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Old Fashioned Fruitcake Recipe

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4.4 from 13 reviews

This Old Fashioned Fruitcake recipe delivers a moist and flavorful holiday classic packed with chopped pecans, dates, and colorful candied fruits. Slow-baked at a low temperature with steam to maintain moisture, this traditional cake is perfect for festive gatherings and makes about 20 servings. The combination of nuts, dried fruit, and a touch of vanilla or spirits creates a timeless treat with a rich, tender crumb.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Fruits and Nuts

  • 1 pound pecans
  • 1 pound dates, pitted and chopped
  • 1/2 pound candied cherries (red and green)
  • 1/2 pound candied pineapple (red and green or yellow)

Dry Ingredients

  • 3/4 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 3 large eggs
  • 1 teaspoon vanilla extract (or 1 tablespoon rum, bourbon, or brandy)

Additional

  • Cooking spray
  • Wax paper or parchment paper

Instructions

  1. Preheat Oven and Prepare Steam Bath: Preheat your oven to 250°F (121°C). Place a shallow pan about one-third filled with boiling water on the lower oven rack to create steam for moist baking. Be prepared to refill the water as needed during baking.
  2. Prepare Baking Pans: Spray two 9-inch loaf pans with cooking spray, then line them with wax paper or parchment paper. Spray the lining lightly with cooking spray to prevent sticking.
  3. Chop Fruits and Nuts: Chop the dates and pecans into small, uniform pieces to ensure even distribution throughout the cake.
  4. Combine Dry Ingredients and Fruit: In a large bowl, add the chopped dates, pecans, candied cherries, and candied pineapple. Sift the sugar, flour, baking powder, and kosher salt evenly over the fruit and nuts. Mix together by hand to thoroughly combine.
  5. Add Wet Ingredients: Beat the eggs until light and frothy, then add the vanilla extract or your choice of 1 tablespoon rum, bourbon, or brandy. Pour this mixture over the fruit and dry ingredient blend. Mix with your hands to fully incorporate; the batter will be thick and sticky.
  6. Fill the Pans: Spoon the batter evenly into the prepared loaf pans. Press gently to compact the batter, eliminating large air pockets or spaces.
  7. Bake with Steam: Place the filled loaf pans on the oven rack above the pan of hot water. Bake at 250°F (121°C) for 1 hour and 45 minutes, replenishing the water in the steam pan as necessary to maintain moisture.
  8. Cool: Once baked, remove the fruitcakes from the oven and let them cool completely in the pans before removing and serving.

Notes

  • Maintaining steam in the oven is key to keeping the fruitcake moist and preventing it from drying out during the long bake time.
  • You can substitute the vanilla extract with a tablespoon of rum, bourbon, or brandy to add extra depth of flavor and a traditional touch.
  • Line your pans with wax or parchment paper to make cake removal easier and avoid sticking.
  • This cake improves in flavor if wrapped tightly and stored for several days or weeks, allowing the flavors to meld.
  • Ensure all nuts and fruits are chopped to similar sizes for even texture and distribution.

Find it online: https://cheftinaskitchen.com/old-fashioned-fruitcake-recipe/