Better Than Grandma’s Fruitcake

Better Than Grandma’s Fruitcake

1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces

Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.

Spray well a Bundt pan or 10” tube pan.

Cream butter and sugar; add eggs and applesauce.

Add sifted flour, baking powder, baking soda, salt, and spices.

Add both extracts.

Fold in fruit and nuts.

Bake approximately two hours and fifteen minutes until toothpick comes out clean.

Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.

NOTE: Cake slices beautifully after it’s refrigerated.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

#desserts #dessert #fruitcake #traditional #holidayseason #holidaydessert

[lewishuff]

I made this fruitcake for my Ambulance station (I’m a Paramedic), and it was amazing. The entire cake was eaten and it was the happiest group of Medics in the country. Amazing recipe! Thank you for sharing.

[debraboatwright]

I'm not one for leaving comments but I had to come back here and RAVE about this recipe. I happen to love fruitcake and must state this is the absolute best cake I have ever had. I can't overstate this compliment. Thank you so much for sharing. 100 stars!

[deborahjames]

I happened upon your video watched it. I am 74 yrs old and it brought back found memories. I remember helping my Aunt Emma make fruit cakes. We would spend a weekend in late October early November and make fruit cakes. There was a five and dime store that sold all the candied fruits by the pound. My uncle would take us to the store and we would get what we needed I couldn't wait to get started...She stored her cakes in metal cookie cans and each week she would pour a mixture of brandy and rum over each cake to give them flavor and keep them moist. On that weekend she made about 5 or 6 and would give them as Xmas gifts. This was a tradition that she carried on for years and years. Everybody wanted Emmas' fruit cake..
One year early in my adult life, I surprised my Aunt with a fruit cake... She was so surprised and delighted that I would try ...and said it was just like hers.
Your video brought tears just remembering those fond memories, I am so glad I watched it. You are right there is no fruit cake in any store in the commercial world that is as good as that home made one.

[patevans]

If you take1/2 to 1 cup of the flour called for in the original recipe and use it to coat your nuts and fruit, the nuts and fruit will stay more evenly distributed throughout the batter. Stir them altogether in a bowl, or shake them up in a paper or plastic bag. Make sure the fruits and nuts are in separate pieces, not clumped together. Add what flour is not "stuck" to the fruit to the batter. Place your floured nuts and fruits into batter as directed.
NOTE: groceries and big box stores usually have candied fruits (pineapple, cherries, and citron) in the area where baking supplies are kept beginning a few weeks before Thanksgiving for holiday baking. Be watchful, because they go fast!

[suebean]

I love any fruitcake, give me a cup of coffee and a slice of fruitcake, and you’ve made my day. Looking forward to trying this one. I hope they don’t mind you sharing this with us. Thank you Vicky!

[cookeecrumb]

Hi,
Your recipe looks delicious, but here are some hints for better cake...
1) Soak your raisins, dates, and dried pineapple in very warm water or apple juice about 1 hour before adding to batter. Make sure you drain the liquid off completely and the paper towel dry the outside of your fruit to remove excess liquid. This soaked fruit will keep keep the cake moist, dried fruit will draw moisture from your batter causing a dryer cake. Fruit cakes should be moist and dense.
2) In a separate bowl pre mix all your fruit and nuts together so that they are well mixed instead of dumping them on top of each other. That mix will give you a more even mix in your batter.
3) Take your time stirring in your nut/fruit mix and be sure to have your batter evenly mixed between all your fruit and nuts. You want each slice to look the same with volume and spacing of fruits, nuts, and cake.
4) Wipe and excess batter off the pan tube and above the batter line. This will burn on your pan and/or cause your cake to rise into the crusted part and possibly stick.
5) Let your cake cool at least 30 minutes before releasing from pan to a rack so it can cool completely. This is extremely important.
6) Wrap entire cake in several layers of plastic wrap and then totally in heavy duty foil. If you have a fruitcake tin place in that also. You can find them usually at flea markets or bargain church shops or good will. You would need to bake in tube pan to fit in can.
6) Last and most important, you have wonderful moisture in this cake and it will evenly distribute if place in a dark cool place for at least a week. Do not open or peek!!
We always made ours the week after Thanksgiving, wrapped in cheesecloth that was soaked in bourbon and wrung out, then wrapped quarters of apples in wax paper and pushed in middle opening of cake before wrapping. Our cake sat till Christmas Eve before slicing. It was so dense and so very good!! I made these cakes with my Dad and now with my family for a total of 60-65 years. Enjoy....Try a couple of my tips!
Cookee

[margaretbedwell]

I am one of the few people that really really love fruitcake. I can eat it all year long. I will save this recipe and hopefully make it for this holiday season. As a former Canadian, we celebrate Canadian Thanksgiving in October and that gives us more time to enjoy that holiday before we enter into Christmas. Also, when I was growing up in Canada, we always tried to eat 12 different fruit cakes from family and friends, to ensure 12 months of good health. I'm not sure how well that worked, but I sure enjoyed the eating of the fruit cake part. Thanks to your friends for sharing the recipe, and thanks to y'all for demonstrating the making of it. Y'all have a Blessed day.

[kathleenmccarthy]

This is close to a recipe I found years ago in a Better Homes & Gardens cookbook from the late eighties...lol ~ It was called White Fruitcake. I used golden raisins instead of the dark, Cointreau for the orange flavoring, some orange zest in the cake & glaze and sour cream instead of apple sauce. No citron of any kind, which is bitter anyway. It was a hit at the office holiday potluck!!

[jerryshepherd]

Who’s waiting: I’m going to try this recipe this week ! I prefer fruit cake thinly sliced and served as toast with freshly brewed coffee! Thank you for sharing!

[marysloan]

I remember my mom used to freeze fruit cake and serve it at the church anniversary in July and and boy did it disappear! So it freezes very well.

[diananesbitt]

One way to keep fruit from sticking together is to put some flour on them from the flour in the recipe and mix it together and they won’t sink while cooking or clump together.

[chrispalmer]

As I recall, this is very similar to our family recipe but my mom also used the green cherries too. For whatever reason, I found the flavor of green cherries, although pretty, different and never included them. I'm a big advocate on soaking the fruit, as you never know how long those packages have been on the shelf and moisture is a key element . Yes, alcohol is my preference. Thanks for the memories, I think I will introduce my great grandchildren to this. There is no better gift than the one you spend your time and effort on than one that is homemade, whether it be food or craft!

[novaricos]

my grandma from Nova Scotia, made the most gorgeous fruitcake and sent it to her son, my dad, each Christmas. We all eagerly awaited it each year. I have the recipe still!

[donnadailey]

Thank you for always giving such delightful tutorials. This is like a wonderful social event.

[melaniesmith]

New subscriber here. I love how the ingredients are shown in the start of the recipe. The instructions are easily understood. The delivery is friendly and well paced. I fully intend to use this recipe this Christmas season. 🙂👍👍

[RM-ofbo]

Oh my goodness! That spoon drop was hilarious! Never saw that happen before. Thanks for the good chuckle.

[KimOpperman]

Looks amazing. Your channel and this episode popped up in my feed. First time watching.
One tip- throw away the imitation vanilla. Pure vanilla is a game changer. I make my own with vanilla beans. The flavor difference is unimaginable.
PS You can also soak your fruit for a couple hours or overnight in liquor for extra richness- rum-whiskey etc.

[BRuthable]

Hello Tom and Melissa, I wanted to let you know I made this fruitcake yesterday. I cut a piece this morning to have with my coffee, and it is delicious!!! I measured and prepared my pecans and walnuts the day before and it went very smoothly. I didn't have raisins but used dried cranberries. It will be my fruitcake recipe from now on. Costco sells good ones, but this is much better.

[maryanncarter]

This sounds like the cake my late Mom used to make. She always made 2 before Thanksgiving. Put one in the closet and we had one for Christmas. It never molded or anything. It was even more moist than the one at Thanksgiving.
I miss her so much and her traditions.

[justmejo]

Thanks Vicky 🤗 for this. Letting them share this is so kind 🙏🏼