Golden Fruitcake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size

Recipe photo

Use your favorite dried fruits, plus candied cherries and nuts, in this light-gold, mildly flavored cake. Or use the fruit/nut combination suggested below.

Golden Fruitcake

star rating (22) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size
Published: 01/01/2010

Ingredients

Fruit

  • 2 cups raisins: golden, jumbo, or your favorite type of raisins
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 1 cup candied lemon peel
  • 1 3/4 cups candied red cherries
  • 3/4 cup brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven

Cake

Tips from our bakers

  • To bake this cake in a Bundt pan: Grease a 9- to 12-cup capacity (9" to 10 1/2") Bundt pan and prepare the cake batter according to the recipe instructions. Transfer the batter to the prepared pan, filling it to 1" of the rim of the pan. Bake the cake in a preheated 300°F oven for 70 to 80 minutes, depending on its capacity. Remove the cake from the oven, wait 10 minutes, then loosen the edges with a spatula and turn it out onto a rack. Brush the warm cake all over with simple syrup, brandy, or the liquor of your choice, if desired.

    NOTE: This recipe yields about 10 1/2 cups of batter, so if you're baking in a smaller Bundt pan you'll have leftover batter to bake in a pan of your choice. We like to use a standard muffin pan or our mini loaf paper baking pans, which can be baked alongside your Bundt for 30 to 40 minutes.

Directions

1) To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl. Cover and let the mixture steep overnight.

2) Preheat the oven to 300°F. Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR five 7" wooden bakers OR six 7" paper bake & give pans.

3) To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors.

4) Beat in the eggs one at time.

5) Stir in the flour alternately with the milk.

6) Add the undrained fruit, the candied cherries, and the nuts.

7) Spoon the batter into the lightly greased baking pans, filling them three-quarters full.

8) Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.

9) Remove the cakes from the oven. Brush with brandy or the liquor of your choice while warm.

10) When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving.

Reviews

1 23  All  
  • star rating 12/16/2014
  • Nancy H from Lebanon, Ct
  • This is a wonderful recipe that I have using for the last three years You have won over the "I hate fruitcake crowd". I use my own fruit combination but no citron whatsoever. I mix the batter in my Kitchenaid (a double batch) then transfer to a huge stainless bowl and labor over incorporating the fruit and nuts. Use foil pans and usually get 6 loaves plus a mini loaf for my husband to nosh on. I've made 2 batches this year with one more to go. Prepping the fruit for overnite is no big deal. In AM I sift & premeasure all ingredients. The hardest part is waiting for them to ripen. This year I used apricot brandy. Baking time is long since I only have one oven...but that does not deter me. Friends and family actually ask if I am making them again this year. (My sister in law says "We can only hope" to her best friend Sandy) Do not hesitate to try it. Thank you King Arthur for an outstanding recipe!
  • star rating 05/22/2014
  • Ginger from warren, pa
  • This is a wonderful recipe, easy to prepare and I have not found one person who did not love the fruitcake.
  • star rating 03/30/2014
  • gto0814 from KAF Community
  • OUTSTANDING ! I love the winter holidays for the Pumpkin Pie, Mincemeat Pie & Fruitcake. I usually make everything from scratch except for Fruitcake, not this year. I prefer my recipes in grams to avoid the very problem of the 1st poster and cut the prep time. This cake is light with a great mouth feel, not that hard dried up version of store bought.
  • star rating 12/27/2013
  • Ruchika Chopra from Saratoga. CA
  • I tried this recipe for the 1st time - it tasted great. But the cake came out all crumbly. Could not get a single slice out - it would just crumble. What did I do wrong?
    There should be a good proportion of fruit to cake here - usually if a baked good is crumbly too much flour or flour measurement is the culprit. Be sure to stir, sprinkle into the measuring cup then level - instead of scooping the measure into the container of flour then leveling. Irene@KAF
  • 01/11/2013
  • Cathy from Southeastern PA
  • Traditional fruitcake recipes use molasses. Has anyone tried to substitute brown sugar for the sugar in this recipe?
    There is a 1/4 cup of light corn syrup in the recipe, not molasses. Brown sugar would be a nice substitute. Betsy@KAF
  • star rating 12/19/2012
  • Tory from NY State
  • I did up the fruit about a day and a half early: golden raisins, dried cranberries, dried apricots, crystallized ginger and dried cherries in brandy and Irish whiskey (never could stand candied fruit). When my son got home from college, we put it together. A really simple, straightforward recipe. I did use almost half white whole wheat flour, but everything else was according to the recipe. Did a variety of pan sizes, and of course couldn't wait to try it! Even without its additional Irish whiskey bath, the little 3" cake we decimated was just super! It will be tough to wait a few days while the others age a bit, but it's all in the Spirit of Christmas, right? Better to give than receive :-/ ? Maybe there will be time to make another batch!? It's another KAF keeper!
  • star rating 12/19/2012
  • Cihan from Troy, NY
  • Really fantastic recipe. I would up using an orange flavored brandy to add to it, and it aged wonderfully over the course of a couple of weeks. I definitely prefer this golden cake to a typical darker British fruitcake.
  • star rating 12/14/2012
  • DAVE GOEDEL from NEWCOMERSTOWN OHIO [ HOME OF CY YOUNG]
  • I BAKED THIS CAKE AND WAS TOLD, BY SO MANY THAT THEY "DID NOT LIKE FRUIT CAKE" THE CAKE WAS FANTASTIC///////. NOW THE ORDERS ARE COMING IN ,WILL YOU BAKE 2 CAKES FOR ME , I DON'T CARE WHAT IT COSTS, PLEASE JUST DO IT///. WELL I'M A SENIOR CITIZEN AND A GUY AT THAT, SO LADIES MAKE A BELIVER OUT OF SOMEONE, I DID.
  • star rating 12/03/2012
  • Rebecca from California
  • When do you remove this from the pans? When it's completely cool?
    Remove the cake from the pan after about 10-15 minutes of cooling time. MJR @ KAF
  • star rating 11/29/2012
  • anjula from newark ca
1 23  All  
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