Visit Now Visit Now Visit Now Visit Now Visit Now Visit Now Visit Now
Kids Turn Recipes


cook1.gif - 9.1 K
Wendy's Fruitcake

holly.gif - 1.0 K Very easy to make and delicious, dark and moist!


  • 2 cups/500 mL Sultana raisins
  • 2 cups/500 mL golden raisins
  • 2 cups/500 mL currants
  • 2 cups/500 mL walnuts or almonds [whole or chopped]
  • 2 cups/500 mL candied mixed peel
  • 1 cup/250 mL candied pineapple
  • 1 cup/250 mL candied cherries
  • 1/3 cup/75 mL brandy, rum, sherry or fruit juice
  • 1 cup/250 mL butter
  • 1 cup/250 mL granulated sugar
  • 6 eggs
  • 1/4 cup/50 mL molasses
  • 1 3/4 cups/425 mL flour
  • 1 1/2 tsp/7 mL baking powder
  • 1/3 tsp/2 mL salt
  • 2 tsp/10 mL cinnamon
  • 1/2 tsp/2 mL each allspice, nutmeg, cloves
  • 1/2 cup/123 mL orange or grape juice
In a large bowl combine Sultana and golden raisins, currants, walnuts, peel, pineapple and cherries. Toss with first liquid [I use fruit juice]. Cover and let sit overnight.

In large bowl, cream butter and sugar until fluffy, Add eggs, one at a time. Blend in molasses.

In another bowl combine flour, baking powder, salt, cinnamon and other spices. Remove about 1/2 cup/125 mL and toss with fruit mixture. Add remaining dry ingredients to creamed mixture alternating with second liquid [I use orange juice]. Stir in fruit until evenly mixed.

Grease 8-inch [3 L] square fruitcake pan' lined with heavy brown paper, then grease again. Spoon in batter. Bake at 275 degrees F/140 degrees C for about 3 hours. Place a ban of water on lower rack of oven when baking.

When done cool for 5 minutes then turn onto rack and cool completely. Wrap in brandy/sherry or rum soaked cheesecloth. Store in a cool place for several weeks. You can re-moisten cheesecloth if you wish.

Wendy, Kids' Turn
Save the Fruitcake

Get Cooking
Kids' Cookbook
Get Cooking
Recipe Index
Get Cooking
Recipe Links

Check out these Fruitcake Recipe Books from Amazon

Christmas Corner | Holiday Traditions