Old Fashioned Fruitcake: A Timeless Holiday Delight

This Old Fashioned Fruitcake recipe delivers a moist and flavorful holiday classic packed with chopped pecans, dates, and colorful candied fruits.

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Preheat your oven to 250°F (121°C). Place a shallow pan about one-third filled with boiling water on the lower oven rack to create steam for moist baking. Be prepared to refill the water as needed during baking.
Spray two 9-inch loaf pans with cooking spray, then line them with wax paper or parchment paper. Spray the lining lightly with cooking spray to prevent sticking.
Chop the dates and pecans into small, uniform pieces to ensure even distribution throughout the cake.
In a large bowl, add the chopped dates, pecans, candied cherries, and candied pineapple. Sift the sugar, flour, baking powder, and kosher salt evenly over the fruit and nuts. Mix together by hand to thoroughly combine.
Beat the eggs until light and frothy, then add the vanilla extract or your choice of 1 tablespoon rum, bourbon, or brandy. Pour this mixture over the fruit and dry ingredient blend. Mix with your hands to fully incorporate; the batter will be thick and sticky.
Spoon the batter evenly into the prepared loaf pans. Press gently to compact the batter, eliminating large air pockets or spaces.
Place the filled loaf pans on the oven rack above the pan of hot water. Bake at 250°F (121°C) for 1 hour and 45 minutes, replenishing the water in the steam pan as necessary to maintain moisture.
Once baked, remove the fruitcakes from the oven and let them cool completely in the pans before removing and serving.