Hamdi Saidani This Pioneer Woman Fruit Cake is a moist and rich recipe, which is made with brandy-soaked dried fruit and chopped nuts. It’s a classic holiday recipe, designed to be made ahead and aged for the best flavor.
Pioneer Woman Fruit Cake Ingredients
A festive and flavorful mix for a truly traditional holiday cake.
- 2 cups golden raisins
- 2 cups chopped dried apricots
- 1 cup chopped dried figs
- 1 cup chopped candied ginger
- 1 cup brandy, whiskey, or apple cider, plus more for brushing
- Nonstick baking spray with flour
- 3 cups all-purpose flour
- 1 Tbsp. apple or pumpkin pie spice
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 3 large eggs
- 1 Tbsp. vanilla extract
- 1 1/2 cups candied cherries
- 1 1/2 cups chopped nuts (like pecans, walnuts, or almonds)
How To Make Pioneer Woman Fruit Cake
A step-by-step guide to this classic, age-worthy holiday dessert.
- Soak the Fruit: In a medium bowl, stir together the golden raisins, dried apricots, dried figs, and candied ginger. Pour the brandy (or whiskey/cider) over the fruit, cover, and let it soak for at least 4 hours, or preferably overnight (up to 24 hours), stirring occasionally.
- Prep the Oven and Pans: When you’re ready to bake, preheat the oven to a low 300°F. Thoroughly grease and flour two 9×5-inch loaf pans.
- Mix the Batter: In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. In a separate large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
- Combine and Add Fruit: On low speed, gradually add the flour mixture to the butter mixture until just combined. The batter will be very thick. Switch to a spatula and fold in the candied cherries, chopped nuts, and the entire mixture of soaked fruit along with any remaining soaking liquid.
- Bake the Cakes: Divide the thick batter evenly between the two prepared loaf pans. Bake for 2 hours, or until a long wooden skewer inserted into the center of the cakes comes out clean.
- Cool and Age: Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack. While the cakes are still warm, generously brush the tops and sides with additional brandy or whiskey. Once completely cool, wrap the cakes tightly in plastic wrap (and then a layer of foil) and store them in a cool, dry place for up to 6 weeks to age.
Recipe Tips
For a perfect, moist fruitcake that gets better with time.
- Why soak the dried fruit? Soaking the fruit is a crucial step that rehydrates it, making it plump and juicy. It also infuses the fruit with the flavor of the brandy, which in turn flavors the entire cake.
- How to prevent the fruit and nuts from sinking? A thick batter is key, and this recipe is designed to be very thick and sturdy, which helps to suspend the heavy fruit and nuts evenly throughout the cake.
- Why bake at such a low temperature? Fruitcakes are dense and rich, and a long, slow bake at a low temperature is essential to cook them through to the center without the outside becoming burnt or dry.
- Can I make this fruitcake ahead of time? Yes, it is highly recommended! Fruitcake is a traditional “keeper” cake. The flavors of the spices, fruit, and alcohol meld and deepen over time. For the best flavor, plan to make it at least one to two weeks before you intend to serve it.
What To Serve With Fruitcake
Traditional pairings for this rich and festive holiday cake.
A small slice of this dense, rich cake is a perfect holiday treat. It is traditionally served with:
- A slice of sharp cheddar or a creamy Stilton cheese
- A cup of hot tea or strong black coffee
- A small glass of the same brandy or whiskey used in the cake
How To Store Fruitcake
Proper storage is key to aging your fruitcake and keeping it moist.
- Aging: After the initial brushing with brandy, wrap the completely cooled cakes very tightly in a double layer of plastic wrap and then a layer of aluminum foil. Store them in a cool, dark, and dry place (like a pantry or cupboard).
- “Feeding” (Optional): To enhance the flavor and moisture as it ages, you can “feed” the cake every week. Unwrap it and use a pastry brush to apply another tablespoon or two of brandy or whiskey over the surface before re-wrapping it tightly.
Pioneer Woman Fruit Cake Nutrition Facts
An estimated guide per slice.
- Calories: 480 kcal
- Carbohydrates: 70 g
- Protein: 6 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use alcohol in this fruitcake?
No, you can make a delicious non-alcoholic version. The recipe suggests apple cider as a substitute for the brandy or whiskey for both soaking the fruit and brushing the finished cakes. Note that a non-alcoholic fruitcake will not keep for as long and is best enjoyed within a week or two.
My cake seems dense. Is that correct?
Yes, a traditional fruitcake is supposed to be very dense, moist, and heavy. It’s more of a confection than a light, airy cake. The texture is rich, chewy from the fruit, and crunchy from the nuts.
Can I use different types of dried fruit?
Absolutely. Fruitcakes are incredibly versatile. Feel free to swap in your favorite dried or candied fruits, such as dates, currants, prunes, or candied citrus peel, keeping the total volume of fruit roughly the same.
Try More Pioneer Woman Recipes:
- Pioneer Woman Eggnog Cake Recipe
- Pioneer Woman Easy Neapolitan Cake Recipe
- Pioneer Woman Blueberry Buckle Coffee Cake Recipe
Pioneer Woman Fruit Cake Recipe
Description
A rich, moist, and traditional holiday fruitcake, packed with a festive blend of brandy-soaked dried fruits, candied cherries, and nuts, designed to be made ahead and aged to perfection.
Ingredients
Instructions
- Soak the raisins, apricots, figs, and ginger in brandy for at least 4 hours, or overnight.
- Preheat oven to 300°F. Grease and flour two 9×5-inch loaf pans.
- Whisk together flour, pie spice, baking powder, and salt.
- In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and vanilla.
- On low speed, mix in the dry ingredients until just combined.
- Fold in the candied cherries, nuts, and the entire soaked fruit mixture (including any liquid).
- Divide the thick batter between the prepared pans and bake for 2 hours.
- Cool in the pans for 10 minutes, then turn out onto a rack. Brush the warm cakes with more brandy. Cool completely, then wrap tightly to store and age.
Notes
- u003cliu003eSoaking the fruit is a crucial first step for a moist and flavorful cake.u003c/liu003eu003cliu003eThe low baking temperature is essential for cooking the dense cake all the way through without burning the outside.u003c/liu003eu003cliu003eThis cake’s flavor improves significantly with age. Plan to make it at least a week ahead of the holidays.u003c/liu003eu003cliu003eWrap the cooled cakes very well to keep them moist as they age.u003c/liu003e
