thepioneerwoman4.0
Fruit Cake
This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!
👥 16 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 25 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●oven
- ●whisk
- ●mixing bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least ⏱️ 4 hours or up to ⏱️ 24 hours, stirring a few times during the soak.
2
Preheat the oven to 300°F. Butter or spray 2 (9x5-inch) loaf pans with baking spray.
3
In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
4
In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about ⏱️ 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
large eggs3
5
Bake for ⏱️ 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for ⏱️ 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.
Nutrition Facts
calories
504 Calories
fat Content
20 g
fiber Content
5 g
sugar Content
53 g
sodium Content
172 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
65 mg
carbohydrate Content
76 g
saturated Fat Content
8 g
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