When it comes to classic holiday desserts, few treats hold as much nostalgia as the Jane Parker Fruitcake. Known for its rich flavor, dense texture, and perfectly balanced sweetness, this iconic fruitcake has been a beloved tradition for generations. It’s no surprise that it earned its place as a holiday staple in homes across the country.
Jane Parker Fruitcake Recipe
Creating our own Jane Parker Fruitcake at home lets us control the quality of ingredients while enjoying this classic dessert’s distinctive flavor. Follow these step-by-step instructions to achieve the perfect fruitcake known for its rich flavor and balanced sweetness.
Ingredients
For the Fruit Mixture:
- 2 cups dried cherries (chopped)
- 1 cup candied orange peel (finely chopped)
- 1 cup candied lemon peel (finely chopped)
- 1 ½ cups golden raisins
- 1 ½ cups dark raisins
- ½ cup candied pineapple (diced)
- ½ cup candied red cherries (halved)
- ½ cup candied green cherries (halved)
- ½ cup slivered almonds
For the Cake Batter:
- 1 ¾ cups all-purpose flour (plus extra for dusting fruits)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup apple cider or orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon spice blend (like allspice or nutmeg for warmth)
Tools Needed
Having the right tools ensures precision. Here’s what we’ll need:
| Tool | Purpose |
|---|---|
| Large mixing bowls | Combining ingredients |
| Whisk, spatula | Mixing and folding batter |
| Bundt or loaf pans | Baking the fruitcake |
| Baking parchment paper | Lining pans for easy release |
| Cooling rack | Allowing the cake to cool evenly |
Instructions
Step 1: Prepare the Fruit Mixture
- Combine all the dried and candied fruits in a large bowl. Stir in the slivered almonds.
- Sprinkle a light dusting of flour over the fruit mixture to prevent them from sinking in the batter. Toss gently and set aside.
Step 2: Mix the Dry Ingredients
- In a smaller bowl, whisk together 1 ¾ cups all-purpose flour, baking powder, salt, and the spice blend.
Tip: Sifting the dry ingredients ensures a lump-free batter.
Step 3: Cream the Butter and Sugar
- Using a stand mixer or a hand mixer, cream together 1 cup unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This step usually takes 2-3 minutes on medium speed.
Step 4: Add Eggs and Extracts
- Add eggs, one at a time, into the creamed mixture. Beat well after each addition.
- Stir in the vanilla extract and almond extract for added flavor depth.
Step 5: Combine Wet and Dry Ingredients
- Gradually mix the dry ingredients into the bowl with the butter, sugar, and eggs. Alternate with ½ cup apple cider to maintain the batter’s smoothness.
Step 6: Fold in the Fruit Mixture
- Gently fold the prepared fruit and almond mixture into the batter. Take your time to ensure the ingredients are evenly distributed without overmixing.
Step 7: Prepare the Pan
- Preheat the oven to 300°F. Line your Bundt or loaf pans with parchment paper and grease them lightly.
Step 8: Bake the Fruitcake
- Pour the batter into the prepared pans, filling each about two-thirds full.
- Bake for 2 to 2.5 hours, checking for doneness by inserting a skewer or toothpick into the center (it should come out clean).
Step 9: Cool and Wrap
- Let the fruitcakes cool in the pan for about 20 minutes. Then transfer them to a cooling rack.
- Once fully cooled, wrap tightly with plastic wrap or foil to preserve moisture.
Pro Storage Tips
- Age the Cake: The Jane Parker Fruitcake develops richer flavors over time. Wrap it well and store it for up to 3 weeks in an airtight container.
- Long-Term Storage: For extended storage, soak cheesecloth in apple cider or brandy, wrap the fruitcake tightly, and store in the fridge for up to 3 months.
Creating this nostalgic and beloved dessert from scratch is a rewarding experience that fills our kitchens with the warmth of the holidays. Each slice is laden with the vibrant hues of candied fruits and the buttery richness of the cake, making it a timeless treat.
Ingredients
To recreate the classic and iconic Jane Parker Fruitcake, we must carefully prepare two key components: the rich, fruity mix and the moist, spiced cake batter. Below, we’ve provided detailed lists and measurements for each section.
For The Fruit Mix
This luscious fruit mix forms the heart of the Jane Parker Fruitcake, combining vibrant colors and textures for a festive, flavorful delight.
- 1 lb candied cherries (halved, red and green for a pop of holiday color)
- 1 lb candied pineapple (diced into bite-sized pieces)
- 1 ½ cups golden raisins
- ½ cup currants
- 1 cup chopped nuts (pecans or walnuts work best)
- 2 tbsp all-purpose flour (to coat the fruits and prevent sinking in the batter)
For The Cake Batter
The batter is spiced and buttery, perfectly complementing the fruit mix for the ultimate holiday dessert.
- 1 cup unsalted butter (softened at room temperature)
- 1 cup granulated sugar
- 4 large eggs (room temperature for a smoother batter)
- 2 cups all-purpose flour (sifted for a lighter texture)
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp vanilla extract
- ½ cup orange juice (freshly squeezed provides the best flavor)
Tools And Equipment
To successfully make the Jane Parker Fruitcake, having the right tools and equipment ensures a smooth baking process and consistent results. Let’s gather what we need before diving into the recipe.
Essential Tools List:
- Mixing bowls (large and medium sizes) – For preparing the fruit mix and the batter separately.
- Measuring cups and spoons – To accurately measure both dry and wet ingredients.
- Wooden spoon or silicone spatula – Perfect for mixing the dense fruitcake batter evenly.
- Electric mixer or stand mixer – To cream butter and sugar efficiently.
- Sifter – Ideal for aerating the dry ingredients like flour and spices.
- Knife and cutting board – For chopping candied fruits and nuts if they aren’t pre-chopped.
- Loaf pans or round cake pans – Choose pans with sturdy sides for even baking. The recipe typically calls for two 9×5-inch loaf pans or a single 9-inch round cake pan.
- Parchment paper – Essential for lining pans to ensure seamless cake release after baking.
- Wire cooling rack – To cool the fruitcake evenly after baking, preserving its moist texture.
- Pastry brush – For applying additional orange juice or liquor to the cake once baked.
Special Equipment:
- Kitchen scale – If you prefer precise measurements for fruits and nuts, especially when converting from cup measurements.
- Oven thermometer – Ensures your oven temperature is accurate to avoid over- or under-baking.
- Cake tester or toothpick – Necessary to check doneness, as the dense texture of this cake requires a thorough bake.
Pro Tip:
We recommend preparing all tools in advance to avoid interruptions during the baking process. As they say, “Success in baking starts with preparation.” Using quality equipment, like non-stick or heavy-duty pans, significantly improves results, particularly for this dense and richly flavored cake.
Below is a handy summary table for quick reference:
| Tool/Equipment | Purpose |
|---|---|
| Mixing bowls | Combine fruit mix and batter. |
| Measuring cups/spoons | Ensure accurate ingredient measurement. |
| Wooden spoon/spatula | Mix dense batter evenly. |
| Electric/stand mixer | Cream butter and sugar efficiently. |
| Sifter | Aerates dry ingredients like flour and spices. |
| Knife and cutting board | Chop candied fruits and nuts if needed. |
| Loaf/round pans | Bake the cake evenly. |
| Parchment paper | Ensure easy release of the finished cake. |
| Wire cooling rack | Evenly cool the fruitcake post-baking. |
| Pastry brush | Apply liquid to enhance flavor after baking. |
| Kitchen scale | Precisely weigh ingredients. |
| Oven thermometer | Confirm consistent baking temperature. |
| Cake tester/toothpick | Check fruitcake doneness effortlessly. |
Directions
This Jane Parker Fruitcake Recipe follows a series of precise steps to ensure you get the perfect balance of fruity richness and moist texture. Let’s dive into the detailed directions to bring this beloved holiday dessert to life.
Prep The Fruit Mix
- Gather all fruits and nuts:
- Candied cherries (red and green)
- Candied pineapple
- Golden raisins
- Currants
- Chopped nuts (pecans or walnuts)
- Measure and chop (if needed): Measure the fruits and nuts carefully. Chop larger fruits like candied pineapple and nuts into bite-sized pieces for even distribution.
- Coat with flour: Toss the prepared fruits and nuts (about 4 cups total) with 2 tablespoons of all-purpose flour. This prevents sinking during baking.
- Optional for enhanced flavor:
- Soak the fruit mix in orange juice or your favorite liquor, such as brandy, rum, or sherry, for at least 2-4 hours or overnight. This step deepens the fruitcake’s signature flavor.
Prepare The Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat 1 cup unsalted butter and 1 cup granulated sugar together until the mixture turns fluffy and pale.
- Add the eggs: Beat in 4 large eggs one at a time. Ensure each egg is fully incorporated before adding the next.
- Mix the dry ingredients:
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Stir to combine.
- Incorporate dry and wet ingredients:
- Gradually add the dry mix into the creamed butter mixture in thirds, alternating with ½ cup orange juice (or the liquid used to soak the fruits if applicable), until the batter is smooth.
- Add a splash of flavor: Stir in 1 teaspoon vanilla extract for depth of flavor.
Combine And Assemble
- Fold in the fruit mix: Gently fold the prepped fruit and nuts into the batter using a wooden spoon or spatula, ensuring even distribution without crushing the fruits.
- Prepare the baking pans:
- Grease the bottoms and sides of 2 loaf pans or 1 9-inch round pan with butter.
- Line the pans with parchment paper for easy removal.
- Fill the pans: Spoon the batter into the prepared pans, filling each to about ¾ full. Smooth the tops with a spatula.
- Bake the fruitcake:
- Preheat the oven to 300°F (150°C).
- Place the pans on the center oven rack and bake for 2-2½ hours.
- Check for doneness by inserting a toothpick in the center—it should come out clean.
- Cool the cakes:
- Allow the fruitcake to cool in the pans for 15 minutes.
- Then transfer them to a wire rack, parchment paper side down, to cool completely.
Baking Instructions
With our Jane Parker Fruitcake fully prepped and ready to bake, these final steps ensure your fruitcake emerges beautifully moist, richly flavored, and perfectly baked. Follow the instructions below for flawless results.
Preheat The Oven
Start by preheating the oven to 275°F (135°C). This low temperature is crucial for even baking and preventing the fruitcake from drying out or burning.
- Place the oven rack in the center position to allow consistent heat distribution.
- For precise temperature control, we recommend using an oven thermometer. Ovens can vary, so this ensures accuracy.
- While the oven heats, prepare your baking pans by greasing them thoroughly or lining them with parchment paper for easy removal.
Bake The Fruitcake
Once the oven is preheated and the pans are prepared, let’s move to the baking process:
- Divide the cake batter evenly among the prepared loaf or round pans. Spread it out smoothly with a spatula to avoid uneven baking.
- Place the pans in the oven and bake at 275°F for 2 to 2½ hours. The exact time depends on the pan size and thickness of the batter.
| Pan Size | Baking Time |
|---|---|
| Loaf Pan (8×4 inches) | 2 hours |
| Round Pan (9 inches) | 2 to 2½ hours |
- Check for doneness by inserting a toothpick or skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter.
- Remove the cakes from the oven and allow cooling in the pans for 15 minutes. This helps them set properly before transferring them.
Once slightly cooled, gently remove the fruitcakes from the pans and place them on a wire rack to cool completely. This step is essential to prevent excess moisture from being trapped underneath, which could make the cake soggy.
For a traditional touch, wrap the completely cooled fruitcake in cheesecloth and store it in an airtight container. Optionally, you can moisten the cheesecloth with liquor or juice for added flavor during storage. Use this method to deepen the flavor over several weeks.
Cooling And Storage Tips
Once our freshly baked Jane Parker Fruitcake emerges from the oven, proper cooling and storage become crucial to preserving its moist texture and enhancing its robust flavors. Let’s walk through the steps together:
Cooling the Fruitcake
- Cool in the Pan
After removing the fruitcakes from the oven, let them rest in their pans for 15-20 minutes. This step allows the cakes to set slightly and makes them easier to remove without crumbling.
- Transfer to a Wire Rack
Gently transfer the cakes to a wire cooling rack to cool completely. Avoid leaving them in the pans for too long, as residual heat might make the cakes soggy.
- Check for Full Cooling
Ensure the cakes are at room temperature before proceeding to storage. Storing a warm cake can lead to condensation, which might spoil the cake’s texture and flavor.
Proper Storage for Maximum Freshness
The Jane Parker Fruitcake develops deeper flavors over time, making storage a vital process. Here’s how we can ensure it remains delicious for weeks or months:
Step-by-Step Storage Process
- Wrap with Cheesecloth
Soak a layer of cheesecloth in your choice of liquor (e.g., rum, brandy, or bourbon) or fruit juice, depending on your preference. Wrap the completely cooled fruitcake tightly in the moist cheesecloth.
- Seal in Parchment and Foil
After wrapping in cheesecloth, cover the fruitcake in a layer of parchment paper followed by aluminum foil. This double-layered wrapping ensures a secure, airtight seal.
- Store in Airtight Containers
Place the wrapped fruitcakes into airtight containers or zip-top plastic bags. Label them with the storage date for reference.
- Choose the Right Location
Store the fruitcakes in a cool, dark place, such as a pantry or refrigerator. For long-term storage, the freezer is also an excellent option.
Moistening During Storage
To maintain or enhance the cake’s moisture and flavor, periodically re-moisten the cheesecloth with liquor or juice every 2-3 weeks, depending on storage duration.
Storage Duration
We’ve compiled an easy reference table for optimal storage times of the Jane Parker Fruitcake under different conditions:
| Storage Method | Location | Duration | Notes |
|---|---|---|---|
| Wrapped in Cheesecloth | Cool Pantry | Up to 1 Month | Re-moisten cheesecloth every 2-3 weeks for best results. |
| In Airtight Container | Refrigerator | 2-3 Months | Allow the cake to come to room temperature before serving. |
| Wrapped and Airtight | Freezer | 6-12 Months | Thaw overnight in the refrigerator before bringing to room temperature. |
Tips for Serving Stored Fruitcakes
- Remove fruitcakes from storage and unwrap them at least 3-4 hours before serving.
- For frozen cakes, transfer to the refrigerator for slow thawing before bringing to room temperature.
Make-Ahead Instructions
The Jane Parker Fruitcake is a perfect candidate for make-ahead preparation, owing to its ability to improve in flavor and texture over time. Preparing it in advance allows the cake to mature, enhancing its rich, fruity taste. Here’s everything you need to know to ensure your fruitcake is ready for the holidays at its finest.
When to Make the Jane Parker Fruitcake
For the best results, we recommend baking the fruitcake at least 4 to 6 weeks ahead of when you intend to serve it. This timeframe provides ample opportunity for the flavors to fully develop and meld together. However, if you’re pressed for time, preparing it 2 to 3 weeks ahead works well too.
Preparing the Cake for Maturation
- Cool Completely: After baking, allow each fruitcake to cool completely in its pan for 15-20 minutes and then transfer it to a wire rack until it reaches room temperature.
- Wrap with Cheesecloth: Dampen a clean piece of cheesecloth with your chosen liquor (such as brandy, rum, or whiskey) or fruit juice. Wrap the entire cake tightly in the dampened cheesecloth.
- Double Wrap: Cover the cheesecloth-wrapped cake with a layer of parchment paper or wax paper, followed by foil. This ensures the cake stays moist and retains its flavor during storage.
- Store Properly: Place the wrapped fruitcake in an airtight container or resealable plastic bag. Store it in a cool, dark place, such as a pantry or cellar. For longer storage, refrigeration or freezing is best.
Enhancing Flavor During Storage
To create that characteristic depth of flavor, consider re-moistening the cheesecloth weekly. Here’s how to do it:
- Unwrap the foil and parchment layers, but keep the cheesecloth intact.
- Add a small amount of liquor or juice to the cheesecloth, ensuring it’s lightly damp but not dripping.
- Rewrap the fruitcake tightly and return it to its storage container.
Storage Time Guidelines
| Storage Method | Duration | Pro Tip |
|---|---|---|
| Room Temperature (Cool, Dark Place) | 4-6 weeks | Periodically check and moisten the cheesecloth to maintain optimal cake texture and flavor. |
| Refrigeration | Up to 3 months | Place the wrapped cake in a sealed container to avoid exposure to odors from other refrigerated items. |
| Freezer | Up to 6 months or more | Use heavy-duty foil and freezer bags for added protection, and thaw overnight in the refrigerator before use. |
Notes for Holiday Planning
- If you’re soaking your fruit mix in advance, do this step 1-2 days before baking for maximum flavor infusion.
- When freezing the fruitcake for longer storage, label the package with the date to keep track of its freshness.
- Thaw frozen fruitcake at room temperature for several hours or overnight in the fridge to ensure the perfect texture and flavor.
By following these Make-Ahead Instructions, we ensure every slice of your Jane Parker Fruitcake delights with its signature moist texture, fragrant spice, and sumptuous fruit blend.
Conclusion
Creating a Jane Parker Fruitcake at home is more than just baking a dessert; it’s about embracing a time-honored tradition that brings warmth and joy to the holiday season. With the right ingredients, tools, and a little patience, we can recreate this classic treat and fill our homes with its irresistible aroma.
Every step, from preparing the fruit mix to wrapping the finished cake, offers a rewarding experience that connects us to cherished memories and festive celebrations. By following the recipe and storage tips, we ensure each bite delivers the perfect balance of flavor and texture.
Whether it’s shared with loved ones or enjoyed as a personal indulgence, the Jane Parker Fruitcake is a delightful way to celebrate the holidays. Let’s make this timeless dessert a part of our traditions and savor the magic it brings to the season.
Frequently Asked Questions
What makes the Jane Parker Fruitcake special?
The Jane Parker Fruitcake is renowned for its rich flavor, dense texture, and perfect balance of sweetness. It’s a nostalgic holiday dessert filled with a delightful mix of candied fruits, nuts, and aromatic spices, making it a beloved tradition for generations.
Can I make the Jane Parker Fruitcake in advance?
Yes, it’s recommended to bake the fruitcake 4 to 6 weeks before serving. This allows the flavors to develop and mature over time, creating a more flavorful and moist dessert.
What fruits and nuts are used in the recipe?
The recipe includes candied cherries, candied pineapple, golden raisins, currants, and chopped nuts. These ingredients contribute to the cake’s rich, fruity flavor and festive appearance.
How should I store the fruitcake after baking?
Wrap the cooled fruitcake in cheesecloth soaked in liquor or juice, then cover it with parchment and foil. Store in an airtight container in a cool, dark place, or freeze for long-term preservation.
Do I need specific tools for baking the Jane Parker Fruitcake?
Yes, essential tools include mixing bowls, measuring cups, an electric mixer, a sifter, and cake pans. Optional items like a kitchen scale and oven thermometer ensure precise measurements and even baking.
Can I modify the recipe for dietary needs?
Yes, ingredients can be adjusted for dietary restrictions. For instance, use gluten-free flour or plant-based alternatives like vegan butter and egg substitutes if needed.
How long does the fruitcake take to bake?
The baking time is typically 2 to 2½ hours at 275°F (135°C). The exact time depends on the size of the pans. Always check for doneness using a toothpick or skewer.
Does the fruitcake improve with storage?
Yes, the flavor and texture of the fruitcake improve with storage. Properly wrapped, it develops deeper flavors over time, making it even more enjoyable.
What’s the best way to serve the Jane Parker Fruitcake?
Allow the fruitcake to come to room temperature before serving. Slice it neatly with a sharp knife, and enjoy it plain or paired with coffee, tea, or a dollop of whipped cream.
Can the recipe be halved or doubled?
Yes, the recipe can be scaled up or down to suit your desired quantity. Adjust ingredient amounts proportionally, and ensure proper baking times based on pan size.