Every year, the Beloved makes fruit cake, specifically Alton Brown fruit cake for Christmas, and I’m going to show you how to make it.
It’s so good. Honest!
And if you love the flavors in this fruitcake, you’ll probably also like my baked steel cut oats recipe. For an alcohol free steamed option with deep molasses flavor, try my Boston brown bread. I wouldn’t say no to that on Christmas morning either!
For ease of browsing, here are all of my muffin and quick bread recipes in one place.
Find more delicious Christmas recipes here.
See my Alton Brown fruit cake web story here.
The Beloved As Baker
Thanks so much! I loved the fruitcake. I made it this Christmas and it was everything you said it would be. Our local liquor store had a Christmas blend of rum and brandy together so I used that. Very tender and I loved this particular blend of fruits instead of the regular candied ones.
Reader Robbie Potter
Several years ago, I wrote a post about how The Beloved started making Christmas fruit cake one year and how I thought he had lost his mind.
Now, he has been making slight variations on the recipe for years, and he makes dozens.
He uses Alton Brown’s standard recipe for Free Range Fruitcake, but over the years, he has put a bit of his own spin on it by changing the spicing a little. And he generally also leaves out the nuts.
It is the best fruitcake recipe ever.
I went from being an avowed fruitcake hater, or at least a mocker, to looking forward to the start of his baking season.
And, if I have been pleasant, I get to lick the pot after he scrapes the batter out into the pans.
Procedure
Yes, I said pot.
One of the great things about this moist fruit cake is that you don’t need a mixer to make it. You need a big old pot, a wooden spoon, your ingredients of course, and some pans to bake in.
Although the ingredient list is long, the procedure is simple.
- Macerate (fancy word for soak) a ton of dried–not candied and weird–fruits and citrus zest in golden rum for a few days.
- Plop all of that into a pot with some apple cider, sugar, and spices and simmer for awhile.
- Let the fruit mixture cool then stir in eggs, dry ingredients and then bake. No mixer needed, and the house smells amazing.
- Put the cakes in airtight containers and brush or spray them with brandy every couple of days for at least four-six weeks.
NOTE: Do not wait until the last minute to make any kind of fruitcake. They will be at their best after 4-6 weeks of aging and being sprayed with brandy.
No Alcohol Variation
Yes you can. Instead of soaking the fruit overnight, you can plump the fruit in a pan with the same amount of apple cider.
Since apple cider is sweeter than rum, you can probably cut back on the amount of sugar by a couple of tablespoons.
For spraying them after baking, you can use apple cider–that Martinelli’s would be nice, actually.
Unlike with the alcohol-laden loaves, you’ll have to refrigerate the non-alcoholic fruitcakes.
UPDATE: This year (2020), my husband made a few no-alcohol loaves that are fantastic.
Rather than plumping the fruit and zest in rum, he cooked it all together in 1 cup of water and 1 whole ounce of rum extract.
Note that any liquid that the fruit didn’t absorb stayed in the pan. He didn’t strain it before continuing with the recipe.
I can attest that they are Incredibly Good!
What Dried Fruits You’ll Need
No glaceed cherries or weird, rubbery peel in this stuff, friends. You will need a variety of dried fruits as well as some crystallized ginger.
Here are the players:
- tart cherries: you could certainly substitute dried sweet cherries here as well
- cranberries: my husband buys unsweetened dried cranberries, but you could also use the Craisin® brand from the grocery store that are lightly sweetened
- blueberries: a little something different. Dried blueberries are fairly mellow, so you can punch up the flavor of your fruitcake by substituting the same amount of either dried cranberries or cherries
- apricots: If you’re not a huge fan of apricots, you can sub in dried mango, or again, add the same amount of one of the other dried fruits
- currants: raisins work here as well
- crystallized ginger: adds a little zip to the whole production. As with the rest, leave it out if you don’t like it, or you can even add more if you’re a huge ginger fan.
PRO TIP: You will need a total of four cups of dried fruit (this includes the golden raisins, which for me are non-negotiable), and this can be made up of any of your favorites. You do not have to stick to the proportions in the recipe as long as you use a total of 4 cups.
Other Dried Fruits That Will Work
Don’t limit yourself to just these. The “master recipe” calls for one cup of currants (or raisins) and a total of 2 additional cups of dried fruits.
Here are some other choices for you:
- dried plums (prunes), snipped into pieces
- dried pineapple (as long as it’s pliable and not hard)
- figs
- dried peaches or nectarines (use in place of the apricots or in addition to)
- dried pear
- dried apple
Do not substitute freeze-dried fruits for dried fruit or you will throw the moisture content off and your fruitcake will end up sad and dry.
Spices
If you’re asking yourself if you need to have the whole versions of all the spices called for, the answer is not necessarily.
Generally speaking, whole spices have stronger, fresher flavor than the ground versions, but do not let not having whole spices deter you from making this most delicious of fruitcakes.
Here are the whole spices Jeffrey uses:
- whole cloves
- whole allspice berries
- black peppercorns
He grinds these three together using a mortar and pestle, but you could also use a spice grinder.
And these are ones he uses already ground:
- cinnamon
- ginger
Where To Get The Paper Baking Pans
Jeffrey has tried several sizes as well as baking full-sized fruitcake in loaf pans.
The ones he has settled on for gift-giving are 6″ x 2 1/2″, and we think they make the most beautiful loaves.
If you use this size, you can get 5 lovely little fruit cakes from one batch of batter.
Some of the paper loaf pans he tried were too long or too narrow. These Junior loaf pans are just right for his purposes. These are all he uses for his fruitcake now, unless he wants to bake a full-sized loaf to keep at home.
Other Christmas Dessert Recipes
I have a lot of Christmas-themed recipes on my site–cookies, cakes, etc–but I have a couple of favorites.
First, my Auntie Ev’s Trifle, which is one of our family’s traditional Christmas desserts that her family brought with them from England. The other, also from Auntie Ev’s family, is her plum pudding.
Moist and rich, doused in brandy, set afire, and then served with a healthy scoop of brandied hard sauce. If you’re a fan of Christmas puddings, this one is a fantastic example.
And I cannot forget angel slices, which are my favorite Christmas cookies ever. Another legacy of Auntie Ev, via the Joy of Cooking.
If you like gooey pecan and coconut filling baked on a shortbread crust and then glazed with a crackling thin lemon glaze, angel slices are for you!
Yes, Auntie Ev had a wonderful fruitcake recipe too, but I like Alton’s better.
Free Printable Christmas Recipe Card
And here are the printable recipe cards for this recipe. The .pdf has both on one page, and both are linked to it. Click either picture to open and save the recipe, or you can right-click each picture and save them that way if you prefer. Get all my free Christmas recipe cards if you like!
I have 3 different templates for printable recipe cards for Christmas/winter holidays, so take a look and download them all. They’re free!
Reader Rave
Through a happy coincidence, a mutual friend told me that her friend Paul Lally adores this fruitcake.
Paul is the executive producer of Ciao Italia with Mary Ann Esposito on PBS, and he has also worked with Julia Child and was a writer/director on Mister Rogers’ Neighborhood.
All that, plus a fruitcake lover?! Yes!
Here are the photos he posted of him enjoying The Beloved’s fruitcake:
Here’s what Paul had to say about this magical Christmas cake:
There’s fruitcake… then there’s FRUITCAKE….
Paul Lally, Ciao Italia
Thanks to daughter, Sarah Lally Brown, I devoured her UPPER CAPS version to the very last crumb.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
Let’s Get To It
The Beloved usually starts his Christmas baking right after Labor Day, and by the first week of December, the corner of our closet is piled high with containers of aging fruitcake.
In a good way. Not in a gross sort of way.
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Fruit Cake for Christmas
The Beloved's Alton Brown fruit cake is boozy with rum and brandy, spiced with all the Christmas spices and is positively brimming with intensely flavored dried fruit. This stuff will make you rethink your fruitcake skepticism.
Ingredients
- 1 cup golden raisins
- 1 cup currants, (or prunes snipped into tiny pieces)
- 1/2 cup each dried cranberries, blueberries, cherries and apricots (chop the apricots into pieces) or a total of 2 cups dried fruit
- zest of one lemon, (Microplaned)
- zest of 1 orange
- 1/4 cup minced crystallized ginger
- 1 cup gold rum (NON-ALCOHOLIC VERSION: 1 oz (2 Tablespoons) rum extract and 7 oz water)
- 1 cup granulated sugar
- 5 oz unsalted butter, (1 1/4 sticks)
- 1 cup unfiltered apple juice, (orange juice works well here too)
- 4 whole cloves, ground (or 1/8-1/4 teaspoon ground)
- 6 allspice berries, ground (or 1/4 teaspoon ground)
- 10 peppercorns, ground fresh (or 1/4 teaspoon ground)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- several gratings fresh nutmeg (or 1/4 teaspoon ground)
- 2 teaspoons kosher salt
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1/4-1/2 cup pecan halves, (optional)
- brandy for basting/spraying (OMIT for Non-Alcoholic version. Just wrap the cake while still warm to keep it moist and store in the fridge until you're ready to eat it/gift it)
Instructions
- At least a day before, soak the raisins, the rest of the dried fruit, the crystallized ginger and the zests in golden rum (or water and rum extract). You can do this in a zip-top bag if you want. Shake the bag occasionally.
- When you're ready to bake, preheat the oven to 325F and then dump the contents of the zip-top bag, including any liquid, into a 3 1/2 quart saucepan (or similar size. Don't go buy a new pan).
- Add the sugar, butter, juice, and spices (The Beloved grinds the cloves, allspice, pepper and salt together with a mortar and pestle. He wanted me to tell you that) and bring to a boil. Turn the heat down and simmer for 10 minutes.
- Remove the pan from the heat and let it cool for 30-45 minutes.
- Whisk the flour, baking soda and baking powder into the fruit mixture, combining it quickly with a wooden spoon.
- Stir in the eggs thoroughly, one at a time.
- Pour/scrape the batter into your prepared pan/pans, smooth the top and press on the optional pecans (in a design or not).
- Bake until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of 200F. This will take about an hour or a bit longer, so test at a hour and go from there.
- Remove cake from oven and liberally brush the top with brandy.
- Once the cake has cooled completely, turn it out of the pan and put it in an airtight container. Brush or spray it well with brandy every 2 or 3 days and let it age for at least 2 weeks or up to pretty much forever.
- Enjoy toasted and spread with cream cheese as we do. So delicious!
Notes
This recipe makes 1 10" loaf of fruit cake. You can also divide it evenly among decorative, giftable paper pans as The Beloved does. The ones pictured here are about 6" x 2 1/2" or so. If you use the 6" x 2 1/2" pans, you will get 5 small, beautiful loaves from 1 recipe.
The Beloved has also made these as really mini loaves and as muffins. This recipe works no matter the shape or size of the pan, you just have to monitor them because smaller ones bake in less time.
We always line reusable pans with parchment even if Alton didn't tell us to. Just for insurance.
Nutritional Information calculated on 1/10 of the entire recipe.
Try this fruit cake toasted and spread with cream cheese. Lord, it's amazing!
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Nutrition Information
Yield 10 Serving Size 1/10 cakeAmount Per Serving Calories 562Saturated Fat 7gCholesterol 63mgSodium 598mgCarbohydrates 85gFiber 5gSugar 58gProtein 5g
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raquel from JC says
Merry Christmas Jenni!! Have a wonderful celebration with family and dear friends.
In Venezuela we have our own Christmas fruitcake. It’s called Torta Negra o Black cake. It is a fruitcake but with that addition of cocoa powder and melted dark chocolate. The fruits are macerated months (even a whole year) because all the savvy moms get all the leftover booze and the candied fruits on sale in January! It’s a tradition and like fruitcake you love it or hate it! I Love it!
Jennifer Field says
I love that you always teach me something when you stop in, Raquel! Thank you so much, and Merry Christmas to you!
Leonard says
I’m very much a beginner cook, and (some would say cursed) with the desire to know why things are done a particular way, for experimenting y’know (science/engineering background) 🙂
This looks very interesting – it’s a lot like a recipe that I’ve been experimenting with for a few years, with fair(ish) success. Soo … any idea what the reason is for boiling up the dried fruit mixture before mixing into the batter? I’m wondering if the end result would be about the same if the (unboiled) dried fruit mixture was added into the batter before baking.
Jennifer Field says
Hey there, Leonard! I would call it a blessing and not a curse to want to know how and why things work the way they do in baking and cooking. Helps with generalization and also replication of results. Hooray!
As to why to soak the fruits first, if you don’t, the fruit will soak up a lot of the liquid out of the batter, and you’ll end up with a dry cake with moist fruit. By giving them a long soak, they plump up so the moisture content is more or less equalized between the batter and the fruit, giving you both moist fruit *and* a moist cake! Huzzah, science!
Leonard says
That would explain why I’m getting moist fruit and dry cake! Thank you.
Jennifer Field says
You are very welcome, Leonard! Always happy to answer questions!
Louella says
After putting everything in the saucepan, what’s the cup measurement?
Jennifer Field says
Hey. Louella. Could you be a little more specific with your question? Cup measurement for the entire amount of batter or for a particular part of the batter? Happy to help; I just need a little clarification. Thank you!
Dona says
I’ve never made fruitcake but I want to try your recipe. Do you ever double this recipe or would you make it twice? And I have a question about the small loaves made of paper or board. Do you line those with parchment also? thanks
Dona
Jennifer Field says
Oh, wonderful! Yes, we’ve doubled it before with no problems. Those little cardboard bakers are fine to bake in as-is. Then you can just gift the whole deal, pan and all! I think you will really love this cake–my husband is thrilled you’re going to give it a try, Dona!
Dona says
Thanks!
Jennifer Field says
Would love to hear your review after you make it! =)
kelly says
Am trying this recipe today! Wish me luck!!
Kelly- West Australia.
Jennifer Field says
The Beloved is making a batch himself right this very minute, Kelly! Can’t wait to hear what you think! (I think you will fall in love)! =)
Carolyn says
This sounds like Alton Brown’s free range fruitcake recipe, lve been making it for yrs.
Jennifer Field says
Yup–I credit AB in the recipe author section and in the post itself too. The Beloved stays pretty close to the original, sometimes switching up the fruits, leaving out nuts, etc. His big modification is to add black pepper, which gives it a nice little bite without tasting like pepper. Best fruitcake ever, right, Carolyn?!
Lyndsay says
Lovely! ♥️ I want to live in your closet, in a good kind of way haha xo
Jennifer Field says
I shall make room for you, Lyndsay! =)
John says
Your recipe ingredients lists the dried fruit (1/2 cup each cranberries, blueberries, cherries and apricots) twice. Can that be correct?
Jennifer Field says
I just checked John, and I didn’t see them listed twice. You want a total of 2 cups of those 4 fruits in whatever proportions work for you. I suggest 1/2 cup of each to start. If you are a fan of cherries, use more of them and cut back on one or more of the others. I hope that makes sense.
Marin says
I was just chiming in with John. It does list the dried fruit twice under the printable recipe
1/2 cup each dried cranberries, , blueberries, cherries and apricots (chop the apricots into pieces)
1/2 cup dried blueberries
1/2 cup dried cherries, tart or sweet
1/2 cup dried apricots, chopped into small pieces
But the printable recipe cards are fine so it was pretty clear what you meant and I fully plan on making this:-)
My question is, do you use sweetened or unsweetened dried fruit? I’m sure I can track down unsweetened cranberries, but sweetened are easier to find.
Thanks!
Jennifer Field says
Oh, I see what you mean–I will fix it! The blueberries and apricots are unsweetened, the cherries and cranberries come with additional sugar. Now to fix that recipe card so folks don’t get confused. Thanks again!
Katherine says
Hi, I am assuming that the fruitcake is kept in the refrigerator for the 2 weeks. No problem with spoiling or getting stale after 2 weeks
Jennifer Field says
You could keep it in the fridge for the two weeks, but we keep them in our closet and keep spraying them with brandy. This is one of those cakes where the more brandy and the more time, the better. We’ve never had one get “weird” in the closet.
Betty Ann Quirino says
What a wonderful recipe. After seeing this on your newsletter and on Facebook, I bookmarked it. Definitely baking this fruit cake tomorrow. I can imagine the delicious aromas that will float around while it’s baking. Thanks to you and the Beloved for sharing, Jenni. Enjoy the holidays and bless you for your generous spirit 🙂
Jennifer Field says
I hope your family loves it as much as we do, BA! Enjoy!
Judy Pugh says
Does the alcohol you use matter? I have a bottle of very good cognac that was gifted to us, so I was wondering if I could use that instead of brandy.
Jennifer Field says
You can certainly use the congnac, but I’m not sure I’d use an expensive bottle just to spray down my fruit cake. Totally your call and if you’re not going to drink it otherwise, you may as well go for it!
Seth C says
I used fancy cognac once and it didn’t task as good as the ones made with cheap brandy. I also tried bourbon (didn’t go well).
Jennifer Field says
Good to know. Cheap brandy, for the win! 🙂
Rachel says
What can use instead of alcohol?
Jennifer Field says
We have made non-alcoholic versions before, and we used extra apple cider in place of the rum and also for spraying after baking. In that case, you have to store the fruit cakes in the fridge. Just bring slices to room temp (or toast them–so good) for serving. Enjoy!
Robert Doring says
Can the fruit cake, completed, but frozen?
Jennifer Field says
Hi, Robert. 🙂 You can freeze it, but it really isn’t necessary if you are brushing it or spraying it with brandy every few days. It will continue to get deeper and richer in flavor. We just store ours at cool room temperature and then keep them wrapped and in the fridge once we cut them.
Robbie Potter says
Thanks so much! I loved the fruitcake. I made it this Christmas and it was everything you said it would be. Our local liquor store had a Christmas blend of rum and brandy together so I used that. Very tender and I loved this particular blend of fruits instead of the regular candied ones.
Jennifer Field says
Oh, that’s great! I’m so glad you guys enjoyed it! I agree with you too. I’m a big fan of the dried fruit rather than candied. 🙂
Frances Meadows says
Can’t wait to try this recipe. What I don’t like about Fruit Cake is the candied fruit, although it’s very pretty. My husband loves Fruit Cake so I will see what he thinks about this version. I an not sure about the crystallized ginger I have never used this before. Also I would love to use lots of nuts in the cake what do you think? For my husband I may decorate the top with the pretty fruit.
Jennifer Field says
Hey there, Frances! This is a great cake for sure, and the dried fruit versus candied is what I like about it too. You can absolutely use toasted and chopped pecans or walnuts in the cake. The original calls for them, but we just don’t use them. You’ll be fine with 1/2 cup or so.
I encourage you to try the crystallized ginger–it’s a little chewy and also gives you little pops of sweet ginger heat that is just lovely in this cake. But if you leave it out, it will still be delicious. Make sure to make it with enough lead time so you can spray it with brandy several times and let it age a bit.
My favorite way to eat it is toasted with cream cheese. I hope you and your husband enjoy it!
Sandi says
Can I just say Wow??? This fruit cake looks amazing!
Jennifer Field says
It is so good! He starts his baking usually around the middle of September so they have plenty of time to soak up all the brandy!
Beth says
Well that is one organized and talented hubby you have Jenni! I would actually make this fruitcake and that is a high compliment indeed!!
Jennifer Field says
It seriously is so good, Beth! I love the addition of black pepper for just a bit of bite. Plus, it is ridiculously good toasted with cream cheese on it. I could eat it every day!
Nancy says
Love Alton Brown. Love fruitcake. But ARG – more than 20 ingredients?
Jennifer Field says
It is what it is, and it’s a lot. But it’s great! Most fruitcakes seem to have a pretty long ingredient list. If it helps, just call the raisins, currants, blueberries, etc “mixed fruit” and make sure whatever you use adds up the the same amount. Enjoy!
Ann Brusie says
I would love to make this gluten free for my husband. Do you think it would work with a cup for cup gf flour blend? Thank you!
Jennifer Field says
Hi, Ann! Yes, I think that is your best bet and the easiest swap. I hope he enjoys it–let me know! 🙂
Sara says
I plan on baking them in individual pans to use as gifts. The recipe says to let the bakes cake cool and remove from pan for spraying. Is that required, or can I leave them in the pans and baste with liquor that way? Tia!
Jennifer Field says
Yes, you can absolutely leave them in the pans and spray them that way. My husband does this all the time for gift giving. Enjoy!
Carrie says
How does your husband store these as they age? Other recipes often wrap in alcohol-soaked cheesecloth then an airtight wrap, then you can just stack them like bricks – lol! I baked a couple batches of this one and am struggling to find a good way to store them in my pantry! I LOVE this recipe, by the way. Thank you!
Jennifer Field says
I’m so happy you like them! He stores them in plastic shoebox-sized boxes wrapped in plastic, although I’m sure cheesecloth would work just fine too. When he makes full loaves, it’s 1 per box, but when he makes 4 small loaves from 1 batch, he can fit all 4 in. Then he just takes them out once a week and sprays them all. They live in our closet while they age!
Joe says
Hi there i love fruitcake I’ll say it loud and proud lol! What are the equivalents in measurements for the whole spices ? I only have already ground spices.
I have the fruit soaking as we speak
Apparently today 12/27 is fruitcake lovers day
Jennifer Field says
Hey, Joe! I just asked my husband (because this is his deal!), and he says you should be good with 1/4 teaspoon each of ground allspice and clove. If all you have is ground black pepper, go with 1/4 teaspoon of that as well. He also adds in some grated nutmeg which he *just* told me, so I will have to amend the recipe to include about 12 gratings of fresh nutmeg or 1/4 teaspoon ground. I’ll add the equivalents in ground spices too, so thanks for asking. Enjoy the fruitcake!
Joe says
Thanks for the reply . I didn’t get all unsweetened dried fruit oops some have sugar added it’ll be fine right?
Jennifer Field says
Yes, it’ll be fine! Let us know how it turns out!
Joe says
Hi Jenni,
I made two of these bad boys the smell in the kitchen was So good. Now to baste them with the brandy for two weeks ( the anticipation)!
I have another question for your ONE
I’m going to make more to use up the rest of my fruit. They will be in small mini aluminum loaf pans 5 23/32”x3 5/16” x 1 7/8 “.
How long do you think the bake time should be?
Thanks
Joe again says
Jenni,
There are conflicting instructions regarding amount of fruit.
On recipe card it calls for four cup total of fruit.
In the article in the PRO Tip it says three cups total.
I used four cups myself , just wondering
Jennifer Field says
Ah, I meant 3 cups plus the cup of golden raisins. I’ve updated the Pro Tip to reflect a total of 4 cups, 1 of which is non-negotiable golden raisins. Non-negotiable for me, anyway! I hope you enjoyed the fruitcake, Joe, and thanks for asking, because obviously it needed clarification. Here’s to a happy, healthy, and all-around better 2021!
MarquetteSam says
I am so excited to try this recipe, Jenni. I have two questions: (1) The cakes are sprayed once a week with rum or brandy. Is the entire cake sprayed (top, sides, bottom) or just the tops. (2) Will storing in a too warm environment cause mold to form on the cake? My apt is warm, despite my having the heat turned off, and the cakes need to be stored for 4 to 6 weeks in a cool place, not in the fridge.
Jennifer Field says
Hi! You will love the fruitcake! When my husband makes them, he sprays all surfaces if he has baked in a metal pan and then “depanned.” If he has baked in paper to give away as gifts, he just sprays the tops really well. Both ways work fine. The alcohol should inhibit any molding, but to be safe, you can keep the cake/s well-wrapped in the fridge and take them out to spray. Let them come up to room temp before spraying so the alcohol can soak in more easily, then wrap them back up and stick them back in the fridge. Please let me know how you like the cake. My husband will be thrilled that his version of AB’s cake is being enjoyed by another happy, fruitcake lover!
Sally says
Hi Jenni,
I’m going to bake these in small mini aluminum loaf pans 5 23/32”x3 5/16” x 1 7/8 “.
How long do you think the bake time should be?
Jennifer Field says
My husband bakes 4 at a time (1 batch split among 4 pans) and they take right at about 45 minutes to bake. Occasionally he has to give them an extra 5 minutes, but most of the time, they are fine at 45 minutes. Enjoy!
Joe says
I’m back to make this recipe for Christmas , i have to make one gluten free any suggestions on what to use for the flour and does anything change in baking times?
Thanks
Jennifer Field says
Hey Joe! Hooray for Christmas fruitcake! I think you should be fine using any cup for cup gluten-free flour mix. I know Bob’s Red Mill has one I’ve heard good things about. Gluten-free baking isn’t my forte, so I will also refer you to my friend Sandi at https://fearlessdining.com. All her recipes are gluten-free, and I’m sure she can point you in the right direction/let you know what blends work best in certain applications.
Joseph Sanchez says
Thank you !! Making this last year helped me get through covid lockdown, it allowed me to share joy with people I had not seen in awhile!
Jennifer Field says
I cannot tell you how happy this comment makes me, Joseph! So glad you love the recipe and that gifting it helps you stay connected to loved ones. Have a wonderful Christmas, and stay safe and well. 🙂
D says
I just used the Bobs Red Mill 1-1 flour and I changed a few other things too. Added the cup of orange juice and 1/2 cup of apple cidar vinegar. No alcohol here, plus the only dried fruit i had was 1 cup golden raisins and 1 cup low sugar cranberries. So I opened a can of pineapple bits, mashed them up a little to get out some of the liquid, then took a can of cherry pie filling (LOL I know but it’s all I had) rinsed off the “gel” and used them. It made batter for 3 of the small paper loaf gift-size pans, plus 2 small cupcake sized ramekins. It took 45 mins for the ramekins, but the full hour for the 3 mini loaf pans. They taste good, my husband is the fruitcake expert, and he says its great and tastes the way fruitcake is su[posed to taste! I never ate it before, but it tastes good.
Jennifer Field says
This is awesome! So glad you used what you had and that it worked out so well. That’s what I call being fearless!
Premi says
Hi would love to know if eggs and rum can be replaced with?
Really would love to bake this if I can substitute the two ingredient s. Thanks
Jennifer Field says
You can replace the eggs with flax eggs or a vegan egg product such as Just Eggs. As for the rum, my husband uses an ounce of rum extract and 7 oz filtered water. You could also use orange juice, apple juice, etc, but you may need to cut down a bit on the sugar to make up for the extra sweetness. Enjoy!
Nettie Moore says
I can not wait to make this fabulous fruit cake! Off to get all of the dried fruit! Wish me luck!!
Nettie
Jennifer Field says
I think you’ll be so happy with how easy it comes together, and how long it keeps (if you can make it last)! I really hope you guys enjoy it, Nettie! xo
Nonnie B says
I wonder if the apple juice can be changed with more brandy ? or will the extra cup make it bitter???
Jennifer Field says
I wouldn’t do it. The recipe is nicely balanced for sweetness, and you’ll have to adjust the sugar if you switch the cooking liquid. You may also end up with an unpleasant alcohol “burn” when you eat it. Between the full cup in the fruit and brushing, spritzing the finished cake, it is plenty boozy. Enjoy!
Betty Gemelli says
I am 86 years old and have not made a fruitcake in over 50 years. My brother and I started talking about Christmas and he wanted Mom’s fruitcake recipe. That recipe could never be found. I searched and found yours and I must say it was AWESOME. The use of dried fruit was the best decision.
I ended up making 4 fruitcakes and each time I took out enough for a ramekin sample. Used different Brandies to finish bottles, Christian Bros and Grand Marnier. Grand Marnier the winner. Everyone that received them said they were the BEST and how did I get it so moist. I used golden and dark raisins, apricots, blueberries, dates, cranberries, along with candied green cherries and pineapple for color. Could not find Crystallized Ginger so left it out. Also red candied cherries but found a recipe for making out of Maraschino Cherries. That recipe also was an amazing find. I will never buy candied cherries in store again. I even tried the microwave on some fruit as I had only one day to soak fruit. Mailing to East Coast & Midwest. I added an apricot glaze on the top after I brushed it well on three sides with Brandy and added the nuts & cherry decorations.
My neighbor loved it so much she is coming over so she can learn how to make one. Others are asking for the recipe. It was so easy to make and so DELICIOUS & MOIST. I can’t thank you enough for the recipe and video. Now I have a new Holiday Tradition to pass onto the family. God Bless you this Holiday Season.
Jennifer Field says
Oh my goodness Betty you have been a baking machine! I just read your comment to my husband, and we are both thrilled that you love the fruitcake, and we are also 100% on board with your variations. I bet they are gorgeous! I think I will steal your apricot glaze for sure. Wonderful!
Thank you so much for writing and letting us know this is a new part of your family’s traditions. We’re honored you’ve included this recipe!
Merry Christmas to you and your family, and here’s to a healthy and delicious new year!
Rachel Gorman says
This recipe is fabulous! I didn’t think I like fruit cake. Turns out I just don’t like the weird fruit that’s usually in it. I would definitely recommend this.
Jennifer Field says
I’m so very happy you like it! That was our reaction too, the first time my husband made it. “I thought we didn’t like fruitcake?!” 🙂