Old Fashioned Fruitcake
Classic raisin and date fruitcake with molasses and wine soak. Bake low, age for weeks for deep holiday flavor.
For me, the most meaningful reunion was my mother's family's annual Christmas gathering, held on the evening of Christmas Day at my Grandma Lindbeck's home at White Bear Lake. Louise Lindbeck was the mother of 12, and grandmother to 42.
The whole family came to Christmas at Grandma's - her children, their spouses, her grandchildren, and other relatives of the shirt-tail variety. The house was small, and the party noisy, with almost everyone standing around sharing life updates. We'd make many trips to the dining room or kitchen tables, where each family's contribution to the table - a signature dish, usually, was set out.
There was Swedish rye bread for the ham sandwich platter (Grandma), apple squares (Aunt Harriet), German potato salad (Aunt Lou), orange fluff (Aunt Lois), rosettes (Aunt Margaret), sliced fruit (Aunt Claire), a tray of sandbakkel, spritz, and other Scandinavian cookies (Aunt Louann) are a few I remember. My mother brought the fruitcake. It was my grandmother's recipe, who had made it for the holiday gathering when her kids were young. At some point in time my mother took over the job of making it for the Christmas gathering.
It was dark, raisin-y, with more cake and less candied peel than I've seen in store bought cakes. She made two or three 4lb batches each year, starting just after Thanksgiving. She used a couple of large loaf pans lined with paper from grocery sacks. She'd soak them in wine, then cut the loaves down to thirds or quarters (keeping the brown paper on), wrap them tight in wax paper and tie them with ribbon. Those bundles would sit in her cupboard to age until she needed a hostess gift or a contribution for someone's holiday table.
Submitted by: Dori from St Paul, MN
- Mix fruit with dry ingredients so fruit stays suspended, then bake slowly at 275 F.
- Poke holes and feed the cooled cakes with red wine twice, then store wrapped in the fridge to age.
- You can swap wine for bourbon or grape juice, add nuts, freeze for longer storage, and make ahead by weeks.
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Preparation Instructions:
Instructions
Cut the dates into thirds, halve the cherries. Place all fruit and peel in a bowl, sift the flour, salt, spices & soda over fruit and mix with fingers. Using a second bowl and mixer, Cream the butter. Add the sugar to the butter gradually and beat until light and fluffy. Add eggs, one at a time, to butter and sugar mix, and mix well after each. Using a wooden spoon or spatula to stir, add the flour, molasses and coffee alternately (two rounds of additions). Pour batter into 4 - 6 small paper loaf or bundt shaped pans (grease these pans a head oftime). Bake for approximately 1 hour in a slow (275 F) oven, until toothpick inserted into cake comes out clean. When the cakes have cooled, use a wooden skewer to poke holes in the cake, 1 -1.5 inches apart. Then pour wine over the cake (2-4 tablespoons), letting it seep in. Wrap in waxed paper and store in fridge. In a day or two, unwrap the cakes and pour wine over the cakes again. Rewrap the loaves and store in the refrigerator for 3-4 weeks before serving.
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More About This Recipe
You can buy premade candied fruit and peel, or make your own.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
How long should I age the fruitcake before serving?
The recipe suggests refrigerating the wrapped loaves for 3 to 4 weeks before serving. For a stronger flavor, feed the cake small amounts of wine every few days and you can age it for several months if kept tightly wrapped and chilled.
Can I use bourbon, rum, or juice instead of red wine?
Yes. Bourbon or dark rum will give a richer, boozier flavor. Use the same small amounts and feed gradually. For a nonalcoholic option, use grape juice or strong black tea. Remember that alcohol preserves and concentrates flavor, while juice makes it sweeter.
Why does the recipe call for cold coffee and molasses?
Cold coffee deepens and balances the sweet, fruity flavors without adding liquid heat. Molasses adds color, moisture, and a mild tang that makes the cake taste richer than plain brown sugar.
Can I add nuts or reduce the candied peel?
Yes. Chopped toasted nuts like pecans or walnuts work well. If you prefer less candied peel, cut the amount back or replace part of it with extra raisins or dates. Coat added fruit and nuts with a little flour so they do not sink while baking.
How should I store or freeze the fruitcake?
Short term: wrap cakes in wax paper and foil and keep in the fridge for several weeks. Long term: wrap tightly and freeze for up to 6 months. Thaw in the refrigerator. If storing longer in the fridge, refresh with a tablespoon of wine now and then to keep it moist.
Why poke holes in the cake and pour wine over it?
Poking holes lets the wine penetrate the interior so the cake absorbs the flavor and stays moist. Pouring a small amount twice, a day apart, helps the liquid spread evenly without making the cake soggy.
What pan size and baking time should I use?
The recipe works best with several small loaf pans or small bundt pans. Bake at 275 F for about 1 hour for small loaves. Larger pans will need more time. The cake is done when a toothpick comes out clean. Keep the oven low so the cake cooks evenly and stays moist.
Do I need to soak the dried fruit before mixing?
No. In this recipe the dried and candied fruit are mixed with flour first so they do not sink. You can briefly soak very dry fruit in warm water, juice, or a little alcohol if you want plumper fruit, then drain well before adding.
How long should I age the fruitcake before serving?
The recipe suggests refrigerating the wrapped loaves for 3 to 4 weeks before serving. For a stronger flavor, feed the cake small amounts of wine every few days and you can age it for several months if kept tightly wrapped and chilled.
Can I use bourbon, rum, or juice instead of red wine?
Yes. Bourbon or dark rum will give a richer, boozier flavor. Use the same small amounts and feed gradually. For a nonalcoholic option, use grape juice or strong black tea. Remember that alcohol preserves and concentrates flavor, while juice makes it sweeter.
Why does the recipe call for cold coffee and molasses?
Cold coffee deepens and balances the sweet, fruity flavors without adding liquid heat. Molasses adds color, moisture, and a mild tang that makes the cake taste richer than plain brown sugar.
Can I add nuts or reduce the candied peel?
Yes. Chopped toasted nuts like pecans or walnuts work well. If you prefer less candied peel, cut the amount back or replace part of it with extra raisins or dates. Coat added fruit and nuts with a little flour so they do not sink while baking.
How should I store or freeze the fruitcake?
Short term: wrap cakes in wax paper and foil and keep in the fridge for several weeks. Long term: wrap tightly and freeze for up to 6 months. Thaw in the refrigerator. If storing longer in the fridge, refresh with a tablespoon of wine now and then to keep it moist.
Why poke holes in the cake and pour wine over it?
Poking holes lets the wine penetrate the interior so the cake absorbs the flavor and stays moist. Pouring a small amount twice, a day apart, helps the liquid spread evenly without making the cake soggy.
What pan size and baking time should I use?
The recipe works best with several small loaf pans or small bundt pans. Bake at 275 F for about 1 hour for small loaves. Larger pans will need more time. The cake is done when a toothpick comes out clean. Keep the oven low so the cake cooks evenly and stays moist.
Do I need to soak the dried fruit before mixing?
No. In this recipe the dried and candied fruit are mixed with flour first so they do not sink. You can briefly soak very dry fruit in warm water, juice, or a little alcohol if you want plumper fruit, then drain well before adding.
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