Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Cookin' Canuck
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.

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  • On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.

  • In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.

  • In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.

  • On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.

  • Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

422 calories; 14.9 g total fat; 65 mg cholesterol; 172 mg sodium. 64.9 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2008
This recipe was edited by the Allrecipes staff on 12/1/2008 Read More
(14)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2008
This recipe was edited by the Allrecipes staff on 12/1/2008 Read More
(14)
Rating: 4 stars
12/01/2008
This recipe was edited by the Allrecipes staff on 12/1/2008 Read More
(14)
Rating: 4 stars
11/17/2010
this is just like my Grammie's fruitcake! Read More
(13)
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Rating: 5 stars
01/21/2011
This was a home run! Made it for gifts (small loaves= less cooking time) then another batch for us. I used mixed fruitcake fruits also cut down egg yolks to 3 and used margarine rather than butter. Canadian whisky instead of bourbon. Gets better every day. Read More
(6)
Rating: 5 stars
10/03/2012
FANTASTIC!! Made as is & it is perfect! Read More
(3)
Rating: 5 stars
11/25/2013
My husband made this last Christmas and it's the best fruitcake I've ever eaten! We're making it again this time for Thanksgiving. Tho we baked them in bundt pans and just followed the directions above. You can freeze them as well and thaw when you need to. They are just as moist and tasty as when first made. My dad used to order some from Texas for he and I to enjoy but never again this is so much better! Read More
(2)
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Rating: 5 stars
03/19/2014
This cake is exceptional..packed full of flavor and perfect combination of fruit nuts and spices..I substituted peach Brandy for the dark rum however did not altar the flavor...A Read More
(1)
Rating: 5 stars
12/06/2015
This is definitely worth the effort and time needed to complete. My grandfather made an amazing fruitcake and sadly that recipe was lost when he died. The only substitution I made to this recipe was that I used spiced rum instead of bourbon. I am excited this worked out so well and reminds me of my grandpa. Read More
(1)
Rating: 5 stars
01/02/2019
It was much better after setting 48 hours. Still too rich in alcohol after 24. Only think I changed was using a bundt pan and golden raisins instead of currants. Read More
Rating: 5 stars
06/19/2019
A labor of love for Father's Day. I left off the 1/2c white sugar since all of my dried fruit was extra sugary. I might even cut some of the brown sugar and then add a sauce on top. A delicious cake! Read More