Description: This fruitcake recipe is a celebration of festive flavors and textures, brimming with vibrant candied cherries, pineapple, golden raisins, and crunchy walnuts. It’s a dense, moist, and richly flavored cake perfect for sharing during the holiday season or gifting to loved ones. This recipe delivers the perfect balance of sweetness, nuttiness, and fruity tang, creating a truly unforgettable treat.
Why You Will Love This Recipe:
- Unmatched Flavor: The combination of candied fruits, golden raisins, walnuts, and vanilla extract creates a symphony of flavors that will tantalize your taste buds.
- Perfectly Moist Texture: The generous amount of shortening ensures a moist and tender crumb that stays delicious for days, even weeks, when properly stored.
- Enduring Tradition: Fruitcake is a timeless holiday tradition, and this recipe captures the essence of that nostalgia with its classic ingredients and preparation.
- Impressive Presentation: The vibrant colors of the candied fruits and walnuts create a visually stunning cake that is sure to impress your guests.
- Makes a Wonderful Gift: This fruitcake makes a thoughtful and appreciated gift for friends, family, or neighbors during the holiday season.
Introduction
Fruitcake often gets a bad rap, but a well-made fruitcake, like this classic recipe, is a culinary masterpiece. The secret lies in the quality of the ingredients, the careful preparation, and the patience to let the flavors meld and mature over time. This recipe focuses on using high-quality candied fruits and nuts, ensuring a moist and tender crumb, and providing detailed instructions for baking and storing the fruitcake to perfection. Whether you are a seasoned baker or new to the world of fruitcakes, this recipe will guide you through the process and help you create a truly exceptional treat.
Ingredients:
- 1-1/2 cups whole red candied cherries
- 1-1/2 cups whole green candied cherries
- 3 cups diced candied pineapple
- 10 ounces golden raisins
- 1 pound walnut halves
- 1 cup shortening
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 300°F (150°C). This low temperature is crucial for baking the fruitcake evenly and preventing it from drying out. Grease and flour a 10-inch tube pan. The tube pan will help the cake bake evenly, and greasing and flouring the pan ensures that the cake releases cleanly after baking. Be thorough with the greasing and flouring, getting into all the nooks and crannies of the pan.
Step 2: Combine Fruits and Walnuts
In a large bowl, combine the candied red cherries, candied green cherries, diced candied pineapple, golden raisins, and walnut halves. Toss the mixture gently to ensure that the fruits and nuts are evenly distributed. This step is essential for creating a fruitcake with a consistent distribution of flavors and textures. Set the fruit and nut mixture aside.
Step 3: Cream Shortening and Sugar
In a separate large bowl, cream together the shortening and granulated sugar using an electric mixer on medium speed. Beat the mixture until it is light and fluffy, about 5-7 minutes. This step is important for incorporating air into the batter, which will contribute to the cake’s tender crumb. Scrape down the sides of the bowl occasionally to ensure that all the shortening and sugar are fully incorporated.
Step 4: Add Eggs and Vanilla Extract
Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. The eggs should be at room temperature to prevent the batter from curdling. Room-temperature eggs also emulsify better, resulting in a smoother batter. After adding the eggs, stir in the vanilla extract. Vanilla extract enhances the overall flavor of the fruitcake, adding a touch of warmth and complexity.
Step 5: Combine Dry Ingredients and Add to Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. The baking powder helps the cake rise, and the salt enhances the flavors of the other ingredients. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
Step 6: Combine Wet and Dry Ingredients with Fruits and Nuts
Pour the batter over the fruit and nut mixture in the large bowl. Gently stir to coat all the fruits and nuts with the batter. Be careful not to crush the fruits or nuts during this step. The batter should be evenly distributed throughout the fruit and nut mixture.
Step 7: Transfer to Tube Pan and Bake
Transfer the batter to the prepared 10-inch tube pan, spreading it evenly. Bake in the preheated oven for approximately 2 hours, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so check the cake frequently after the first hour and a half. If the top of the cake starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning.
Step 8: Cool and Remove from Pan
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set properly and prevents it from crumbling when you remove it.
Step 9: Wrap and Store
Wrap the cooled fruitcake tightly in plastic wrap, then wrap it again in aluminum foil. Store the wrapped fruitcake in a cool, dark place. Fruitcake improves with age, so it is best to let it sit for at least a week before serving. You can also brush the cake with a liquor of your choice (such as brandy or rum) before wrapping it for added flavor and moisture.
Step 10: Serve and Enjoy
Bring the fruitcake to room temperature before serving. Slice it with a serrated knife for clean, even slices.
COOKING Rating:
- Difficulty: Medium
- Skill Level: Intermediate
- Time Commitment: Moderate
Serving Suggestions:
- Serve sliced fruitcake with a cup of coffee or tea.
- Pair it with a cheese platter for a delightful combination of sweet and savory flavors.
- Drizzle with a simple glaze made from powdered sugar and milk or lemon juice.
- Serve alongside a scoop of vanilla ice cream or whipped cream.
- Accompany with a glass of port or sherry.
Tips:
- Use high-quality candied fruits and nuts for the best flavor and texture.
- Soaking the candied fruits and nuts in rum or brandy for a few days before baking can enhance their flavor and moisture.
- Store the fruitcake in a cool, dark place to prevent it from drying out.
- Brush the fruitcake with liquor periodically to keep it moist and flavorful.
- Don’t be afraid to experiment with different combinations of fruits and nuts to create your own unique fruitcake recipe.
- Toasting the walnuts before adding them to the cake will enhance their flavor and aroma.
- If you don’t have a tube pan, you can use a Bundt pan or a loaf pan. Adjust the baking time accordingly.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Nutritional Information (per slice, estimated):
- Calories: 350
- Protein: 4 grams
- Sodium: 150 mg
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
Conclusion
This classic candied fruitcake recipe is a delightful way to celebrate the holiday season. With its rich flavors, moist texture, and impressive presentation, it’s a treat that is sure to be enjoyed by all. So gather your ingredients, preheat your oven, and get ready to create a timeless holiday tradition that will be cherished for years to come. Remember to be patient with the baking process, and don’t be afraid to add your own personal touch to the recipe. Happy baking!
Questions and Answers about Classic Candied Fruitcake
Q1: Can I use different types of nuts in this recipe?
A: Absolutely! While this recipe calls for walnuts, you can easily substitute or combine them with other nuts such as pecans, almonds, or macadamia nuts. Each type of nut will contribute a unique flavor and texture to the fruitcake. Just be sure to use an equivalent amount of nuts as specified in the recipe. Toasting the nuts before adding them to the cake can also enhance their flavor.
Q2: Can I omit the candied fruits if I don’t like them?
A: While the candied fruits are a key component of a classic fruitcake, you can certainly adjust the recipe to suit your preferences. If you don’t like candied fruits, you can substitute them with dried fruits such as cranberries, apricots, or figs. You can also use a combination of dried and candied fruits to create a more balanced flavor profile. Just be sure to use an equivalent amount of fruit as specified in the recipe.
Q3: How long can I store this fruitcake?
A: Fruitcake is known for its long shelf life, thanks to the high sugar content and the addition of alcohol (if used). When properly wrapped and stored in a cool, dark place, this fruitcake can last for several weeks, even months. The flavors will actually meld and deepen over time, making it even more delicious. Just be sure to check the fruitcake periodically for any signs of spoilage, such as mold or off-putting odors.
Q4: Can I freeze this fruitcake?
A: Yes, you can freeze this fruitcake for longer storage. Wrap the cooled fruitcake tightly in plastic wrap, then wrap it again in aluminum foil. Place the wrapped fruitcake in a freezer-safe bag or container. Frozen fruitcake can last for up to 6 months. When ready to serve, thaw the fruitcake in the refrigerator overnight.
Q5: What can I do if my fruitcake is too dry?
A: If your fruitcake is too dry, you can try brushing it with a liquor of your choice, such as brandy or rum. The liquor will help to moisten the cake and add flavor. You can also wrap the fruitcake in a damp towel and let it sit at room temperature for a few hours to help rehydrate it.
