For a boozy twist, soak the dried fruit in rum or brandy for several days before baking. Ensure all ingredients are at room temperature for optimal mixing. The fruitcake can be stored in an airtight container in a cool, dark place for several months. Basting with alcohol periodically will keep it moist and flavorful. For a darker, richer flavor, use brown sugar instead of white sugar.
Festive Fruitcake I
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING48 People
-
VIEWS18
A timeless classic, this Festive Fruitcake I is a rich and decadent centerpiece perfect for holiday celebrations. Prepare it weeks in advance to allow the flavors to meld and deepen, resulting in an unforgettable treat. The recipe yields a generous quantity, ideal for sharing or savoring over an extended period.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate82 g
-
Cholesterol72 mg
-
Fiber4 g
-
Protein6 g
-
Saturated Fat6 g
-
Sodium174 mg
-
Sugar46 g
-
Fat16 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again. (15 minutes)
02
StepIn a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour. (10 minutes)
03
StepMeasure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix. (5 minutes)
04
StepIn a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts. (20 minutes)
05
StepIn another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth. (15 minutes)
06
StepBake for about 3 hours until an inserted wooden pick comes out clean. (180 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Daron Zboncak
Jun 27, 2025I made this last year and everyone raved about it. The hint of cocoa is genius!
Jermey Heathcote
Jun 17, 2025My fruitcake turned out a little dry. Any suggestions?
Benton Cruickshank
May 22, 2025Soaking the fruit in rum beforehand really elevates the flavor.
Reid Sporer
May 16, 2025This recipe is a holiday staple in my family! It's a bit of work, but totally worth it.
Esther Pfeffer
May 6, 2025I would recommend using parchment paper instead of brown paper, it’s easier to work with.