A Family Recipe
Listen, fruitcake gets a bad rap. And chances are, whatever version you have tried belongs on the island of misfit holiday desserts. But that’s because you have never tried my grandma’s recipe. I already shared her Thanksgiving classic – Pumpkin Custard Pie. Now, I am doing my part to make fruitcake great again by sharing her secret recipe. There are still a few days until Christmas, so I recommend turning on your favorite holiday playlist and busting out the mixer. This recipe makes six mini cakes which make delicious host/hostess gifts. ‘Tis the season!
Grandma's Original Handwritten Recipe
Grandma's Holiday Fruitcake
Makes 6 mini cakes*
1 c. butter (2 sticks)
1¾ c. flour
2 c. confectioners sugar
½ lb. candied cherries (chopped)**
½ lb. candied pineapple (chopped)
½ lb. white raisins
½ c. sherry
½ lb. shredded coconut (about 1 ½ c.)
2 c. walnut pieces
6 eggs (separated)
*Option to make 2 large and 2 mini or double the recipe for even more cakes (3 large and 7 mini!)
**Suggest using 4 oz. of red and 4 oz. of green for a festive look.
Soak cherries, pineapple, and raisins in sherry for at least 4 hours – or overnight for more flavor.
Preheat oven to 275 degrees.
Using a handheld or standing mixer beat butter on medium-high until it looks like whipped cream (could take 15-25 minutes).
Slowly add sugar and continue creaming.
In separate bowl, beat egg yolks. Add to butter mixture and cream until light yellow in color.
Add flour and mix on low until well combined, scraping down bowl as needed.
Fold in fruit and walnuts.
In a separate bowl, beat egg whites on high until stiff (but not dry). Fold into the dough.
Fold in coconut.
Grease and flour six mini loaf pans (or use baking with flour spray). Fill evenly ¾ with fruitcake dough. *See Note
Bake for 60 to 80 minutes, or until knife inserted comes out clean. **See Note
Remove from oven and allow to cool 10-15 minutes.
Baste tops with additional sherry wine for extra flavor and moistness.
Wrap in wax paper and foil to keep moist.
Slice, serve and enjoy the only fruitcake worth eating!
*Suggest using foil pans for baking – pop the cake out, wrap in wax paper and place back in the pan before wrapping the entire thing with foil.
**If doubling the recipe, the large cakes should bake 80 to100 minutes.
The holiday season is a time when we celebrate with loved ones and take a moment to remember those who are no longer with us. Sharing my grandma’s recipes bring back the best memories. Happy Holidays to you and yours!