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A delicious traditional fruitcake for the holidays. This recipe is necessary to start one day in advance.
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12 portions
  • 3/4 cups rum
  • 1 cup dehydrated apricot
  • 1 cup dried apple
  • 3/4 cups raisin
  • 1/2 tablespoons Orange zest
  • 10 tablespoons unsalted butter
  • 1 cup all-purpose wheat flour
  • 1/2 tablespoons cinnamon powder, HEB
  • 1/2 tablespoons cardamom, ground
  • 1 pinch walnut, powdery mosh
  • 1 pinch whole clove, ground
  • 2/3 cups brown sugar, Hill Country Fare
  • 1/3 cups sugar, Hill Country Fare brand
  • 3 eggs
  • 1/2 tablespoons liquid vanilla, HEB
  • 1/4 tablespoons salt


Place the rum and the dehydrated fruit in a pot, add the orange zest and cook over medium heat for 5 minutes. Remove and refrigerate for at least 24 hours before starting the recipe. Before making the cake remove the fruit from the refrigerator so that it is at room temperature.
Preheat your oven to 180 degrees and place the grid in the center.
Prepare two molds to make bread with butter. Place two strips of waxed paper in the mold, this will help you remove the cake from the mold at the end.
In a bowl with a balloon whisk, beat the flour with all the spices.
In an electric mixer beat brown sugar and refined sugar with butter until fluffy. Add the eggs and continue beating. Add the vanilla and salt and beat once more.
Add the flour little by little and beat until everything is incorporated.
Place the dough in a bowl, add the fruit and with a spatula mix the fruit with the dough.
Pour the dough into the molds and bake for 15 minutes. Then lower the temperature to 150 degrees Celsius and bake for an hour and a half or until a toothpick comes out clean.
Remove the cake from the oven and allow it to cool on a rack for 30 minutes.


You can cover it with a little rum just before serving.


This recipe has to start at least a day in advance.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Gabriela August
26/12/2017 21:18:28
Este fue mi primer fruit cake y me daba miedo seguir al pie de la letra esta receta, sobre todo por el tiempo de horneado, el cual recibió una mala calificación. En fin, en cuanto a ingredientes, seguí la receta como viene y en el tiempo de horneado estuve muy al pendiente. Cómo me gustaría subir la foto de mi bello y delicioso fruit cake. Lo adorné con azucar glass y unas cerezas.
Rocio Silva R
16/12/2016 22:33:06
Muy MAL el tiempo de horneado es un error¡¡¡¡ es EXCESIVO Modifiquenlo por favor. ya me llevé una horrible sorpresa... ¿será mi falta de experiencia? el tiempo de horneado es por demás excesivo... saquie del horno un pan totalmente negro super quemado.
Fernando Rojo
16/12/2015 11:28:35
Hola me podrías compartir cómo dejar macerar la fruta por una semana. Muchas gracias.
Fernando Rojo
15/12/2015 21:52:48
A través de Android Muy buena receta, aunque yo dejó la fruta macerar por más de una semana.

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