Our Favorite Fruitcake

star rating (8) rate this recipe »
Recipe photo

Our Favorite Fruitcake

star rating (8) rate this recipe »
Published prior to 2008

This light, golden cake is chockful of tasty dried fruits. Signature Secrets(r) helps to keep it moist, and makes it easier to slice without crumbling. This recipe makes enough for three medium-sized loaves; six small loaves, or 12 mini-loaves.

1 bag our Fruitcake Fruits, or 4 cups of your favorite dried fruits
3/4 lb. candied cherries
1/2 cup (4 ounces) brandy, rum, or whiskey; OR apple juice or water
1 tablespoon vanilla extract

1 cup (2 sticks, 8 ounces) unsalted butter
1 cup (7 ounces) granulated sugar
1/2 cup (3 1/4 ounces) brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon Fiori Di Sicilia
5 large eggs
1/4 cup (2 3/4 ounces) light corn syrup
3 1/4 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons 1/2 ounce) Signature Secrets Culinary Thickener
3/4 cup (6 ounces) milk
2 cups (7 1/2 ounces) diced pecans (optional)

Fruit: Combine the dried fruit, the liquid of your choice, and vanilla in a bowl, cover, and let it steep overnight.

Cake: Preheat the oven to 300°F. lightly greae the loaf pans of your choice: two 9" x 5" pans; three 8 1/2" x 4 1/2" pans; five 7" x 3 1/2" pans; or six 5 3/4" x 3 1/4" pans.

Beat together the butter, sugars, baking powder, salt, and flavors. Beat in the eggs one at time, then the corn syrup. Whisk the flour with the Signature Secrets, and add it alternately with the milk, beating until smooth. Mix in the fruit (don't drain it), and the nuts.

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

Bake the cakes for 50 to 90 minutes, depending on the size of the pans. The 9" x 5" cakes will bake for 80 to 90 minutes; the 8 1/2" x 4 1/2" cakes for 70 to 80 minutes; the 7" x 3 1/2" cakes for 60 to 70 minutes, and the 5 3/4" x 3 1/4" cakes for 50 to 60 minutes. When the cake is done, it'll be a light golden brown all over, and a cake tester inserted into the center will come out clean. Remove the fruitcakes from the oven, cool for 15 minutes, then turn them out of the pans. Brush them with brandy or the liquor of your choice while they're still warm. When they're completely cool, wrap them well, and let rest at least 24 hours (or for up to a month, brushing with brandy weekly), before serving.


  • star rating 11/21/2014
  • mary from missouri
  • star rating 12/31/2012
  • Elizabeth from Andover, VT
  • The flavor on this fruitcake is fabulous. The cake is nice and light. But mine came out too dry and crumbly, and it needs more nuts and fruit. I prefer my fruitcake to be more about the fruit and nuts and less about the cake. But, I guess I'm also a dark fruitcake kind-of-girl. Of course, saying all this, we'll still eat every bite and enjoy it nonetheless!
    Dry and crumbly cake usually means the flour was measured with a heavy hand--try fluffing the flour first, sprinkling into the measuring cup until heaping, then sweeping off with a blunt, level edge (back of a butter knife!). Never pack the flour or tap the cup to even out the flour when measuring! Otherwise, you might need to increase the liquid in the recipe as well OR bake the cake less until just done (temperature in the middle of the cake should be 200F). Best, Kim@KAF

  • star rating 10/01/2010
  • measkinny1 from KAF Community
  • I have always loved fruitcake, but this is hands down the best I have ever tried. This cake has become one of many holiday family traditions. Thanks again KAF.
  • star rating 12/25/2009
  • Jake from Kansas City
  • As this was my first attempt at fruitcake (I helped perpetuate some of the fruitcake jokes), I followed your instructions implicitly. I told my office manager (and best friend) what I was doing and that she would be the recipient of one, and she asked that I make her wedge-shaped (I'm sure she was implying she would use it as a doorstop). Needless to say, she is, therefore, excluded. This cake is DELICIOUS! I brushed it (ok, I sort of drenched it) with an orange cognac weekly for 3 weeks, and served it at a party last night. I made two bread-loaf sized cakes, and there is a sliver left that I am saving to eat in the presence of my pal, so that she may watch me savor the last piece, and wish that she had not been so nasty and hasty. (Maybe I will give her a bite).
  • star rating 12/22/2009
  • What is the recipe in metric? Is there a conversion table that I can use to convert them into metric weights
    We do not have a conversion table but you may mutiply the ounces by 28.35 to give you the grams. Joan D@bakershotline
  • star rating 12/16/2009
  • Rebecca from
  • I made this fruitcake about a week ago. I put it away wrapped in cheesecloth that was dampened with brandy. The problem is that once my family tasted it we couldn't keep our hands off of it. This is the best fruitcake recipe I've ever tried.
  • star rating 10/16/2009
  • Rofy from Columbus, Ohio
  • I like fruitcake very much. I'm trying to do with this recipie, but wht is Fiori Di Sicilia