Save Recipe Print
Fruitcake
Total:
8 hr 20 min
Prep:
20 min
Inactive:
5 hr
Cook:
3 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
8 hr 20 min
Prep:
20 min
Inactive:
5 hr
Cook:
3 hr
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 250 degrees F.

Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.

With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.

Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.

Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.

Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.

Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.

It is awesome served with vanilla ice cream.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Fruitcake Cookies

Recipe courtesy of Trisha Yearwood

Fruitcake Pops

Recipe courtesy of Sarah Zorn

Mom's Fruitcake

Recipe courtesy of Carol Krajewski

Figgie Fruitcake

Recipe courtesy of Travis Martinez

Fruitcake Cookies

Recipe courtesy of Ina Garten

Festive Fruitcake

Fruitcake Biscotti

Recipe courtesy of Food Network Kitchen

Fruitcake Parfaits

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories