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Backhouse Family Fruitcake

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Recipe photo courtesy of Sang An

Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.

Source: Martha Stewart Living, December 2000
Yield

Ingredients

Directions

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How would you rate this recipe?
91
  • FoEnt
    23 JUL, 2008
    Will too much butter cause the cake not able to hold the fruits when cutting of the cake? I tried to make using this recipe and I have a hard time to cut the cake because it is too soft. Any suggestion?
    Reply
    • rvschram
      23 NOV, 2017
      Sounds like you need to bake it a bit longer..
  • Abobrinha
    1 DEC, 2008
    How small am I to cut the nuts? Can anyone help, please?
    Reply
    • rvschram
      23 NOV, 2017
      I have always cut the nuts at least in half. Especially because I double it and bake it in smaller pans.
  • nigruzdeva
    10 DEC, 2013
    I found out that have to bake 3 hours not 2 1/2 but i think it dependson the oven... Should i put it in dark place after wrapped?
    Reply
    • rvschram
      23 NOV, 2017
      I've made a double recipe of this for years. I make it in three loaf pans and bake for one hour and twenty minutes to an hour and a half. This year I am making it in two loaf pans and four mini loaf pans. The mini ones bake in about an hour. My family loves it.
  • ALR3410168DW
    18 NOV, 2016
    One of my favorite fruitcakes. It is non traditional though in that it lacks the heavy spices.
    Reply
  • jrbman
    14 OCT, 2013
    I've never liked, and in fact have hated, every fruitcake I've tried, but when I saw this recipe when it originally appeared in MSL I could see it was different from every fruitcake I've encountered. I've turned many a fruitcake-hater into a lover with this recipe, and friends now ask me each Christmas when the fruitcakes will be ready. The weekly dousing in rum and 6+ weeks of aging really do make a difference. It's worth the effort, doubles for two cakes easily, and is incredibly festive.
    Reply
  • 10x10x10
    16 NOV, 2010
    How do you store the fruitcake after it's been wrapped in muslin
    Reply
  • mountain456
    10 DEC, 2008
    I don't think you cut the nuts - I haven't and they cut just fine when slicing the cake. Good luck :)
    Reply
  • mountain456
    16 NOV, 2008
    I made these last year on Christmas Eve and gave them out on Christmas day with a sprinkle of cinnamon on top and did not use any alcohol. Everyone loved them and one person said that it was actually "date nut" bread, not fruit cake. This year I decided to make them with the alcohol. I made 20 4 1/2 sized loaves and added 2 tablespoons of brandy to each after they'd cooled and I'd wrapped them in cheesecloth. In 6 weeks I'll give another update - hopefully they will turn out delicious!
    Reply
  • fairycake
    25 MAY, 2008
    In reponse to those that have fought hard to maintain sobriety ( well done !!) Omit the alcohol and wrap your fruit cake in tin foil then a bath towel and let cool at room temperature. ( It can take 24 hours to cool like this !) However the cake will maintain its moisture be flavourpacked and the aroma heavenly !
    Reply
  • wooddragon
    6 DEC, 2007
    Hi gwm2texan. I have a fruitcake recipe that requires soaking the fruit in freshly squeezed orange juice. Then, when the cake is done, quickly brush this reserved juice (which should be slightly sticky) on the cake surface. Hope ths helps...
    Reply

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