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Mrs. Maus's Fruitcake

Recipe photo courtesy of Bryan Gardner

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.




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How would you rate this recipe?
  • MS212812081
    8 DEC, 2018
    Be sure to use the right size pan! The best!
    • scottmedsker
      8 DEC, 2018
      If made before and stored, is it store in an airtight container and occasionally spritzed with brandy to keep moist? Any experience with that? Thanks!
  • ajstevens45
    10 DEC, 2017
    This will sound strange, as I have not yet made this recipe. This is nearly identical to my mother's recipe, except hers were steamed in floured cheesecloth. The only other difference was there was Damson plum with lemon preserves in the recipe. It was almost my favorite part of Christmas, as we helped her make them, by cutting fruit and shelling the nuts. Ours were served slightly warm with hard sauce. To the reader who used E&J brandy, when you use cheap brandy it compromises the recipe. The best ingredients are worth it. You can buy good brands at Costco or any good liquor store should be able to direct you to a good brand. Many other recipes call for brandy and it doesn't spoil. You can even use a good rum in place of the brandy if expense is a consideration.
    • margag
      18 DEC, 2017
      my mother-in-law has a very old Martha Stewart cookbook and I remember reading it is baked in the oven in a water bath. I will check and get back to you.
  • MS12319069
    24 DEC, 2016
    Made this Fruitcake for Christmas 2016. Made it as per recipe, same pans as well. Turned out fantastic! Taste is great. Only thing I would like to ask is what kind of BRANDY (brand) is used? I dont know anything about BRANDY so I used E&J brand. What does Martha use? I will be making this again! People who dont like Fruitcake even liked it.
    • MS10105135
      12 DEC, 2017
      How can I substitute 5--6" round pans for loaf pans? What size would work? Thanks

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