Best 5 Backhouse Family Fruitcake Recipes

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Indulge in a timeless holiday tradition with our extensive collection of fruitcake recipes! From the classic Backhouse Family Fruitcake, a beloved heirloom recipe passed down through generations, to the decadent Bourbon Fruitcake, brimming with rich flavors of dried fruits soaked in bourbon, we have something for every palate. Discover the secrets behind the moist, dense texture and the perfect balance of sweetness and spice in our Traditional Fruitcake recipe. For a unique twist, try our Cranberry Orange Fruitcake, bursting with the vibrant flavors of cranberries and citrus, or the nutty goodness of our Pecan Fruitcake. And for those seeking a gluten-free alternative, our Gluten-Free Fruitcake offers all the classic flavors without compromising on texture. Each recipe includes detailed instructions, a list of necessary ingredients, and helpful tips to ensure your fruitcake turns out perfectly. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you in creating this cherished holiday treat.

Let's cook with our recipes!

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)



Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake) image

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch loaf cakes and two 8-inch round cakes

Number Of Ingredients 22

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 mL) bottle dark rum, plus more for brushing cakes
1 (750 mL) bottle ruby port or Manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or Royal Icing for Fruitcake, for serving

Steps:

  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

MRS. MAUS'S FRUITCAKE



Mrs. Maus's Fruitcake image

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes five 6-inch cakes

Number Of Ingredients 12

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Steps:

  • Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
  • Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
  • Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

BACKHOUSE FAMILY FRUITCAKE



BACKHOUSE FAMILY FRUITCAKE image

Categories     Cake     Christmas

Yield 1 eight-inch cake

Number Of Ingredients 11

1 1/2 sticks unsalted butter
20 oz. (2 1/2 cups) dried fruits, such as apricots, cherries, dates, figs, apples, cranberries
12 oz. toasted nuts, such as almonds, walnuts, pecans, Brazil, macadamia
2/3 cup all-purpose flour
1/2 cup cake flour (not self-rising)
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 cup light brown sugar
3 eggs
1 tsp. vanilla extract
2 tbsp. rum, plus more for dousing

Steps:

  • Heat oven to 300 F. Butter an 8-inch springform pan and line bottom and sides with parchment. Brush parchment with butter. Soften dried fruit in hot water, if necessary, so that they are moist and plump. Drain and combine with nuts; set aside. Sift together flours, baking powder, cinnamon, and a generous pinch of salt. Cream butter and brown sugar until fluffy. Reduce speed on mixer and add eggs one at a time, mixing well between each addition. Add vanilla and rum; mix to incorporate. In two additions, add dry ingredients to butter. Scrape down bowl between additions. fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if top becomes too browned. Cool cake on a wire rack. Remove from pan and discard parchment. Wrap in cheesecloth. Douse with 1/4 cup rum. Store in a cool, dry place and douse with 1/4 cup rum weekly for at least 1 month before serving.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the fruitcake will be. Use fresh, ripe fruit, unsalted butter, and pure vanilla extract.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the fruitcake light and tender.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Fold in the flour and spices: Do not overmix the batter, as this will make the fruitcake tough.
  • Soak the fruit in alcohol: This will help to plump up the fruit and add flavor to the fruitcake.
  • Bake the fruitcake in a slow oven: This will help to prevent the fruitcake from drying out.
  • Cool the fruitcake completely before storing: This will help to prevent the fruitcake from crumbling.

Conclusion:

Backhouse Family Fruitcake is a delicious and festive holiday treat. With its rich, moist texture and abundance of fruit and nuts, it's sure to be a hit with everyone who tries it. Whether you're making it for a special occasion or just to enjoy as a snack, this fruitcake is sure to please.

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