California Central Coast Recipes

Christmas Fruitcake Supreme

This recipe was my mom's prized recipe for Christmas--her fabulous giant Fruitcake! This fruitcake is not loaded with all the sugary super-sweet stuff like molasses etc. It's quite unlike any commercial fruitcake on the market today. But rather loaded with all types of nutmeats, and dried fruit-almost two-thirds pound each: dates, figs, almonds, walnuts, pecans, black raisins, golden raisins, cherries--both red and green, pineapple, oranges , lemons, and six ex-large eggs whites.

It's flavor is so exotic! The fresh smell of baked nutmeats fused with dried fruit and brandy. And if kept refrigerated in an air-tight tin, it will easily keep for months. It can easily serve up to twenty. And the best thing about this cake, is that one should make and bake it about a month in advance of Christmas to fuse and meld the flavors for a spectacular show of baking prowess on Christmas Day.

However, this is NOT a "cook-friendly" recipe to make--only because of the extra time to cut and dice the dried fruit and nuts, but be sure to allow at least a couple hours to prep the ingredients for the oven. And it is a HUGE cake, so make sure you have a large enough airtight container to store it in in the refrigerator.

But it IS SO good! Though this IS one cake I wouldn't WANT to make more than once a year! Not everything in life can be "cook-friendly!" But if it's as delicious and as memorable as mine is, yours may just be a new yearly tradition in your house for Christmas from now on!

Please see my Blog about this Fruitcake Fruitcake - A Christmas Baking Tradition 2018, Christmas Fruitcake Supreme
Preparation time: 2 hours
Cooking time: 2 hours and 15 minutes
re-calculate ingredients for:



8 ounces Unsalted Butter
1 pound Powdered Sugar
1 cup Water
3 cups Unbleached Flour
2 teaspoons Baking powder
6 Ex-Large Egg WHITES
1 teaspoons Vanilla Extract (generous)
2/3 Pound Golden Raisins
2/3 Pound Black Raisins
1/3 Pound Candied Pineapple
1/3 Pound Candied Citron
2/3 Pound Chopped Figs
2/3 Pound Chopped Dates
2/3 Pound Chopped Almonds
1/3 Pound Blanched Slivered Almonds
2/3 Pound Chopped Pecans
2/3 Pound Chopped Walnuts
1/3 cup Candied Red Cherries
1/3 cup Candied Green Cherries
1/3 Candied Orange Peel
1/3 Candied Lemon Peel
1/2 cup Unbleached Flour
1/2 cup Plain Brandy

Preparation Directions.

1 Cream the butter with the powdered sugar until very light. Add in the water and stir, then the 3 cups flour that's been sifted or mixed with the baking powder. Mix well

2 Beat the egg whites until stiff peaks form.

3 Fold in the egg whites and vanilla. Continue to mix thoroughly.

4 In a separate mixing bowl, add in all the dried fruit and the half cup of flour. This will prevent the fruit from sticking together while baking. Toss lightly to distribute ingredients evenly, then add in all the nutmeats and mix thoroughly again.

5 Add the ingredients to the bowl with the cake batter, along with the Brandy and mix gently but thoroughly. For doing this step, I use a very large salad serving bowl.

6 Bake in a large angel food cake pan that's been lined with parchment paper. With this many ingredients, the batter is VERY dense. So don't be afraid to lightly pack in the batter. It will solidly fill a large angel food cake pan.

7 Prior to putting cake in oven, decorate top with whole pecans to form daisies with cherries for centers around cake as pictured.

8 This cake batter is VERY heavy, so be prepared to lift it yourself or get a stronger person to put it in and out of the oven. After all this work, you sure don't want to drop it on the floor!

9 Bake for 2 hours at 300 degrees.

10 Remove from oven and let cake cool for about a half hour, then remove carefully from cake pan and allow to completely cool on cake rack prior to placing in a large airtight cake holder and refrigerate until Christmas dinner's dessert. Best made about a month in advance.

Wine and Food Pairing and Serving Suggestions.

This fruitcake is absolutely divine when cut into thin slices and served with coffee or tea.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max