Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in brandy or rum. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, or sometimes served with butter or cream.
We enjoy simple fruit cake at our house. Some fruit cakes are loaded with so much fruit and nuts there is very little cake. Years ago I came across a super simple fruit cake on the back of a cake box that I have tweaked a bit and I have been making it every since. It is just the way we enjoy fruit cake. You may want to give it a try.
Easy Fruit Cake
2 cups water
1/4 cup oil
2 (16.6-oz.) pkgs. of a Date Nut Quick Bread & Muffin Mix
2 cups Pecans, chopped for the cake but save a few whole one for decorating the cake top
2 cups Raisins
2 cups Candied mixed fruit
1/2 cup Candied Cherries, halved
1/2 cup Candied pineapple, cut-up
Corn syrup, if desired
1. Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon until combined. Pour into greased and floured pan. You way wish set aside some candied cherry halves and Pecans to decorate the top of the cake before baking.
2. Bake at 350°F. for 1 hour 25 minutes to 1 hour 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
3. Wrap tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
4. Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.
Another version of fruit cake we enjoy would be what sometimes is referred to as Fruit Bread but I call it Panettone. I make a very easy version in my bread machine. We enjoy it sliced; spread with some butter and a hot cup of tea.
Bread Machine Panettone
- 3/4 cup warm water
- 6 tbsp. vegetable oil
- 1 1/2 tsp salt
- 4 tbsp. sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 package Instant yeast
- 1 teaspoon Vital Wheat Gluten (optional – I find it helps bread machine breads rise beautifully. You can find it at King Arthur Flour website, store in a glass jar in your freezer it keeps much longer)
- 1/2 cup candied fruit
- 1/3 cup chopped almonds (optional)
- 1/2 tsp almond extract
Add all ingredients in bread machine pan including the yeast. Select white bread or sweet bread setting.
(I have use the Raisin Bake bread setting for 4 hours in my Panasonic SD-YD250, light crust, large loaf).
Dough will look wet but that is normal for this bread, don’t be tempted to add more flour.
Hit start and let it go!