Fruit Cake That EVERYBODY Likes

Hi, folks. I’d like to welcome you to an alternate reality.

One in which I like fruit cake.

This Christmas, and I mean December 2015, I really made fruit cake and I really liked it.

Said fruit cake was made in attempts to soothe my in-laws’ grief over the loss of Nanny’s fruit cake. (Nanny is still living, she’s just not making fruit cake.)

I wanted to give my loved ones fruit cake, but I didn’t want to eat all the weird fruit that normally comes with that territory.

So, I made a vanilla scented, moist cake, and only stirred the strange green fruit into half of it. The rest I laced with brandy soaked fruit of MY liking: dried dates, apricots, raisins, and prunes.


This is not a low-sugar, low-anything recipe. This is a holiday treat…enjoy it!

Also, don’t burn it. I got a little overzealous with the oven times, as you can see. It still tasted HEAVENLY.


Fruit Cake

1 cup (2 sticks) organic or grass-fed butter, softened

2 cups sprouted spelt flour

1/2 tsp. Real Salt or Celtic Sea Salt

1 cup brandy (yes, one whole cup!)

2 ½ cups chopped dried fruit (I used a hand-diced mix of dates, prunes, apricots, and golden raisins)

2 cups of a pre-made fruit cake mix (all the candied stuff)

2 cups packed organic brown sugar

3 large eggs

1 Tbsp. vanilla extract

¼ cup apricot preserves

Preheat the oven to 350°F. Butter the bottom and sides of two 8×8 square baking dishes, then line the bottoms with parchment, and butter the parchment.

In a small bowl, whisk together the flour and salt.

In a small skillet, heat brandy until barely simmering. Immediately turn off the heat, and stir in the dates/prunes/apricot/raisins. Remove pan to a wire rack and cool completely.

Cream the butter and sugar in a medium sized bowl. Add the eggs individually, beating well to incorporate. Add vanilla, apricot preserves, and the extra brandy strained off the fruit. Blend well.

Add ¾ cup flour mixture to the strained fruit. Toss well. Add this to the butter/sugar mixture, and fold gently.

Add ¼ cup flour mixture to the traditional (candied) fruit mixture. Stir gently, and put aside.

Fold in the last of the flour mixture to the butter/sugar mixture, and blend well.

Pour half of this butter/sugar/dried fruit mix into one of the 8×8 pans. Use a spatula to smooth the surface.

Stir the traditional fruit/flour mixture into the remaining half of the butter/sugar batter. Combine well, then pour into the second 8×8 pan. Smooth the top with a spatula.

Bake both pans for 45-50 minutes, or until they pass the toothpick test. Cool completely in the pans, then wrap in plastic wrap and keep them on the counter until needed. They mellow well!

Enjoy your chewy holiday goodness, friends. Use your discretion and serve the two fruit cakes to the two kinds of people out there: fruit cake lovers and non-fruit cake lovers.

I think both will enjoy.

Merry Christmas!



I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.

Copyright 2015 by Celeste Lightsey






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