Traditional Fruitcakes

  • Preparation 30 MIN
    Cooking 45 MIN
    Marinating 75 DAYS
  • Makes 3 small cakes
  • Freezes


Fruit and nuts



Fruit and nuts

  1. In a bowl, combine all ingredients. Set aside.


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 15 x 7.5-cm (6 x 3-inch) loaf pans and line with a strip of parchment paper, letting it hang over both sides.
  2. In a bowl, combine flour, baking soda, salt and spices. Set aside.
  3. In another bowl, cream butter and brown sugar with an electric mixer. Add eggs, one at a time, beating until smooth. At low speed, add dry ingredients.
  4. With a spatula, stir fruit and nut mixture into batter. Spread in pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of a cake come out clean. Let cool. Remove from pans and let completely cool on a wire rack.
  5. Brush cake with 30 ml (2 tablespoons) of Brandy or Grand Marnier. Repeat twice a week for one month. Keep in a cool area in a sealable container or bag until ready to serve.
  6. Slice cakes thinly.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of small cake

Content % Daily Value
Calories 150  
Total Fat 6 g  
Saturated Fat 2 g  
Sodium (salt) 35 mg  
Carbohydrates 23 g  
Fibre 2 g  
Protein 2 g