How To Make Fruitcakes

There’s something wonderfully nostalgic about baking fruitcakes, and when done right, they become a show-stopping centerpiece for the holiday table. Here’s my guide to crafting the perfect fruitcake—a recipe that’s as timeless as it is versatile.

The Basics of Fruitcake Ingredients

A fruitcake is an indulgent medley of candied fruits, dried fruits, fruit rind, nuts, spices, and a generous splash of liquor or brandy. Each ingredient plays a role in creating the cake’s rich, dense character.

But don’t feel confined by the recipe. Swap out ingredients to suit your tastes—brandied cherries for wine-soaked figs or candied pineapple for dried apricots. As long as the ratio of fruits and nuts remains consistent, your fruitcake will be splendidly yours.

The Importance of Aging

The secret to an unforgettable fruitcake? Time. Plan to make your cake at least a month before serving, though three or even four months is ideal. During this aging period, the flavors meld beautifully, and the texture softens.

Freezing fruitcakes is also an option, but remember to age them for at least four weeks before doing so—they don’t mellow while frozen.

Preparing Your Fruitcake

Take your time when making a fruitcake. Start with the nuts and fruits: soak them in liquor for two to three days to allow the flavors to deepen. Then prepare your batter and bake your cakes.

Baking Tips

• Temperature is key: Bake fruitcakes at no higher than 325°F, ideally at 275°F.
• Lining the pan: Use greased brown paper or wax paper to prevent burning.
• Moisture matters: Place a pan of hot water on the oven floor to keep your cakes moist.
• Testing for doneness: Insert a skewer into the cake’s center. When it emerges clean but moist (not doughy), the cake is ready.

Storing and Ripening Your Fruitcake

Once cooled, wrap your fruitcake in cheesecloth soaked in liquor, then seal it in plastic wrap or a storage bag. Brush it weekly with more liquor to ensure it stays moist and flavorful. For long-term storage, consider wrapping the cake in brandy-soaked towels and storing it in a cool, dry place. Some fruitcakes, when stored properly, can last for years!

A Few Creative Twists

• Add a cup of applesauce to your batter for extra moisture.
• Refresh stale fruitcake by warming slices and serving them with a rich brandy sauce.
• Glaze cakes with a sugar syrup for a polished finish before serving.

Recipes to Try

Regal Fruitcake

Ingredients:

• 1 ½ cups candied pineapple, chopped
• 1 ½ cups candied cherries, chopped
• 1 cup raisins
• ¾ cup currants
• 2 cups chopped nuts (pecans or walnuts)
• ½ cup white grape juice
• 1 cup butter
• 2 cups brown sugar, packed
• 5 eggs
• 2 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground mace
• 1 tsp almond extract
• Brandy

Instructions:

1. Preheat the oven to 275°F. Grease and line a 10-inch tube pan with wax paper.
2. Soak fruits and nuts in grape juice for an hour.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time.
4. Mix dry ingredients and gradually combine with the butter mixture. Add soaked fruits and stir.
5. Bake for 3 hours and 20 minutes. Cool, wrap in brandy-soaked cheesecloth, and store.

Elsie’s Blue Ribbon Fruitcake

Ingredients:

• 3 cups whole candied cherries
• 2 cups dark raisins
• 6 cups mixed candied fruits
• 6 cups mixed nuts
• 2 cups flour (for dredging)
• 2 cups vegetable oil
• 3 cups brown sugar
• 8 eggs
• 4 cups all-purpose flour
• 2 tsp baking powder
• 4 tsp salt
• 4 tsp ground allspice
• 4 tsp ground cinnamon
• 2 tsp ground cloves
• 2 cups fresh orange juice

Instructions:

1. Preheat the oven to 275°F. Grease and flour ten loaf pans.
2. Dredge fruits and nuts in 2 cups flour. Combine with remaining ingredients.
3. Divide batter into pans. Bake 2 ½ to 3 hours, testing with a skewer for doneness.
4. Cool completely before storing.

Final Touches

Frost your fruitcakes just before serving and slice carefully with a serrated knife. With patience and care, these fruitcakes will become a treasured part of your holiday traditions.

Source: From the cookbook called A World of Baking by Dolores Casella

Originally posted 2014-04-18 11:56:08.