Best 3 Southern Fruitcake Recipes

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Indulge in the delectable flavors of Southern Fruitcake, a beloved holiday tradition passed down through generations. This richly fruited cake is a true celebration of taste, featuring a symphony of candied fruits, nuts, and warm spices. With each bite, you'll embark on a journey of culinary delight, experiencing the perfect balance of sweetness, tartness, and a hint of spice.

Our collection of Southern Fruitcake recipes caters to every taste and preference. Whether you prefer a traditional fruitcake bursting with classic flavors or a contemporary twist with unique ingredients, we have you covered. Discover the secrets to creating a moist, tender cake with a perfectly golden crust. Learn how to select the finest fruits and nuts for an exceptional flavor profile. And explore creative decorating ideas to transform your fruitcake into a stunning centerpiece.

From the classic Southern Fruitcake recipe that stays true to tradition to the boozy Bourbon Fruitcake that adds a touch of indulgence, our collection offers a diverse range of options. Embrace the nostalgic charm of the Old-Fashioned Southern Fruitcake, or try the Gluten-Free Southern Fruitcake for a modern take on a timeless classic.

Each recipe is meticulously crafted to guide you through the process of making Southern Fruitcake with ease. With detailed instructions and helpful tips, you'll be able to create a masterpiece that will impress family and friends alike. Embrace the holiday spirit and the joy of baking with our comprehensive collection of Southern Fruitcake recipes.

Let's cook with our recipes!

REALLY GOOD FRUITCAKE



Really Good Fruitcake image

Let us make the case that a Southern fruitcake recipe can actually be delicious.

Provided by Ivy Odom

Categories     Cakes

Time 3h45m

Yield 2 loaves

Number Of Ingredients 24

1 cup chopped dried pineapple, from 1 (5.7-oz.) container
1 2/3 cup chopped dried mission figs, from 1 (9-oz.) container
2 2/3 cup dried chopped apples, persimmons, and peaches, from 2 (3-oz.) containers, such as Rind
1 cup golden raisins
1 cinnamon stick
1/2 cup bourbon
1/4 cup brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) salted butter, at room temperature
3/4 cup packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup peeled and grated Honey Crisp apple
1 tablespoon lemon zest, from 1 lemon
1 tablespoon orange zest, from 1 orange
1/2 cup orange juice, from 2 oranges
2/3 cup drained Luxardo maraschino cherries
1 cup chopped pecans
Cheesecloth, for storing
Bourbon, for storing

Steps:

  • Place pineapple, figs, apples, persimmons, peaches, golden raisins, cinnamon stick, bourbon, and brandy in a large bowl; stir to coat fruit in liquid. Cover and let stand at room temperature 24 hours, stirring once every 8 hours. Discard cinnamon stick.
  • Preheat oven to 300°F. Spray 2 8.5x4.5-inch loaf pans with baking spray; line pans with parchment paper, leaving a 2 inch overhang on the two long sides. Whisk together flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl; set aside. Place butter in the bowl of a large stand mixer fitted with the paddle attachment. Beat butter on medium speed until smooth, about 1 minute. Add sugar to butter and beat on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, beating until just incorporated. Beat in vanilla. Add flour mixture to mixer bowl; beat on low until just combined, about 30 seconds.
  • Remove mixer bowl from mixer. Fold in zests, juice, cherries, pecans, and soaked fruit mixture. Batter will be very thick. Divide batter evenly among prepared pans. Bake in preheated oven until a toothpick inserted in the center of each fruitcake comes out clean, about 1 hour 15 minutes.
  • Place pans on a wire rack to cool completely, about 2 hours. Remove fruitcakes from pans. Slice to serve, or if storing, dampen cheesecloth with bourbon and wrap fruitcake tightly with cheesecloth, then wrap tightly with plastic wrap. Store in the refrigerator up to 1 month, changing cheesecloth once a week. To store for a short period of time (less than 1 week), wrap tightly with plastic wrap and store in refrigerator.

NO-BAKE FRUITCAKE



No-Bake Fruitcake image

"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 loaf

Number Of Ingredients 12

1 can (5 ounces) evaporated milk
1/3 cup orange juice concentrate
2 cups miniature marshmallows
1 package (13-1/2 ounces) graham cracker crumbs (4 cups)
1 cup raisins
1 cup chopped mixed candied fruit
1 cup chopped walnuts
3/4 cup chopped dates
1/4 cup halved candied cherries
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.

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.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your fruitcake.
  • Don't overmix the batter. Overmixing will make the fruitcake tough.
  • Let the fruitcake cool completely before wrapping it in plastic wrap. This will help to prevent the cake from becoming soggy.
  • Store the fruitcake in a cool, dry place. The fruitcake will keep for up to 3 months at room temperature, or up to 1 year in the refrigerator.
  • Before serving, let the fruitcake come to room temperature for at least 30 minutes. This will allow the flavors to meld.

Conclusion:

Southern fruitcake is a delicious and traditional holiday treat. With its rich, moist texture and abundance of fruits and nuts, it's sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this Southern fruitcake recipe a try. You won't be disappointed.

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