I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together. I love fruitcake. I came down with the flu over the holidays. Thanks again! Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? Looked very good. All the booze in this one has me thinking it will be awesome! Combine the eggs and gently beat it using a fork. This cake yields two loaf cakes. If the dried fruit was chopped in the way the recipe states and the amounts/ingredients were measured properly, I can assure you that this cake is anything but dry. And I am preparing to make it for Thanksgiving and Christmas. will really appreciate your help. This will be my first time attempting fruitcake making. (Butter, eggs, milk, jam, sugar, flour, spice) Beat together well, but don’t overdo it Scrape the mixture … Thanks for the lovely write-up and beautiful photos of our fruitcake! also, can i substitute Marsala to Sherry? Absolutely! I bought everything and am ready for attack! I also couldnt help myself and added more candied ginger and even though I added more, I still couldnt taste it much, so I guess I will add a tad more next time. And geez!! I haven’t given this recipe of your’s a shot yet, but from the looks of it, I think I’ll be making it and finishing it as soon as it is out of my oven. Yes, I made this recipe. So sorry for only just getting back to you. Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. looking forward to enjoying this. I made this recipe two days ago and the results are already amazing! Has anyone tried for just a couple of weeks? Took around 45 minutes to cook.  Imagine a moist spice cake or carrot cake cousin, FULL of MOIST, TENDER, RUMMY fruit and nuts that are just better than al dente. I think this can also be called “the world’s most beautiful fruitcake!” So pretty. Chocolate Candy Cane Cookies A question about soaking the cake. After all, fruit cake is one of the most ridiculed baked goods in existence! 🙂, BTW, I doubled the soaking amount out of neurosis and fear. Is there an option for those who don’t drink alcohol? No-one’s British though, so I guess it’s pretty random. Yours looks absolutely perfect. Do u know what affected that?Â, Hi, love your fruit cake recipe! We use a serrated knife to cut it into thin slices or cut regular slices in half. For a great holiday assortment, I recommend the following desserts. What a superb recipe. allrecipes.co.uk/recipe/38933/easy-to-make-boiled-fruit-cake.aspx Thank you. Your email address will not be published. Be sure to use unsweetened dried fruit for best results. Recipe says to soak cheesecloth once a week in sherry. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor! I don’t usually leave review or any comments but here i am. I just finished my first fruitcakes and have them in the refrigerator now. Any idea on cooking time and temperature if I did that? Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. Probably make a giant one in a tube pan. Thank you soooooooooooo much for this awesone recipe. I am using three types of nuts, 2 oz each slivered almonds, chopped walnuts and pecans.  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? Looking forward to your mom’s advice on marzipan and icing. I would still use cheesecloth, but a thin kitchen linen would be next best option. Please post more beautiful and delicious recipes. Wow your photos are beautiful!! Thanks for sharing world’s best fruitcake recipe. Hi Alisyn! My mom will be so honored to hear this. I will use it for the dribbles and curing. The alcohol does not cook off, so you taste it/smell it. Great to see Americans seeing the delights of a good fruit cake. This is heaven.Â, Threw not through. Almond Toffee.  Try this cake everyone! And if mini, what size should I be looking at? In the fridge, it should keep for 6 months. You could add the orange juice if you want, but I would personally not. Enjoy and Merry Christmas! This fruit cake looks amazing! The problem, I am not used to alcoholic drinks, I asked for Triple Sec orange flavor and they gave me London XXX it is a Medium Sweeet wine. 🙂, I’m just curious, how important is it for this to soak for 4-6 weeks? But I hate the traditional glazed fruit and syrup, so I am very keen in making your recipe, it looks amazing and much healthier. Several ingredients have been revamped and simplified to make it easier to prepare in your own kitchen. Unfortunately I’m very inexperienced with baking at altitude, so I can’t give you a specific adaptation to make, I would simply recommend adapting it the way that you adjust other baked goods in your home. I actually have the fruit soaking in rum right now. Choose from rustic country apple traybakes, toffee apple squares, loaf cakes and more. Gingerbread Cookies I’ll be in touch soon! I just made this for the first time and couldn’t resist taking a sliver while it was still hot. I’m making it for my father-in-law’s birthday, because he loves fruitcake. Check out this moist fruit cake recipe as the method calls for boiling the ingredients first before baking. This cake is awesome … I’ve made it three years in a row for my husbands birthday. Can I use Cream sherry to soak the fruit instead of rum? 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. I have different types, the one is straight-cloth kitchen towel, and I also have the knobbly type face wash-towel, both 100% cotton. Hi Laura, your cake looks amazing.I am going to give a try but I don’t have dark rum. Even my grandfather who has diabetes couldn’t resist having a bite.  or i need to drain the fruits? I’m going to start telling myself that…that will make me feel much better about consuming the entire loaf. I really appreciate you letting me know! I do not have a mixer so I have already put my husband on standby to do my stirring tomorrow. Sift the flour, milk powder and spices together. 🙂. Thanks for your question! A few days or a week would probably work as well – but it can also be stored for a very long time too. I grew up with that fruitcake with glazed cherries and bitter fruit My dear mother  made a lovely dark version of it and  would take out those old fashioned tins to bake them in. Honest confession, I’ve nibble a little off the edges of one fruitcake, already. Hope this helps! Glad to know I wasn’t the only person who couldn’t make the twitter party–we’ll have to reschedule another time! You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! Hmm. I think it will be fairly obvious when you start baking! I’m wondering, if I use triple sec now, should I use sherry for the next couple weeks or keep using the triple sec. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. I plan on making this over the weekend! Pour the brandy or rum into the chopped mixed fruits and nuts. I use it for birthdays, Christmas, or just for a treat. I wish I could be more helpful, but I would need to test it properly to give more detailed advice! If you use a serrated knife (and it is cold), it should always hold its shape once sliced. This borders on FLUFFY. You can even add bittersweet chocolate, which is my dad and sister’s favorite variation! This fruit cake recipe is easy to make. Those beautiful pictures and the ingredients made me want to make my first fruit cake ever. Best tasting  fruitcake! 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! Can you soak the cheesecloth in amaretto? Hi Thea! So glad that I found ya! Thank you so much! 🙂. Combine the eggs and gently beat it using a fork. Appreciate it!! Hello, I’d love if you could take the time to come back and leave a review/comment. I love it, and will definitely try it.  I know you don’t like it, but I love marzipan. And yes to the feedback. Thanks so much Lauren 🙂. One question about baking time…cause I often get that wrong when backing – either underdone or too browned! And finally, is 6 ounces of rum 6 liquid ounces? Mine ofcourse didnt turn out as nice as yours. I made this last year and am soaking my fruit again at this moment. 1/2 cup of treacle or honey Christmas isn’t Christmas without several slices of my mom’s famous fruit cake! Left a comment last year while the cakes were baking, now I’m back again to say they came out perfect and I’m making them again for the second year in a row!! I can’t wait. But he likes it with marzipan and icing (traditional British–I live in the UK). Thank you very much. Thanks for the great question. I will test in 4-6 weeks. Oh and Gorgeous photos! 1 tsp baking soda. If you like a lighter fruit cake that still has lots of fruity flavour, this is a good “cut-and-come-again” one. This year I remembered and thought I might tell you so that you can change it for others. That’s why it’s definitely worth making a few loaves at a time (this recipe makes two). 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. It's moist and sticky - more like a candy than a cake! Poor fruit cake. I recently tested this cake and have found that just a week of soaking (or even a few days) makes the biggest difference with flavor, so don’t worry if you can’t soak it longer. I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Thank youÂ. This fruitcake looks awesome. Figs and Set aside … Could I just use the same amount of batter that you’ve divided into 2 pans and put it into one large round cake pan? Yum! Yes, they should have been in the dry flour mixture (ingredients are listed in order of use). Baked the cakes today and they smell amazing! Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! 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. Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the … Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? Is that alright or do i need to soak them in a bowl as u mentioned in your recipe? It tastes fantastic on its own or with a smear of salted butter! My husband is one who likes fruitcake, he will love this I’m sure. Rum isn’t used for wrapping because its incredibly alcoholic/dry and honestly just doesn’t taste incredible for that type of application (where it’s not cooked off). I must admit, I’m very wary of the candied fruit too because it generally just tastes like sugar to me, but this is the absolute BEST fruit cake I’ve ever had.  For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! When you say to bake until the cakes are ‘set’ – should they be brown? I despise those fruit cakes too! You can eat part of it too, haha. Thanks Carol ps I make a slightly similar recipe for christmas pudding and the O. This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed. This fruit cake is not your average fruit cake recipe. Brandy. This will not disappoint as it is unbelievably delicious.  Want some right now! You could certainly choose not to soak the cake – or reserve a section for kids or anyone else that is unsoaked – it just has the best flavor if you do this step. YES! What a lovely tradition! The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed. I have never tried doing that and most of the alcohol will cook out during the baking. I’ve never tried this and am a bit hesitant to advise it (especially since it’s not a cheap recipe to make and I don’t want you to get bad results), because it is VERY fruit filled and I’m worried there wouldn’t be much structure left if you used a non-gluten nut flour. Remove the saucepan and leave to cool. I just picked a batch of wild apples and need to use the resulting apple sauce in whatever way I can. Thank you so much!!! The fruit cake is probably more complicated than the rest and also expensive ingredients i have to buy. After the cakes have cooled, we’ll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. Slightly biased, but hope you agree! Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Don’t skip this step! So cute!! In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. So my question is can I replace the soaking rum and whiskey with liqueur? it could have used double the nuts i think. 🙂. Looking forward to hearing your thoughts (and your mom’s thoughts!). Also, could you let me know if your loaf pans are metal or glass? And We love it! The mixture would need to be doubled for this size.? Wonderfully tasty & easy to make!! I would NOT serve this cake to recovering alcoholics or children (to be honest, I don’t think this is the type of cake that most kids will love – but you never know!)  People will have to vote affirmatively to get one next year. I’m assuming so, but I’ve cut up all the dried fruit ready for soaking and it’s LOADS–I just don’t think 6 liquid ounces will come close to soaking all of it, given that 6 ounces is less than 1 cup! Because it is. Thanks! Allow paper to come 5cm above the sides of the pan. Preheat oven to 140ºC conventional. Same taste, just easier to make and follow! These Rock Cakes or Rock Buns are easy to make, taste delicious and perfect if you want a recipe to bake with the kids. 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. to the batter the next day. The ones that contain the neon candied fruit pieces? Fruits , and cocoa. The temperature gets adjusted depending on the material. I plan to reapply the liquor every week. 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). 7 cups chopped mixed fruits (assortment of raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel, glazed cherries, etc.) Remove the bowl from the stand mixer. Remember, you’re also adding grated apple, etc. Preheat oven to 160°C / 320°F (140°C fan). Doug in Rhode Island.Â, Thank you for bringing that to my attention – that was an omission error when I inserted the original recipe into my site! Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. Thank you so much for taking the time to come back and leave a review. Set the loaf pans on the center rack, several inches apart from one another. Yes, I made this recipe. 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. Hi, I’m Laura! Their durable handles and platinum silicone heads, which come in a variety of shapes, are great for any baking project (or savory preparation) and have quickly become my favorite baking tools. 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? Is it American large size (53-63g) or European large size (63-73g)?    Also, can I soak the fruit in juice as opposed to the rum? Did you let it soak with the cheesecloth for a week or two before slicing/giving away? I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. what do you mean by 2 sticks butter. Thanks Laura.  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. And I don’t like royal icing or marzipan–so I definitely left that out for a reason, haha.  I cheated and used some chopped maraschino cherries. Yep, it’s pretty boozy, you might want to skip it this year, haha. 🙂, Hi – I would like to know which alcohol tastes the best for wrapping the fruit cake. Thank you:). Thank you Karen! At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. Really just depends on the person! Laura! Which do you think would work the best? I made this fruitcake for my friends , Everyone of them have liked it. If you’re a fruit cake cynic, hear me out! Plus, I’ve just never made this particular cake in one, so I’m hesitant to say an exact recipe conversion. Hi Carol. It's a traditional fruitcake with old fashioned flavor and it's been a family favorite for generations. The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly. Lovely!! Can you please let me know how many grams are your Large eggs? There is no way the booze is going to soften all the fruit so am bothered that the final cake will have some very dried tasting dried fruits – like the peaches. Hmmm…honestly, I’m not sure if would suggest cutting the alcohol in half from the cake itself. I am assuming you use a sweet sherry for this recipe? Unfortunately I haven’t tested it, so I can’t quite say the change in texture but I don’t see why it would cause a huge amount of problems. However, once in the fruit cake, I couldn’t really taste it… but I am getting sleepy when eating it lol. It means a lot!! Thank you Caroline!! I thoroughly greased with butter, then lined the bottom with parchment paper and greased that as well.  Didn’t have the exact fruits, so improvised, with quite a bit of dates, some dried mango, lots of raisins, some dried cherries, but it really didn’t matter. Just leftover rum for the cheesecloth. Flavor is just as good, if not better! It will also make it easier to remove. I recently re-tested and made some minor adjustments to the dried fruit mixture to make everything easier to find and more approachable. Thanks for sharing! Thank you so much Barbara! Just wanted to let you know that I’ve added metric measurements to the recipe!!! When Should I Starting Baking Fruit Cake? My mom is ridiculous. This looks and sounds amazing (and your photos are gorgeous!). 1 cup of nuts (almonds, hazelnuts, pecans or pistachio) Hope that helps!  you find it later as you read the process notes. I don’t eat it but I like the challenge. I am wondering about the ratio of eggs, five. My mom has tweaked and perfected it over the years. Do you have to use parchment paper? You could definitely use a good quality triple sec, or even Grand Marnier (if you feel like splurging). On that note, my GUESS is that it would make four loaves of that size. SO GOOD!! Thanks in advance for your advice! This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Fold in the sifted ingredients. I would try to find something on the drier side personally (like an Amontillado), but it will work. I’ve got my drunk fruit going since yesterday, And will be soaking the cake till Christmas!  i am still eating fruitcake! Thanks for the answers. Thanks. I saw another comment that mentioned marzipan on top. yummmm ????   Merry Christmas.Â, So thrilled to hear that you like how the fruit cakes came out! Hi! Can't spell Rasa Malaysia? It tastes just like the fruit cake my neighbor orders from a specialty bakery! Oh my gosh sorry. I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. I just fixed this. laura,I have made fruit cakes for years but this one is simply fabulous.  They add a wet plumpness. I think. I just personally prefer the flavor and flavor notes of triple sec or medium sherry, but you could experiment if you want!! I’ll have to tell my mom! I like the dark chocolate added! If you’re using the loaf pan I’m using from All-Clad, no need to grease the pan or add any parchment paper! Christmas fruit cakes are a big deal here, and my mom absolutely loves them. I don’t have mini loaf pans so need alternate suggestion. 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. It holds REALLY well. Combine dried fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. 6 ounces is 6 liquid ounces. My friend and I love your recipe. I’m just thinking there is less chance of mold in the fridge.  Thank you so much! A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. Thanks Laura! I also have some 100% cotton pillow cases that I wouldn’t mind tearing to long strips. My dad was a pastor and we always got several fruitcakes at Christmas. I think it will work but want your thoughts. Couldn’t find them this year but I just KNEW I wasn’t crazy????lol. I would recommend baking at the same temperature as the original recipe, but it will probably only take 30-45 minutes for loaves of that size. Hope this clarifies thing and apologize for any confusion. Fruitcake totally gets a bad rap — though yes, those neon-colored fruits and other weird bits do scare me. In terms of the crystallized ginger, you can definitely omit it – you might want to add a teaspoon of ground ginger (if you have it) to add a little bit of that flavor, because it is one of my favorite additions. I could not find dried apples/pears; i used dried pineapple that was sweetened, and the cherries were also sweetened. Perfect! Stir consistently. all in all successful fruitcake with dried fruit instead of candied– i think tho i will use a few candied cherries next year– for the festive look they provide! Thanks for your comment! The citrus and fruit are the main stars of this fruitcake! i will stick to the recipe as much as possible. Since this cake has a such a large ratio of dried fruit, we’ll allow the fruit cakes to cool completely in the loaf pans before removing them. Stir consistently. Now I want fruitcake {there’s a sentence I never thought I’d say}… Big thanks to your mom for making fruitcake edible! Hmm, I’m not as sure about the marsala substitute, because I’ve never tried that and my mom hasn’t used that.