Old-Fashioned Fruitcake

By Peggy Trowbridge Filippone

Updated 12/06/19

Candied fruitcake
Anouk Stricher / Getty Images
  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Cooling Time: 15 mins
  • Yield: 12 Cakes, 4 Servings
Nutritional Guidelines (per serving)
4313 Calories
197g Fat
615g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 Cakes, 4 Servings
Amount per serving
Calories 4313
% Daily Value*
Total Fat 197g 252%
Saturated Fat 70g 348%
Cholesterol 526mg 175%
Sodium 1051mg 46%
Total Carbohydrate 615g 224%
Dietary Fiber 41g 148%
Total Sugars 393g
Protein 46g
Vitamin C 29mg 146%
Calcium 621mg 48%
Iron 18mg 101%
Potassium 4020mg 86%
*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 pitted dates (14 ounces, chopped)
  • 2 cups golden raisins (12 ounces)
  • 2 cups dark seedless raisins (12 ounces)
  • 1 cup

    dried currants (2 cups)

  • 11 ounces

    11 ounces candied citron (diced)

  • 1 cup

    candied pineapple (diced)

  • 1 cup

    red candied cherries (coarsely chopped)

  • 1 cup

    candied orange peel (diced)

  • 1 cup brandy
  • 3 cups flour (all-purpose)
  • 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; 4 sticks; softened)
  • 1 tsp

    dark brown sugar

  • 6 large eggs
  • 1/3 cup dark molasses
  • 2/3 cup milk
  • 5 cups pecans (or walnuts; 1-1/4 pounds)

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.

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