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!
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!
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
Helen Brooks
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
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
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
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
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
I love traditional recipes...will try this next year! Bookmarking it☺☺☺
Heather @ Sweet Precision
Thank you Lina! Hope you enjoy this recipe, there are so many good ones out there!
Antonia
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
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!
Just Add Attitude
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
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
Looks so good! Happy holidays!
Heather @ Sweet Precision
Thanks Lynn! Happy Holidays to you!
Lynz Real Cooking
:)
apuginthekitchen
A beautiful fruit cake, looks delicious. Merry Christmas and a really wonderful New Year!!
Heather @ Sweet Precision
Thanks so much Suzanne! Hope you are having a lovely Christmas today and happy New Year :)
chef mimi
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
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
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
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
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