Golden Fruitcake

fruitcake
Dorling Kindersley / Getty Images
  • 4 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 4 hrs
  • Yield: 4 to 6 Cakes
Ratings

This fruitcake is filled with a number of dried fruits, including candied cherries and pineapple. Chopped pecans add crunch to the fruitcake, but feel free to use walnuts instead. Dried cranberries, chopped dried cherries, and or dried blueberries may be used to replace some of the raisins.

See Also
Spiced Fruitcake With Brandy
Christmas Lizzies Fruitcake Cookies With Bourbon
 

What You'll Need

  • 2 pounds candied cherries, halved
  • 2 pounds slivered candied pineapple
  • 1 pound candied fruit mix
  • 1/2 pound candied orange peel
  • 2 pounds chopped pitted dates
  • 2 pounds golden raisins
  • 2 pounds dark raisins
  • 1 1/4 pounds coarsely chopped pecans
  • 1 1/2 cups brandy
  • 1 pound butter, room temperature
  • 1 pound light brown sugar
  • 12 large eggs, room temperature
  • 1/3 cup lemon juice
  • 1/2 cup orange juice
  • 4 cups flour, sift before measuring
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • More brandy, for sprinkling and brushing on the cakes

How to Make It

  1. Combine fruits and nuts in a large bowl. Pour brandy over and cover the bowl tightly. Let mixture stand overnight or up to 48 hours.
  2. Heat the oven to 250 F.
  3. Grease two 9-by-5-by-3-inch loaf pans and two tube cake pans (or use more loaf pans). Grease a sheet of foil or parchment paper and line the pan. 
  4. Beat butter until light and creamy. Beat in brown sugar until mixture is light and fluffy. Beat in eggs a few at a time, beating well after each addition. Beat until well blended.
  1. Sift together the flour, baking powder, soda, and spices.
  2. Stir lemon and orange juices into the creamed mixture, then stir in flour mixture.
  3. Transfer batter to a very large pot or bowl, large enough to hold batter and all fruits and nuts. With a long-handled wooden spoon, stir in fruit and nut mixture, along with the brandy which has not been absorbed. Blend thoroughly.
  4. Turn the batter into the prepared pans.
  5. Bake in the preheated oven for about 3 hours, or until a toothpick comes out clean when inserted into the cake (not into fruit). 
  6. Cool the cakes in pans on racks. When cool, remove them from the pans and carefully peel off the foil or paper.
  7. Wrap the cakes in cheesecloth and sprinkle generously with more of the brandy.
  8. Seal cakes the in food storage bags or plastic wrap. Brush cakes once a week with more brandy and then reseal.

These fruitcakes should be mellowed for at least 3 weeks. The fruitcakes can be frozen after that amount of time.

You Might Also Like

Kentucky Bourbon Cake

Fruitcake Cookies With Candied Fruit and Nuts

Festive Fruitcake Bars