Skip to main content

Old-Fashioned Fruitcake Baking Secrets (Plus 5 Recipes)

  • Author:
  • Updated date:
Homemade fruitcake is just so much better than store-bought.

Homemade fruitcake is just so much better than store-bought.

Homemade Fruitcake Is Better!

I don’t know about any of you, but to me, commercial fruitcakes are some of the most terrible things that I have ever tasted. My father used to love them, but he and I used to see opposites on just about everything. Anyway, there really can be an art to making fruitcake, from some of the simplest and most flavorful breads to some of the most wonderful cakes that will literally melt in your mouth. Welcome to Fruitcake 101!

In this article, we will cover general tips for making, storing, aging, and decorating fruitcake, as well as the following recipes:

  • Everyday Fruitcake
  • Honey Fruitcake
  • White Fruitcake
  • Old-Fashioned Fruitcake
  • Molasses Fruitcake

General Tips for Holiday Cakes

  • To chop suet, sprinkle it well with flour while chopping so it won’t stick to the knife.
  • To separate raisins and candied fruit, immerse them in a bowl of flour. Rub them until they are coated and separated before adding them to your batter.
  • When your cake is first baked, it could have a hard, dry crust. Never fear, as this is normal. During the aging process, the crust and fruit moisten and the flavors blend well.

How to Age a Fruitcake

A properly made, old-fashioned fruitcake should keep for two or three months, and that isn’t even counting freezing. You will need an airtight pan to store your cakes in, and these can be found in cooking stores or at the hardware store. Look for some at garage sales, too, as many can be picked up very inexpensively. Then you can make more fruitcake with all those tins!

When you first begin making fruitcakes for storage, it is all right to keep a watch on things. In fact, I encourage it to bolster your confidence.

  1. Begin by soaking cheesecloth in brandy or rum. Wrap each cake with four lengths of the cheesecloth.
  2. Overwrap the cake tightly with plastic or foil.
  3. Put it in a tin with a lid and store it in a cool area.
  4. Every two weeks (mark it on your calendar!), unwrap the cake to take a look and try a small piece.
  5. Re-soak the cheesecloth, rewrap the cake and repack it.

This system is good for an easy six weeks.

What If You Need It to Keep for Longer?

You can actually make it last a year or so with more rum, brandy, or any other kind of strong spirits, as alcohol prevents mold: Wrap your cake in cheesecloth or some kind of cloth that has been soaked in the alcohol. Then wrap the cloth with plastic wrap or foil, and place it in an airtight tin in a cool place.

Another way you can ready the cake for longtime storage is to bury it in powdered sugar in an airtight tin and keep it in a cool place. For very long storage, poke the cake with a skewer, and pour a little brandy or rum in the holes. The reason for the airtight packaging is to keep the alcohol from evaporating.

More Tips for Storing Fruitcake

  • Keep the tin with the cake in a cool place to prevent mold, such as in your refrigerator, cellar, or basement.
  • To help the cake last or to put it through the mail, soak the outside in a brandy bath. You can paint the brandy on with a pastry brush by giving it two or three coats.
  • If it molds anyway, just trim it off. Mold will not harm your fruitcake.
  • If you plan to eat it soon, just cover it with plastic wrap or foil.
Walnut halves make a good decoration for a fruitcake.

Walnut halves make a good decoration for a fruitcake.

Decorating Your Fruitcake

To decorate cakes, wait until after the storage time is up and you’re ready to serve. It doesn’t matter if it has been two weeks or two years.

  1. Make a glaze by combining 1/2 cup light corn syrup with 2 tablespoons of water in a pan.
  2. Bring to a full boil, then allow it to cool a bit.
  3. Brush the surface crumbs off your unwrapped fruitcake, then brush on the glaze.
  4. Decorate with walnut halves, candied cherries, and/or citron, then brush again with the glaze.

Now that you’re armed with all this information about the way that the old-time bakers used to do this, make your fruitcake!

Everyday Fruitcake

  1. Mix 4 ½ cups whole wheat flour, 2 ½ cups rye flour, 2 teaspoons salt, and ½ cup canola oil.
  2. Add 1 cup raisins, ½ cup roasted sunflower seeds, ½ cup roasted almonds, pecans, or a mix (except peanuts), and ½ cup dried fruit, cooked enough to chop, like apricots or prunes.
  3. Add enough water to make a dough, about 2 2/3 cups.
  4. Knead, then make a loaf. One large loaf is better than two small ones!
  5. Place in a loaf pan and allow to rest overnight.
  6. Brush the top with water, then bake at 275°F for 1 ½ hours.
  7. When cooled to lukewarm, wrap tightly in foil or plastic and allow to season for at least two days. This will allow the crust to soften and the flavor to improve.

Honey Fruitcake

  1. Mix 2 cups honey with ½ cup water.
  2. Beat in 4 ½ cups rye flour, 4 teaspoons baking powder, 3 teaspoons cinnamon, 1 teaspoon allspice, and 1 ½ cups dried fruit.
  3. Bake at 350°F in 2 round pans, with a pan of boiling water in the bottom of the oven, for about 40 minutes.
  4. Age for about a week, wrapped tightly in plastic or foil.

White Fruitcake

  1. Combine 2 ounces white raisins, ½ pound each light citron, candied pineapple, and candied cherries, 1 small, grated fresh coconut (save the milk), and one pound of chopped blanched almonds.
  2. Sprinkle the fruit and nut mix with 1 cup flour and set aside.
  3. Cream 2 cups sugar with 1 cup shortening.
  4. Add alternately to creamed mix, 1 cup coconut milk (add water if nut was short on milk), and 3 cups flour (presifted with 2 teaspoons baking powder).
  5. Add 1 teaspoon each of vanilla and lemon extract, and then the floured nuts and fruit. Mix well.
  6. Beat 8 egg whites to stiff peaks. Fold them in gently.
  7. Bake ½ hour at 250°F in a round tube pan (10 x 4 ½ inches).
  8. When ready to serve, decorate with citron slices and cherry halves.

Old-Fashioned Fruitcake

  1. Place 6 ½ cups of fruit and 1 pound of nuts in a bowl and pour 1 cup of dark rum over them.
  2. Stir, cover, and let rest overnight.
  3. For fruit, use your favorite combination—candied pineapple, candied cherries, citron, candied lemon, orange peel, and raisins. Golden or Muscat raisins toss better than dark raisins. You can even add dates, figs, dried apricots, prunes, currants, etc.
  4. For nuts, use pecans, walnuts, almonds, filberts, etc.—anything but peanuts.
  5. Cream together a pound each of butter and brown sugar.
  6. Add 12 egg yolks (keep the whites).
  7. Now add 4 cups flour, a teaspoon each of nutmeg, salt, and ground allspice.
  8. Add 2 teaspoons each of mace, cloves, and cinnamon.
  9. Stir in fruit and nuts.
  10. Whip the 12 egg whites stiffly, then fold them in.
  11. Bake in four 9½x 4½-inch or 12x5x3-inch loaf pans that have been oiled and preferably lined with parchment paper, then lightly oil again.
  12. Brush the tops of the cakes with milk.
  13. Use about a 250°F oven. Bake for 3 ½ hours for the large loaf pans and 2 ½ to 3 hours for the smaller ones.
  14. Use the toothpick test to check when done. Let cool for about 15 minutes before you peel the paper off the cakes.

Molasses Fruitcake

  1. Combine 3 cups dark raisins, pitted prunes, or chopped dates, and 2 cups golden raisins or chopped dried apricots.
  2. Add two 16-ounce packages of candied fruit.
  3. Stir in rum, brandy, or apple juice if you don’t want to use alcohol. Allow to soak overnight.
  4. Cream together 3 cups butter and 2 ½ cups sugar.
  5. Beat in 12 eggs, then add a tablespoon of vanilla extract and a 12-ounce bottle of molasses.
  6. Add a tablespoon each of grated lemon and orange zest.
  7. Sift together 7 cups of flour, 2 tablespoons each of nutmeg and ground cinnamon, 2 teaspoons each of salt and baking soda, and a tablespoon of ground cloves.
  8. Then add 4 ½ cups chopped walnuts or pecans.
  9. Combine with egg and molasses mixture.
  10. Bake at about 300°F for 2 hours in floured 9x5x3-inch loaf pans, greased and lined with baking paper that has been oiled on the top. Use the toothpick test to check when done.