Heirloom Fruitcake

Recipe by Kelly Vaughn
READY IN: 6hrs 30mins




  • Finely chop candied fruits and pecans.
  • Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
  • Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
  • Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
  • Set aside.
  • Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
  • Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
  • Mix jelly and rum/juice until smooth.
  • Add alternately to batter with dry ingredients.
  • Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
  • Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
  • Bake at 275 F for 3 1/2 hours.
  • Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
  • Paint on more juice once or twice per week.