends to dry out a fruit cake. Thank you for sharing. That’s why it’s definitely worth making a few loaves at a time (this recipe makes two). Nearly six years have passed and since then, it has become one of the most popular holiday recipes on A Beautiful Plate. It worked perfectly! It reduces clean-up and common user errors, such as over measuring flour. This fruitcake tastes NOTHING like pumpkin pie or anything in that family. What a superb recipe. I have a feeling you already worked this out, but you can mostly substitute different liquors for the soaking liquid, I just personally prefer rum.  People will have to vote affirmatively to get one next year. Thank you:). thanks a lot for your advice! HOW TO MAKE MY EASY FRUIT CAKE RECIPE. 6 ounces is 6 liquid ounces.  I am making it this weekend. really appreciate it. Do u know what affected that?Â, Hi, love your fruit cake recipe! I haven’t personally, but I think a 1:1 gluten free substitute flour (like Bobs Red Mill or Cup4Cup) would probably work. Remove the bowl from the stand mixer. Brew some black tea, using 3 tea bags and leave to steep for 5 minutes. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (with any liquid if it hasn’t already been absorbed), and chocoate (if using). Thanks in advance for your advice! If you have a min pls let me know and help a novice baker out! All the booze in this one has me thinking it will be awesome! Some people recommend aging fruit cake for at least a month prior to serving or gifting, but this is not required for this fruit cake. Thank you for a gorgeous recipe and tell your mum, thank you, too!! Mine didn’t turn brown though; they stayed a medium pail brown. It tastes fantastic on its own or with a smear of salted butter! The fruit should almost entirely soak up the rum, so no need to drain the fruit at all. Thanks Carol ps I make a slightly similar recipe for christmas pudding and the O. I see, Joanna, that I’m not the only one thinking about the holidays already! Hi Joan! What dried fruits are they? Material may not be duplicated or republished without permission. I haven’t heard of that wine before! Looking forward to your mom’s advice on marzipan and icing. Preheat oven to 300°. However, even just a few days make a huge impact! it turned out pretty good. Thanks for the kind words. Thank you so much for such a wonderful looking recipe. 🙂. I’ve never actually had fruitcake. This is definitely American large eggs, not European large. The result: The loaves are very humid, the dough feels as it was raw, even though they were in the oven for more than ninety minutes.Please, do you have any suggestions of how to solve the crumbling problem.Thanks for your answer.Regards,Mr. I would leave as is! This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it! I hope this helps!! Am aware it might just reduce the fressh orangey taste a little but I wonder with well over 1kg of dried fruit, if that will really be noticeable. Hi Jean! Really appreciate you taking the time to come back and leave your thoughts. This looks really delicious and cute, i cant wait to make one on my own. But give me a ton of dried fruit in a dessert and I’m happy! SO GOOD!! Delicious. also, can i substitute Marsala to Sherry? I’ll admit that I wasn’t a fan until I tried these fruit cake bars. Easy Fruitcake Cookies that taste much better than cake! ❤️, This looks absolutely delicious, can’t wait to try this style of fruit cake. Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. Hi, made this tonight and it smells delicious. Hi laura, i made this fruit cake for my father yesterday for his birthday and i must say after following your instructions one by one it wasn’t just easy to make but the resulting piece was mouth watering. i also used dates instead of figs, but other than those 2 things, i stuck to the recipe. I have made this and enjoyed a lot with my family. Advertisement. yummmm ???? But maybe the rum isn’t really supposed to soak all the fruit? Your recipe made my day. Goodness, this sounds wonderful! My cake is in the oven as I type this …. That soaking period definitely contributes a lot more moisture to the cake, and I highly recommend it – although it will still taste good either way. Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? Is there a substitute, such as apple juice, for the alcohol in this recipe? You’d be better off just omitting the apple altogether. Baked the cakes today and they smell amazing! Can we freeze the cakes for later use, we have done the whole thing just as your recipe states, but we made a lot of cakes!!! They even couldn’t believe that i made it by myself. Looks so delicious, can’t wait to try this. As an Amazon Associate I earn from qualifying purchases. If you’re ever gonna try one, definitely make sure it’s this one. Please report back if you try it! I think it will be fairly obvious when you start baking! Yay! I always use American large eggs for recipe development on my site if that helps clarify anything in the future!!! Hope this helps! Sorry Thea. It really depends on your taste preference – if you enjoy triple sec (orange), that might be for you! This is heaven.Â, Threw not through. These photos are amazing, Laura (although, they’re always pretty darn great!)!!!! I applied it on all four loaves. Will be making this next year for sure. Hi Peggy! graye, Hello Laura! Again, this is all pure speculation, so I can’t guarantee anything, but that is my educated guess! I like the dark chocolate added! Should I reduce the sugar in the recipe?? You and me both. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. I really appreciate you letting me know! =). He already said he is not waiting 6-8 weeks to have some, Christmas morning is Fruit cake D-Day!!!! Don’t use any of the knobbly type, you want to use something that won’t leave any sort of lint and is a smooth linen/thin cotton one. Also, could you let me know if your loaf pans are metal or glass? The fruit won’t benefit from a soaking of that time, and would need to be refrigerated. I wanna go to give try this fruits cake recipe thanks for posting. I wouldn’t honestly worry too much because I don’t think it will be enough to completely over sweeten the cake, but you could reduce the brown sugar by a tablespoon and that should help mitigate. Transfer and divide the batter evenly among the loaf pans. You can even add bittersweet chocolate, which is my dad and sister’s favorite variation! It is INCREDIBLY moist, especially once it has been wrapped in cheesecloth for a week. Thank you. Be sure to use unsweetened dried fruit for best results. Truly looks like the worlds best fruitcake. Absolutely fantastic fruitcake. Hope this helps! I think it will work but want your thoughts. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. If making substitutions, I highly recommend measuring by weight to avoid any issues. My adult children did too. Thanks so much Lauren 🙂. looking forward to enjoying this. So my question is can I replace the soaking rum and whiskey with liqueur? and I will buy the proper sherry or liquor to apply and age all of them Please advise. At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. Question, is it okay to put wine? I’m wondering, if I use triple sec now, should I use sherry for the next couple weeks or keep using the triple sec. I want to make plenty for gift giving and there’s no room in the refrigerator. Several people have asked how to put marzipan on top. if you’re planning on soaking the cake with sherry. THANK YOU for again for your feedback, so I could update the recipe for others. That will definitely work. It could just be a slip up on my end too. I would personally use a wide bowl, hope this helps! Also, the loaf pans that my mom uses are metal – thanks for the great question! At one point, my mom even attempted a very short-lived fruit cake business – that is until she realized that it is one of those expensive desserts to make (dried fruit and booze!) One question (if you’re still checking! Same taste, just easier to make and follow! You could definitely use a good quality triple sec, or even Grand Marnier (if you feel like splurging). Slightly biased, but hope you agree! You could, but there really is no point because they don’t need to be softened. Also, since it’s a birthday cake, I would like to make it round instead of into 2 loaves. Thank youÂ. Is that alright or do i need to soak them in a bowl as u mentioned in your recipe? Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. Your recipe looks delicious. Looks good, tastes wonderful, but I have a problem: the cake crumbles when you cut it. 18.6 g I don’t believe it will be very detrimental to this cake, but I REALLY appreciate you bringing this to my attention. I had never made fruit cake before, but this Christmas I decided to try it out, and I am so happy I found this recipe! Thanks in advance for your help! I baked thet loaves today and am wrapping them in triple sec soaked cheesecloth. And I think from your other posts you find brandy to be an acceptable substitute? Microwave 1 1/2 minutes on … Here’s my way of doing it https://wordanova.com/recipe/fruitcake/ Wow Laura… this looks amazing and I’m SO all about soaking dried fruit in rum. She said we’d have a “happy year” for every piece we ate 🙂 I guess after a while, I actually started liking it. Alcohol should cook off during baking, but I’m not sure if that is still a problem with allergies! Wow! So thrilled to hear this Kim! It holds REALLY well. Oh my gosh – this was a typo error on my part. Oh the dilemma, haha. I am assuming you use a sweet sherry for this recipe? Umm… I love you moms comment!! You know those ones that are sold in the stores or sent as gifts at this time of the year? To make this fruit cake easy, I use the all-in-one method. Don’t be alarmed! I had my last batch stick around for 4+ months. When you say to bake until the cakes are ‘set’ – should they be brown? Butter an 8x8 baking dish. Could I cut the alcohol in half and replace the missing liquid by something else? It was first inspired my British grandmother’s recipe. I don’t think you would *have* to line them with parchment paper, but since the cake is on the more delicate side – I would strongly recommend lining it to be safe. A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. It is a TON of fruit, but you also end up soaking the baked fruitcake afterwards in booze, so in that sense it gains more moisture. I have never tried doing that and most of the alcohol will cook out during the baking. Hi Julie! Hi Tanya! Couldn’t have been more obvious. They all have a weird funny taste. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. At least, that’s what’s in the King James. Looks Delicious! In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. You can get more information here. Bless your heart for replying so quickly. THANK YOU FOR SHARING!! It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. Enjoy and Merry Christmas! And yes to the feedback. Couldn’t find them this year but I just KNEW I wasn’t crazy????lol. Oh and Gorgeous photos! how many portions do you recommend from this recipe? This will be my standard recipe for years to come. Plus melasses and rum or I recently re-tested and made some minor adjustments to the dried fruit mixture to make everything easier to find and more approachable. ), it’s really hard to say. I hope I am making sense in explaining these. It has been a holiday staple in our household for as long as I can remember.  or i need to drain the fruits? For added flavor, we’ll also be adding orange and lemon zest, orange juice, fresh grated Granny Smith apple, slivered almonds, and diced crystallized ginger (one of my favorite additions!). The festival of Christmas holds a special place in our heart. I would try to find something on the drier side personally (like an Amontillado), but it will work. Use Duncan Hines cake mix. Seriously the best fruitcake!! 10 Affordable Everyday Food Photography Backgrounds, http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, http://dish.allrecipes.com/cake-pan-size-conversions/, 1 and 1/4 cups (200 grams) golden raisins, 2 cups (320 grams) mixed unsweetened dried fruit, chopped, 1 cup (160 grams) dried unsweetened black figs, chopped, 1 cup (160 grams) dried unsweetened tart cherries, chopped, 3/4 cup (120 grams) dried unsweetened prunes, chopped, 1 and 1/2 cups (180 grams) unbleached all-purpose flour, 1 stick (4 ounces; 113 grams) unsalted butter, softened, 3/4 cup (160 grams) packed light brown sugar, 1/2 cup (120 mL) freshly squeezed orange juice, 1 Granny Smith apple, peeled, and coarsely grated, 3/4 cup (90 grams) slivered almonds (or chopped pecans or walnuts), 3 tablespoons (36 grams) finely diced crystallized ginger, optional add-in: 2/3 cup (100 grams) chopped bittersweet chocolate or dark chocolate chips, 2 large pieces of unbleached cheesecloth, for wrapping. Wow, such an amazing recipe. Thank you so much for the hard work on this recipe. I prefer the flavor and taste of the sherry and triple sec, but you could absolutely use rum if that’s you preference! It’s the first time I’ve wavered from the Craig Claiborne  NYT recipe from about 1976. also, i think i will stick with the citrus zest flavor. Thank you so much for taking the time to leave a recipe review, I really really appreciate it. I cant wait to taste it again once its aged abit. I bought everything and am ready for attack! My mom is ridiculous. It’s flexible! This year I remembered and thought I might tell you so that you can change it for others. So cute!! The alcohol cuts sweetness and makes this cake so fragrant and delicious! to the batter the next day. I just picked a batch of wild apples and need to use the resulting apple sauce in whatever way I can. With 5 eggs it will make a huge difference! I will test in 4-6 weeks. I cover that in the instructions, it would probably be fine in a cold cellar (who has those these days? I actually have the fruit soaking in rum right now. But I would like to make into smaller, 3×6 loaves? Thanks again! Easy to make, not cheap to make, but it smells amazing. The soaked dried fruit is folded into the fruit cake batter the following day. I’m so excited to make this. Can I put it back in the oven, 300 farenheit just to make the alcohol evaporate for maybe 5 mins. Hello I am really excited to try this recipe because I love fruitcake and christmas and I’ve never made one before! Thanks! Spread the fruit over the bottom of the dish and spread the batter over. The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed. Hope this helps! This is on my next one to try. This fruit cake is not your average fruit cake recipe. Hope this fruit cake recipe becomes a family staple! Remove from the oven and place on a rack to cool completely before removing from the pans. OMG this is sooo beautiful! And I am preparing to make it for Thanksgiving and Christmas. Pls help me clarify 🙂. It is a very thick, fruit heavy mixture. Thanks for providing it. In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). Most fruit cakes are dry, overly sweet, and bland in flavor. The mixture would need to be doubled for this size.? Bake in preheated oven for 1-1/2 hours (or 1 hour 45 minutes for a single round I just fixed this. Brandy. Hope you like it :’). Your website is really beautiful and all the recipe seems easy. Thank you Caroline!! I’m hoping for a dark Rich fruitcake loaded with fruit. This cake is awesome … I’ve made it three years in a row for my husbands birthday. You photos are lovely. For about 20 years I have made fruitcake with candied fruit and rum. Every year when I make it though – I forget to add the nuts and ginger as they are listed in the ingredients, but not added in in the instructions. How long will this last if I keep soaking it each week in the sherry? The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly. YES! may i know if u were using the oven with fan force or not? I just provide the recipe for you to make at home.  They add a wet plumpness. Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. Followed the recipe as written, with the exception that I substituted some types of dried fruit –keeping in mind to select dried fruits that were tart/sour to balance those that were sweet. Could you get your mother to advise you and update your response please. Have I mentioned that this cake is boozy? Tons and tons of dried fruit!! What do you think? Took around 45 minutes to cook. However, if you meant the actual cake itself, yes! I made this recipe two days ago and the results are already amazing! I used chopped pecans and walnuts,lightly toasted, not halves. Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! Also, if I tried making this in those paper single-use loaf pans, the ones that you don’t remove but can gift as is, I can only soak the top I suppose.  Imagine a moist spice cake or carrot cake cousin, FULL of MOIST, TENDER, RUMMY fruit and nuts that are just better than al dente. Seems like a lot. shrug!   Merry Christmas.Â, So thrilled to hear that you like how the fruit cakes came out! Honest confession, I’ve nibble a little off the edges of one fruitcake, already. Also I think macadamia nuts and cashews would make great “tropical nuts” — although my question is: What kinds of fruits would be good to use to make it tropical? I know nothing with alcohol. While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools, and give this fruit cake recipe a new and improved update for the holiday season. Perfect! So far I’m thinking pineapple, mango, dates (which come from *date palm* trees) — and use apricot and raisins to tart-en it up. It has great flavor and it’s not simply from the addition of booze – but depending on how much you soak the cake afterwards, the booze flavor is definitely perceptible, but not at all chemical in taste. Would love it, but I like both equally, but I would personally use sweet! The Craig Claiborne â NYT recipe from another web site and it turn. 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