Regal Fruitcake Recipe

Regal Fruitcake will delight all fruitcake lovers, as this is one delicious homemade fruitcake!

Regal 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 Recipe:

Regal Fruit Cake Recipe

Prep Time: 30 minutes

Cook Time: 3 hours, 20 minutes

Yield: 1 large fruitcake

Ingredients:

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

 

Instructions:

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 cool 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.

 

https://whatscookingamerica.net/Cake/fruitcakeRegal.htm

 

Categories:

Baking    Christmas    Fruit Cakes    Heirloom Recipes   

Comments and Reviews

28 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!

    Reply
  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

    Reply
    • 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.

      Reply
  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?

    Reply
  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?

    Reply
  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.

    Reply
  6. James Moore

    Why do you wrap the fruit cake in brandy cheesecloth for a week

    Reply
    • Whats Cooking America

      Wrapping the fruitcake in an alcohol soaked cheesecloth is a preservative and aging treatment technique. This will help the fruitcake keep longer when storing for a couple months.

      Reply
  7. Becky

    I just made this fruitcake and the 3 hour baking time was an hour and a half too long. The best thing to do is to use the thermometer and check the internal temperature. I will do that the next time I make a fruitcake, but I won’t be using this recipe again.

    Reply
    • Whats Cooking America

      Typical baking time for a traditional fruit cake is 2 1/2 -3 hours depending on the size of your cake pan. It’s important to make sure your oven is set at a low heat such as this recipe calls for baking at a temperature of 275 degrees. Then periodically checking with a thermometer like the recipe calls for until the internal temperature in the center is between 200-210 degrees. Also placing a water pan in the rack under the fruit cake to keep it moist while baking is important.

      Reply
  8. Doreen

    Can you make a regal fruit cake with cake flour

    Reply
  9. Travis Thrasher Petty

    My mother only used the flour on the fruit and she used molasses mixed in to soda. When it started to react she would mix it with the fruit and other spices and butter. No alcohol or I would not have eaten it. It was wonderful.

    Reply
  10. Donna Parlett

    Cake turned out excellent. Response was best tasting homemade fruitcake ever. But I also reduced the cooking time. Mine was 2 1/2 hours you just need to check it. All ovens bake different. Cake was just wow!!!!!!!!!!!!!!

    Reply
  11. Sonya Tinker

    I also cooked mine at 275 for 2 1/2 hours. It’s perfect.😁 Not bad for a first timer.

    Reply
  12. theresa

    This will be my first time try to make a fruit cake ,,I have one question it says to cool for thirty min them remove paper and cook completely ,,,do I cook it longer and if so how long

    Reply
  13. Retta staib

    Can you store fruitcake in Tupperware container

    Reply
  14. Ellen

    I believe “cook completely” is a typo — it should be “cool completely.” Once you remove the cake from the oven and remove the paper, the cooking is done. Hope that helps.

    Reply
  15. XxDonnaParlett

    Well did it again this year. This is my 4th regal fruit cake. My family and friends just love it. I have told several people where to find the recipe. And some I have copied and gave it to them this recipe is the best I have ever used. My husband would set this fruit cake year round. The fruit cakes are waiting for Christmas. Merry Christmas to all.

    Reply
    • Nancy

      Thanks Donna! I am glad you like the fruit cake, it takes a true fruit cake fan to make one every year. Thank for sharing our recipe with your friends and family! Happy Holidays and Merry Christmas to you and your family too!
      Nancy

      Reply
  16. Michelle

    My bundt pan is very textured, so I don’t think wax paper would work in it. Is it an absolute necessity? Could I spray it with something like Baker’s Joy instead? This will be my first year making fruitcakes and I really want to be sure I don’t end up with a disaster!

    Reply
    • Nancy

      Using parchment or wax paper is a great way to minimize cleanup of your bakeware when you bake. A non-stick spray can be used instead when baking.
      Happy Holidays!
      Nancy

      Reply
  17. Lisa

    How do I bake if I’m cooking in loaf pans? (8′ or 9″ long) Thanks!

    Reply
  18. helen hogan

    X made 90 cakes for a Xmas fair & they were in loaf pans. bake the same way maybe for 2 1/2hrs. just check them around 2 hrs

    Reply
  19. Carolyn Palmer

    This is my 2nd time making this fruitcake. I grew up with my mother making fruitcake every year and all I can say is THIS IS NOT YOUR MOTHER’S FRUITCAKE!! This is positively by far the best I’ve ever had. I do add dates (that was the best part of my mother’s fruitcake) and I soak the fruit and nuts in Brandy and also use Brandy on the cloth I wrap it in. I also do not use a tube pan, I use small loaf pans and large muffin tins because I give them away as gifts.

    Reply

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