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Grandma’s fruit cake recipe

Anna Warden
Today, I’m super thrilled to share a nostalgic treat that has journeyed through generations in my family—Grandma’s fruit cake.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Cooling time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Canadian
Servings 5 Servings
Calories 272 kcal

Equipment

  • Oven
  • Loaf pan or square baking tin
  • Parchment paper
  • Large mixing bowl

Ingredients
  

  • 1 cup butter softened (equivalent to two sticks)
  • 1 ½ cups white granulated sugar
  • 2 teaspoons vanilla essence
  • 1 tablespoon freshly squeezed orange juice for a citrusy twist
  • 2 tablespoons milk
  • 5 large eggs
  • 1 teaspoon of either maple extract or rum extract
  • 1 ½ teaspoons baking powder
  • 1 ½ cups all-purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon each of ground cinnamon and ground ginger
  • ¼ teaspoon ground cloves
  • 1/8 cup molasses honey, or maple syrup (choose one)
  • 2 cups sweetened dried cranberries
  • 2 cups raisins
  • 2 cups mixed candied fruit
  • ½ cup finely chopped nuts

Instructions
 

Step 1: Preheat and Prep

  • Preheat your oven to 325°F (163°C). Grease and line a loaf pan or a square baking tin with parchment paper to avoid the dreaded sticking.

Step 2: Cream Butter and Sugar

  • In a large mixing bowl, beat the softened butter and sugar until fluffy and pale. This can take up to 5 minutes but is crucial for a light cake.

Step 3: Add Wet Ingredients

  • Mix in the vanilla essence, orange juice, milk, and eggs one at a time. Continue beating until smooth. Add either maple extract or rum extract to deepen the flavors.

Step 4: Combine Dry Ingredients

  • In another bowl, sift together the baking powder, flour, sea salt, nutmeg, cinnamon, ginger, and cloves. Gradually add to the wet mixture, mixing just until combined.

Step 5: Add Sweeteners and Spices

  • Pour in molasses (or honey/maple syrup) and fold in your dried cranberries, raisins, mixed candied fruit, and chopped nuts. Stir well but gently.

Step 6: Bake

  • Pour the batter into your prepared baking tin. Tap the tin gently on the counter to remove air bubbles. Bake for 90 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

  • Allow your cake to cool completely in the tin before transferring it to a wire rack. Slice thickly and cherish every bite!

Notes

  • Use Room-Temperature Ingredients:
    Ensure all refrigerated items like butter, eggs, and milk are at room temperature for smoother batter and better texture.
  • Mix Fruits with Flour:
    Toss your dried fruits with a bit of flour before adding. This prevents them from sinking to the bottom.
  • Don’t Overmix:
    Once the dry ingredients are added, mix just until combined. Overmixing can lead to a tough cake.
  • Soak Your Fruits:
    For extra moistness, soak dried fruits in a bit of rum or orange juice overnight.
  • Store Properly:
    Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container to maintain its moisture.

Nutrition

Calories: 272kcal
Keyword Grandma’s fruit cake recipe
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