Free Range Fruitcake

Yield:
10 slices
Level:
Easy
Ingredients
  • 1 cup golden raisins
  • 1 cup currants
  • 1/2 cup sun dried cranberries
  • 1/2 cup sun dried blueberries
  • 1/2 cup sun dried cherries
  • 1/2 cup dried apricots, chopped
  • Zest of one lemon, chopped coarsely
  • Zest of one orange, chopped coarsely
  • 1/4 cup candied ginger, chopped
  • 1 cup gold rum
  • 1 cup sugar
  • 5 ounces unsalted butter (1 1/4 sticks)
  • 1 cup unfiltered apple juice
  • 4 whole cloves, ground
  • 6 allspice berries, ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 to 1/2 cup toasted pecans, broken
  • Brandy for basting and/or spritzing
Directions

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.


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4.9 240
This is the 4th year I've made this fruitcake! Best cake for the season. I get asked for this as a gift. Highly recommend !!!!! item not reviewed by moderator and published
Perhaps some cooks are using candied fruit, not dried. There is a big difference. Hydrated candied fruit will turn to mush. Dried fruit will not. Just a thought. item not reviewed by moderator and published
I always loved my grandmother's White Fruitcake. It has coconut in it which makes for a moist, divine texture. Then I tried this fruitcake....Sorry Gram, but this fruitcake is now the family favorite! It's expensive to make, but worth every cent. This year I'm making 6 of them. Two for me and 4 as gifts. I know those folks will love it as much as I do! item not reviewed by moderator and published
My first attempt at fruitcake and this is a winner! The recipe is is easy to double (making almost 9 pounds) and it has been a huge hit even with people who claimed not to like fruitcake. This is now at the top of my annual Christmas baking list. item not reviewed by moderator and published
I've been making this for 4 years now. I vary the fruit a lot but usually it's half cranberries & raisins (dark & gold) and one-half "other". Dried apricot always makes it in and dried tart cherries are excellent. I use a dried-berry mix I get mail-order regularly, too. Figs disintegrate but taste good. I've switched to using mixed-glazed peel instead of fresh but I get it from a quality source. I recommend "nuts.com" as a source for bulk candied ginger, dried fruit, and the glazed peel. I macerate in spiced rum and I've basted in a variety of liquors. Brandy, Rum, Bourbon all work just fine. Use what floats your boat. I use toasted almond slices instead of pecans 'cause I like almonds. So there. I'm up to 6 batches a year, which is 9 lbs of dried fruit, baked in 3x5.5 mini-loaf pans. It's difficult to make more than 2 batches at a time, in my opinion. Total yield is 24 cakes and I gift them out to a lot of converted fruitcake rejecters. item not reviewed by moderator and published
Yummmmmy ! I loved this recipe. Extremely flavourful thanks Alton ! Made some variations used dark brown sugar, orange juice instead of apple juice, added lemon juice too. Used port wine with fig flavour. I have a question as to how do I store this cake. Refrigerating will reduce the flavour. item not reviewed by moderator and published
Question: I put the cake in the fridge overnight before reading somewhere that it should be left out. Can I just take it out of the fridge and leave it out at this point, without consequence? item not reviewed by moderator and published
Outstanding flavor, but mine keep falling in the middle! I'm baking it for an hour. The toothpick was clean-no batter-but still a little moist. Is that why? item not reviewed by moderator and published
what can i substitute the rum and brandy with? item not reviewed by moderator and published
This will be the 4th year I make fruitcake based off of this recipe. I've started using apple cider in place of apple juice, spiced rum instead of gold rum, and brown sugar instead of white sugar. I've found it helps the flavor get a lot more "holiday-style". I normally make the fruit one day and let it sit in the fridge for a day or two afterwards. This is the one gift that my dad requests every single year - he loves fruitcake but this is the only one that the rest of my family will eat as well - it ends up as more of a rum cake than a stereotypical fruit cake. item not reviewed by moderator and published
This is the 2nd year I've made Mr. Brown's fruitcake, it is the best recipe I have ever tried. Today I baked 5 mini loaves, tomorrow I'll be making 5 more. I add 1 tea of vanilla & 1 TB of molasses but everything else is kept the same :-) item not reviewed by moderator and published
Followed instructions and watched the video also. Clearly Alton says "let fruit mixture cool down 15 minutes. I knew fruit mixture was still to hot after 15 minutes...so waited full 30 minutes...unfortunately even 30 minutes was not enough-LET COOL FULL HOUR...turned gooey. Also this fruitcake is NOT that flavorful. I think perhaps orange juice instead of apple juice might have helped. SO disappointed...will keep searching for the perfect recipe : ( item not reviewed by moderator and published
I have tweaked it a bit according to ingredients that are available locally. I use brandy. I use it for my wedding cakes and many a wedding cake hater (in my country people use fruit cake for weddings mostly) loooove my cake. Even other cakers admit that mine is yummier. item not reviewed by moderator and published
JIrving Sorry you missd it but in his video Alton Brown does specifically say to make sure it has cooled to room temp before you add the flour mixture to the fruit mixture. Other wise you will have a gooey mess. item not reviewed by moderator and published
I had never made fruit cake before. This recipe was so wonderful. My husband loved it as well. item not reviewed by moderator and published
I hated fruitcake for most of my life because I couldn't stand the hard little rock like things hey tied to pass off as fruit in most fruitcakes. Then my mom found a good one at a local department store that we used to have each year until they quit carrying it because it was too expensive. Then a few years later I was watching AB's show on free range fruitcake and said I had to try this. It was fabulous! I make two cakes from each recipe and since I had invested in the ingredients I made two recipes and gave some to friends. The cakes were so well received that I made more the next year. Over time I have experimented with using other fruits as well. I start before thanksgiving. I have several friends who actually remind me that they want one in early December. I am thînking of incorporating cherry Kjafka wine somehow. Maybe to macerate the fruit. This is the best fruitcake recipe - no need to look any further item not reviewed by moderator and published
I hated fruitcake until I made this one. I have given it to others with rave reviews. In fact, I get numerous requests every year. I procrastinated this year and didn't get around to making the cakes until less than a week before Christmas and people still raved. item not reviewed by moderator and published
One of the best recipes for fruitcake ever. Make it months ahead and you will be overjoyed. The best part is not one bit of the gacky candied fruit that tastes only of sugar is used. It's dec. 29th and I'm jut gearing up to start next year's batch. item not reviewed by moderator and published
I saw all the 5-star ratings and thought this must be a great recipe. I was concerned that the recipe called for boiling the fruit and adding flour to a mixture that hadn't completely cooled, but I figured Alton Brown knew better than me. So I spent lots of money on the best fruit and whole spices, and forged ahead. When I saw the fruit start to turn to mush during the boiling and simmering step I got concerned. When I added the flour to the still hot mixture (which I had let cool for twice as long as called for in the recipe) I knew it was going to be a disaster, since I instantly got glue instead of batter. There was nothing to lose at this point so I baked it anyway. It came out better than I thought because it was still edible. Flavorless and pasty, but edible. I had tried another online recipe which came out flavorful and moist and delicious; do yourself and your pocketbook a favor and find a recipe worthy of the expense, there are many of them out there. item not reviewed by moderator and published
If all fruitcake tasted like this they would never have such a bad rep. item not reviewed by moderator and published
Absolutely delicious! Best fruitcake recipe I've ever used, and there have been several over the years. Thanks, Alton! item not reviewed by moderator and published
I double the recipe and have used thus for the past three years... It's amazing and gets better with ever baste of brandy...Alton, you renewed my faith in what fruitcake should be....thank you~~~ item not reviewed by moderator and published
Since this recipe first debuted on Good Eats, It has become a tradition in my household. I seriously make AT LEAST one loaf a year, but often more for parties and family gatherings. I had NEVER liked any fruit cake before I tried this. Love it SO much. item not reviewed by moderator and published
Quick question -- can you wrap the cakes in plastic wrap for a month or so during the brandy-spritzing period? I LOVE this recipe. Made it for my mom last year and now am being demanded to make it for aunts and uncles too! Thanks, Alton! item not reviewed by moderator and published
Have made this recipe for four years, and have to make more every year as now everyone asks for one. Absolutely delicious....changed people's impression of fruitcake! item not reviewed by moderator and published
It is really good. I can't believe how easy it is to make as well. It has become a tradition in my home. item not reviewed by moderator and published
I've made this fruitcake for years as well and agree that it is the most amazing thing ever. Just get the preconceived notion of a heavy-as-a-brick, unidentifiable "fruit" loaf out of your head and make this recipe. Think of it as a Holiday Cake Extraordinaire. I wonder if it can be frozen though? or how far in advance it can be made (even before the two weeks in the recipe)? item not reviewed by moderator and published
Absolutely Amazing - I substituted Dried Strawberries for the Currants and Macerated in Kahlua. (I didn't have the Golden Rum and wanted to get going on the recipe quickly.) I experiment with a different Fruit Cake recipe every few years. The experimentation is OVER. I have finally found a true keeper. This by far the best I have ever made. item not reviewed by moderator and published
This fruit cake has become a tradition in our home during the fall and winter seasons. When I give it as a gift, recipients are “very lucky indeed” because I shared it with them. item not reviewed by moderator and published
I hate Fruitcake. I'll never forget my first taste, at my Aunt's house one Christmas a long time ago. It was the most disgusting thing I've ever tasted. Not any more! I made this for the first time this Christmas, and its now a staple. I made 20 mini loaves (5 per batch to give away as gifts, and boy am I popular now! I subbed a few of the fruits that I couldn't find, but just made sure I had the full aggregate amount. Forgot to stir in the nuts in one batch and, while it wasn't fatal, it sure was better with them in there. Used AB's recipe for candied ginger, too, and saved a bunch of money. This is not inexpensive to make, but heck, its the holidays -- so go for it. As a matter of fact, this is now the end of February, and I loved it so much, I'm going to make one more batch just for me. I gave away too many. One tip: The results are WAY better if you macerate the fruit for 24 hours rather than microwaving. As AB says: Your patience will be rewarded. item not reviewed by moderator and published
My daughter and I have made this recipe three years in a row now and the family loves it. My mother used to make fruit cake for the holidays and we now use this fruit cake as one of the ways we honor her memory each year. Thanks for the great recipe and we think its great that you have the video with it as well. item not reviewed by moderator and published
Just made it, my kitchen smelled heavenly while it was baking. Will have to wait a few weeks to taste it., so far I can't make a full rating, so I will add to this review later this month. I had a piece on Christmas Eve, and I couldn't believe how good it was. This is a definately a keeper, 5+ stars. Made it again in 2012, still great. Thank you Alton for a great recipe. Nancy M. item not reviewed by moderator and published
So when asked what she wanted for Christmas, my mother-in-law says a fruitcake. I'm thinking one of those disgusting things with day-glo fruit and foodie/cook in me said "NO WAY!" That is when I started looking for recipes and found this one! It was delicious! My mother-in-law LOVED it! She was thrilled to get it! We all had some on Christmas day and it was excellent! I will definitely make this again for her next year and I made it just like AB said and it turned out perfectly! Thanks again for another winner, AB! item not reviewed by moderator and published
After searching and reading almost every fruitcake recipe on the internet, I decided to try this one and I am so happy I did! Everyone loved it!! I had a 9 inch (not 10 loaf pan, so it made one large loaf and one mini-loaf and they are both awesome. I did use ground spices, instead of the whole because I had already had the ground, I couldn't find whole, and I had already spent enough money on all of the dried fruit. But I am glad I did the unfiltered apple juice, it produced a bit deeper taste than plain would have. This is a fantastic recipe...awesome! item not reviewed by moderator and published
This recipe is simply the best fruitcake you will ever eat. After macerating the fruit in spiced rum, the cooking process unleashes an aroma that will absolutely knock your socks off. I'm a stickler for following Alton's recipes, and the results are ALWAYS phenomenal. Make the effort to use fresh spices. My mortar and pestle is very handy for Alton's recipes. I can a lot of jams and jellies, and I'm considering doing a run of the fruit and rum to can for next year, just to see what happens. There's enough alcohol in the mix that I'm sure if it's hot packed and water bathed for 10 minutes, it should keep just fine until time to bake another round of cakes. I doubled the recipe, and came up with enough to make 2 loaves and 12 cupcakes. I upped the quantity of nuts to 2 cups of toasted pecans, and it was the perfect amount. The toothpick came out clean on the cupcakes at 40 minutes, and the loaves in 1.5 hours. I will be making this recipe for many years to come. item not reviewed by moderator and published
We HATE fruitcake! However, we LOVE this cake! I doubled the batch and used spiced rum both in the recipe and as a spritzer. With that minor adjustment, I followed the recipe exactly. I knew we would not be able to wait the several days suggested, so I made a pan of mini muffins. I over cooked it slightly, but the flavor is still there. I'm sending some to my father-in-law for Christmas and my hope is that by the time he eats it the flavors will be developed. I plan to continue spritzing it until my husband takes it on the plane with him. This recipe is easy and delicious. Thanks AB! item not reviewed by moderator and published
Well! I am over the moon! I am an experienced cook, and was still afraid to attempt a fruit cake. What if it was a stinker? What if I messed it up?? Glad to say that I nailed it!! This recipe rocks! Even with me substituting some of the fruit that certain whiners in the family didn't like, such as blueberries, and me adding in dried pineapple and chopped figs it turned out fantastic. Thanks Alton for the recipe! I will NOT kill myself looking for an Ann Page fruitcake again!! item not reviewed by moderator and published
I used a normal sized bundt cake pan and it cooked in one hour and 10 minutes. Adding more nuts, helps to absorb some of the moisture in the cake and will abate any of the problems that some people are complaining that it is gloppy in the middle, mine was not, used one cup of nuts! I left out the candied ginger, it is hard to find and doesnt impart that much flavor, I added some fresh grated ginger and an extra tsp of sugar and a little extra ground ginger. There are a lot of flavors competing here so I didnt miss the candied ginger as much as I would have had it been in another recipe that called for fewer spices. I used all dried ground spices, no whole spices here, again hard to come by. With the above changes, this cake was FABULOUS!! It leaves room for many changes in regards to spices, fruits etc...as long as the amts are close to what they should be. A must try cake, AB you did it again!!! item not reviewed by moderator and published
The absolute best fruitcake I have ever eaten. No that's not fair because I would never eat more than a piece of fruitcake until I tried this. Thanks Alton, a real winner destined to be a holiday favorite. item not reviewed by moderator and published
Prior posts have said it all: EXCELLENT. I love fruitcake, never thought I could make one. This makes me happy, happy, happy. I am making Holiday Baskets this year, and the fruitcake will be the star attraction. I'll be making this again and again, and not just for Christmas. Thanks, Alton. muaaaah!!! item not reviewed by moderator and published
Unbelievable! This is the BEST fruitcake I've ever tasted, and I'm not just saying that because I made it! I used all natural intgredients and followed the recipe to a T, and I'm getting RAVE REVIEWS from my colleagues at work! I'm trying to break the "Yuck, fruitcake?!!" mold by intruducing people to quality ingredients, and the expertise given by Mr. Alton Brown! YUM! I've just discovered a new tradition for the holidays! item not reviewed by moderator and published
This is without doubt, the best fruit cake ever. Even if you hate fruit cake, you will love this. My wife and I discovered this recipe three years ago and it is not the holidays without it. item not reviewed by moderator and published
One of my favorite recipes!: I'm currently using 1/3 cup each of walnuts, pecans, and hazelnuts. Experiment with different types of alcohol. My latest batches had half the fruit soaking in blood orange liquor, the other half in brandy. Port or other fortified wines are also delicious. Let the fruit macerate in the liquor(s for at least a couple days. Wait for the liquid to become syrupy...then it's ready to go to the stovetop. Soak cheesecloth in the hard liquor of your choice, wrap the cake, then wrap in plastic wrap, then foil. Remove the cheesecloth once a week, soak, and re-wrap. I highly recommend Pensey's spices for the recipe. I use spelt flour instead of regular flour, and I go by weight (178.5 grams instead of volume so the result is consistent. item not reviewed by moderator and published
This Fruit Cake is the BEST! None of the nasty citron most fruit cakes have. I wrap in cheese cloth and baste with brandy every few days insted of just spritzing. item not reviewed by moderator and published
This is my third Christmas making this fruitcake. Yum, yum and yum! I triple the recipe, use a bit heavier hand with the spices, and sub in different fruits as needed. I'm not a fruitcake fan, but this is the best cake ever! I've kept them as long as a month, but that's the end of my restraint - they're even better on Day 30. Expensive, but worthwhile, holiday tradition for my family. item not reviewed by moderator and published
My husband and I made this wonderful fruit cake to give as gifts last year. We had rave reviews from everyone! We decided not to do individual loafs but instead made "cupcakes" . Everyone loved these individual morsels of love. item not reviewed by moderator and published
I've never really liked fruit cake but my husband does and begged me to make some, so I did. It is amazing!! It wasn't hard to make at all. Making it again right now to give away as gifts for the holidays. item not reviewed by moderator and published
Awesome recipe. And very forgiving too. I made my own candied ginger. Also instead of just orange and lemon zest, I used candied lemon and orange peel. Also I used pulp of an apple instead of unfiltered apple juice. It turned out absolutely delicious. I made two loafs. And I am using all my willpower not to eat it all in one day. Yummo!! UPDATE!! After making it since three years now, I absolutely love this recipe. I have made it tons of times and gave them as gifts. People absolutely love it. I always make lots of changes, but it turns out great every time. Perfect recipe if there was ever one. :D item not reviewed by moderator and published
So good-definitely the best fruitcake ever! I gave a couple of these as gifts and somehow managed to save part of the one I kept for myself. I wrapped it well and stashed it in the back of the fridge. Just had a piece...6 months later...and it is even more delicious. Totally worth the expense and effort. I'll be making this again! item not reviewed by moderator and published
I'm usually a fruitcake hater and I love this recipe! We left out the candied ginger and zest (and one batch left out the nuts b/c hubby doesn't like nuts. So delicious. Give it a try! item not reviewed by moderator and published
First & foremost don't limit making & eating this fruitcake to only the holidays. This fruitcake needs to be eaten any day, any time! I was a confirmed fruitcake hater but this recipe is crazy good! I don't care for orange peel so I used Grand Marnier & Brandy (no rum during the maceration process. Also, I substituted nutmeg for the allspice & used light brown sugar instead of white sugar. I've just finished making my 2nd fruitcake & I can foresee making many, many, many more fruitcakes during 2012 (& beyond to celebrate absolutely nothing more than this amazing dessert. I truly thank you Alton (...even though my butt doesn't! item not reviewed by moderator and published
Great fruitcake recipe with real dried fruit. Not the typical neon red and green cherries. Not as boozy as I like my fruitcake so I would be sure to baste generously. Save a little simmered fruit before mixing it into the batter to put over vanilla ice cream. YUMMY!! I'd quit the recipe right there next time and be perfectly happy. Need to figure out a way to make just that part into a dessert on it's own. Maybe a cobbler or pie... item not reviewed by moderator and published
I'm from Texas, we love our pecans, so I used about a cup, but other than that alteration, I pretty much followed AB's recipe. The cakes were aged about 2 months, I might have done a wee bit too much spritzing with the brandy and next year will try peach brandy on one cake. Husband said to make it again next year. It's a keeper. item not reviewed by moderator and published
I've loved fruit cake since I was a kid, and have been making my aunt's recipe for about 30 years. I was a bit afraid to try "something new"...but Alton always has great recipes. THe fragrance of the batter was heavenly! I made 5 mini-loaves. Toothpick came out clean at 60 minutes. (An earlier reviewer said mini-loaves would take 40 min. After one month, I tasted the cake. I LOVE that Alton's ingredients are healthier than my old recipe. But the texture was too soft. I am used to a bit heavier cake. My old recipe used dark sweet wine in the maceration stage, and had a small amount of molasses, plus many, many more nuts. I missed all the nuts. Next year I will tinker with Alton's recipe--making it much nuttier and much darker. item not reviewed by moderator and published
Amazing , this is my dream cake. item not reviewed by moderator and published
OMG! This has to be best fruitcake EVER!!!! I did not give into temptation to sample before the "spritzing" of the "booze" had been completed. Sampling took place Xmas eve and it absolutely our breath away. This will be my go-to recipe forever and ever. Next year it will have to be more than just the one fruitcake. Alton has truly given us "foodies" a gift for years to come. Thank you Alton Brown. Judy H (Grand Rapids, MI item not reviewed by moderator and published
Love it! My grandmother used to have store bought fruit cake over the holidays. It was a dense flavorless brick. This is a moist, flavorful recipe sure to convert even the worst critic (namely my husband! item not reviewed by moderator and published
Absurdly good I patiently waited 3 weeks before cutting in to the first (of 4 and it's outstanding. I did make several modifications but I still consider this to be Sir Alton's fruitcake and it's outstanding. I made mine sugar free/diabetic friendly using xylitol instead of the sugar. I also used mango nectar instead of apple juice since that's what I had on hand. Rather than just spritzing the cakes with brandy, I also went whole hog and basted them. item not reviewed by moderator and published
This is NOT your grandmother's fruitcake. This is time consuming and pricey but totally worth it. Delicious! item not reviewed by moderator and published
Love this recipe. We've made it the last 3 years. But we don't limit ourselves to only 3 fruits. I go to the local food co-op and get all the dried fruits, nuts and spices - they're fresher that way. This year we have mango, papaya, pineapple, figs, prunes, apricots, raisins, currents, dates, sour cherries, and probably a couple others I've forgotten. I have to add a bit of extra rum because these are drier fruits. I too add the juice of the orange I zest. This year I added a bit of Grand Gala (orange brandy along with the rum. This year it's a triple plus batch - you can never have too much of these fruit cakes!! item not reviewed by moderator and published
Last night, in preparation for Christmas, I put a homemade country ham to "sleep", made some Ancient Mead (ok this may be for Valentines day, and made Alton's fruit cake. I don't like fruitcake, but people who drive badly get the honor of being called a fruitcake by me. At work we have be talking about what we are making, they say its too late to make a good fruitcake for Christmas...bah humbug! I made Alton's but figure as long as it is about 4 cups of fruit....out with all the old! No currants or blue berries, but substituted dates and a few chopped prunes. Why only zest the orange and not use the orange? I cut the amount of butter in half and used the juice of the orange.I used whole white wheat flour and also added flax seed meal for more nuttiness. I made them with little muffin sized bunt pans. Yum! and not too late to make a great cake abundant with fruit and spiced rum (too good to be a fruit cake item not reviewed by moderator and published
This is the third year I've made this fruit cake and it seems like it tastes better every year. It's absolutely amazing! I've always used the regular vs. sun-dried fruit and it tastes just as fantastic. I also added pineapple this year. Something else that I did, which I think made it extra special was to use apple cider. I made cider using Williams-Sonoma Mulling Spices and added that instead of the apple juice and it came out sooo good and the mascarpone cheese shown in the video is and absolute must! I always double the recipe and split it between two pans. One just isn't enough. item not reviewed by moderator and published
I loved this recipe and I absolutely do not like fruit cake! Actually I hate fruit cake. I made this as a Christmas present to my boyfriend. This is awesome especially with cream poured over it. I didn't find currents so I added a little of all the others to make up for the amount of currents. Thanks Alton! item not reviewed by moderator and published
just wonderfull item not reviewed by moderator and published
My 3rd Christmas to make this fruitcake for gifting. Absolutely, hands-down, the best fruitcake recipe you can find. Don't bother looking elsewhere. People who don't like fruitcake, including me, love this recipe. And try it like Alton suggests, toasted, with a little mascarpone cheese, "beats the gym shorts off an energy bar any day!" I can't always find sundried fruits, so I just use regular dried fruit, and I use 1/4 tsp cloves, 1/2 tsp allspice instead of grinding the whole spices, but use fresh, good spices (Penzey's! I make 4 smaller loaves using non-stick paper loaf pans (from King Arthur Baking catalog, and bake approx. 45 minutes. It's the gem of my holiday baking and makes me happy! item not reviewed by moderator and published
This us the only fruitcake recipe I use, no need to try another. My husband request this every year. I have made some alterations over the years. Sometimes I don't have dark rum, light works just fine. Use the dried fruits you like to total 4 cups. I buy 1/4 cup ginger root and make my own crystalized ginger, cooking it a little in a strong sugar syrup and add the small amount of ginger flavored sugar syrup as the ginger. I use 1 cup frozen apple juice concentrate, cutting sugar back to 2/3 cups. I use whole wheat flour. Add 1 cup chopped pecans, instead of 1/2 cup. Cook in 4 mini loaf pans - 40 minutes, then another 5 if needed - going another 10 minutes is too much time. Brought a loaf to work today, the men here love this fruitcake also! Thanks, for a great recipe, Alton! item not reviewed by moderator and published
This is the BEST Fruitcake I have ever had! I had several half bags of "dried" fruit and just dumped them into the rum. I also added pistachios, in addition to the pecans. It is moist, dense, tasty, and yummy. This will defininitely be a holiday staple in our house. item not reviewed by moderator and published
I love fruitcake, but hate artificial candied fruit. THIS recipe delivers. You absolutely must make this recipe with Christmas music playing in the background...it's the finishing touch. I used crystalized ginger and doubled the recipe for a bunt cake pan. I used a spray bottle filled with Brandy to spray the cake every three days. YUM! item not reviewed by moderator and published
I've made this for three years now... pretty closely following the recipe. I do substitute fruits when I am missing a fruit.... tart cherries for cranberries, regular raisins for golden raisins, tart cherries for blueberries are some of the substitutions I've made. I avoid sweetened fruit and use organic. I soak the pecans overnight in water with sea salt and dry them in the oven at less than 150 until they are crispy. I do make a double recipe and use mini-cake pans so i can share. A double recipe makes about 8. They were done at 45 minutes and i had to cook in two batches. I spray the disposable pans with coconut oil and they pop right out. This is one superior fruit cake, moist and rich and not cloyingly sweet. item not reviewed by moderator and published
My husband and daughter got inspired to make this fruitcake this week. Which is ironic since neither one likes fruitcakes. The spice mix with dried fruit alone has a divine aroma & flavor. Got to say this is the BEST fruitcake I've ever had and one that will make fruitcake haters reconsider their viewpoint. Going to be our new family tradition. MEGA YUM! item not reviewed by moderator and published
superb item not reviewed by moderator and published
Can anyone provide a link/suggestion on where to buy "sun dried" blueberries, cherries, and cranberries. It is easy to find dried fruits in regular stores or health food stores, but "sun dried" is difficult. Has anyone made the recipe with regular dried fruit? Thanks for your help. item not reviewed by moderator and published
This was a great fruitcake recipe I've made for 10 years! I followed the recipe except for doubling the spices and adding a cup of nuts. The taste is always rich and the alcohol does heighten the flavor. This recipe should dispell all myths that fruitcakes are doorstops. Never get store-bought since this recipe is easy to follow and the results will satisfy most you serve it to. item not reviewed by moderator and published
A friend asked if I had a good fruit cake recipe. I said I never made one but remember coming across AB's. I suggested this to her and well I couldn't stop myself from making it and holy cow this is amazing. Just as all the reviews prove. This is fantastic with all the dried fruit and the spices. I used Bourban Whiskey because it is what I had, I used a honey flavored whiskey to spritz at the end. I made 1 10 inch loaf pan and 3 mini loaves. Cooked perfectly at 60 minutes. Think the full 10 inch loaf pan would take a little bit longer. Make and share or don't share - you will not be dissappointed! item not reviewed by moderator and published
Best fruit cake I ever tasted, item not reviewed by moderator and published
After 3 yrs. of searching for the Best Fruitcake recipe..I am "officially" done..This recipe is awesome, we can't stop eating it! I changed the fruits to my liking..fresh dried cranberries, apricots, golden raisins, dates, cherries, & candied pineapple to equal the amt. in the recipe, added the candied ginger & 1&1/2 C. of mixed nuts (sliced almonds, pecans, walnuts. There never seems to be enough nuts in fruitcake. One recipe I made with rum, one with rum & grand marnier,& 1 with fresh squeezed orange juice and brandy..& apple cider for apple juice..A HUGE Thank You to Alton, for this recipe will change anyone who hates fruitcake...! item not reviewed by moderator and published
I am about to start making this because of the great reviews. Can I leave the cakes in the mini loaf pans or should they be removed for all of the bastings? item not reviewed by moderator and published
I made six of these last year in my favorite bundt pan, and though I got some questioning looks when I handed folks a fruitcake for Christmas, this recipe changed hearts and minds. It. Is. Just. Excellent. I did deviate a little from the recipe: I used rum for macerating the fruit, but I didn't baste the cakes with brandy; I used simple syrup. Oh, and if you want to put something on top of this cake, it is fantastic with a little mascarpone chantilly. item not reviewed by moderator and published
I've made this recipe three times, usually doubling it because it's so good. The dried fruits are what make it. The variety is wonderful, and the quality is so much higher than those horrible artificially colored "fruitcake bits" I see in stores at this time of year. I usually bake this fruitcake in mini loaf pans. One recipe makes four mini loaves, and I find that baking them for 40 minutes at 325 is sufficient when making that smaller size. Also, I usually soak the fruit in dark rum (Myers, not gold rum, since that's what we keep in our house. item not reviewed by moderator and published
Giving this 5 stars based on others reviews and a tasting without any aging. I quadrupIed the recipe and made 12 mini loaves and 2 full size loaves about a week before Halloween. They have been wrapped in cheese cloth and getting a brandy bath about every 3 days. Ingredients cost about $60, fortunately I live in Las Vegas where alcohol is cheap. Will try another tasting Thanksgiving, and then hands off until Christmas! Thanks to Alton and the Food Network, Happy Holidays! item not reviewed by moderator and published
I wasn't a huge fan of fruitcake mostly because it contained so many candied fruits and tasted artificial. This recipe is the best! It contains all dried fruits and reminds me more of the British Christmas cake minus the marzipan. This cake is very moist, has really good flavors and gets better the longer it sits and the more you spritz it with brandy! I had to make two recipes last year because my husband and son couldn't get enough of it. I like the suggestions of using mini pans and giving this fruitcake as gifts. item not reviewed by moderator and published
I never liked fruitcake at all but decided to give this one a try. I made it in mid-late winter (after I got the book for Christmas). It was wonderful. I am seeing my elderly parents soon and plan to make some summer fruitcake to bring to them! I made mini-loaf pans and let it age 3-5 weeks before it was all gone. This time I'm going to put in more nuts. item not reviewed by moderator and published
This is by far the BEST fruitcake I’ve ever had! This Christmas i made a double batch and baked the cakes in mini loaf pans. What i got was eleven mini masterpieces! I used slices of this fruitcake on my cookie trays and everybody loved it (even fruitcakes haters were converted to fruitcake lovers which is awesome because i love to make people happy with delicious food! = Also letting the cakes age is a must. I’ve had one aging for three months and I’m dying to slice it up! Overall a highly recommended recipe! Thank you Alton for perfecting that boring old fruitcake! item not reviewed by moderator and published
I love dried fruit. I love fruit cake. My two favorite items in one recipe. I had wanted to make this a year ago but did not have the time. A week before Christmas I made it. It was nice to find all the ingredients in bulk at my local mega mart. I squirted it every two days with Brandy and placed it in the fridge for the last night. I was blown away! Called my friends, took pictures and have had everyone sample this wonderful cake. It is a winner and now will be a yearly tradition. Might add more nuts and dates next time. item not reviewed by moderator and published
As far as I'm concerned, fruitcake is the final frontier in baking. I have never had a fruitcake I could even remotely stand and always wanted to find a recipe for a good one. Alton, of course did not disappoint. This is not a good recipe, it is a GREAT recipe. Finding the all the dried fruits can be a bit challenging but at this time of year they are a bit more readily available (and on sale. I made the cake 2 weeks ago and served it yesterday, brushing on Brandy every 2-3 days, this was a real hit. I had 2 slices for breakfast this morning!! I will be making this wonderful cake at Christmas from now on. Thank you as always, Alton, Happy Holidays to all!! item not reviewed by moderator and published
Absolutely wonderful indeed. I made it with my mother two weeks before Christmas, and we were able to refrain from digging in until Christmas evening. We followed the recipe as written and it could not have worked out better. Trully fantastic. We enjoyed it with a little hard sauce. Thank you Mr. Brown - you were not overstating the truth in your own raves about your recipe. item not reviewed by moderator and published
I blew it at first by using too much rum, but we tweeked and modified a little and out came a moist and delicious cake, I will no longer make the fruit cake joke again, now if I can get my wife to watch good eats with me the world would be perfect. item not reviewed by moderator and published
When I first saw this episode I made this fruit cake and it was delicious, but we ate it pretty much right out of the oven. This was the first time I've had the patience to wait the full two weeks and baste it with the brandy every couple of days. Oh, my! Was he right that it's well worth waiting for. I served it for dessert on Christmas Eve with a dollop of fresh whipped cream on top. My family loved it! item not reviewed by moderator and published
AB scored, AGAIN! After reading the comments, I decided to try this cake, double the recipe, and bake in small pans. The local Sprouts Farmer's Market bulk section had all the fruits and nuts. (I added chopped Brazil and filbert which were roasted.) I made this in three steps: macerate fruit, cook fruit, then add dry team and bake. The doubled recipe resulted in 9 small cakes. As with others, one cake was cut a week later. OMG! What a cake! Moist, flavorful, loaded with fruit and nuts. It's now three days before Christmas, and there's one cake left which is saved for a friend. Hmm, tomorrow will be a good day to bake again. They'll be ready for Twelfth Night. item not reviewed by moderator and published
I have known about this recipe for 2 years but I have always been lazy to go to grocery store and buy all kind of dried fruits. This recipe rocks... The flavors are unique, the cake is moist. I would never ever buy and eat regular fruit cakes. item not reviewed by moderator and published
Fabulous fruit cakes! I made these in mini-loaves and gave them as gifts wrapped in claer plastic wrap with pretty ribbon. Even the people who normally pass on the fruit cake were in love with these cakes! The recipe was easy to follow and I will definitely be making this again next Christmas! item not reviewed by moderator and published
This is the third year I've had this cake and its always a hit. Simply delicious!!! item not reviewed by moderator and published
Since we eat more organic foods, I changed some of the items. The fruits of choice I used are; 1 Cup Raisins 1 Cup Dried Cranberries 1 Cup fresh or frozen Blueberries 2 Cups Rhubarb. I used to have to BUY fruitcake, but now I can make my own, thank you, thank you, thank you.. item not reviewed by moderator and published
I agree with most other reviewers that this tastes great, but it was VERY expensive to buy all the ingredients! I had the basics, but all the dried fruit, spices, and alcohol really adds up. To the reviewer who made this for $16.44...how is that possible?? item not reviewed by moderator and published
The best fruit cake I've ever had. My husband thinks so too. Made a double batch, one for us and a bunch of small ones for gifts. I will definitely be making this ever Holiday season. item not reviewed by moderator and published
Wow! I made 9 of them as gifts this holiday (I kept one) and I'm guessing the 8 recipients are going to be quite happy. A couple of minor tweaks I'd recommend: 1) Buy Traverse Bay dried blueberries, cherries & cranberries through Amazon . com 2) Lose the orange and lemon zest and go with 1/4 cup each of Italian Glacé orange and lemon peel strips, reducing the volume of raisins and currants to 3/4 cup each so the volume of the batter remains the same. It's a wonderfully sweet candied peel. I got mine from barryfarm . com 3) When grinding the whole cloves and allspice berries, throw them into a spice grinder with the pre-ground ginger and cinnamon. The extra mass helps turn everything into a fine powder. 4) Melt the sugar, butter, apple cider and spice mixture first BEFORE adding the macerated fruit. Everything blends easier. 5) Use a high quality rum (or brandy) when brushing the finished fruitcakes. Bacardi Gold is fine for macerating the fruit. Thanks, Alton! item not reviewed by moderator and published
easy, very good flavor, very rich. Much better than 'candied fruit' the taste is real. item not reviewed by moderator and published
The best fruitcake I ever had item not reviewed by moderator and published
I watched this recipe 3 years ago and this is the best fruit cake. The cake comes out great and my husband is so proud of the cake. I usually buy small cake use and throw pans and bake mutiple cakes for friends and family. I buy the cake pans from Central Market. Also I buy the cake gift box from Williams Sonoma to pack the cakes. They look and taste very expensive. I do variations in the fruits and nuts as well. Also I spray different types of liquer every year. This is going to be my third year of fruit cakes. Thanks Alton- You are the best. item not reviewed by moderator and published
Fantastic-and I hate fruitcake. I made a few changes like, I used unfiltered spiced apple cider, added pecans,dates,and made Altons recipe for candied ginger, and nutmeg ,used brandy instead of rum, removed currants and allspice-though the cider had a bit as well as all the other spices so I halved them. It was perfect for us.Oh instead of brushing with brandy we glazed with warm apricot jam, perfectly moist and now everyone wants one. I made a loaf for us and mini loaves for friends. Thanks Alton. Hope your enjoying your BBQ in Georgia. item not reviewed by moderator and published
We agree this is the best one i know of. item not reviewed by moderator and published
thank you for posting that you used orange juice. I just started my fruits & was thinking to use OJ this time instead....You do not have to refrigerate this. This is my forth year making and I always keep it on the counter. The liquor acts as a preservative for weeks. item not reviewed by moderator and published
Don't use a toothpick for testing. Use a paring knife. There is not enough surface area of a toothpick for an accurate reading. Hope that helps. You could also use a probe thermometer and bake until it reaches 210 degrees F. item not reviewed by moderator and published
Do you not drink alcohol? In that case, I would just leave out the rum and brandy and rehydrate the fruit in the same amount of water. Wrap it tightly after you've baked it, and don't bake it too far out. If you do drink and want to substitute, I wouldn't. You could use all brandy or all rum, but vodka or gin? No. item not reviewed by moderator and published
No, i donot drink alcohol. i was actually thinking of using apple or pineapple juice instead. item not reviewed by moderator and published
The alcohol evaporates when you cook it. The rum or brandy adds a very nice flavor. item not reviewed by moderator and published
The alcohol works as a preservative, so please don't leave it out on the counter, Anjum. Store it in the 'fridge. Orange or pineapple juice would work - nice flavor options! item not reviewed by moderator and published
Hi Carol or anyone out there that made mini loaves... How long did you bake the mini loaves for? Also, has anyone substitute anything else for butter. I love this recipe and baked it twice with success. However, my husband is not fond of dairy product and can still smell the butter even after I spritzed the cake with brandy. :) Everyone else loved the fruitcake though. item not reviewed by moderator and published
It doesn't have to be completely cool. In fact it is still very warm, just because it says cool doesn't mean cool all the way sometimes just cooler. item not reviewed by moderator and published
NO...he says let cool down about 15 minutes...he said if you put in refrigerator you should warm up to ROOM TEMP item not reviewed by moderator and published
You really do need to let the cake sit for a couple of weeks while keeping it moist with booze. The origin of the fruitcake was really the preservation of the fruit for the winter. If you don't let it sit wrapped and boozed it will never develop it's full flavor. item not reviewed by moderator and published
I have been making this fruitcake for over 5 years now and it has tons of flavor to I agree with the writer above. You definitely need to make the cake no later than thanksgiving so they can develop their full flavor. My fruit never turns to mush so perhaps it has something to do with the fruit you purchased. I get most of my dried fruit at Trader Joe's. They taste great and are reasonably priced. Make sure you. Buy the montmerency tart cherries. They are wonderful. item not reviewed by moderator and published
I have prepared this cake numerous times with none of the problems mentioned. I have given this cake to many people who have raved about how good it is. I usually double the recipe and use 5-3/4 x 4-1/4 x 2" aluminum pans (recipe yields about nine mini fruitcakes). This year I made the cakes less than a week from Christmas and they were still delicious; much to my surprise. item not reviewed by moderator and published
JIrving if you watched his video he did say not to add the flour until the mixture until it had cooled. Other wise you would have a gooey mess. Since the flour would cook when it hit the hot or warm mixture. He states make sure it is at room temp. Sorry you missed that... :( item not reviewed by moderator and published
Mine was wrapped in a (clean) rag inside a Ziploc for a year. I'm actually gearing up for a quad recipe so I can be stocked up for Christmas next year. item not reviewed by moderator and published
Making them this far in advance, how often do you baste them. We use Cointreau as we aren't that wild about brandy item not reviewed by moderator and published
just follow the instructions in the recipe. Since I also wrap in cloth it will retain some moisture. At the end of two weeks instead of eating I seal up tight and hide it so I don't 'test' it every other day or so. item not reviewed by moderator and published
I made it last year and froze mini-cakes. I ate them all year. They were fabulous! item not reviewed by moderator and published
great! thanks! item not reviewed by moderator and published
I just at the one I made last year, it was in the back of the pantry for a year and it was more amazing than it was fresh. item not reviewed by moderator and published
Wow Kahlua sounds like a great idea. I will have to try that in one recipe next year. I use Cointreau or grand mariner for basting but I also add new fruit to the mix like dried strawberries occasionally. My husband doesn't like currents so we use regular raisins instead. This recipe can't miss and I hated fruitcake with those hard little rock things in it. This is fantastic! item not reviewed by moderator and published
Agree on the 24 hours . . . The fruit is more likely to absorb all the booze as well. item not reviewed by moderator and published
I also agree; macerate the fruit for a minimum of 24 hours for better flavor. item not reviewed by moderator and published
I believe that trader Jose's dried fruit is mosly sun-dried item not reviewed by moderator and published

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