The Best Fruit Cake Recipe
December 7, 2011
Every holiday season, we hear the same jokes about fruit cake. Jokes about regifting fruit cake, jokes about fruit cake being hard as a rock, and jokes about it tasting terrible. I think we hear these jokes because so many people never tasted a really GOOD fruit cake!
This fruit cake truly is delicious and always gets lots of compliments. It is moist and wonderful as it is or you can soak it with a little cognac or brandy for extra flavor.
The cake is moist, the fruit is juicy, and the pecans are divine. Every piece of this cake is loaded with colorful candied cherries and pineapple, so it makes a festive presentation.
Despite its intricate appearance, this fruit cake is easy to prepare and the batter mixes together very quickly. It does take three hours to bake, so allow enough time for the recipe. Also, if you plan to soak it in liquor, you will need to allow two weeks for the full cognac or brandy flavor to soak into your cake.
From the Kitchen of Judy Haftl Naujalis
- 6 eggs
- 2 sticks salted butter
- 2 cups confectioners sugar
- 1 ½ cups flour, plus 1 tsp
- 1 TBS vanilla extract
- ½ pound pecan halves
- 1 lb red candied cherries
- ½ lb green candied cherries
- ½ lb candied pineapple tidbits
- ½ lb golden raisins
- ½ cup cognac or brandy (optional)
Yield: makes one 10” by 3” cake ring.
Preheat oven to 350°. Grease a springform cake pan with shortening. Line it with parchment or waxed paper and grease it again.
Cover the raisins with water in a small saucepan and bring them to a boil. Remove from heat and allow them to cool. Drain the raisins and spread them over paper towels to dry thoroughly. Place the raisins in a bowl and sprinkle them with a teaspoon of flour. Toss to coat them with the flour.
Cream the butter and sugar with a stand mixer. Blend in the eggs, flour, and vanilla. Select a few pieces of each fruit and a few pecans and reserve them. Add the remaining candied fruit and pecans to the batter and stir them in by hand.
Take the reserved fruit and pecan pieces and arrange them evenly in the bottom of the springform baking pan. Pour the cake batter over the fruit and pecans.
Cover the pan with foil and bake for one hour at 350°. After one hour, reduce the heat to 300° and remove the foil. Continue baking for two more hours. Note: if you are using a loaf pan rather than a round springform pan, after reducing the heat to 300°, only bake for one additional hour.
Remove the fruit cake from the pan immediately after taking the cake out of the oven and remove the paper, too. Allow the fruit cake to cool.
Place a lint-free cloth on top of a large piece of aluminum foil. Place the fruit cake on the cloth and fold the corners over it so that the cake is enveloped in the cloth. Pour half of the cognac or brandy evenly over the cloth. Carefully flip the cake over and pour the other half over the other side of the cloth to saturate the cloth. Fold the aluminum foil over the cake to seal in the liquor. Wrap the aluminum foil covered cake with plastic wrap and refrigerate it for two weeks.
After two weeks, this fruit cake is ready to be served as a festive holiday dessert!