Holiday Fruitcake

READY IN: 6hrs
Recipe by txzuckerbaeckerin

This one is actually a very nice one. I drown it repeatedly with rum or brandy once a week from October on. It is so good by Xmas! Many of my friends love it and insist on having it every year. I post it here for safekeeping.

Top Review by Mike Sr.

This is very close to a recipe my mom made. I skip the walnuts and substitute pecans ( just a personal preference) I also substitue a good bourbon for the rum or brandy. The cake is great and the memories it evokes are wonderful.

Ingredients Nutrition

Directions

  1. Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
  2. Preheat oven to 275°F.
  3. Measure remaining ingredients into a large mixing bowl.
  4. Stir a few times to incorporate, then beat on high for 3 minutes.
  5. Stir in drained fruit mixture.
  6. Keep the leftover bourbon for brushing the cake.
  7. Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
  8. Press mixture firmly into pan.
  9. Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
  10. Let cool in the pan for 20 minutes.
  11. Invert onto cooling rack to cool completely.
  12. Wrap tightly in Saran wrap and store dark and cool.
  13. If you like, brush with remaining bourbon once a week until Xmas.

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