Last Minute Fruitcake
Last Minute Fruitcake is really delicious. Dates, nuts, dried cranberries, maraschino cherries and a hint of booze make it my favorite!
This recipe for Wayback Wednesday not only goes back in time to when I first posted this Favorite Last Minute Fruitcake in December of 2009 but even farther back to when I first started making it. A VERY long time ago. I just went and found the cookbook my inspiration came from which was a holiday book put out by Hallmark with a copyright date of 1978…I told you, a very long time ago!
And I know many of you will turn your nose up like I used to at the very thought. Poor maligned fruitcake. There has to be a better name for it because for many it just sends a message of hard citrus (citronella tasting even!) bitter pieces of hard fruit that I can’t even call candy. Or else it’s so heavily sauced (and I mean sauced, you know, as in having had too much to drink!) pieces of brick.
This one is different. Just fruit and nuts and maraschino cherries and enough dough to just hold the fruit and nuts together. I’m certain the last minute designation refers to that fact that there is no waiting, no need to cover with cheesecake and pour bourbon over it and wait some more. You CAN make it at the last minute for gift giving (and for yourself too of course!) and it’s wonderful just the way it is…although I do love it with a bit of butter or for a real indulgence, a touch of cream cheese.
I’ve revised the original recipe a bit with the addition of dried cranberries and a bit of Irish Whiskey but with or without that boozy touch, it’s always enjoyed by all…adults, kids and especially Santa’s elves!
PIN IT! ‘Favorite Last Minute Fruitcake’
Last Minute Fruitcake
Ingredients
- 1 cup raisins
- ½ cup dried cranberries
- 1 cup cutup pitted dates
- ⅛ cup Irish Whiskey
- 1 cup maraschino cherries halved
- 1 cup blanched slivered almonds
- 2 cups walnut pieces
- ½ cup sunflower seeds
- ¾ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla
Instructions
- Soak raisins, dried cranberries and dates in Irish Whiskey for at least 15 minutes to plump them up.
- Grease and flour a non-stick loaf pan. (Original directions called for lightly greasing a 9x5x3-inch loaf pan; lining the pan with waxed paper and then greasing that paper. With nonstick some might forego that extra step of lining the pan with waxed paper but I y do it anyway).
- Mix fruits, nuts and seeds in a large mixing bowl (Add fruit WITH liquid from 1st step).
- Sift flour, baking soda, baking powder, salt and sugar over mixture; toss to coat all fruits and nuts with flour.
- Beat eggs until foamy, then add vanilla.
- Pour over fruit mixture and stir just until blended.
- Pour into prepared loaf pan.
- Bake in a preheated 300 degree oven about 1 & 1/2 hours. Remove from pan and cool on wire rack.
I bet you’ve had some very happy neighbors when you shared this fruitcake! Jason’s mother is sending a fruitcake from England which will arrive tomorrow via plane with Jason’s brother. It’s one dessert that he loves and one of the few of which I don’t have a single bite! I think he ‘d like your version too and will save your recipe for some year when I need to make one quickly. Thanks!
Now if you were just a bit closer…or what the heck; let’s make coffee happen and I’ll save a loaf just for YOU!
Love this, Barb. Fruitcake is maligned, but this recipe will change that. And the panlettes…adorable!
Since moving to Australia I’ve learned to like fruitcake. I wouldn’t choose it over a chocolate cake for my birthday though. 🙂
Great recipe! I’m never organized enough to make an authentic fruitcake that needs to be made weeks (months!) ahead.
Toasted with cream cheese is, hands down, my favorite way to eat fruitcake. I love these! The Beloved makes Alton’s every year, but they do require planning ahead and spraying with brandy and such for a few weeks. It’s nice to have a last-minute option!
Love your pans as much as I love the recipe. How cool are both! Thank you!!!
Thanks Deeba…hope you try it and enjoy it as much as we do!
Thanks so much for sharing this recipe. I made it for years and years, but then lost the recipe during a move. I have been searching ever since. People who hate fruitcake have always loved this.
You’re welcome…one of the wonders of being able to share with the world. I’ve added a couple of things to the original. I like the color of the dried cranberries and the original didn’t call for any booze. But beyond that, you’re right, people love it. If I didn’t include these in my holiday gift plates, I might as well not bother!
Yum! It will take time but I think we can repair the damaged reputation of Fruit Cake! Yours looks lovely!
I have been making fruitcakes for 30 years and believe it or not I have a list of friends who stand in line for my cakes (12 this year). I start baking them right after Thanksgiving each year. The recipe belonged to my aunt. I have been told it is the best fruitcake ever – no shortcuts. I pour a tablespooon of sherry on each cake for several days in a row and this sinks in to make it yummy!