They are best made one week before serving.Always slice a fruit cake when it is cold from the refrigerator to avoid breakage


  • BASIC FRUIT CAKE BATTER3/4 cup lightly salted butter
  • 1 1/2 cups light brown sugar
  • 3 eggs,lightly beaten
  • 1/4 cup oil
  • 1 1/2 cups flour,sifted
  • 1/2 tsp. gr. cinnamon
  • 1/4 tsp. gr. mace
  • 1/4 tsp. gr. nutmeg
  • 1/4 tsp. gr. cloves
  • 1/4 cup apple juice 2-4 oz. brandy(poured on after baking
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 cup currants
  • 8 oz. dates,chopped
  • 1 cup chopped dried apricots
  • 1 cup chopped dried pineapple
  • 1 cup whole almonds
  • 1 cup chopped walnuts
  • 1/4 cup apple juice


Preheat oven to 280*F.
To prepare pans(one each,or two 8x4-" loaves),butter the pan,then cut a strip of brown paper the width of the pan to line the bottom and two sides,and butter the paper too. For a ring pan,trace a circle on brown paper and line the bottom only.
Soak the raisins and currants in boiling water to cover,drain before using
Cream butter with brown suger until smooth.
Add lightly beaten eggs and oil. Mix well.
Sift in flour and spices,stirring.
Add apple juice and drained fruits
Add additional apple juice and the nuts.
Mix very well,coating everything evenly with batter.
Divide into prepared pans,smoothing top with spatula.
Bake at 280*F. for 1 hour and 45 minutes,or up to 2 hours,depending on the size of the pan.Test for doneness with a toothpick in the center.
Leave in pan to cool.
Pour 2-4 oz. brandy over each cake in pan. Let soak overnight.
The next day,remove cakes from pans and wrap tightly in plastic wrap.Store in a cool place

Print this recipe

Submitted 6/13/05.
Source: Greyston Bakery Cook Book
Submitted By: Eileen Werth
Nanas' Fruitcake