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Ultimate Fruitcake

Here's how you make Ultimate Fruitcake
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  • Servings: 20
  • Prep: 98d
  • Cook: 135m
    • The following recipe serves 20 people.

Ingredients

The ingredients are:
  • 1/4 pound candied citron
  • 2 ounces candied lemon peel
  • 2 ounces candied orange peel
  • 1 pound candied cherries (mix of red and green)
  • 1 pound candied pineapple (mixed yellow, red, and green)
  • 1 pound golden raisins
  • 1/2 pound raisins (seeded muscat raisins)
  • 1/4 pound currants
  • 1/2 cup Cognac (use very good Cognac, lots more for wrapping)
  • 1/4 pound blanched almonds
  • 1/4 pound pecan nuts
  • 1/4 pound walnuts
  • 1/4 pound Brazil nuts
  • 2 cups all-purpose flour (sift before measuring)
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground cinnamon
  • 1.2 teaspoon baking soda
  • 5 large eggs
  • 1 tablespoon milk
  • 1 teaspoon almond extract
  • 1/4 pound butter
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • PREPARE THE FRUIT A DAY BEFORE BAKING

  • Step 1: Cut the citron, lemon peel, and orange peel into small cubes. Cut the cherries

  • Step 2: In half and the pineapples into small wedges. Put raisins and currants in a very large bowl and pour on the cognac. Put the candied fruit on top of the raisins. Coarsely chop the nuts and place on top of the fruit. Cover the bowl and set aside overnight.

  • Step 3: ALSO: You can also prepare the pans the day before baking. You'll need two 9" X 5" inch pans.

  • Step 4: Cut brown paper or baking paper to fit the bottom and sides of the pans. Using your

  • Step 5: Hands, oil the pans and the paper inserts. Then lay a sheet of wax paper over the pans to keep dust out.

  • Step 6: ON BAKING DAY: add 1/2 cup flour to the fruits and nuts and mix thoroughly with your hands. You should not be able to see the flour, but this coating will keep the fruit and nuts from settling to the bottom of the pan.

  • Step 7: Mix the remaining flour with the mace, cinnamon, and baking soda.

  • Step 8: Beat the eggs with the milk and almond extract.

  • Step 9: Cream the butter very well. (Use the flat beater of the Kitchen Aid).

  • Step 10: Add the granulated and brown sugars. Beat in the egg mixture, then the flour mixture. Pour the batter over the fruit mixture and mix thoroughly (your hands are the best tool for this). Place the batter in the prepared

  • Step 11: Pans, being careful not to shift the paper liners. Press the batter down to smooth. The cake rises very little, so you may fill the pans to within 1/2" of the top.

  • Step 12: Bake in a pre-heated 275° oven. Two 9 X 5 X 3 bread pans take about 2 hours and 15 minutes. The cake is done when the cake springs back when pressed with a finger.

  • Step 13: Cool the cake(s) in pans on racks 30 minutes. Unmold, remove paper and cool until stone cold.

  • Step 14: Wrap each cake in cognac-soaked cheesecloth, then in aluminum foil. Store 2 weeks, then check to see if the cheesecloth needs to be wet with more Cognac. Wrap again and store for at least 6 weeks but remember that the longer you age the cake, the better it will be. Slice thinly to serve.

Tips & Variations

Don't forget the following tips and variations.
  • Two 9 X 5-in OR six 5 X 2-in pans
  • Cheesecloth

We hope you enjoy this recipe!

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