Fruitcake with Glaze


Submitted by: Marlene Thomas of Burton, Ohio


  • 2 cups raisins
  • 1/2 cup diced figs
  • 3/4 cup dried sour cherries
  • 1/2 cup dried cranberries
  • 1/2 cup diced dried apricots
  • 1 cup Brandy
  • 3/4 cup honey
  • 1-1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 cup chopped pecans
  • 1 cup butter, room temp.
  • 3/4 cup sugar
  • 4 eggs

Ingredients for the Glaze:

  • 1/2 cup apricot jam
  • 2 Tbsp. water


  1. Place the fruit, honey and Brandy in a large glass bowl with a glass lid (a covered 2 quart casserole works well). Allow this mixture to sit for 24 hours up to 1 week at room temperature. The fruit needs to absorb as much of the liquid as possible.
  2. Sift together the flour, salt, ginger, cinnamon and cloves. Stir in pecans to dry mixture; set aside.
  3. Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each one.
  4. Add dry ingredients, mix well.
  5. Fold in fruits.
  6. Bake 50 to 60 minutes in two well-buttered 8-inch loaf pans at 350°.

Directions for the glaze:

  1. Combine jam and water and bring to a boil over medium heat. Brush over slightly cooled loaves.
  2. Allow loaves to cool completely before slicing with serrated knife.


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