Old-Fashioned Fruitcake


  • 5 cups hot water
  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 2 cups raisins
  • 1 cup dried currants
  • 1/2 cup diced candied citron
  • 2 tablespoons all-purpose flour
  • 3/4 cup all-purpose flour (about 3 1/2 ounces)
  • 1/2 teaspoon grated whole nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 tablespoons brandy, divided
  • 2 tablespoons dark molasses
  • large eggs, lightly beaten


  1. Preheat oven to 250°.
  2. Pour water in a 13 x 9-inch baking pan; place pan on bottom rack in oven.
  3. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.
  4. Combine raisins, currants, citron, and 2 tablespoons flour, tossing well to coat; set aside.
  5. Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine 3/4 cup flour, nutmeg, and next 5 ingredients (through cloves), stirring with a whisk.
  6. Melt butter in a large saucepan over medium heat. Remove from heat; add sugar, stirring with a whisk. Stir in 1 1/2 tablespoons brandy, molasses, and eggs. Add flour mixture, stirring until smooth. Gradually stir in fruit mixture. Spoon batter into prepared pan; sharply tap pan once on counter to remove air bubbles. Bake at 250° for 2 hours. Remove pan of water from oven; bake cake an additional 30 minutes or until a wooden pick inserted in center comes out clean. Brush with remaining 1 1/2 tablespoons brandy. Cool in pan 1 hour on a wire rack. Loosen cake from sides of pan with a knife. Remove cake from pan; cool completely. Wrap cake in plastic wrap; wrap cake in wrap with foil. Chill 24 hours before serving.

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