Ingredients for Candied Fruitcake
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How to Make Candied Fruitcake
- Preheat oven to 275°F (135°C).
- Grease and flour two 9x5 inch loaf pans.
- Line the bottom of each pan with parchment paper, leaving an overhang on the sides for easy removal.
- Finely chop all candied fruits. (Aim for approximately 1/2-inch pieces)
- In a large bowl, combine all ingredients: chopped candied fruits, pecans, flour, baking soda, spices, eggs, and liquors. Mix thoroughly until well combined.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the center of the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Let the fruitcakes cool in the pans for 15 minutes before carefully inverting them onto a wire rack to cool completely.
- Once completely cool, wrap tightly in plastic wrap and store in an airtight container at room temperature for at least 2 weeks to allow the flavors to meld. (The longer it sits, the better it tastes!)
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
280g
Fat
15g
Carbs
29g
