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Archive for the ‘Fruit Cake Recipes’ Category

Celebrate 12/27

Today is December 27

  • National Fruit Cake Day
  • Holocaust Remembrance Day

Here is my post dedicated to 31 days of Fruit Cake Recipes

Even more recipes can be found here:



December is National Fruit Cake Month – 31 Days of Fruit Cake Recipes

December 1 – Free Range Fruit Cake


December 2 – Icebox Fruit Cake

December 3 – Icebox Fruit Cake

December 4 – Christmas Fruit Cake

December 5 – Easy Fruit Cake

December 6 – Grandma’s Fruitcake

December 7 – Fruit Cake Cookies
December 8 –  Buttery Fruit Cake

December 9 – Fool Proof Fruit Cake

December 10 – Applesauce Fruit Cake

December 11 – Eggless Christmas Fruit Cake

December 12 – Betty Crocker Fruit Cake

December 13 – White Fruit Cake

December 14 – Gluten Free Fruit Cake


December 15 – Japanese Fruit Cake

December 16 – Yummy Fruit Cake

December 17 – Chocolate Fruit Cake

December 18 – Rich Fruit Cake
December 19 – Rich Fruit Cake

December 20 – Vintage Fruit Sauce Upside Down Cake

December 21 – Holiday Fruited Pound Cake

December 22 – Jills Junction Fruit Cake

December 23 – Dowager Duchess Fruitcake

December 24 – Patricia’s Fruit Cake

December 25 – Golden Fruit Cake

December 26 – Pineapple Fruit Cake

December 27 – Traditional Fruit Cake

December 28 – Miniature Golden Fruitcakes

December 29 – All Bran Fruitcake Squares



December 30 – All Bran Yuletide Fruitcake

December 31 – Best Fruit Cake

Celebrate National Fruitcake Day!



Fruit Cake (Complete list of recipes I have collected for fruit cakes)



  • 1 cup red candied cherries
  • 1 cup green candied cherries
  • 1 cup red candied pineapple
  • 1 cup green candied pineapple
  • 2 cups mixed candied fruit
  • 4 cups pecans, chopped
  • 4 cups flour
  • 1 pound butter, softened
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1/2 teaspoons salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 teaspoons baking powder
  • 1 cup Grand Marnier
  • 1/2 cup bourbon or rum, plus additional for “soaking”
  • Additional fruit, nuts and light corn syrup to decorate, if desired


Line a 10-inch tube pan with aluminum foil or greased wax paper, smoothing out the wrinkles. Reserve 10 green cherries and 10 red cherries for garnish. Cut each remaining cherry in half. In a large bowl place the cherries, pineapple, mixed fruit and pecans. Cover the mixture with Grand Marnier and let stand overnight to macerate.

The next day, preheat the oven to 300 degrees. Stir two cups of flour into the mixture until the fruit and nuts are evenly coated. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the remaining two cups of flour with salt and spices. Add this to butter mixture alternately with bourbon or rum, mixing until combined. Stir the batter into the fruit and nut mixture until combined well. Spoon the batter into prepared pan. Pack the batter down evenly to eliminate air pockets. Bake the cake for 2.5 hours or until toothpick inserted in center of cake comes out clean. Cool cake in pan on a wire rack.

Remove the cake from the pan and peel off foil or waxed paper. Cool the cake completely on wire rack. Wrap the fruitcake in a cheesecloth that has been soaked in bourbon or rum. Store in an airtight container, continuing to moisten with rum or bourbon periodically, if desired.


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