Total TimePrep: 20 min. Bake: 2 hours + cooling
I Would also like to make this fruit cake in loaf pans. How to I change it if at all. Or just split between pans?
I’ve made this for years and it’s been a favorite! This year, I’d like to make it in disposable loaf pans. Any tips? Should I alter the temperature or bake time?
Easy to make with plenty of fruit but we found the cake recipe to be very bland for a fruit cake. I wouldn't recommend this recipe.
put parchment paper in the bottom of pan and grease and flour will not stick
DO NOT, I repeat DO NOT try to remove cake from pan after 10 minutes as the recipe says. I just ruined all my work and all the expensive ingredients by trying to invert the cake to a cooling rack! The crumbled pieces taste good, but my New Years Day dessert is ruined!
For all those folks who find this cake to be dry, add half a cup of oil or 1/4th cup oil 1/4 cup heavy cream to the batter n mix it in. That will ensure the cake comes out moist.
I added one more cup of cherries, used regular raisins, and instead of all vanilla I did half vanilla and half caramel extract. I also added a couple teaspoons of cinnamon and a half teaspoon of nutmeg. I've made four so far because everyone loves them so much they are requesting them for church parties and family gatherings! Ignore the posts about it being dry, it will seem dry when you take it out but it gets better and more moist the following day!
Note: if you want the fruitcake to have a Rum/Brandy taste you need to use the Rum on your cake. Soak the fruit/nuts overnight in the Rum. Here is a link telling how to do the fruitcake. Also a hint. After the holidays Walmart usually puts the candied fruit on sale. I buy the fruit then for the next years fruitcake and store it in the freezer. I make my fruitcakes in July or August for the holidays. After 2 months of doing what the link below tells you to do the I double wrap them in foil over the cheese cloths that are still wet with the Rum and put in the freezer. I also use more fruit, like dried dates, apple, apricots & cranberries. I also add cinnamon, clove, allspice & nutmeg to taste. Soaking all the fruit especially the dried fruit makes the cakes very moist. I never use the citrus candied fruit as it give a bitter taste I don't like. I double the recipe where I can use more fruit. I usually make 4-5 fruitcakes at a time.http://www.ehow.com/how_7328710_soak-fruit-cakes-rum-whiskey.htmlHope this helps.......5 stars because of soaking the fruit very well.
Responding to Jeffyboyblues: I bought my candied fruit at Walmart...I bought glazed cherries and a container of mixed candied fruit as they did not have the candied fruit in separate containers. I have also seen it in other grocery stores...you might have to ask where in the store.
WE also tried this cake this year and found it dry. Mine took a little longer to bake (ovens vary). I used 1/2 butter and 1/2 shortening but I do not think that would cause dryness. The words "large eggs" can vary so...maybe that was it. The recipe says 'pour'... to me that mean like a cake/pancake batter. There was no way this batter poured. We had to scarp it out of bowl. The flavor is good and the cake seems a little more moist as it has set a couple of weeks. I used gold raisins and plumped them in a little spiced rum overnight. Did not have a rum flavor in the cake.