Traditional Fruitcakes
Traditional Fruitcakes
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Traditional Fruitcakes

30 MIN
45 MIN
3 small cakes
Ricardo's recipes : Traditional Fruitcakes


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.


  1. Pendant des années, je cherchais une recette qui ressemblait au gâteau aux fruits de Noël de ma mère de Victoria. J'ai fait la recette de Ricardo cette année en utilisant une combinaison de ce que j'avais à la maison: Amaretto, Triple Sec, Brandy et Rhum. Les gâteaux triomphants! Plus tard, j'ai brossé avec plus d'Amaretto avant d'appliquer du massepain. Je recommande vivement cette recette si vous recherchez un authentique gâteau aux fruits de Noël.

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