Kresge's Fruitcake

Unlock the timeless charm of holiday baking with Kresge's Fruitcake, a nostalgic treat brimming with warm spices and rich, fruity goodness. This classic recipe combines tender butter cake with an irresistible medley of dried cherries, cranberries, golden raisins, candied orange peel, and a duo of chopped pecans and walnuts for a delightful crunch. Infused with aromatic cinnamon, nutmeg, and a hint of vanilla, each slice delivers a perfectly balanced flavor profile. For those seeking extra depth, a splash of brandy or rum adds a festive touch. With a slow bake at 300°F, this fruitcake emerges moist, flavorful, and ready to be savored. Ideal for gifting or making ahead, let this holiday centerpiece rest for a day to develop its signature blend of flavors. Whether for Christmas gatherings or as a year-round indulgence, Kresge's Fruitcake is your go-to recipe for a crowd-pleasing slice of tradition.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup milk
• 1 teaspoon vanilla extract
• 1 cup dried cherries
• 0.5 cup dried cranberries
• 0.5 cup golden raisins
• 0.5 cup chopped candied orange peel
• 0.5 cup chopped pecans
• 0.5 cup chopped walnuts
• 2 tablespoons brandy or rum (optional)

Directions

Step 1

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

Step 2

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

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

Step 5

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

Step 6

Stir in the vanilla extract.

Step 7

In another bowl, combine the dried cherries, dried cranberries, golden raisins, candied orange peel, chopped pecans, and chopped walnuts. Toss with 2 tablespoons of flour to coat the fruits and nuts (this helps prevent them from sinking in the batter).

Step 8

Fold the floured fruits and nuts into the batter gently.

Step 9

If using, stir the brandy or rum into the batter for added flavor.

Step 10

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 11

Bake for 2 hours, or until a skewer inserted into the center comes out clean. Check the cake after the first hour, and if the top is browning too quickly, cover it loosely with foil.

Step 12

Remove the fruitcake from the oven and let it cool completely in the pan on a wire rack.

Step 13

Once cooled, remove the fruitcake from the pan and peel off the parchment paper. Wrap the fruitcake tightly in plastic wrap and let it rest for at least one day before slicing to allow the flavors to develop.

Nutrition Facts

Serving size	(1546.9g)

Amount per serving	% Daily Value*
Calories	5618.6

Total Fat 296.7g	0%
Saturated Fat 137.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1271.6mg	0%
Sodium 2055.5mg	0%
Total Carbohydrate 675.1g	0%
Dietary Fiber 27.6g	0%
Total Sugars 446.8g
Protein 74.2g	0%

Vitamin D 217.7IU	0%
Calcium 609.0mg	0%
Iron 20.5mg	0%
Potassium 2043.6mg	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: 47.1%

Protein: 5.2%

Carbs: 47.6%