Imperial Fruit Cake - Kraft Recipes Top

Imperial Fruit Cake

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Make It

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  • 1. Combine fruit, nuts and ginger in a very large bowl. Sift together flour, spices and salt. Cream the butter until light. Gradually beat in sugar until blended. Beat in eggs, one at a time. Gradually beat in 1/2 cup of brandy or whatever you have chosen to use. Mixture may appear curdled but this will not affect cake. Add above mixture to floured fruit mixture, stirring until completely mixed. Batter will be stiff.
  • 2. Turn into prepared pan. [Pan sizes and baking time at bottom.] To prepare pan, grease pan thoroughly, line completely with heavy brown paper and press in firmly. Then grease paper very well.
  • 3. Bake in a slow oven, 300-325°F, until deep golden brown & cake tester comes out clean. Cool in pan. When just warm pour rest of brandy or whatever you used, over cake very slowly so it will sink into the cake as you pour. Let cool in pan overnight. Remove next day and wrap in transparent wrap then in foil and store in a cool dry place. Cake should be made at least a month in advance but 3 months is better.
  • Pan Size and Baking Chart
  • Pan size
  • 2 bread pans - 9x5x3 --- 2 1/2 hours
  • 3 loaf pans - 8 1/2x4 1/2x2 1/2 --- 1 hour 45 minutes to 2 hours
  • 9 or 10 inch tube pan --- 2 to 3 1/2 hours

Special Equipment Needed


I never liked fruit cake because it was so dry. My mother found this recipe and gave it to me and now I have to make it every year at the request of all family and friends. It is really moist. If you like you may add a little brandy, or whatever you used about once a mo. or so, depending on your taste. I use Sherry in mine and it doesn't overpower the taste.

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