Last Minute Fruitcake – So Easy. So Good.
Creative Culinary
Creative Culinary
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 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 I've found that extra step of lining the pan with waxed paper is unnecessary but use that method if you do not have non-stick pans). 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 11/2 hours. Remove from pan and cool on wire rack. Notes I make a triple batch of this recipe and then bake it in smaller loaf pans for gift giving. Check dough after 55 minutes for doneness - toothpick inserted into cake pulls out clean. LOVE this pan from Wilton; does make doing small loaves much easier to handle! 3.2.2807 Lucky for all of us, I may be reposting this from years ago so that I can share it with you but I also made a new batch so I have loaves to share with my neighbors for the holidays. Which means I have new photos. It is way too good to have been represented by that ‘awful over-exposed I had no idea what I was doing’ photograph!
  • In (Opens in new window)



Log in or Register to write a comment.