Golden Fruitcakes for the Holidays

Nov 28

Update: Use the banyo maria or Baño Maria (or bake steaming) to prevent over-drying of your fruit cake.

golden fruitcake made by me
It’s the time of the year when one needs to plan for the holidays. As early as September, I already know what to bake for Christmas. A childhood memory that never fails to remind me of the Christmas season is Fruitcake. I used to bake a lot of fruitcake in the past but the girls never really got around to acquiring a taste for it. They preferred the Gingerbread Man Cookies because of the story behind it after I bake the first batch. Fruitcake flavor is best when it has been aged for a few months in a cool place (preferably the refrigerator in the Philippines). Ideally, one month of storage is a necessity to bring out the best flavors.

golden fruitcake slice

Fruitcakes taste better with age. This is called “ripening.”

For those of you who want to bake Fruitcakes for the Holidays, here is a recipe which I call Golden Fruitcake. I’ve modified this based from my mom’s original fruitcake recipe. My Golden Fruitcake does not have a strong taste of brandy nor is it too sweet. Anyway, there’s a lot of preparation so make sure you run down the list carefully.

Here is my Golden Fruitcake recipe


I buy most of my ingredients at Chocolate Lovers in Quezon City (see Facebook Page)

1 Cup butter (I use Golden Crown)
1 1/2 Cup Brown Sugar
4 large eggs (1 cup) or 5 medium eggs
3 cups all purpose four
1/2 cups flour (to dredge fruits and nuts)
1 tsp Baking Powder
1 teaspoon salt
1/2 cup milk
5 Tablespoon prune juice
3 Tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts (Combination of walnuts, pecan, cashew, pili or almond slivers)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy

Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake (use wine or even a fruit juice of your choice)


    Fruit Mix

    1. Soak fruits in 1/2 cup cherry brandy overnight.
    2. Drain the fruits for 1 hour. Set aside.
    3. Dredge fruit and nuts with 1/2 cup flour so they won’t sink in batter. Shake off excess flour and use in the recipe.

    Preparing the Baking pan

    1. Don’t use waxpaper.
    2. Use thick cellphane (1 piece only) and use enough to cover the cake after baking.
    3. You can also use aluminum. More messy but more sure.


    fruit cake batter

    1. Heat oven to slow.

    2. Cream Shortening and add sugar slowly until fluffy.

    3. Beat in egg one at a time, beating after each addition until light.

    4. Blend Flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.

    5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.

    6. With 1/2 cup flour. add to fruit mixture.

    7. The batter is then mixed to the fruits. Add the nuts on top of the batter.

    8. Put batter in cellophane lined or aluminum lined pans (4 pans)

    9. Bake for one (1 1/2) hour to 2 hours at 300 F. ( But do check the temperature based on the pan you use. Never bake beyond 325 F)

    bano maria

    IMPORTANT: To prevent dryness in the fruit cake, use the banyo maria. Place the pans in a larger pan containing an inch of water, the result of which is bake-steaming the fruit cake batter.

    10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, nuts and fruits.

    11. Cover pan with overlapping aluminum foil to prevent burning.

    12. Bake one hour or so until done. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.

    13. Always cool fruitcakes completely in pan and remove when cold.

After Baking

  • Keep cellophane or aluminum intact with the cake
  • After baking and the cake has cooled down, brush the top of the cake with cherry brandy
  • Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.
  • fruit cake 12


    1. It’s important to drain the fruit mix for 1 hour. This is because alcohol destroys the cake batter.
    2. Nuts are not placed in the batter; rather it is placed ON TOP of the batter. I still mix in the buts anyway. I use a combination of nuts.
    3. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
    4. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.


    1. Once a week, brush the cakes with more liquor/cherry brandy.
    2. Seal the cakes in plastic wrap or in plastic storage bags.

    Yield: 2 loaf pans (a 8.5×4.5″ pan)

    I have 5 recipes for fruitcake but based on my past experience, the above recipe gave me the best results.

    convert this post to pdf.
    Noemi Lardizabal-Dado (363 Posts)

    Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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    • treehugger

      how do i bake it if i just have a turbo broiler? it would be so great if that’s possible. :)

    • noemi

      I think you can bake it through a turbo broiler. I just haven’t tested it though. Make sure you follow the temperature though.

    • kriziaang

      hi. where can i buy dates? :) I’m really having a hard time looking for one. hope you can help :)

    • http://yahoo Edwin
    • Maria

      Hello, can I aged this fruit cake for a month or so? What to do if I can. Thanks.

    • Sharon Schmidt

      Whallah now i know what to make for our New Year’s dinner dessert. By the way what are the fruits needed for this recipe? Oh please reply soon i know its New Year in RP now but i hope you will still have time to check your blog. Wink

    • Marie

      the fruit cake looks yummy : )

    • Quel

      Hi, may I know what brand of cherry brandy is best to use for this fruitcake? What is the size of the pan? I will be using 4 inch round by 2 inches and 6 inches round. Would like to know how many 4 inch round by 2 inches it can make. Thank you!!

    • didi reyes

      IHi ! I just wanna know what is the correct cup measurement of the brown sugar? Coz it’s written here 1 1/1 cup….And can you please share your other recipes of the fruitcake you said…Thanks a lot1 :)

    • didi reyes

      IHi ! I just wanna know what is the correct cup measurement of the brown sugar? Coz it’s written here 1 1/1 cup….And can you please share your other recipes of the fruitcake you said…Thanks a lot! :)

    • rino

      i maybe a kid back then but reading your recipe list, and imagining the aroma, i agree it’s the best!

    • Gloria Enrile Trono

      Matagal ko ng gustong itry magbake ng fruitcake, pero wala po dito sa Saudi Arabia ang brandy. Any suggestions po for substitution of brandy? I will be granteful po kung mapag-uunlakan ninyo ang tanong ko. salamat po.

    • momblogger

      If the recipe calls for brandy and you don’t have it (or like it), use wine or even a fruit juice of your choice.

    • Gloria Enrile Trono

      thank you very much and more power to your blogs…