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Oxmoor House Photo by: Oxmoor House

Old Fashioned Fruitcake

What would Christmas be without a fruitcake? You'll like this one.

Gooseberry Patch DECEMBER 2010

  • Yield: serves 16


  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 eggs
  • 2 teaspoons brandy flavoring
  • 4 cups all-purpose flour
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 1/2 pounds ready mix candied fruit
  • 1 pound seedless raisins
  • 3/4 pound candied pineapple
  • 3/4 pound whole candied cherries
  • 2 cups pecan halves
  • Garnish: light corn syrup and pecan halves


In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring.

Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19" tube pan.

Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.


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Old Fashioned Fruitcake recipe