Fruitcake

14
Roxy 0

"This is my 90-year-old grandmother's recipe. Very simple."

Ingredients {{adjustedServings}} servings 719 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 80.6g
  • 26%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
  2. In a large bowl, combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, or until a tester inserted in the center comes out clean. Cool on a wire rack.
  4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
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Reviews 14

  1. 18 Ratings

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JLESTER1
2/13/2005

I love this fruitcake! Very filling, very spicy. I don't think it will last long enough to age. I didn't put in the lemon rind though. I am so thrilled to have this recipe. I've made this cake and have given it out for Christmas for the last few years. I do age it in powdered sugar. To age it this way: first, soak it real good with your favorite spirits. Second, place it in a tin that can be made airtight. Then, fill tin up with powdered sugar. Let it age at least one full month. Leave sugar in with the cake. Also, another way to age the cake is to wrap it in soaked cheese cloth and place in tin.

LMARLEY
11/17/2004

Lovely spicy, moist fruitcake; I only withheld one star because the baking time, or perhaps the oven setting, is wrong. I allowed plenty of time, because it didn't look right to me, and sure enough, the cake baked a full two hours. Worth it, though! Nice texture. I did reduce the cloves, allspice, and nutmeg to one tablespoon each, just because that felt like a good idea, and it's still wonderfully spicy. You'll need the zest of two whole lemons to get two tablespoons, but it's worth it. Now all I have to do is try to keep from eating it before Christmas!

AWESOME AURA
11/17/2002

This recipe is simply great! My mother-in-law who is 100 yrs. old had a recipe for a dark fruit cake that had molasses in the ingredients, but lost it two years ago. This recipe is even more moist than hers. Now I can carry on the tradition of baking a fruitcake for the Holidays.It's so yummy!