Recipe by Debbie R.
This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.
Top Review by Baby Chevelle
Well after all these weeks I finally got to eat this! Fabulous!!!!!!!!!!!!! We are loving it! This is the best fruitcake I have ever eaten. It was worth the wait!!! I made the recipe exactly as written, but I must say I used a lot of Irish Whiskey while waiting. It ended up making 3 loves for me, so coating it every couple of days is where u use a lot of Whiskey. I am one of those wierd people that think fruitcake is good, but everyone I served it too raved also. Thanx I will be making this every year for the holidays.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 3⁄4 cup butter, softened (or margarine)
- 3⁄4 cup brown sugar, firmly packed
- 2 eggs
- 1 (16 ounce) can apricot halves, drained and chopped
- 1⁄4 cup Irish whiskey, plus more
- Irish whiskey, to age and soak
- 2 cups seedless raisins
- 8 ounces mixed candied fruit, chopped
- 1 1⁄2 cups pecans, chopped
- 8 ounces candied red cherries, halved
- 4 ounces candied green cherries, halved
Directions See How It's Made
- Grease a 9x5x3-inch loaf pan.
- Mix flour, baking powder, cinnamon, mace and cloves.
- Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
- Spoon into prepared pan. Spread top evenly.
- Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
- Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.