Grandma's Old-Fashioned Fruitcake Recipe
This homemade fruitcake is surprisingly simple to make and addictingly delicious. The only ingredient that may be a bit tricky to find is the candied fruit mix, but I have always been able to find it at our local grocery store.
Equipment
- 2 loaf pans
- Parchment paper
Ingredients
- 1 cup butter, softened (two sticks)
- 1 ½ cups granulated sugar
- 5 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon maple OR rum extract
- 1 teaspoon each cinnamon and ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1/8 cup molasses OR honey OR maple syrup
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 cups sweetened dried cranberries
- 2 cups raisins
- 2 cups candied fruit mix likely labeled "fruit cake mix"
Instructions
- Move one oven rack to the lowest position and the other rack to the middle of the oven. Place an oven-proof bowl with 2 cups of water on the bottom rack. Heat the oven to 300°. Line two standard loaf pans with parchment paper. Spray the parchment with cooking spray and set aside.
- In a medium mixing bowl, cream the butter and sugar together, then add the eggs, milk, flavorings, spices, salt, and syrup and stir vigorously until well combined.
- In a large mixing bowl, stir together the flour and baking powder. Stir in the dried fruits and fruit mix until well combined. Make a well in the center and then pour in the creamed mixture. Stir gently until the flour mixture is fully incorporated, but don't over-mix.
- Divide the batter evenly between both pans. Dampen your fingers or a spatula with water, then carefully smooth out the batter.
- Place the pans in the oven, and bake for approximately 1 hour and 45 minutes, or until a knife inserted into the middle comes out clean.
- Lift the fruitcake from the pan using the parchment paper and cool on a baking rack. Once the fruitcake is completely cooled, wrap it in a layer of plastic wrap and then a layer of foil. Label the fruitcake and freeze for up to 3 months, if desired.The fruitcake can also be eaten as soon as it is cool enough to slice...but beware: once you start, you may not be able to stop. It is that yummy!
Notes
- The rich flavor of the fruitcake is enhanced by freezing and then thawing it before eating it but eating it fresh from the oven is also really good! Because this fruitcake freezes so well, it makes an excellent Christmas treat to prepare ahead of time or to give as gifts.
- We all know that fruitcake sometimes gets a bad rap; you've probably heard the joke that the only good thing about fruitcake is that it makes a great doorstop. Well, not all fruitcake recipes are created equal, and this fabulous alcohol-free, old-fashioned homemade fruitcake has changed a lot of people's minds about the classic Christmas treat! 😊