1 hr 45 mins
Jo #2's Note:
tried and true fruitcake with dried fruit, not candied fruit.
My Private Note
Units: US | Metric
For the Simple Syrup
- 2 cups granulated sugar
- 2 cups water
- 2 lemons, zest of (strips, about 3 tablespoons)
- 2 lemons, juice of (about 1/4 cup)
For the Cake
- 1 lb combination dried fruits (such as blueberries, cranberries, cherries, raisins, or apricots)
- 2 cups butter, at room temperature
- 2 cups brown sugar
- 1 cup molasses or 1 cup honey, depending on how dark you want it
- 8 large eggs
- 1 cup Grand Marnier or 1 cup other orange-flavored liqueur
- 2 cups flour
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 tablespoon orange zest
- 1 tablespoon lemon, zest of
- 1 cup slivered almonds
- 1 cup pecan pieces
- 1 cup walnut pieces
- 1/2 cup Bourbon
- 1Make the simple syrup by combining the sugar and water in a medium-size saucepan over medium-high heat.
- 2Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
- 3Boil for 2 minutes and remove from the heat.
- 4Combine the dried fruits together in a large mixing bowl.
- 5Pour the simple syrup over them, toss to coat, and let steep for 5 minutes.
- 6Strain and reserve the syrup.
- 7Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl.
- 8Beat about 2 minutes.
- 9Add the eggs one at a time and beat well.
- 10Add ½ cup of the Grand Marnier and mix to incorporate.
- 11Combine the flour, baking powder, salt, cinnamon,nutmeg, ginger& cloves in a medium-size mixing bowl and blend well.
- 12Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes.
- 13Scrape down the sides of the bowl as necessary.
- 14The batter will be thick.
- 15Add the warm fruit and all the nuts a little at a time, mixing well.
- 16Scrape down the sides of the bowl and the paddle.
- 17Preheat the oven to 350°F.
- 18Lightly grease twelve 1-pound loaf pans or 6-2 pound pans or cans.
- 19Spoon about 1 cup of the batter into each 1 pound pan, 2 cups into the 2 pound pans or cans.
- 20Bake until golden and the tops spring back when touched, about 45 minutes for the 1 pound pans 60 or longer for the larger pans (rearranging them after 25 minutes if necessary to brown evenly).
- 21Test with toothpick for doneness.
- 22Cool for 10 minutes in the pans.
- 23Remove cakes from the pans and cool completely on wire racks.
- 24Wrap each cake in a layer of cheesecloth.
- 25Store in plastic storage bags until they are slightly stale, 3 to 4 days.
- 26Combine the reserved simple syrup with the remaining ½ cup Grand Marnier and the bourbon.
- 27Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
- 28Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
- 29Let the cakes age for up to 3 weeks before eating.
- 30Makes 12 (1-pound) or 6 (2-pound) cakes.
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Nutritional Facts for Christmas Fruitcake
Serving Size: 1 (307 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1027.9
- Calories from Fat 469
- Total Fat 52.2 g
- Saturated Fat 22.1 g
- Cholesterol 222.3 mg
- Sodium 402.1 mg
- Total Carbohydrate 129.5 g
- Dietary Fiber 7.4 g
- Sugars 85.6 g
- Protein 14.1 g
The following items or measurements are not included: