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Grandma’s fruit cake recipe
Anna Warden

Grandma’s fruit cake recipe

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
Servings: 5 Servings
Course: Dessert
Cuisine: Canadian
Calories: 272
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Step 1: Preheat and Prep
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Allow your cake to cool completely in the tin before transferring it to a wire rack. Slice thickly and cherish every bite!

Nutrition

Calories: 272kcal

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.

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Let us know how it was!