Regal Fruitcake Recipe

Regal Fruitcake will delight all fruitcake lovers, as this is one delicious homemade fruitcake!  This fruitcake reminds me of the ones that my Mom and Grandma made every Christmas season.  My family and myself always look forward to this homemade fruitcake every year.  I am aware that there are some people out there that absolutely hate fruitcakes.  It is my contention that these people are “haters” from tradition rather than from experience.  Give this Regal Fruitcake recipe a try this holiday season.  I hope to change you from a fruitcake hater to a fruitcake lover!

Your homemade Regal Fruitcake should be made well in advance of the time that they will be used.  One month of storage is a necessity.  Two, three, or even four months is not too long a time if the storage facilities are cool and dry.  Do you know what happens when fruitcake sits around and ages?  It gets awesome.  Better and better with each month that goes by.  They also freeze very well, however, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.

Please read What’s Cooking America’s web page on Fruitcake Secrets before making your next fruitcake.

Check out Basic Rules For Baking.  Also check out more great Cake Recipes.


Regal Fruitcake



Regal Fruitcake Recipe:

Regal Fruit Cake Recipe

Prep Time: 30 minutes

Cook Time: 3 hours, 20 minutes

Yield: 1 large fruitcake


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 sugar
eggs, room temperature
2 1/4 cups all-purpose flour1/4 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. dd 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 internal temperature should be between 200 and 210 degrees F.  Remove from oven and cool on a rack.

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.


Related Recipes:


Baking    Christmas    Fruit Cakes    Heirloom Recipes   

Comments and Reviews

9 Responses to “Regal Fruitcake Recipe”

  1. Chuck Warriner

    My mother always made a fruitcake around Thanksgiving, wrapped it in a cloth, soaked it with bourbon and sealed it in a tin until Christmas. I have been trying to keep up the tradition, but not always successfully. Your tips have been a big help as I get ready for this year’s cake. Thank you! But I was wondering if you know a good source for tins, preferably Christmas, that seal tightly and are big (deep) enough to hold a fruitcake (bundt or 10″ tube). I always end up having to cut some of the cake off to get them in the tins I have been able to find. Thank you!

  2. kay setzer

    I have several fruit cake recipes that call for sifting the flour…should sifting necessary here?
    This is the recipe I’ll be using this year. The family does not like citron or fruit peels.
    Thank much and Merry Christmas

    • Whats Cooking America

      Sifted flour is much lighter than unsifted or whisked flour and it is easier to mix into other ingredients when forming a cake batter or dough. When flour is combined with other dry ingredients while sifting it helps to combine them evenly before they are mixed together with other ingredients. This is supposed to result in a consistent flavor with each bite of cake instead of pockets of different flavors if the dry ingredients were not mixed evenly.

  3. Juanita C. Glover

    Coating the candied fruits and nuts is recommended to avoid settling. Do I use flour from the measured amount required for making the cake? If not, how much do you recommend for this process?

  4. Rumki

    I am from India where weather completely different from Western countries so have you any different idea for preserve fruit cake for long time or make any changes in ingredients?

  5. Arfette Toast

    Recently I have had a problem with the cake running over the top of the pan. I thought it was the baking soda but I am not sure. It has happened twice this season. Ingredients are quite expensive. I would like to solve this problem before I attempt to bake another.


Leave a Reply