Old-Fashioned Fruitcake

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 06/8/21
Candied fruitcake
Anouk Stricher / Getty Images
Prep: 15 mins
Cook: 90 mins
Cooling Time: 15 mins
Total: 2 hrs
Servings: 48 servings
Nutrition Facts (per serving)
349 Calories
16g Fat
49g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 48
Amount per serving
Calories 349
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 29%
Cholesterol 44mg 15%
Sodium 87mg 4%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 11%
Total Sugars 31g
Protein 4g
Vitamin C 1mg 6%
Calcium 49mg 4%
Iron 1mg 8%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Old-fashioned contains 9 different fruits, spices, and nuts, plus brandy for a moist and delicious cake. Plan to soak the fruits in brandy overnight or all day.

Recipe reprinted with permission from All New Good Housekeeping Cookbook (Hearst).

Ingredients

  • 3 cups dried figs, stemmed and chopped

  • 2 cups (14 ounces) pitted dates, chopped

  • 2 cups (12 ounces) golden raisins

  • 2 cups (12 ounces) seedless raisins

  • 1 cup dried currants

  • 11 ounces candied citron

  • 1 cup candied pineapple, diced

  • 1 cup candied cherries, coarsely chopped

  • 1 cup candied orange peel, diced

  • 1 cup brandy

  • 3 cups all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon baking soda

  • 2 cups butter, or margarine, softened

  • 1 teaspoon dark brown sugar

  • 6 large eggs

  • 1/3 cup dark molasses

  • 2/3 cup milk

  • 5 cups (1 1/4 pounds) pecans, or walnuts

Steps to Make It

  1. In a large bowl, combine figs, dates, golden and dark raisins, currants, citron, pineapple, cherries, and orange peel. Cover and let stand 8 hours or up to overnight, stirring several times.

  2. Preheat oven to 275 degrees F. Grease twelve 5-3/4-inch by 3-1/4-inch by 2-inch mini-loaf pans. Line bottoms with waxed paper; evenly grease paper.

  3. In a medium bowl, combine flour, cinnamon, allspice, cloves, and baking soda.

  4. In a large bowl, with mixer at low speed, beat butter and brown sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 5 minutes, frequently scraping the bowl with a rubber spatula.

  5. Reduce speed to medium. Beat in eggs, one at a time, beating well after each addition.

  6. Beat in molasses. Reduce speed to low.

  7. Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until blended, scraping bowl.

  8. Turn batter into a larger bowl (for easier mixing).

  9. Stir in fruit mixture, including any brandy not absorbed by the fruit.

  10. Spoon batter into prepared pans; spread evenly.

  11. Bake until the toothpick inserted in center comes out clean, about 1 hour 30 minutes.

  12. Cool in pans on wire racks 15 minutes.

  13. Run a thin knife around cakes to loosen from sides of pans and invert onto racks.

  14. Turn cakes, right-side up, and cool completely.

  15. Remove waxed paper—wrap cakes in plastic wrap, then in foil.

  16. Let stand in a cool place, or refrigerate at least 1 month or up to 6 months before serving.

Recipe Source: edited by Susan Westmoreland (Hearst Books). Reprinted with permission.