Rich Walnut Fruitcake

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Rich Walnut Fruitcake
My mom, Dorothy, makes this fruitcake about 2 months before Christmas, as it improves with age. For fruitcake lovers, this holiday cake is rich, full of fruit and nuts, and fabulous.
Recipe type: Fruitcake, Dairy-Free
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9x5x2¾ inch loaf pans Pan Prep: Greased, lined with brown paper and parchment paper, greased between each layer Oven Temp: 250° Yield: 2 Cakes Storage: Bourbon soaked cheesecloth, tightly wrapped, cool dark place for several months

Help: Cake Hints and Tips, Toasting Nuts and Seeds

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Ingredients
Batter:
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 2 tablespoons rum or bourbon
  • 2 cups pitted dates, coarsely chopped
  • 1 tablespoon all-purpose flour
  • 2 cups toasted walnuts, coarsely chopped
  • 1 pound mixed candied fruit
  • 2½ cups all-purpose flour, divided
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup vegetable shortening
  • ½ cup honey
  • ⅓ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice
  • 4 large eggs
Instructions
Preheat oven to 250 degrees F. Prepare two 9x5x2¾ inch loaf pans; grease pans , and then line with 2 layers of brown paper and then 1 layer of parchment paper or wax paper, greasing between each layer, and greasing the top parchment paper layer.
Batter:
  1. Rinse raisins in cold water. Place raisins and rum in a covered dish and bake at 350 degrees F. for 20 minutes. Remove from oven. Set aside to cool. Reduce oven to 250 degrees F.
  2. Chop the dates; sprinkle the coarsely chopped dates with 1 tablespoon flour to keep the dates from sticking together. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 tablespoon of flour before chopping to help cut down on the stickiness.
  3. In a large mixing bowl, combine raisins, dates, nuts, and candied fruit. Sift one cup flour over the fruit and nuts; mix well. Set aside.
  4. In a large bowl of an electric mixer, combine 1½ cups flour, baking powder, salt, sugar, shortening, honey, orange juice, and lemon juice; beat until mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating thoroughly after each addition.
  5. Pour batter over floured fruit and nut mixture; stir well.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Place a small pan of water on the bottom rack of the oven. Place fruitcakes on middle rack and bake 3 to 3½ hours or until no imprint remains when cake top is touched. Remove from oven and cool completely in pans on a wire cooling rack. When cool, remove from pans, remove paper and discard.
Storing and Aging:
  1. Fruitcake can be eaten immediately; however it is best when allowed to age a least 1 to 2 months or longer.
  2. Wrap the cakes in rum, bourbon, or brandy soaked cheesecloth, wrap tightly in plastic wrap or foil, then place in a sealed plastic freezer bag. Store in a dark cool place.
  3. You may want to occasionally sprinkle the cakes with additional rum, bourbon, or brandy, then re-wrap and return to the dark cool storage place. Fruitcake stored they way will keep several months.

Rich Walnut Fruitcake

Rich Walnut Fruitcake

Rich Walnut Fruitcake recipe