This classic fruitcake is a family tradition and a welcome addition (yes, really!)
to any holiday table.
Are you a fruitcake lover?
Elise Bauer
Though this traditional holiday cake is often maligned (I guess some people don’t like candied fruit?
), it’s wonderful when well prepared.
This fruitcake is our family’s favorite, packed withdates, walnuts, raisins, and glazed cherries.
Elise Bauer
Think raisin bread on steroids.
These loaves also make terrific gifts.
you could sprinkle the cake with liquor (we like brandy), or leave it alcohol-free.
Elise Bauer
The liquor will make the fruitcake more moist, and will help it last longer.
Tips for the Best Fruitcake
How Long Does Fruitcake Last?
Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit.
Elise Bauer
It will last even longer if you sprinkle it with a spirit like brandy.
Just keep it on the counter, tightly wrapped.
Wrap the loaf tightly with aluminum foil, and store it on the counter.
Elise Bauer
To freeze, wrap the loaf in plastic and then in aluminum foil.
Then, freeze for up to 3 months.
Then wrap it around your cooked (completely cooled) fruitcake before wrapping it in plastic.
Elise Bauer
Alternately, brush your fruitcake with the liquor of your choice before wrapping it tightly in plastic film.
Brush it with more alcohol every few days for the first 2 months of aging.
Store in a cool dry place while curing the fruitcake.
Elise Bauer
When properly cured, the alcohol prevents bacteria from growing.
Aged fruitcake can be frozen, but it oddly lasts longer in the refrigerator once cured.
We highly recommend using a kitchen scale to weigh the flour.
Elise Bauer
Cut the paper to fit the pan.
Place one piece to launch the length of the pan and stand up above the rim about an inch.
Place the other piece or pieces to cover the other sides.
Elise Bauer
In a small bowl, mix together the baking soda and sour cream.
Combine the raisins, dates, cherries, and nuts with 1/4 cup (30g) of the flour.
Toss to coat the fruit and nuts completely in flour.
Elise Bauer
Beat together the butter and sugar until fluffy.
Mix in the egg, then the orange zest, then the sour cream/baking soda mix.
Add the remaining 1 3/4 cups (230g) flour and the salt and mix together.
Elise Bauer
Pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly.
Scoop the batter into a prepared 5 x 9-inch loaf pan, and press down to even the surface.
Place the pan into the preheated oven.
Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it.
(The water make for a more even, gentler cooking.)
The water may need to be replenished during baking, if it evaporates.
If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.
Simple Tip!
This will give you the most accurate reading.
Remove from the oven and cool for 5 minutes.
This will make the fruitcake more moist and will help it last longer.
Wrap tightly with plastic wrap and then aluminum to store on the countertop.
