top of page
Old-English-Fruitcake-3.jpg

Southern-Style Christmas Fruitcake 

Ingredients

Cake Batter:

  • 1 cup margarine, room temperature

  • 1 cup granulated sugar

  • 2 cups light brown sugar, packed

  • 5 extra large eggs

  • 2-1/4 cups All-Purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon baking soda 

  • 1/2 cup candied red cherries

  • 1/2 cup candied green cherries

  • 1/2 cup candied pineapple chunks

  • 1 cup dark raisins

  • 1 cup golden raisins

  • 2 cups mixed candied fruit, diced

  • 1 cup blackberry wine

  • 2 teaspoon vanilla extra

  • 1/2 cup blackberry jelly

  • 2 cups black walnuts, chopped

​

Toppings:

  • 1/2 cup candied red cherries

  • 1/2 cup candied green cherries

  • 1/2 cup candied pineapple chunks

  • 1 cup blackberry wine

Unknown.jpeg

Directions

​Cake Batter:

  1. Preheat oven to 275 degrees. Grease a 10-inch tube pan with PAM spray.  Tear off a large piece of waxed paper; using a pencil draw a line around the bottom of the tube pan to make a circle.

  2. Trace a smaller circle inside the tube part of the pan (you should have a small circle drawn inside of the larger circle).  Cut out the smaller circle; then fold the paper to cut the larger circle.

  3. Place the cut-out circle inside of the tube pan and generously spray with PAM.  Assemble and measure all of the ingredients before starting.

  4. In a large bowl, combine the dried fruit (except fruit for topping) and nuts.  Pour 1 cup of blackberry wine over mixture; stir to mix well and let set for 20 minutes.  In a separate bowl, combine the flour, cinnamon and baking soda; stir to mix.

  5. Beat the butter in a mixing bowl for 30 seconds; add both sugars and beat until light and fluffy, about 3-4 minutes.  Add eggs, one at a time, beat until combined.

  6. Pour in flour mixture, a little at a time, mix to combine well.  Turn the mixer speed to LOW; add the fruit-nut mixture, mix 1minute.  Add vanilla extract and jelly.  Continue mixing on low until well combined.  (The batter will look curdled)

  7. Slowly pour all of the batter into prepared pan, making sure to avoid the tube part of pan.  Bake 2 1/2 - 3 hours or until a cake tester comes out clean when inserted.   Remove pan from oven, set on a wire rack to cool for 45 minutes.

  8. Place a plate over the cake pan, turn cake upside until it slides out of the pan.  Remove the waxed paper from the cake and set on wire rack to cool completely, about 2 hours.

​

Topping:

  1. Turn the cake right side up.  Arrange the remaining dried fruit on top of the cake in a circular patter around the cake.

  2. Tear off two large pieces of waxed paper and 1 large piece of aluminum foil; place the cake on top and start to wrap.  

  3. Pour the remaining wine over the top of the cake; start wrapping the cake first with the waxed paper, then wrap tightly with the aluminum foil.

  4. Place the fruitcake inside a 10-inch tin can; cover with the lid.  Wait a couple of days and pour a little more wine over the cake; place lid on top and let set in tin can until ready to eat fruitcake. It can stay in tin can up to two weeks.

bottom of page