Grandma R's Fruitcake

Celebrate the holidays with Grandma R's Fruitcake, a timeless classic filled with rich, festive flavors. This traditional recipe combines a medley of plump raisins, sweet dried cherries, tangy apricots, and zesty candied orange peel, all delicately soaked in dark rum or brandy for a fragrant and moist crumb. A warm blend of cinnamon and nutmeg enhances the batter, while crunchy walnuts and pecans add texture to every bite. Perfectly balanced and baked to golden perfection, this fruitcake is a labor of love that becomes more flavorful with time. Ideal for gifting, celebrations, or simply pairing with a hot cup of tea, Grandma R's Fruitcake is proof that old-fashioned recipes never go out of style.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1 cup Raisins
• 1 cup Dried cherries
• 1 cup Dried apricots (chopped)
• 0.5 cup Candied orange peel
• 0.75 cup Chopped walnuts
• 0.75 cup Chopped pecans
• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 1 cup Unsalted butter (softened)
• 1 cup Brown sugar (packed)
• 4 pieces Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Dark rum or brandy
• 0.25 cup Whole milk

Directions

Step 1

Preheat your oven to 300°F (150°C) and line a 9x5-inch loaf pan or a round cake pan with parchment paper.

Step 2

In a medium bowl, combine the raisins, dried cherries, dried apricots, candied orange peel, and dark rum (or brandy). Let the mixture sit for 15-20 minutes, stirring occasionally, to allow the fruits to absorb the liquid.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Step 4

In a separate large bowl, beat the softened butter and brown sugar until light and fluffy using a hand or stand mixer.

Step 5

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the milk in two additions. Mix until just combined.

Step 7

Fold in the soaked dried fruit mixture, along with any remaining liquid, and the chopped walnuts and pecans. Make sure the fruit and nuts are evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 9

Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil.

Step 10

Remove the fruitcake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 11

Optional: Brush the top of the cooled fruitcake with additional rum or brandy for extra moisture and flavor. Wrap tightly in plastic wrap and store in the refrigerator for up to a week to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1890.3g)

Amount per serving	% Daily Value*
Calories	6817.1

Total Fat 337.9g	0%
Saturated Fat 140.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1268.0mg	0%
Sodium 1515.9mg	0%
Total Carbohydrate 852.8g	0%
Dietary Fiber 51.1g	0%
Total Sugars 586.0g
Protein 88.3g	0%

Vitamin D 303.5IU	0%
Calcium 897.5mg	0%
Iron 29.3mg	0%
Potassium 4976.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 5.2%

Carbs: 50.1%