Fruit Cake Recipes

Here are 3 easy fruit cake recipes that are great for the holiday season. The first is the traditional fruitcake with rum soaked fruit. The second is a version of a famous Bourbon soaked fruitcake, luscious and colorful that you'll want to show off.

And finally, the third is an easy to make fruitcake that you can customize and turn into your own unique recipe.

Try them for yourself and you will agree they are moist and delicious.

If you like a cake that's full of fruit and spices topped off with a healthy dose of spirits you're going to love these cakes.


My Three Favorite Fruitcake Recipes

Rum Fruit Cake

This has to be one of the best rum fruit cake recipes I've ever tasted in my life.

An old secret from my grandmother that I can share with you is to soak the fruits in rum or your spirit of choice for a few weeks (in a large container in the refrigerator) before using them to bake your cake. I suggest no later than Halloween if you plan to age your fruitcake awhile before the holidays.

It really makes a difference and produces one of the moistest cakes you'll ever bake!

Ingredients

fruit cake recipes
• 1/4 cup brandy
• 1/4 cup dark rum
• 1 1/2 cups golden raisins
• 2 cups chopped pecans
• 2 cups chopped apricots
• 1 cup chopped prunes
• 1 cup candied pineapple
• 2 cups dried cranberries
• 2 cups raisins
• 7 cups white flour
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups softened butter
• 2 cups brown sugar
• 3 large eggs
• 1 cups applesauce

Directions

Preheat your oven to 350 degrees.

In a large bowl combine all your dry ingredients. In a food processor chop your rum soaked apricots, prunes, pineapple, cranberries and pecans. In a separate bowl cream butter and sugar together then add your applesauce and beaten eggs to the mixture.

Pour your batter equally into five non-stick 9 inch by 5 inch loaf pans lightly coated with baking spray. Bake for 45 minutes, then rotate pans and bake for an additional 45 minutes or until your cakes pass the "toothpick test".

As an optional step you can mix 1/3 cup of brandy and rum (each) and pour this mixture equally over the finished cakes.


For Holiday Time

If you're looking for a holiday fruitcake, check out the Christmas Fruit Cake Recipe page.

Gethsemani Fruit Cake

The thing that sets the Gethsemani fruitcake apart from other fruitcakes is the spirits used for soaking. It isn't a Gethsemani if it isn't soaked in Kentucky Bourbon.

This Gethsemani fruit cake is very moist and keeps well. It is a boiled cake and very easy to make.

Ingredients

• 14oz condensed milk
• 5oz margarine
• 8oz raisins
• 8oz sultanas
• 6oz currants
• 6oz glace cherries chopped
• 8oz self raising flour
• 2tsp mixed spice
• 1 teaspoon ground cinnamon
• 2 eggs


Directions

Pre-heat the oven to 300F. Lightly grease and line an 18cm deep round cake tin.

Pour the condensed milk into a pan and add the margarine, fruit and glace cherries. Place over a low heat until the condensed milk and margarine have melted. Stir well then simmer gently for 5 minutes. Remove from heat and leave to cool.

Measure the flour and spices into a large bowl and make a well in the center. Add the eggs and the cooled fruit mixture and quickly mix together until well blended. Turn into the tin.

Bake for 1 ½ to 3 hours or until well risen, golden and firm.


fruitcake recipes

An Easy Fruitcake Recipe

This is an Easy Fruitcake recipe that can be combined with any form of decorating. You can even add other fruits and nuts if you have favorites that are not listed here.

Ingredients

• 7oz margarine
• 12oz muscovado sugar
• 3 eggs
• 1lb wholemeal self-rising flour
• 5fl oz buttermilk
• 12oz sultana
• 12oz currants

Directions

Pre-heat the oven to 275F. Grease a 23cm deep cake tin.

Measure all the cake ingredients into a large bowl and mix thoroughly. Beat the mixture for 2-3 minutes until smooth. Spoon into the tin and level the surface.

Bake in a pre-heated over for about 3-3 ½ hours or until a knife inserted in the center comes out clean. Allow to cool in the tin.

Once removed from the tin this cake can be stored wrapped in grease proof paper and kept in a cool place.


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