The World's Best Fruitcake
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
- Carbohydrate 289.84372695649 g
- Cholesterol 38.556 mg
- Fat 228.71561347507 g
- Fiber 43.2330228626811 g
- Protein 36.36408417153 g
- Saturated Fat 72.630448852212 g
- Serving Size 1 1 loaves, 48 serving(s) (879g)
- Sodium 820.721116397 mg
- Sugar 246.610704093809 g
- Trans Fat 8.19103629348301 g
- Calories 3201 calories
Step-by-step
- Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl.
- With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
- Add the cherries, pineapple, and sweetened condensed milk.
- Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.)
- Let set at room temperature while you prepare the pans.
- Spray 2 - 9"x5" loaf pans with Pam.
- Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!)
- Now spray the paper (after you've pressed it into the pans) with Pam.
- Stir the ingredients well again.
- Divide the ingredients equally between the 2 loaf pans.
- Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".)
- Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.)
- Remove cakes from oven and let cool for 10 minutes in the pans.
- Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion.
- Turn pans upside down onto a paper-lined cookie sheet.
- Lift pans from the cakes.
- Remove paper from bottom of cakes IMMEDIATELY.
- Let cool completely.
- Place in a large container (don't wrap yet) and refrigerate overnight.
- Turn cake upside down to slice.
- After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
- May be refrigerated up to 3 months or frozen up to 1 year.
The World's Best Fruitcake: A Family Legacy
For years, the mere mention of fruitcake sent shivers down my spine. The dense, overly-sweet, sometimes slightly moldy specimens I’d encountered left a lasting impression – a negative one, to say the least. But then, my dad started making his fruitcake. Thirty years ago, he embarked on a culinary journey that transformed my perception of this holiday staple. His fruitcake wasn't just any fruitcake; it was an experience. A revelation. It was, and still is, the only fruitcake I'll ever eat.
My dad’s secret? It’s not some exotic ingredient or a hidden family recipe passed down through generations (although the recipe itself is certainly a keeper!). The magic lies in the meticulous attention to detail. Each ingredient is carefully measured, each step executed with precision. It’s a labor of love, a testament to the power of simple ingredients elevated by careful craftsmanship. It’s a fruitcake so good, it converts even the staunchest fruitcake skeptics.
I remember the first time I tasted it. The moist, rich texture; the perfectly balanced sweetness of the dates and condensed milk, cut through by the delightful crunch of pecans and the bursts of juicy cherries and pineapple. It was a symphony of flavors, a harmonious blend of sweet and tart, chewy and crunchy. It was unlike anything I had ever tasted before. Suddenly, I understood. Fruitcake wasn't just a holiday cliché; it was a culinary masterpiece, waiting to be discovered.
The recipe itself is surprisingly simple, belied by the exceptional result. There's nothing overly complicated about it, no obscure ingredients that require a trip to a specialty store. It's all about the process; the careful measuring, the thorough mixing, the firm packing into the pans. These steps are essential for achieving that perfect texture, that moistness that is the hallmark of my dad's (and now my) fruitcake.
Over the years, I've watched my dad make this fruitcake countless times, and I've learned a few things along the way. The gloves, for example – initially, I questioned their necessity. But after wrestling with the sticky, stiff mixture myself, I quickly understood their practical value. The meticulous lining of the pans with parchment paper, ensuring the cake comes out cleanly, isn't just a preference; it's a crucial step that contributes to its elegant presentation. And the careful cooling, the overnight refrigeration, the double wrapping—they’re all integral to the fruitcake’s long-lasting deliciousness.
This isn’t just a recipe; it’s a tradition. It’s a taste of home, a connection to family, a reminder of the simple pleasures in life. It’s the fruitcake that brings people together, sparking conversations and creating lasting memories around the holiday table. Every bite is a journey back in time, a nostalgic trip to simpler moments, filled with warmth and the sweet aroma of baking spices. More than just a dessert, it’s a legacy, lovingly passed down from generation to generation.
So, this year, I encourage you to try it. Follow the instructions carefully, embrace the process, and experience the magic for yourself. Prepare to be amazed. Prepare to be converted. Prepare to discover the world’s best fruitcake, a treasure I'm delighted to share.
Happy Baking!
