Signature Dish of Damsel in dis Dress

Damsel's Fruitcake

Damsel's Fruitcake

Recipe By: Damsel in dis Dress
Categories: cakes, Christmas/Yule

1 cup sugar
1 cup butter
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
6 large eggs
2 teaspoons lemon extract
2 teaspoons vanilla
2 teaspoons sherry
2 1/2 cups flour

Fruit Mixture:
1/2 pound candied cherries
1 pound golden raisins
1/2 pound seedless raisins
1/2 pound currants
1/2 pound chopped pecans
1 pound mixed fruitcake fruit
flour, to coat fruit

In a large bowl, combine batter ingredients in the order given, beating in one egg at a time. In a huge bowl, combine fruits and nuts. Add enough flour to the fruit mixture to coat lightly. Pour batter over fruit mixture; combine well.

Line baking pans with at least two layers of heavy brown paper, such as postal wrapping paper, or grocery bags. (Instructions at end of post, if needed) Spoon batter into pans, filling no more than 2/3 full. Place shallow pan of water in bottom of 300°F oven and bake cakes until toothpick inserted into center of cake comes out clean (1-1/2 hours for 1 pound cake, 2-1/2 to 3 hours for larger cakes) Remove from oven and pour rum over cakes while still hot. When cooled just enough to handle, remove paper from cakes and cool on a wire rack.

When thoroughly cooled, saturate with more rum (optional). Decorate tops with candied fruits, attached to cake with corn syrup.


Wrap neatly with plastic wrap, using tape to secure wrap at the bottom of each loaf.

Baking containers:

Lining baking pans:

Source: Pat and Carol Zastera

Yield: 4 1/2 pounds

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