Real Fruit Fruitcake. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Real Fruit Cake, made with dry fruit. From Alton Brown.

Real Fruit Cake, made with dried fruits. From Alton Brown. This is the best fruit cake I have ever eaten!
Real Fruit Cake, made with dry fruit.

The fruit got to hang out with the rum all night. This smelled so good, every time I stirred it!

Free Range Fruitcake
adapted from Alton Brown

1 c diced apricots
1 c diced dates
1 c currents
1 c dried cranberries
1/4 c chopped candied ginger
1 c golden rum

Stir together and let rest overnight covered or heat on stovetop or microwave to hydrate. Set aside to cool if using the heat method.

The next day or when cool, combine in a large nonreactive pan:
the fruit and rum combination
1 T lemon juice
zest of 2 oranges
1 c coffee
1 c sugar
1 1/4 sticks of butter
1/4 tsp ground cloves
1/2 tsp gr allspice
1 tsp cinnamon
1/2 tsp gr nutmeg

Bring to a boil, reduce heat and simmer 5 - 10 minutes. Most of the liquid will be evaporated. Set aside to cool. You may stop and place in the refrigerator if desired, simply bring to room temperature to proceed. To make the batter:

1 3/4 c flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Combine the dry ingredients in a medium bowl, stirring well to mix together. 

2 eggs

1 c pecan halves, that have been toasted and broken into pieces

additional rum or brandy for spritzing

Add the flour mixture to the fruits and spices in the pan, stir quickly to incorporate flour mixture into the fruit. Make a well in the mixture, add the eggs. Beat with a wooden spoon to mix well. There should be no streaks of egg or dry flour.  Stir in the broken pecans.

Scrape batter into the prepared bundt pan, bake 325 degrees for 50 minutes. If not completely cooked when tested, return to the oven and bake additional 10 minutes. Let cool, 20 minutes then carefully turn the cake out. Let cool, spritz with rum and/or brandy. Check cake every 3 days, if dry, spritz with more brandy. The cake should "rest" 2 weeks before serving.

Real Fruit Cake, made with dried fruits. From Alton Brown. Ready to bake.
Real Fruit Cake, made with dry fruit. Ready to bake.
This smells so good, I think it is going to be a long 2 weeks!


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  1. I have made this cake and it is heavenly. People who hate fruit cake love it. I would suggest spritzing everyday for the first week. It is also better if you have time to let it set for a month. Mine is made for Christmas!

  2. You know I have never made fruit cake.

  3. now that fruit cake looks like the bomb! So pretty and flavorful. I would take a slice anyday!

    Please stop by my giveaway today if you get the chance! It is great

  4. I am so excited to find this recipe. Thank you!


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