Traditional Wedding Fruitcake

Recipe from Oxmoor House

More From Oxmoor House


  • 2 (15-ounce) packages raisins, chopped
  • 1 (10-ounce) package currants
  • 3 (4-ounce) packages chopped candied citron
  • 1 (16-ounce) package candied pineapple slices, chopped
  • 1 (8-ounce) package candied red cherries, chopped
  • 1 tablespoon chopped candied orange peel
  • 1 tablespoon chopped candied lemon peel
  • 3 1/2 cups chopped pecans
  • 2 cups all-purpose flour, divided
  • 1 cup butter or margarine, softened
  • 1 cup brown sugar, firmly packed
  • 6 eggs
  • 1/4 cup molasses
  • 2 tablespoons cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1/2 cup buttermilk
  • 1/2 cup red wine


  1. Combine first 8 ingredients; dredge with 3/4 cup flour, stirring to coat well. Set aside.
  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. Combine remaining 1 1/2 cups flour, cocoa, baking powder, soda, salt, and spices; add to creamed mixture alternately with buttermilk and wine, mixing well after each addition. Stir in dredged fruit.
  4. Spoon batter into a greased and floured 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Traditional Wedding Fruitcake Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy