Real Recipes From Real Home Cooks ®

not your momma's fruitcake

★★★★★ 2
a recipe by
Maggie M
In The Kitchen, OH

I have always loved Fruitcake. You know the kind .. dark, boozy, heavy, the kind that can hold a door closed in a hurricane. Well this one breaks the mold of any fruitcake you have ever encountered. In the past my husband didn't even want to be in the same room with a fruitcake let alone taste it. This one, however, has taken that Fruitcake stigma away and he can't get enough of this one!

★★★★★ 2
method Bake

Ingredients For not your momma's fruitcake

  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 c
  • 3/4 c
    packed light brown sugar
  • 2
  • 1 tsp
    finely shredded fresh orange peel
  • 1/2 c
    orange juice - fresh if possible
  • 2 Tbsp
    clear corn syrup
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    chopped dried apricots
  • 3/4 c
    chopped dried cherries
  • 3/4 c
    dried pineapple
  • 3/4 c
    craisins (dried cranberries)
  • 1/4 c
    dark raisins
  • 1/4 c
    white raisins
  • 1/4 c
    chopped dates
  • 1/4 c
    chopped pecans
  • 1/4 c
    orange juice
  • turbinado sugar
  • note: the amount and type of fruits and nuts is up to you. just do not use those glace cherries, they will foul this fruitcake.

How To Make not your momma's fruitcake

  • 1
    You will want to start this cake 1 month before you intend to gift it or eat it.
  • 2
    Preheat oven to 300. Spray an 8x4" loaf pan then line pan with parchment paper and spray the paper then set aside.
  • 3
    Combine flour, baking powder, and baking soda; set aside.
  • 4
    In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar; beat until mixture is combined. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
  • 5
    Whisk orange peel, juice, corn syrup, and vanilla together in small bowl or cup. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined. Add the fruits and nuts and fold into batter then spread into prepared pan.
  • 6
    Bake for about 90 minutes or until a wooden toothpick comes out clean. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
  • 7
    Leave the cake in the pan and cool completely on a wire rack. Once cooled remove from baking dish. Wrap cake in 100-percent cotton cheesecloth. Slowly pour 1/4 cup orange juice over the cake. Overwrap in parchment paper and then foil and store in refrigerator 2 to 8 weeks. Re-moisten cheesecloth every 10 days with more orange juice. If desired, sprinkle with turbinado sugar and garnish with orange-peel curls before slicing.