An old-fashioned fruit cake is one of those desserts that has garnered a bad reputation over the years. People either love it dearly or detest it passionately. For many years, I'd considered myself in the latter category. All this changed when I had a taste of my dad's fruit cake…it was absolutely delicious!
💌 Want to Save This Recipe?
I'll email this recipe to you, so you can come back to it later!
Every December, my dad's aunt would dutifully pull out her dog-eared copy and faithfully prepare several fruit cakes. Actually, only the two of them truly loved eating the dessert! But I urge you to forget past fruit cake experiences and give this one a try. It's a family recipe perfect over two generations!
Jump to:
Why you'll love this recipe
This recipe originally comes from the Pilgrim Baptist Church Cookbook but has several of my dad's adaptations. I asked him to type up the original recipe along with his hints and tips so that I could share it with you on my blog. I love old church cookbooks and this recipe from Pilgrim Baptist Church circa 1960s is a good example.
Heather's helpful hints
There is enough batter to make one 9x5 inch pan and one angel food pan. If you want smaller loaves you must reduce cooking time, or you'll get cement brick fruit cakes. However, too little cooking time and you'll get cakes that fall apart, which is sad after so much effort. So for success just hang in there with me and have a loaf pan size and an angle food size cake.
What wine to use in the fruitcake
The recipe says to use a "good Zinfandel" but I mostly use a Merlot by Rutherford Hill because I like Merlot better. Truth be told you can use a Zin, Pinot Noir, or even Mogen David in the recipe, just depends on what red wine you like.
Storage tips
Storing the fruit cake is another matter and you want to be selective. After baking and when the cake is a little warmer than room temperature I pour a ¼ to 1 cup of really good Cognac over the cake after poking a few holes so the Cognac seeps into the cake (a cake doneness tester works well). Don't stress over this 'cause a lot times I do it the next day. I just poke a few more holes and pour more Cognac on the cake.
Wrap the cake in a double layer of heavy duty aluminum foil and store away from heat. I periodically check the cake for moisture and add more Cognac if necessary. Mine keep for at least 6 months this way. Don't like Cognac or don't want to spend $40, or more, for a good bottle then try Dark Rum, Whiskey, or Sherry. Just remember the soaker alcohol "dictates flavour" and acts as a preservative!"
Related holiday recipes
Our recipe index is a great place to search all My Sweet Precision recipes!
Recipe
Old Fashioned Fruit Cake
Equipment
- 1 angel food cake pan
- 1 9 x 5 inch loaf pan
- parchment paper
- wire cooling rack
- linen cloth
Ingredients
- 1 pound butter
- 1 pound brown sugar
- 1 cup white sugar
- 6 eggs
- ½ cup red wine
- ½ cup warm water
- 1 cup currants
- 2 cups candied fruits
- 2 cups raisins
- 2 cups nuts
- 1 tablespoon allspice
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 7 cups flour
- ½ cup brandy
Instructions
Directions from Cookbook
- Mix butter, sugar and cream. Add eggs and liquid in order, flour, currants, fruits, raisins and nuts. Mix in all the spices. Spices are to be added to the flour and added before the nuts and raisins, etc. Bake at 250 degrees for approximately 4 hours.
Preparation Tips
- Butter must be at room temperature, meaning you can push a finger into the butter block without resistance. Use dark brown sugar for a richer taste. Extra-large eggs are best. A good Zinfandel wine works best for the fruit cake. Tiny chopped up candied fruit can be used BUT using the larger chunks of fruit works much better and if you "really" like candied fruit you can add another ½ cup. Remember this is a butter cake (yum) with fruit and spices added. Use PECANS!! No other choice here.
Assembly Tips
- Thoroughly mix spices, baking powder, baking soda and sifted flour together. In a medium bowl combine 2 cups of the flour mixture and candied fruit and mix until candied fruit is fully covered with flour and is no longer sticky (fingers work really good for this). The object here is to prevent the candied fruit from clumping together in the batter. Add in currants, raisins and nuts.
- Cream butter on medium speed till light and fluffy, add sugars in several additions, creaming between each addition. Cream until light and fluffy, add eggs one at a time until incorporated, and then add liquids. Now combine everything. Stir, DO NOT BEAT, together until everything is thoroughly mixed. This is a good workout for building arm strength.
Baking Tips
- Here's where things get complicated! There is enough batter to make one 9x5 inch pan and one angel food pan. If you want smaller loafs you must reduce cooking time or you'll get cement brick fruit cakes. However, too little cooking time and you'll get cakes that fall apart, which is sad after so much effort. So for success just hang in there with me and have a loaf pan size and an angle food size cake.
- Line the two pans with parchment paper cut to fit smoothly without any gaps. Remove parchment and grease pans. Replace parchment and liberally butter parchment paper and then flour, shaking off excess flour. Place a baking stone on the bottom oven shelf and place a 9x13 pan half filled with water on top of the baking stone. Preheat the oven for a half hour. Fill pans ¾ full and decorate top of batter with candied fruit and pecans until you think it looks pretty. Bake on middle shelf of oven. Set timer for 4 hours but check water in pan after 3 hours. Bake the loaf pan approximately 4 hours and the angel food pan approximately 4 ¾ hours.
- When done, cool on rack for 20 to 30 minutes then invert and remove parchment paper. Cool completely on rack. For storage, wrap loafs in brandy (any spirit will work but I like brandy) soaked linen cloth, then in foil. Store in cool place.
Storage Tips
- Storing the fruit cake is another matter and you want to be selective. After baking and when the cake is a little warmer than room temperature I pour a ¼ to 1 cup of really good Cognac over the cake after poking a few holes so the Cognac seeps into the cake (a cake doneness tester works well). Don't stress over this 'cause a lot times I do it the next day. I just poke a few more holes and pour more Cognac on the cake.
- Wrap the cake in a double layer of heavy duty aluminum foil and store away from heat. I periodically check the cake for moisture and add more Cognac if necessary. Mine keep for at least 6 months this way. Don't like Cognac or don't want to spend $40, or more, for a good bottle then try Dark Rum, Whiskey, or Sherry. Just remember the soaker alcohol "dictates flavour" and acts as a preservative!"
Notes and Tips
Nutrition
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well - and didn't - with a recipe!
Happy Baking!
Heather
Lea Whitfield says
P.S. I passed this recipe along to a cousin who is allowed to stay in the family.
Heather says
Haha... I love it!
Lea Whitfield says
My family is one that has always loved fruitcake. My late aunt used to make them every year for all six of her siblings and their families. It's truly a fond family memory. I finally got around to making one 30 years after her death using this recipe. The family recipe is lost, but this comes very close! I did substitute dates for the currants as I don't particularly care for them, and it turned out well. I used dark rum for the alcohol "bath" at the end. I will probably cut the recipe down when making it in the future as that extra loaf is a bit much. Turns out, some members of my large, extended family do not like fruitcake after all. I have asked them to relinquish their family membership!
Heather says
Lea, I'm SO glad this recipe worked out for you! This is a great old-fashioned recipe. My grandma and aunt used this recipe and I received it from my dad. I love the idea of substituting dates and dark rum is a winner for the alcohol at the end. We've got family members that don't like fruitcake too... blasphemy I say! ;-)
Billie Hoy says
you state two different cooking times which is it One hour or four hours, Thank you.
Heather says
Hi Billie, you want to cook the cake for four hours. It's what I like to call a low and slow bake time. I'd recommend checking after about 3 hours, and if you find that the cake is browning, you can cover with aluminum foil for the remaining time. Thank you for catching the '1-hour' reference—I updated this.
Kathey Bane says
This is like the recipe I have used before. The cakes turn out delicious. Going to try it this week.
Heather says
Hoe you enjoy the recipe, Kathey! It's been around forever, and is fantastic!
Roberta says
Hello. I want to make a fruit cake for my dad. He said something about rum. If I use rum instead of wine do I use the same amount? Thank you.
Heather says
Hi! In the batter, I really like to use wine for the fruit cake. However, you absolutely can use rum for soaking the fruit cake afterwards. And since the soaker alcohol really dictates the flavor, you will definitely get a strong flavor if this is what you use. I recommend starting with a 1/4 cup, but you can use up to one cup based on preferences!
Helen Brooks says
Hi Heather, I've been searching for a really nice fruit cake for my neighbour, who asked me if I knew of a really good recipe as she's not one for cooking very often and her partner loves a fruitcake. This looks like it might really fit the bill! The only thing is, the recipe doesn't specify which type of wine: white, or red, or a special dessert wine? These wines differ greatly and I imagine would change the intended flavour of the cake. Would you be able to advise on this please? Thank you from Sydney, Australia.
Heather @ Sweet Precision says
Hi Helen, I actually reached out to my dad with your question about the recipe. I’ve posted his response below. I hope this helps you out!
“The recipe says use a “good Zinfandel” but I mostly use a Merlot by Rutherford Hill because I like Merlot better. Truth be told you can use a Zin, Pinot Noir, or even Mogen David in the recipe, just depends on what red wine you like.
Storing the fruit cake is another matter and you want to be selective. After baking and when the cake is a little warmer than room temperature I pour a ¼ to 1 cup of really good Cognac over the cake after poking a few holes so the Cognac seeps into the cake (a cake doneness tester works well). Don’t stress over this ‘cause a lot times I do it the next day. I just poke a few more holes and pour more Cognac on the cake.
Wrap the cake in a double layer of heavy duty aluminum foil and store away from heat. I periodically check the cake for moisture and add more Cognac if necessary. Mine keep for at least 6 months this way. Don’t like Cognac or don’t want to spend $40, or more, for a good bottle then try Dark Rum, Whiskey, or Sherry. Just remember the soaker alcohol “dictates flavour” and acts as a preservative!”
mom says
It was fun to read dad's 'post'. He loves to cook and bake so much and always adjusts something in the recipe for the next time he makes the dish. Glad the two of you could collaborate on this family recipe and share it to further the good name of a well put together fruit cake.
Heather @ Sweet Precision says
This post actually made it into my top 10 most liked posts on my blog! He does have a way with words and this was a delicious cake! Although you might have to request that he make you a special little one next year :)
mom says
I'm not surprised it made it to the top 10 posts. There is something very special about family tradition that touches people awakening memories that have been resting quietly in us for a long time....and yes. I may make a request next December!
Lina says
I love traditional recipes...will try this next year! Bookmarking it☺☺☺
Heather @ Sweet Precision says
Thank you Lina! Hope you enjoy this recipe, there are so many good ones out there!
Antonia says
I have actually never tried fruit cake, mainly because of its reputation. I love that you have shared this recipe and written this post. The cake looks really delicious and I am going to have to try this out. I am with you on the old church cookbooks. You can find so many delicious and comforting recipes. I hope you and your family have a wonderful Christmas! Happy Christmas Eve Heather :-)
Heather @ Sweet Precision says
Merry Christmas to you Antonia! I hope you are having a lovely holiday with your family. Fruit cakes really do have a bad reputation, but this recipe will make you a convert! I agree, old church cookbooks are a treasure trove for delicious and comforting recipes!
Brenda says
Antonia, I have one reason most people do not like fruit cake...the candied fruit pieces are TOO large!!! I spend a lot of time cutting my fruit into VERY small pieces! I haven ever had anyone say they do not like it. Also, I only use candied red cherries and pineapple. I do use raisins, dates, figs small amounts ADDED to the candied fruit. Listen to all comments and adjust your recipe to make it your own! Happy baking and eating!!!
Heather says
Great advice Brenda! I definitely agree with you on the small pieces of candied fruit. Thanks for stopping by and commenting. Happy Holidays!
Just Add Attitude says
This is the first time I have seen a recipe for a fruit cake which includes wine. It sounds interesting and your Dad's cake looks delicious. I like fruitcake but don't make it too often as I tend to eat more than is good for me when I have a big cake to hand. Happy Christmas and many good wishes for 2016. Bx
Heather @ Sweet Precision says
It really is a unique recipe, I don't think I've seen many recipes with wine either! I feel the same way about holiday sweets... it's best if I don't keep them sitting around the house ;) Wishing you a Merry Christmas and very happy New Year B! xoxo
Lynz Real Cooking says
Looks so good! Happy holidays!
Heather @ Sweet Precision says
Thanks Lynn! Happy Holidays to you!
Lynz Real Cooking says
:)
apuginthekitchen says
A beautiful fruit cake, looks delicious. Merry Christmas and a really wonderful New Year!!
Heather @ Sweet Precision says
Thanks so much Suzanne! Hope you are having a lovely Christmas today and happy New Year :)
chef mimi says
I love Christmas as well, but not so much bad fruitcakes. And there are a lot of them out there! But this one looks good! Merry Christmas!
Heather @ Sweet Precision says
I completely agree! It wasn't until this year that I was convinced that good fruit cakes exist! Merry Christmas to you as well :)
Sherri says
Oh Heather, I was just checking my emails one last time - again, ha! - and had to pop over here to read this: I just love this post and the history behind your dad's recipe from Pilgrim Baptist Church Cookbook! Fruit cake for Christmas is very traditional here, but I had to smile reading about the differing experiences in your family. Here, we top them with royal icing to make it look like a snow scene with little figures of Santa, Snowman, reindeer and such. The icing goes over a layer of marzipan, and a pretty, frilly cake ribbon goes around the sides. But the first year I made one after moving to California, nobody ate it!!! My kids today don't like it but hubby and I enjoy a few slices so now I just buy a small cake just for us! It seems fruit cake polarises people on both sides of the shining sea! Once again, I wish you and your lovely family a wonderful Christmas and New Year, and I so look forward to catching up in 2016...It's been great sharing this past year with you my friend, and thank you so much for your amazing support and encouragement. Not to mention your great recipies :-) xo
Heather @ Sweet Precision says
Such a treat to hear from you before the Christmas holiday Sherri! I find taking a peek at the blogosphere irresistible even during the holidays ;) I read your response to my family and we all enjoyed hearing about the different fruit cake traditions you have. I hope that you enjoy family time over the holidays and have a wonderful New Year. Making friends like you are what makes blogging fun and worthwhile! xoxo
Sherri says
Hi Heather! I'm taking a peek today too :-) Oh I love that you read my response to your family, that's so sweet! The wonder of fruit cake shared across the shining sea :-) :star: :-) We had a most wonderful Christmas thank you, but now the boys have returned home and I can't believe how fast it all went! Still, so many lovely memories and everything couldn't have gone better. I hope you had a wonderful time too, and New Year celebrations to come! Wishing you a year ahead filled with every good thing...and I'll raise a glass to good friends like you! See you soon and Happy New Year to you and your wonderful family! :-) xoxo