This rich, dense fruitcake, packed with nuts and gumdrops, is a cherished holiday tradition. For the best flavor, make it at least two weeks ahead of time to allow the flavors to mellow and deepen.
Ingredients
Fruit & Nut Mix:
3 lbs (1.36 kg) sultana raisins
1 lb (454 g) dried currants
1 lb (454 g) baker’s gumdrops (aka ‘fruitlets’)
1 lb (454 g) red candied cherries (reserve a few for garnish)
1 lb (454 g) blanched slivered almonds (reserve a few for garnish)
8 oz (225 g) mixed glacéed fruit and peel
1 cup (140 g) all-purpose flour (or brown rice flour for gluten-free)
Cake Batter:
2 cups (400 g) granulated sugar
1 lb (454 g) salted butter, at room temperature
12 large eggs
1 tsp fine sea salt
½ cup (120 ml) orange juice or brandy (or use ¼ cup orange juice concentrate + ¼ cup brandy/rum)
1 tbsp pure vanilla extract
1 tbsp rum or brandy extract (optional)
2¾ cups (385 g) all-purpose flour OR gluten-free flour blend (see note in original recipe for a homemade GF blend)
For Optional Soaking:
Cheesecloth
Additional brandy or rum
Instructions
1. Prepare the Pans and Oven
Preheat oven to 275°F (140°C).
Generously grease your loaf pans. For 3 large (4.5″x8.5″) and 3 small (3″x6″) pans, grease and flour them, or line with parchment paper for guaranteed easy release.
2. Prepare the Fruit and Nut Mix
In a very large bowl or roaster, combine all the fruit, gumdrops, and nuts (except the reserved garnishes).
Add the 1 cup of flour and use your hands to mix thoroughly, ensuring every piece is coated and the raisins are separated. Set aside.
3. Make the Batter
In a stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, salt, orange juice, brandy, and extracts. Beat until incorporated—the mixture may look slightly curdled, which is fine.
Gradually add the 2¾ cups of flour and beat on medium speed for 2-3 minutes, until a smooth, well-mixed batter forms.
4. Combine Batter with Fruit
Pour the batter over the floured fruit mixture. Using clean hands is the most effective way to mix this very stiff dough. Lift and fold from the bottom until everything is evenly combined.
5. Pan and Decorate the Cakes
Divide the mixture among the prepared pans. For consistent results, weigh the batter: about 2.5 lbs for large pans and 1.25 lbs for small pans.
Press the dough down firmly to eliminate air pockets and mound the tops slightly. Decorate with the reserved cherry halves and slivered almonds.
6. Bake the Cakes
Bake, rotating pans halfway through, for approximately 3 hours for large cakes and 2 hours for small cakes. Ovens vary, so start checking 30 minutes early.
The cakes are done when they are a deep, caramel color but not dark brown. Bubbling butter around the edges is normal and will be reabsorbed upon cooling.
7. Cool and Store
Let cakes cool in the pans for 10-15 minutes before turning them out onto a wire rack to cool completely.
Once cool, wrap tightly in plastic wrap and store in an airtight container or zip-top bag in a cool place. For optimal flavor and texture, allow them to mature for 1-2 weeks before slicing.
8. Optional Brandy/Rum Soak (for Aged Cakes)
Wrap each cooled cake in cheesecloth and place it in an airtight container or bag.
Drizzle 2-3 tablespoons of brandy or rum over the top of each wrapped cake. The liquid will slowly distribute throughout the cake over time.
Store in a cool place for several weeks or months. You can re-douse with more alcohol every few weeks to extend its shelf life and intensify the flavor.
Recipe Notes:
Baker’s Gumdrops: These are sturdier than regular candy and can be found in the baking aisle or bulk food stores. They can be frozen for years.
Make-Ahead Tip: This cake improves with age. Making it two months before Christmas is ideal for a complex, smooth flavor.
Alcohol-Free: You can use all orange juice instead of brandy in the batter and skip the soaking step.
Storage: Well-wrapped and soaked cakes can be refrigerated for up to a year or frozen.
