Large-Batch Holiday Fruit Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A traditional, large-batch fruit cake that makes 11 pounds of rich, moist, and spicy cake. The fruit is cooked with spices in apricot nectar and soaked overnight for incredible depth of flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 3 hours 30 mins | Overnight | 11 pounds (1 tube pan and 2 loaf pans) |
🔪 Key Equipment
- Large kettle
- Stockpot
- Very large bowl
- Separate mixing bowl
- Sieve
- Tube pan
- Loaf pans
- Wooden skewer
Ingredients
For the Fruit Soak
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 ½ Cups | Golden Raisins | Rinsed and drained |
| 1 ½ Cups | Raisins | Dark, rinsed and drained |
| 2 Cups | Dates | Chopped |
| 6 Cups | Candied Fruit | Mixed |
| 1 ½ Cups | Apricot Nectar | Whole fruit |
| 2 tsps | Cinnamon | None |
| 1 tsp | Allspice | None |
| ½ tsp | Cloves | None |
| 1 tsp | Nutmeg | None |
For the Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups (1 lb) | Butter | Softened |
| 2 Cups | Sugar | None |
| 10 | Eggs | Large |
| 6 Cups | Flour | All-purpose |
| 2 tsps | Salt | None |
| ½ tsp | Baking Soda | None |
| 2 Tbsps | Vanilla | None |
| 2 Cups | Nuts | Chopped |
Instructions
Step 1: Soaking the Fruit
- Rinse and drain the 1 ½ cups golden raisins and 1 ½ cups dark raisins. If they are hard, steam them in a sieve over boiling water for a few minutes to soften.
- In a large kettle or stockpot, combine the 2 cups dates, 6 cups mixed candied fruit, 1 ½ cups golden raisins, 1 ½ cups dark raisins, 2 tsps cinnamon, 1 tsp allspice, ½ tsp cloves, 1 tsp nutmeg, and 1 ½ cups apricot nectar.
- Cook over low heat for about 5 minutes, stirring constantly until heated through.
- Remove from heat, cover the pot, and let the fruit mixture stand at room temperature overnight.
Step 2: Mixing and Baking
- Preheat your oven to 300°F. Line one 9-inch tube pan and two 8.5x4.5 inch loaf pans with two layers of greased brown paper, followed by one layer of greased wax paper. Place a shallow pan of water on the bottom rack of the oven.
- In a very large bowl, cream the 2 cups butter and 2 cups sugar together until light and fluffy. Add the 10 eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the 6 cups flour, 2 tsps salt, and ½ tsp baking soda.
- Add the sifted dry ingredients to the creamed mixture and stir to combine. Stir in the 2 tbsps vanilla and 2 cups nuts until incorporated. The batter will be very thick.
- Pour the prepared batter over the soaked fruit mixture in the kettle. Mix thoroughly with a sturdy spoon until everything is well combined.
- Spoon the batter into the prepared pans. Bake for 3 to 3 ½ hours, or until a long wooden skewer inserted into the center comes out clean and the cakes are golden brown and fragrant.
💡 Make-Ahead & Storage: Store the baked fruit cakes wrapped tightly in cheesecloth soaked in brandy or rum, then wrap in plastic wrap and store in an airtight tin for several weeks to mature.
Original Recipe Scan
