New This Month


This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.

  • Servings: 12

Source: Martha Stewart Living, December 2004


  • 1 cup golden raisins
  • 1 cup dried Calimyrna figs, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dried pears, chopped
  • 1/3 cup candied ginger, chopped
  • 1/4 cup candied orange peel, chopped
  • 1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
  • Vegetable-oil cooking spray
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed dark-brown sugar
  • 4 large eggs
  • 2 tablespoons dark unsulfured molasses (not blackstrap)
  • 1 tablespoon pure vanilla extract
  • 1 cup chopped toasted walnuts
  • 1 cup sweetened flaked coconut


  1. Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.

  2. Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.

  3. Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.

  4. Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

Cook's Notes

Store, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1 month.

Reviews Add a comment