Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Does anyone have an old fashioned fruit cake recipe?

When I was a kid my mom made amazing fruitcakes for a couple of years. She would make them between Halloween and Thanksgiving, store them in a crock wrapped in cheesecloth and brush them with Rum every few days. Does anyone have a recipe that sounds like this?

3 Responses to Does anyone have an old fashioned fruit cake recipe?

  • Lucja Alina says:

    Old Fashioned Fruitcake.My recipe for Old Fashioned Fruitcake. No candied fruit here; just chocked full of dried fruit, nuts, spices and liquor. Ages very well.


    3 cups all-purpose flour
    1-1/3 cups sugar
    2 teaspoons salt
    1 teaspoon baking powder
    2 teaspoons fine ground cinnamon
    1/2 teaspoon nutmeg; freshly grated
    1/2 teaspoon fine ground mace
    1/2 cup orange juice
    1/4 cup dark molasses
    4 each eggs; beaten
    1/4 cup dark Jamaican rum
    2 cups shelled nuts; whole or coarsely cut
    6 cups dried fruit pieces; whole or coarsely cut

    How to make it

    Preheat oven to 275°F.
    Line two baking pans, 9x5x3 or 8.5×4.5×2.5, with aluminum foil. Grease the pans.
    Mix and beat all the ingredients, except the fruit and nuts to form the batter.
    Fold in the fruit and nuts* until evenly distributed and thoroughly coated.
    Spread evenly into the pans and bake for 2-1/2 to 3 hours, until the cakes test done; a wooden pick inserted into the cake’s center comes out clean.
    If necessary cover with aluminum foil the last hour to prevent excessive browning.
    Remove from pans, completely cool and peel off the aluminum foil.
    Wrap in cheese cloth and add two tablespoons of liquor**, poured over the tops of each of the cheese-cloth wrapped cakes.
    Seal wrapped cakes in Ziploc bags and age for several weeks or months.
    Cakes should have small amounts*** of liquor added every few days or weekly, as the fruitcakes are curing. Do not unwrap until you are ready to serve.
    * Note: The dried fruits and nuts may be any combination you prefer. Their sizes are such that they may be evenly folded into the batter and sliced through when the cake is sliced.
    Fruits may be apricots, peaches, cherries, apple, figs , dates, pears, raisins , dates, currants, plums, mango, papaya, etc.
    Nuts may be pecans, Brazil nuts, walnuts, etc.
    ** Note: Use any liquor you prefer; brandy or rum are good choices.
    *** Note: Small amounts means enough to keep the cake moist but not enough to make them sticky or gooey. (2 to 3 tablespoons) The moisture should be absorbed evenly throughout the cakes.

  • Kalee Hernandez says:

    I think I have heard of this before. Try this one. 🙂

    For the fruit:
    1 3/4 cups whole raw almonds, coarsely chopped
    1 3/4 cups dried cherries, coarsely chopped
    1 3/4 cups prunes, coarsely chopped
    1 1/2 cups dark rum, such as Myers’s, plus 4 tablespoons for brushing
    1 1/2 cups raisins, coarsely chopped
    1 1/2 cups ruby port
    1 1/4 cups currants
    3/4 cup candied orange peel, coarsely chopped
    For the cake:
    3 cups all-purpose flour
    2 teaspoons kosher salt
    1 tablespoon baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground clove
    1/2 teaspoon ground nutmeg
    4 sticks (1 pound) unsalted butter, at room temperature
    2 1/4 cups packed light brown sugar
    6 large eggs, at room temperature
    2 teaspoons vanilla extract
    3/4 cup burnt sugar
    For the fruit:
    Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week.
    For the cake:
    Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
    Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
    Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla. Scrape down the sides of the bowl and return the mixer to low speed.
    Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined. Divide batter evenly between the prepared pans (the pans will be completely full).
    Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
    Let cool 30 minutes in the pans on a wire rack. Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum. Cool completely before slicing and eating, or aging.
    To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

  • Debra H says:


    1 c. shortening
    Pinch salt
    1 tsp. cinnamon
    1/2 to 1 tsp. allspice (to your taste)
    1/2 to 1 tsp. cloves (to your taste)
    1/2 tsp. nutmeg
    1 c. brown sugar
    1 c. white sugar
    1 c. molasses
    4 eggs
    1 pkg. mincemeat (break up)
    4 oz. nut meats
    3/4 c. dates
    1 lb. candied fruits
    1 c. raisins
    1 c. warm coffee
    1/2 c. any kind of fruit juice or brandy
    1 tsp. baking soda
    Enough flour to make stiff dough
    4 tbsp. baking powder
    Mix shortening, brown sugar, and white sugar, cream together. Add salt, cinnamon, cloves, allspice, and nutmeg. Mix in eggs. Put in mincemeat and then add molasses.
    In a large bowl place nuts, dates, candied fruits and raisins. Mix enough flour so they don’t stick together.
    In a large bowl to warm coffee add juice, soda, and baking powder. Then mix some flour in the liquid mixture, then fruit, alternate until fruits are mixed in and dough is stiff.
    Bake in greased and floured pans; in 350°F degree oven 35 to 40 minutes or until done. Cool. Store foil wrapped in cool place until served.


    1 lb. brown sugar
    2 c. butter (may be 1/2 shortening)
    2 lbs. raisins
    1 lb. currents
    1/2 lb. walnuts
    1 c. molasses
    1 c. sour milk
    8 eggs
    1 tsp. cinnamon
    1 tsp. cloves
    1 tsp. nutmeg
    1/2 tsp. mace
    2 tsp. baking soda
    Flour, enough to stiffen
    Fruit (candied cherries, pineapple, citron)
    Cream sugar and shortening; add eggs; add flour and soda alternately with molasses and sour milk. Fold in fruit.
    Line bread pans with dark brown paper from grocery bag and greased wax paper. Bake slowly at 275 degrees for about 2 hours. Check with a toothpick. Best made at Thanksgiving time. Wrap in dish towels and store in cupboard until Christmas. Delicious! Thanks mom.

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