Fruitcake Sister Hays
Indulge in the delightful charm of the homemade *Fruitcake Sister Hays*, a rich and moist treat perfect for holidays and special occasions. Bursting with the flavors of plump dried fruits (raisins, cranberries, currants, and apricots) soaked in dark rum or orange juice, this fruitcake strikes the ideal balance between sweet, spiced, and nutty. Aromatic hints of cinnamon, nutmeg, cloves, and bright orange zest elevate its cozy appeal, while a combination of tender butter, brown sugar, and eggs create a luxurious, melt-in-your-mouth texture. Studded with chopped nuts for a satisfying crunch, this classic recipe can be baked ahead and stored, making it a wonderful make-ahead dessert. Whether served as a centerpiece dessert or enjoyed with a warm cup of tea, this fruitcake is the definition of festive decadence. Don’t forget to brush it with a little extra rum or juice for even more depth of flavor! Perfectly spiced, naturally sweet, and utterly comforting—this timeless treat will captivate everyone at the table.
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Recipe Information
Ingredients
- 3 cups Mixed dried fruits (raisins, currants, cranberries, chopped apricots)
- 1 cup Chopped nuts (pecans, walnuts, or almonds)
- 0.5 cup Dark rum (or orange juice for non-alcoholic version)
- 0.75 cup Unsalted butter, softened
- 1 cup Light brown sugar, packed
- 3 Large eggs
- 1.5 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 Zest of one orange
- 0.25 cup Orange juice
Instructions
Place the mixed dried fruits in a large mixing bowl and pour the dark rum (or orange juice) over them. Stir to coat the fruits evenly, cover the bowl, and let the mixture sit for at least 1 hour or overnight for best results.
Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan (or two smaller loaf pans) with parchment paper.
In a medium mixing bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground cloves, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until fluffy and light, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the soaked dried fruits along with any remaining liquid and the chopped nuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Remove the fruitcake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, the fruitcake can be wrapped tightly and stored for up to 2 weeks. For enhanced flavor, brush the surface with additional rum or orange juice before wrapping.
Nutrition Facts
Calories |
5524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 767.3 g | 279% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 511.6 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 664 mg | 51% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
