Fruit cake lovers will delight in this delicious homemade fruit cake.
Basic Rules For Baking and
Fruitcake Secrets. Also check out more great
Regal Fruit Cake Recipe
Yields: 1 large fruitcake
Prep time: 30 min
Cook time: 3 hour 20 min
1 1/2 cups candied yellow pineapple, chopped
1 1/2 cups candied red cherries, chopped
1 cup raisins
3/4 cup currants
2 cups chopped pecans or walnuts
1/2 cup white grape juice
1 cup butter or margarine, room temperature
2 cups firmly-packed light brown
eggs, room temperature
2 1/4 cups all-purpose
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon almond extract
Grease a 10-inch tube or bundt pan; line with wax paper and grease well.
In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and pecans or walnuts. Add grape juice; stir until well blended. Let stand 1 hour.
Preheat oven to 275 degrees F.
In a large bowl, cream butter or margarine. Gradually add brown sugar, stirring until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In another large bowl, combine flour, baking soda, cinnamon, and mace; gradually add to butter mixture.
Add almond extract and fruit mixture; stir until well blended. Spoon into prepared pan.
Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. A good check is to use an instant
digital thermometer to test your fruitcake. The temperature should be between 200 and 210 degrees. Remove from oven and cool on
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely.
Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator.
Check out my
Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Makes 1 large fruitcake.