It’s time! I’m interrupting Urban Cottage Life’s celebration of cozy fall recipes to remind you that now is the time to turn your thoughts to making our classic Fruity Boozy Fruity Fruitcake. This recipe will help you celebrate a Merry Christmas or whatever holiday festivities you observe, or simply your love of fruitcake in style. And of course this extends to good wishes for the New Year as well.
Fruitcake: Love It or … Not?
Fruitcake. It seems you either love it or hate it. If you hate it, you make jokes about it. But if you love it, and especially if you’re a fan of a dark, fragrant cake filled to bursting with delicious dried fruits and two kinds of nuts, bathed in boozy goodness, then I think you’ll love this Fruity Boozy Fruitcake.
Despite all the jokes and derision, I know there are many fruitcake and fruit bread lovers out there, as this round-up of recipes from Canadian food bloggers proves (and yes, it includes mine!).
One of the secrets to beating fruitcake’s bad rap is to switch up from its unpopular traditional ingredients (like candied red and green cherries and commercial candied citrus peel) to more natural dried fruits. I use dried sour cherries and might replace some of the raisins with chopped dried apricot in my next fruitcake). If candied peel isn’t your thing, you can add the zest of an orange or a dollop of marmalade. Or you could even make your own candied peel which I have read has a brighter, fresher flavour.
When making substitutions, just be sure to maintain the overall proportions of fruit and nuts to batter.
Fruity Boozy Fruitcake: A Holiday Signature
I first made fruitcake just over thirty years ago and it’s become a signature sign of the holidays for me. You can keep it tightly sealed in a cool, dry place for up to a year (and it can be frozen after that), so it makes sense to make it ahead. In fact, it’s preferable that it has some time to ripen so it mellows and tastes even better. That’s important for this fruity, boozy version. And remember, if you soak the baked fruitcake with alcohol, it will be alcoholic. Consume responsibly!
Despite the title, you don’t need to use booze for a delicious fruitcake. Instead of rum, you can use fruit juice in the cake batter (apple or cranberry juice would work well). If using fruit juice, skip the process of soaking the cake afterwards. Since the alcohol serves as a preservative, any fruitcake made without it should be tightly wrapped and frozen after several days. See this article to learn more.
Fruitcake Timing
Every year I intend to make my fruitcake well in advance, but that usually doesn’t happen. Try to make it at least six weeks before the holidays so it has time to ripen and mellow. I’ve sometimes made it three weeks ahead; while it could benefit from further mellowing, it was still delicious by the holidays. I once—rashly—made it only two weeks in advance. But it’s better the longer it ripens (up to a year), and you can enjoy it throughout the year.
That said, there’s no reason to limit your fruitcake making to the holidays. Back in the mists of time when I got married, traditional wedding cakes were made from fruitcake, as was mine.
Let’s Get Baking Fruity Boozy Fruitcake!
I started out by making the Extra-Fruity Dark Fruitcake recipe from The Canadian Living Christmas Book © 1993, and over the years have evolved the recipe to suit my tastes. Gone are the neon red and green candied cherries, replaced by dried sour cherries. I've added tart dried cranberries and almonds to the mix as well, and sometimes use the crabapple jelly I preserve myself instead of the red currant jelly called for in the original recipe. I like to use rum in my fruitcake; most years it's dark rum (my preference), but I've also used golden Appleton Estate Jamaica Rum. No doubt I'll continue to play around with the recipe; the important thing is to keep the proportion of fruit and nuts to batter roughly the same.
Just remember, if you choose to soak your baked fruitcake in booze, it will be alcoholic. Consume responsibly!
- 2-1/2 cups golden raisins
- 1-1/2 cups Thompson raisins dark seedless
- 1/2 cup dried cranberries (preferably sweetened with apple juice and still tart)
- 1-1/4 cup dried sour cherries
- 1 cup coarsely chopped candied pineapple
- 3/4 cup currants
- 2/3 cup chopped candied peel mix
- 1/3 cup dark or golden rum (or brandy, sherry or fruit juice*)
- 1-3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp freshly ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup crabapple jelly (or red current jelly)
- 4 eggs
- 1 tsp almond extract
- 3/4 cup pecan halves
- 3/4 cup whole almonds (skin on)
- Optional: more rum for soaking once the cake is baked. (See direcrtions below.)
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First, combine all the fruits, including the peel, in a bowl and stir in the rum. Cover and let the fruits enjoy their boozy bath overnight, with the occasional stir. See, it’s smelling good already in the kitchen and you just got started!
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The next day, pre-heat the oven to 300℉ and prepare a 9″ x 13″ pan by greasing it and lining it with parchment paper. Put a kettle on to boil and have another baking dish on standby.
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Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together.
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Cream the butter, sugar and jelly together until light, then add the almond extract and beat in the eggs individually. Now it’s time to stir in the flour. Once incorporated, you’re at the really exciting part: stirring in the fruit mixture and nuts. You might think there’s not enough batter to take in all those goodies, but there is! Just keep stirring until everything is well incorporated.
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Carefully spread the batter in the prepared pan, getting it as even as possible. Tap the pan on the counter a few times to bring any air bubbles to the surface. Cover the pan loosely with foil, shiny side out and slide onto the middle rack of the oven. Put a dish of boiling water on the bottom rack and bake for 2 to 2-1/2 hours, or until a tester comes out clean.
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I let the cake cool in the pan, then (OPTIONAL) skewer it all over over and carefully and evenly pour over about a 1/4 cup of rum. Tightly seal the dish with plastic wrap and foil, and put in a cool, dark cupboard for a week. After a week, I add another 1/4 cup of rum and leave it to get happy for at least two more weeks.
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To store the cake, or for gifting, I cut it into six pieces, and wrap them tightly in both plastic wrap and foil. Then I store it in the same cool, dark cupboard and enjoy throughout the year.
* Instead of rum, you can use fruit juice in the cake batter (apple or cranberry juice would work well in this recipe), and skip the process of soaking the cake afterwards. Since the alcohol serves as a preservative, any fruitcake made without it should be tightly wrapped and frozen after several days. It will keep up to six months or so. See this article to learn more.
Other Cakes for the Winter Holiday Season
Here are a few of the cakes that find their way to my dessert tables for Christmas, New Year’s and other winter holiday occasions: Pecan Coffee Cake with a Cranberry Pecan Topping, Cranberry Orange Walnut Loaf and Cranberry Cheesecake. Um, do you see a cranberry theme here?
First published 2015 12 23
Republished 2019 11 08
Republished 2020 12 02
Republished 2021 12 01
Republished 2026 11 07
As a fan of fruitcake and after tasting a delicious morsel of yours , I am so pleased to have the recipe…it is excellent! Thank you and have a wonderful Christmas, Marlene, and an even better 2016! Sharon
Sent from my iPad
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Thank you, Sharon, I’m glad you enjoyed it! Best wishes for Christmas and the New Year to you and yours too.
All the best to you over the holidays and in 2016, Marlene. BTW, I love fruit cake. Not sure why so many loathe it.
Thanks for much Tiffany, and to you as well! I think fruitcake has gotten a bad rap from dry cakes with too much peel in them, which does seem to be an acquired taste. I started making them more because I liked the idea of them more than any I had tasted in the past … now I enjoy them greatly!
Hi Marlene
I love fruit cake and plan to put this away for next year and begin the process in October so I can have it at this time next year.
Had no idea how it was made.
all the best for the new year and many, many thanks for your ongoing support of The Meal.
Take care
Robert
Another fruitcake lover! It’s surprising to see how many of us there really are. Happy to hear you plan to make this recipe next year. All the best to you for a happy, healthy new year too!
I’m a fan of fruitcake and yours and mine are very similar. I too keep saying that I need to make it earlier but it never seems to happen. Merry Christmas.
Merry Christmas, Karen, and here’s to early fruitcake making in 2016!
Taking your fruitcake receipe . a late Merry Christmas . all is well…..
[…] what was published on Urban Cottage Life since the last issue of Weekend on December 20: Fruity, Boozy Fruitcake, Applesauce Spice Cake and Lemon Posset. Check them out if you missed them first time […]
[…] Fruity, Boozy Fruitcake — Some love it, some hate it … I’m in the loving camp, and fruitcake is a special addition to my holiday gatherings […]
We’re on the same way length as this delicious fruitcake is cooling in my kitchen, scenting the house with promise of my favourite time of year.
That’s wonderful to hear, Sharon! I’m going to make mine next week, I think, Such a holiday treat that I savour as long as I can hold out through the year!
Love fruit cake and never made one and it would be fun to try some day..
Do try it sometime. It’s easier than you might think!
Dear Marlene; Have you any idea what the jelly “brings” to the recipe? This is the first time I have seen this in a fruit cake recipe. I will be using apple jelly, as it is what I have on hand, and such a small amount in such a large quantity of other product would surely not be too discernible! My fruits are soaking ;-).
Hi Suzanne — The jelly brings some sweetness and extra moisture to the batter. It also adds an element of flavour. While it may not be discernible in the final recipe (mmmm, “Is that crabapple jelly?” said no one ever), especially given all the fruit and nuts, it will also contribute to the overall flavour of the cake. I would have no qualms about swapping out the flavour for whatever you have on hand (I think the recipe I adapted this from called from red currant jelly, but I’d have to confirm that). I’m happy to hear you’re making this fruitcake … it really says “the holidays” to me. Enjoy! And thanks so much for using my recipe — it’s always a pleasure to hear that. Let me know how it turns out! Marlene
Dear Marlene; Just a quick note to let you know that I’ve never been a light Christmas cake fan. This recipe, however, came through in spades. I bathed it weekly with Kraken Rum for a month. It is absolutely exquisite and I am gifting portions to all those weird people who love Christmas cake! Have a beautiful Christmas!
Wow, wow, wow! I’m so pleased the recipe turned out so well for you. I’m not familiar with Kraken Rum but it sounds like if I had a slice of your fruitcake I would be! No one in my family eats fruitcake, but I have many friends who are happy to receive a portion all wrapped up for the holidays. Hope you had a merry Christmas and that you’ll have lots of fruitcake left to nibble your way through 2020!
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Thank you! I’m glad you enjoy it so much.
Marlene, this is a fantastic fruitcake! I have loved fruitcake since I can remember. My parents would take us to see the mall decorations in the 80s and then pick up colorfully decorated Sears tins of fruitcake in the tools and hardware section. A once in a lifetime visit to the Ritz-tea in London with my mom and sister gave us a blissful experience tasting spiced Christmas Cake-like fruitcake covered in fondant. It’s been Costco fruitcakes since the Sears years but this season we were left scrambling because Costco did not make them.
I found this recipe a week ago and as I read it my mouth watered and it brought me back to the fruitcakes of my past. But this one takes the cake! I am very late to the process of treating it with liquor, but we taste tested it tonight after one drizzling of brandy and it is fabulous! Moist, sweet and decadent with the right amount of nutty chew. I made 2 and can’t wait to share with my folks and sister when they visit for Christmas. One question though, is it really intended to feed 84 people? I’m thinking more like 20-30?
Heather, thank you so much for your comments and your story about your fruitcake memories at Sears. I’m so pleased that you enjoyed seeing, making and eating my fruitcake! As for the servings, I’ve noted that it makes 84 slices. As to how many people that feeds, it’s hard to say — I know I’ve certainly eaten more than my share in the past! Merry Christmas!