The Very Best Fruit Cake Recipe…Ever!

21 Dec

Christmas, among other things, is a time for sharing great family traditions and recipes.

This recipe has been handed down in my family for generations. Great, Great, Great, Grandma tweaked this recipe a little around the 1800s.


  • 1/8 cup chopped dried cherries  2 1/2 cups crushed vanilla wafers
  • 1/8 cup chopped dried mango 1 cup confectioners’ sugar
  • 1/4 cup dried cranberries 2 tablespoons cocoa powder
  • 1/4 cup dried currants (You have to be kidding me! If it wasn’t for fruit cake, currant companies would be out of business!)
  • 2 tablespoons chopped candied citron (1 part Absoult Citron, 1 Dash Sugar, 2 Slices of Pineapple…drink)
  • 1/2 cup butter 1 cup chopped walnuts
  • 1/4 cup packed brown sugar 3 tablespoons dark corn syrup
  • 1 egg 1/4 cup rum
  • 1/2 cup all-purpose flour Another 1/4 cup rum
  • 1/8 teaspoon baking soda One more 1/4 cup rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon (Make cinnamon toast instead.)
  • 1/4 cup unsulfured molasses  (Molasses is a old person’s ingredient.)
  • 2 tablespoons milk
  • 1/4 cup chopped pecans


  1. Mix cherries, mango, cranberries, currants, and citron. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks.
  6. Give to people you don’t like.


  1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
  2. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin.
  3. Give to people you like.

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