Q1: Why did all my fruit and nuts sink to the bottom?

The most common culprit is that you forgot to toss your nuts in flour! This is the non-negotiable "Grandma's secret" that will guarantee your add-ins stay perfectly suspended in the batter.

Q2: Can I soak my fruit in rum or brandy?

Yes, absolutely! For a classic, "boozy" fruit cake, you can soak your candied fruit and raisins in about 1/2 cup of your favorite rum, brandy, or bourbon overnight before you add them to the batter.

Q3: Can I use butter instead of oil?

You can, but the oil is the secret to an incredibly moist cake that will not dry out over time. A butter-based cake will be delicious, but it will have a drier, crumblier texture and will become hard when it is chilled.

Q4: Can I use a different kind of nut or fruit?

Of course! This recipe is wonderfully versatile. It would also be fantastic with chopped walnuts, or a different mix of dried and candied fruits, like candied cherries, dried apricots, or dates.

Q5: Can I make this in a different pan?

Yes! This recipe will also work beautifully in two 9x5-inch loaf pans or a large, 10- or 12-cup Bundt pan. You will just need to adjust your baking time accordingly.

Fashioned Fruit Cake (Grandma's Classic Recipe!)

Fruit Cake (Grandma’s Classic Recipe!)

A classic, old-fashioned fruit cake recipe from ‘Grandma Leone.’ This dense, moist cake is loaded with raisins, 3 cups of candied fruit, and a full pound of pecan halves. The batter is spiced with cinnamon and made with canola oil and the reserved water from plumping the raisins. It is baked in two 8×8-inch pans using a two-temperature method (starting at 350°F and finishing at 325°F) for a long, slow bake.

Author: Evelyn

Ingredients

3 cups water
1 ½ cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour (for coating pecans)
2 cups white sugar
1 ½ cups canola oil
4 eggs, beaten
3 cups candied fruit

Instructions

Preheat the oven to 350°F (175°C). Grease two 8×8-inch baking pans.
In a saucepan, bring the 3 cups of water and the raisins to a boil. Cook for about 2 minutes until the raisins are plump. Drain the raisins, reserving the raisin water. Let both the raisins and the reserved water cool completely.
In a large bowl, mix together the 3 cups of flour, cinnamon, baking powder, baking soda, and salt.
In a separate resealable plastic bag, place the pecan halves and the 2 tablespoons of flour. Close the bag and shake until the pecans are coated. Pour the pecans into a colander and shake off any excess flour.
In another large bowl, whisk together the sugar, oil, beaten eggs, and the cooled, reserved raisin water.
Fold the candied fruit into the wet mixture.
Stir the flour mixture into the sugar mixture, about 1/2 cup at a time, until it is fully incorporated.
Fold in the cooled raisins and the floured pecans.
Divide the batter evenly between the two prepared 8×8-inch pans (filling them a little over half full).
Bake in the preheated 350°F oven for 40 minutes.
Lower the oven temperature to 325°F (165°C).
Continue to bake for about 1 more hour, or until a knife inserted in the center of the cake comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.

Notes

This is a classic, dense fruit cake, perfect for the holidays.
The recipe uses a unique two-temperature baking method, starting high and finishing low, for a slow, even bake.
Tossing the pecans in flour is a key step to prevent them from sinking to the bottom of the dense cake batter.
This recipe yields two 8×8-inch cakes, perfect for eating one and gifting the other.

Find it online: https://cookupjoy.com/fashioned-fruit-cake/