This Fruitcake Recipe Is a Food Blogger's Family Heirloom (2024)

• 1 teaspoon baking soda

• 1 cup (236ml) full fat sour cream

• 2 cups (280g) raisins

• 1 cup (130g) chopped dates

• 1/2 cup (75g) chopped glazed cherries(can sub dried sweetened cranberries)

• 1 cup (100g) chopped walnuts

• 2 cups (260g) all-purpose flour, divided

• 8 tablespoons (113g) unsalted butter, softened

• 1 cup (200g) sugar

• 1 large egg

• Finely grated zest of 1 orange

• 1 teaspoon salt

• 1 to 2 ounces (30 to 60ml) brandy, optional

1. Preheat the oven and prepare the pan:

   Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan.

   Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.

   

2. Combine the sour cream and baking soda:

   In a small bowl, mix together the baking soda and sour cream. Set aside.

   

3. Toss the fruits and nuts with flour:

   Combine the raisins, dates, cherries, and nuts with 1/4 cup (30g) of the flour. Toss to coat the fruit and nuts completely in flour. Set aside.

   

4. Make the fruitcake batter:

   Beat together the butter and sugar until fluffy. Mix in the egg, then the orange zest, then the sour cream/baking soda mix.

   Add the remaining 1 3/4 cups (230g) flour and the salt and mix together. Pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly.

   

   

   

   

5. Bake the fruitcake:

   Scoop the batter into a prepared 5 x 9-inch loaf pan, and press down to even the surface.

   Place the pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water make for a more even, gentler cooking.)

   Bake at 325°F (160°C) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°F and 209°F, and a wooden skewer inserted into the center comes out clean. The water may need to be replenished during baking, if it evaporates.

   If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.

   Simple Tip!

   If using an instant-read thermometer, make sure you insert the probe into the center of the fruitcake at least 2 inches, but no deeper than 3 inches. This will give you the most accurate reading.

   

   

6. Cool on a rack, then, sprinkle with brandy:

   Remove from the oven and cool for 5 minutes. Then, using the edges of the parchment paper to lift the cake out of the pan, move to a rack to cool completely.

   If you want, poke a few holes with a skewer over the top of the cake and sprinkle on a few ounces of brandy. This will make the fruitcake more moist and will help it last longer.

   Wrap tightly with plastic wrap and then aluminum to store on the countertop.

   Do you have a family fruitcake tip to share? Did you love the recipe? Tell us all about in the comments!

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.