Heirloom Fruit Cake

Stuffed with raisins, apricots, pineapple and mixed fruits, this cake is truly a family heirloom.
  • Yields 1 fruitcake
  • Details


    • 1 1/2 cups California natural raisins
    • 1 1/2 cups California golden raisins
    • 1 cup mixed candied fruits
    • 1 cup whole candied cherries
    • 1 cup candied pineapple chunks
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger
    • 1/2 teaspoon allspice
    • 1/2 cup brandy or fruit juice
    • 1 cup walnut pieces
    • 1/2 cup butter or margarine, softened
    • 1 1/2 cups firmly packed brown sugar
    • 2 eggs
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • Brandy; for aging


    Combine raisins, fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight. Add walnuts. Grease a 9×5-inch loaf pan; line greased heavy brown paper.

    In large bowl, cream butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into creamed mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan. Bake in 325°F oven about 2 hours until pick inserted into center comes out clean. Let stand in pan 1/2 hour. Remove from pan; gently peel off paper. Brush with brandy; wrap in brandy-soaked cheesecloth, then plastic wrap. Store in cool place to age 2 weeks to 3 months.

    Nutrition Facts Per Serving

    Calories 310 (26% from fat); Total Fat 9g (sat 3g, mono 2g, poly 3g, trans 0g ); Cholesterol 35mg; Protein 4g; Carbohydrate 53g; (Dietary Fiber 2g; Sugars 37g; ); Iron 2mg; Sodium 200mg; Calcium 42mg; Potassium 334mg

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