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Holiday Fruitcake

Holiday Fruitcake
Los Angeles Times

Dear SOS: A couple of years ago you printed a great recipe for fruitcake. I cut it out but have since lost it. C. Lloyd-Butler Saticoy Dear C: Is this the recipe you're looking for? This is pretty good, as ... Read more

Total time: 4 hours | Makes 24 slices
  • 1 1/2 cups dried apricots, chopped
  • 1 1/2 cups dates, chopped
  • 1 cup golden raisins
  • 1 cup red and green candied cherries
  • 3/4 cup red and green candied pineapple
  • 1 1/2 cups blanched almonds, toasted and chopped
  • 1 1/2 cups pecans, broken into pieces
  • 2 cups flour, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 6 eggs
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons rum
  • 2 tablespoons brandy
  • 2 tablespoons Grand Marnier, plus more for soaking
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon

Step 1Thoroughly grease 2 (8-by-5-inch) loaf pans. Heat the oven to 300 degrees.

Step 2Combine the apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in a large bowl. Mix in 1/2 cup of the flour to dredge the mixture. Set aside.

Step 3Cream the butter and brown and granulated sugars until light and fluffy. Add the eggs, 1 at a time, beating after each addition.

Step 4Sift the remaining flour with the cloves, cinnamon, mace, baking soda and salt. Add to the creamed mixture alternately with the rum, brandy, the 2 tablespoons of Grand Marnier and the orange and lemon juices and zests. Fold into the fruit-nut mixture. Pour the batter into the loaf pans and smooth the tops.

Step 5Bake the cakes until a toothpick inserted in the center comes out clean, 2 1/2 to 3 hours.

Step 6Cool the cakes in the pans 15 minutes, then remove them onto a wire rack and cool to room temperature.

Step 7Moisten 2 pieces of cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap them around each loaf. Wrap the loaves in foil and refrigerate or store in a cool place. If the loaves start to dry out, sprinkle a little more Grand Marnier over them.

Note: Once wrapped for storage, the fruitcake tastes better the longer it sits.


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