For an extra layer of flavor, consider soaking the candied fruit in rum or brandy for a few hours before adding it to the batter. If you don't have candied fruit on hand, you can substitute with dried cranberries, cherries, or apricots. Store the cooled fruitcake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Dust the cake with powdered sugar or drizzle with a simple glaze for an elegant presentation.
Grandma Leone's Fruit Cake
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PREP TIME30 mins
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COOK TIME1 hrs 40 mins
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TOTAL TIME2 hrs 10 mins
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SERVING20 People
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VIEWS31
This isn't your grandmother's dense, boozy fruitcake! This recipe, perfected over generations, yields a moist, flavorful cake studded with fruit and nuts. The secret? A unique blend of spices and a raisin-infused liquid that adds depth and richness to every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol37 mg
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Fiber5 g
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Protein6 g
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Saturated Fat3 g
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Sodium465 mg
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Sugar28 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour two 8x8-inch baking pans. (5 minutes)
02
Step
10 mins
In a medium saucepan, combine water and raisins. Bring to a boil, then reduce heat and simmer for 2 minutes, or until raisins are plump. Drain raisins, reserving the raisin-infused water. Let raisins and water cool slightly. (10 minutes)
03
Step
3 mins
In a large bowl, whisk together 3 cups flour, cinnamon, baking powder, baking soda, and salt. (3 minutes)
04
Step
5 mins
In a resealable plastic bag, combine pecan halves and 2 tablespoons flour. Seal bag and shake until pecans are evenly coated. Transfer pecans to a colander and shake off any excess flour. (5 minutes)
05
Step
5 mins
In a separate large bowl, whisk together sugar, oil, eggs, and cooled raisin-infused water. Gently fold in the candied fruit. (5 minutes)
06
Step
10 mins
Gradually add the flour mixture to the sugar mixture, about 1/2 cup at a time, stirring until just combined. Do not overmix. Fold in the plumped raisins and floured pecans. (10 minutes)
07
Step
2 mins
Divide batter evenly between the prepared baking pans. (2 minutes)
08
Step
1 hrs 40 mins
Bake in the preheated oven for 40 minutes. Reduce oven temperature to 325°F (165°C) and continue baking for 1 hour, or until a wooden skewer inserted into the center comes out clean. (1 hour 40 minutes)
09
Step
15 mins
Let cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Ora Hartmann
Apr 12, 2025I was skeptical at first, but this fruitcake is amazing! So moist and flavorful.
Mario Mitchell
Mar 27, 2025This is the only fruitcake recipe I'll ever use again. My family loved it!
Autumn Kris
Feb 25, 2025I added a splash of rum to the batter, and it was even better!
Domingo Bergstrom
Feb 19, 2025The raisin-infused water is a game-changer! It adds such a unique flavor.