Fruitcake                             Fruitcake

“As a child, I watched my Aunt Gloria make this delicious fruitcake right after Thanksgiving. I updated her recipe just a bit with a glaze, but her techniques work so well and they guarantee success every time! She baked the cake in a paper-lined tube pan and she wrapped the baked cake in a brandy-doused cheesecloth and kept it in a tin for a month! I would lift the lid of that tin to get a whiff of all those wonderful fruity scents! This fruitcake is light in color, and so nice and moist!

If you don’t like those dark, heavier fruitcakes, try this one. It takes a whole one-ounce bottle of extract. My preference is to use rum extract, but you can use brandy extract if you prefer.   Enjoy!”

Servings:  16


½ cup sugar

½ pound butter  (2 sticks)

4 egg yolks

2- 5/8 cups flour ( that is 2 ½ cups plus 1/8 cup)

¼ teaspoon salt

1 heaping teaspoon baking powder

¼ cup milk

 1 ounce bottle brandy or rum extract

3 tablespoons vanilla extract

1 (15 ounce) package golden raisins

1 cup walnuts, chopped

1 (10 ounce) bottle red maraschino cherries, drained and sliced in half

1 (8 ounce)  container candied glaced pineapple 

1 (16 ounce) container glaced green cherries

4 egg whites


4 tablespoons butter

2 tablespoons water

¼ cup sugar

¼ cup brandy or rum


1. Preheat oven to 325°.
2. Grease or spray a nine-inch tube pan, then line it with brown paper or parchment paper. Grease or spray the paper.
3. In a large bowl, cream the sugar and butter together until fluffy.
4. Add the egg yolks, beat well.
5. In another medium bowl combine the flour, salt, and baking powder, then add this to the creamed mixture.
6. Mix in the milk, brandy or rum extract, vanilla extract , raisins, walnuts, red and green cherries, and pineapple.
7. In another large bowl, beat  the egg whites until stiff and gently fold them into the mixture.
8. Pour the batter into the prepared tube pan.
9. Bake for 1 ½ hours or until a cake tester inserted into the center of the cake comes out clean.
10. Turn the cake over and remove the paper. Then turn the cake back on the right side and continue cooling it on a wire rack for 20 minutes.
11. GLAZE: Mix the butter, water, and sugar in a medium saucepan. Stir over low heat,  and bring it to a boiling point.  Reduce the heat to low and let it simmer for 5 minutes or until it gets thick. Remove from the heat and stir in the brandy or rum.
12. Poke holes all over top of cake with a skewer going down about half way into the cake. Spoon the glaze over the warm cake. Let it seep into the holes.
13. Continue to cool the cake on a wire rack.
14. Wrap the cake in a brandy or rum-doused cheesecloth and put the cake in a covered tin container on the countertop to keep for a month. It is delicious served immediately too. The more it sits, the stronger the flavors meld. 

Nutritional Information: Fruitcake, Light in Color

Servings Per Recipe: 16
Amount Per Serving: 1 slice
Calories: 383
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 44%
Cholesterol 66mg 22%
Sodium 178mg 7%
Total Carbohydrates 50g 17%
Dietary Fiber 2g 9%
Protein 4g 7%
Sugars 33g
Vitamin A 9%
Vitamin C 0%
Calcium 3%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Leave a Reply