There is no in between with fruitcake, foodies either love it or hate it. But for those of us that love this decadently sweet treat, there are so many recipe variations that it can sometimes be difficult to choose which recipe to use. Christmas is a hectic time of year, don’t let choosing a fruitcake recipe add to the stress of planning the perfect holiday!
This recipe 1972 cookbook The New World Encyclopedia of Cooking which was edited by the staff of The Culinary Institute. This book contains many variations of fruitcake, but their recipe for the “Light Fruitcake” is the best.
- 2 cups water
- 1/2 lb golden raisins
- 3 oz dried apricots
- 2 cups walnuts
- 2 cups all-purpose flour
- 9 oz candied pineapple
- 6 oz red candied cherries
- 6 oz green candied cherries
- 3 oz candied citron
- 3 oz candied orange peel
- 3 oz candied lemon peel
- 3 oz pitted dates
- 3 oz dried figs
- 1 1/2 cups of flaked coconut
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) of butter
- 1 cup sugar
- 5 eggs
- 1/2 cup orange juice
- Bring 2 cups of water to a boil. Add raisins and apricots. Allow to soak until reconstituted then pour off water and drain fruit in a paper towel. Set aside.
- Chop walnuts, pineapple, cherries, citron, orange & lemon peel, figs, and dates. Combine in a large bowl with 1/2 cup of flour.
- Add raisins, apricots, walnuts, and coconut. Set aside.
- Sift remaining flour, baking soda, and salt together. Set aside.
- Cream butter, sugar, and eggs together. When fully creamed blend in dry ingredients (1/3 at a time) and orange juice.
- Pour over fruit mixture and mix thoroughly.
- Place a shallow pan containing 2 cups of water on the bottome rack of your oven during the bake time.
- Pour batter into greased and floured baking pans, spreading the dough to the edges of the pan.
- Bake at 275 degrees for 2 1/2 hour.
- Allow cakes to cool before removing from pans. Wrap tightly in wax paper or foil and store in a cool place to age several weeks before serving. Once or twice a week, using a pastry brush, baste with rum of your choice (I like to use Pineapple Jack brand Pineapple Coconut flavored rum.)
This recipe makes the most delicious fruitcake that will go over fabulously for those who have a sweet tooth. This festive fruitcake adds the perfect amount of flavor combinations with an impeccable moistness and texture. To make matters easier bakers can purchase what is known as a “fruitcake mix.” This is a plastic tub that contains the citron, peels, pineapple, and cherries. If you elect to do this one container is equal to enough for one fruitcake. Baltimore residents can purchase The New World Encyclopedia of Cooking (ISBN: 0137090307) at the following locations: Ukazoo Books 730 Dulaney Valley Road Baltimore, MD. 21204, Ivy Bookshop 6080 Falls Road Baltimore, MD. 21209, and Greetings & Readings 118-AA Shawan Road Hunt Valley, MD. 21030. Baltimore City residents can purchase the ingredients for this recipe at the following locations: Giant Foods 1020 West 41st Street Baltimore, MD. 21211 and Eddies of Roland Park 5113 Roland Avenue Baltimore, MD. 21210.