We’ve always cherished the Collin Street Fruitcake as a timeless holiday staple hailing from Texas where it’s been a bakery icon for over a century. This rich moist treat brims with plump fruits nuts and spices offering a perfect blend of tradition and indulgence that warms our hearts each season.
In our kitchen we’ve simplified this classic recipe so you can recreate its legendary flavor at home. It’s not just a cake—it’s a slice of history we’ll guide you through with ease ensuring your version rivals the original.
Ingredients
As we dive into our Collin Street Fruitcake recipe—a timeless Texas tradition—we gather the essential ingredients that capture its rich, indulgent flavors of fruits, nuts, and spices. Below, we’ve listed them in the order they are typically used, from dry goods to mix-ins, with precise measurements for accuracy and ease.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture.
- 1 teaspoon baking powder: Helps the cake rise without overpowering the flavors.
- 1/2 teaspoon baking soda: Balances acidity from other components.
- 1 teaspoon cinnamon: Adds warm, spicy notes that define this classic fruitcake.
- 1/2 teaspoon nutmeg: Provides a subtle, nutty depth.
Wet Ingredients
- 1 cup unsalted butter, softened: Forms the base for a moist, tender crumb.
- 1 1/2 cups granulated sugar: Delivers the perfect sweetness to complement the fruits.
- 4 large eggs: Beaten well for structure and richness.
- 1 teaspoon vanilla extract: Enhances the overall aroma and taste.
Fruits and Nuts
- 2 cups mixed candied fruits (such as cherries, pineapple, and citrus peel): Chopped finely for even distribution and a burst of color.
- 1 cup raisins: Plumped in warm water if needed, for added chewiness.
- 1 cup pecans, roughly chopped: Toasted lightly for enhanced crunch and nutty flavor.
Optional Add-ins
- 1/2 cup rum or brandy: For soaking the fruits beforehand, infusing a traditional holiday essence—we recommend using it if you’re aiming for authenticity.
This selection ensures our Collin Street Fruitcake remains true to its heritage, blending simplicity with the sensory delight of sweet, spicy, and nutty elements.
Required Equipment
To bring our Collin Street Fruitcake to life, we gather the essential tools that ensure precise preparation and baking. Building on the ingredients we’ve outlined, these items help us mix, bake, and perfect the cake’s rich, indulgent flavors with confidence and ease.
We organize the required equipment by categories for clarity, emphasizing tools that are indispensable for achieving the cake’s moist texture and festive aroma. Here’s a detailed list, with bold for key items and italics for important notes on usage:
- Mixing Bowls: Two large stainless-steel or glass bowls—one for dry ingredients and one for wet—to prevent cross-contamination and ensure even blending. We find these crucial for combining flour, spices, and fruits without mess.
- Measuring Cups and Spoons: A set of standard dry and liquid measuring cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon, etc.) for accurate measurements. Precision here is key to replicating the original Collin Street Fruitcake’s balanced sweetness and spice.
- Electric Mixer or Stand Mixer: A handheld or stand mixer with beaters for creaming butter and sugar, or a sturdy whisk if mixing by hand. This tool saves time and incorporates air for a lighter crumb in our fruitcake.
- Baking Pan: A 9×5-inch loaf pan or 10-inch bundt pan, greased and lined with parchment paper. We recommend a non-stick option to achieve the perfect golden crust on this Texas holiday staple.
- Spatula: A silicone or rubber spatula for folding in nuts and fruits gently. It helps maintain the cake’s chunky texture without overmixing.
- Oven: A standard conventional or convection oven preheated to 325°F. Ensure it’s calibrated for even baking, as temperature accuracy preserves the fruitcake’s signature moistness.
- Cooling Rack: A wire rack to cool the baked cake evenly. This prevents sogginess and allows flavors like cinnamon and nutmeg to settle.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Mixing Bowls | 2 | Blending dry and wet ingredients |
| Measuring Cups and Spoons | 1 set each | Accurate measurement of ingredients |
| Electric Mixer | 1 | Creaming and mixing batter |
| Baking Pan | 1 (9×5-inch or similar) | Baking the cake to golden perfection |
| Spatula | 1 | Folding in mix-ins |
| Oven | 1 | Even baking at specified temperature |
| Cooling Rack | 1 | Proper cooling post-bake |
Instructions
Now that we have gathered our ingredients and equipment, we guide you through the straightforward steps to bake a delicious Collin Street Fruitcake that captures its rich, festive flavors.
Prep the Ingredients
First, we measure and prepare each component for easy assembly. In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg—sifting them together ensures even distribution and a smooth batter. Next, chop 1 cup mixed candied fruits, 1 cup raisins, and 1 cup pecans into bite-sized pieces to enhance the cake’s nutty texture and sweet bursts. For the wet ingredients, soften 1 cup unsalted butter at room temperature and crack 3 large eggs into a separate bowl—whisk them lightly for better incorporation. If adding an optional twist, soak the chopped fruits in ¼ cup rum or brandy for 30 minutes to infuse a deeper, authentic holiday essence that evokes the cake’s traditional aroma.
Mix the Batter
We start by creaming the wet ingredients to build a fluffy base. Using an electric mixer, beat the softened butter with 1 cup granulated sugar on medium speed for 2-3 minutes until light and airy— this step locks in moisture for a tender crumb. Add the whisked eggs one at a time, mixing well after each to create a smooth emulsion that forms the heart of our batter. Gradually fold in the sifted dry ingredients using a spatula, stirring just until combined to avoid overmixing and keep the cake light. Finally, gently fold in the prepared fruits, nuts, and any soaking liquid to distribute the mix-ins evenly, resulting in a batter bursting with spicy, sweet, and crunchy elements that define the Collin Street Fruitcake’s indulgent appeal.
Bake the Fruitcake
Preheat your oven to 325°F and grease a 9-inch baking pan for optimal results. Pour the batter into the prepared pan, spreading it evenly with a spatula to ensure a uniform rise and golden crust. Bake for 60-75 minutes—checking at the 60-minute mark with a toothpick inserted into the center; it should come out clean for a moist, perfectly set cake. As it bakes, the kitchen fills with the irresistible aroma of warming spices and fruits, signaling a treat that embodies the holiday spirit of the original Collin Street Fruitcake.
Cool and Age
Remove the baked fruitcake from the oven and let it cool in the pan for 10 minutes on a wire rack to preserve its structure. Transfer it to the rack to cool completely for about 1 hour, allowing the flavors to settle and preventing sogginess. For the best taste, wrap the cooled cake tightly in plastic wrap or foil and age it in a cool, dry place for 1-2 weeks—brushing it with 2 tablespoons rum or brandy every few days if desired to enhance its depth and create a moist, richly flavored masterpiece that improves with time.
Make-Ahead Instructions
One of the joys of our Collin Street Fruitcake is how its flavors deepen over time, allowing us to prepare it weeks in advance for seamless holiday entertaining. By following these steps, we ensure the cake retains its moist texture and rich, spicy aroma, making it even more irresistible when served.
Why Make Ahead?
Making our fruitcake ahead enhances its taste profile through a process called aging, where the fruits, nuts, and spices meld beautifully. This not only saves time during busy seasons but also lets the cake absorb subtle notes from optional alcohol infusions, turning a simple bake into a holiday masterpiece.
Step-by-Step Guide to Making and Storing Ahead
To maximize the benefits, we outline the process below. Start right after baking and cooling, as detailed in our previous steps.
- Cool and Wrap the Cake: Once the fruitcake has cooled completely on the rack, we gently brush it with rum or brandy for added moisture and flavor. Use a clean pastry brush to apply 1-2 tablespoons evenly over the surface. This step infuses the cake with a warm, boozy essence that intensifies during aging.
- Initial Wrapping: We tightly wrap the cooled cake in plastic wrap to seal in freshness. For extra protection, add a layer of aluminum foil over the plastic. This prevents drying and maintains the cake’s soft, fruity crumb.
- Aging Period: Store the wrapped cake in a cool, dark place like a pantry or refrigerator. Aging times vary based on desired intensity—here’s a quick reference in table form for optimal results:
| Aging Duration | Storage Location | Expected Flavor Outcome |
|---|---|---|
| 1 week | Cool pantry (around 60-70°F) | Subtle enhancement of spices and fruits |
| 2 weeks | Refrigerator (40°F) | Richer, more complex taste with deeper nutty notes |
| Up to 1 month | Freezer (0°F) | Maximum flavor development; ideal for long-term storage |
- Periodic Checks and Refreshing: Every 3-4 days during aging, we unwrap the cake briefly and brush on another 1 tablespoon of rum or brandy if desired. This keeps the cake moist and adds layers of flavor, evoking the traditional essence of the original Collin Street bakery.
- Freezing for Longer Storage: If we plan further ahead, freeze the fully aged cake. First, double-wrap it in plastic and foil, then place it in a freezer-safe bag. It can be stored for up to 3 months without losing quality—simply thaw in the refrigerator overnight before serving to preserve its tender texture and festive aroma.
By incorporating these make-ahead techniques, we turn our Collin Street Fruitcake into a effortlessly prepared delight that impresses with its bold flavors and convenience.
Conclusion
We’ve shared the joy of recreating the Collin Street Fruitcake in your kitchen. It’s a simple way to embrace holiday traditions and craft something truly special. We’re sure this recipe will become a staple in your celebrations. Let’s savor those rich flavors and the memories they bring.
Frequently Asked Questions
What is Collin Street Fruitcake?
Collin Street Fruitcake is a classic holiday treat from Texas, baked for over a century. It’s packed with rich flavors from fruits, nuts, and spices, symbolizing tradition and indulgence. This beloved bakery staple offers a moist, flavorful dessert that connects people to history through its timeless recipe.
What ingredients are needed for Collin Street Fruitcake?
Key ingredients include all-purpose flour, baking powder, spices like cinnamon and nutmeg, unsalted butter, sugar, eggs, mixed candied fruits, raisins, and pecans. Optional rum or brandy adds authenticity. Organize into dry goods, wet ingredients, and mix-ins for easy prep, ensuring a balance of sweet, spicy, and nutty flavors in under 100 words.
What equipment is required to bake Collin Street Fruitcake?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer, a baking pan, a spatula, and an oven preheated to 325°F. A cooling rack helps prevent sogginess. These tools ensure even baking and a perfect golden crust, making the process straightforward and enjoyable for home bakers.
How do I prepare Collin Street Fruitcake step by step?
Start by prepping ingredients: sift dry ones and chop fruits/nuts. Cream wet ingredients like butter and sugar, then mix in dry components and add-ins. Pour batter into a greased pan and bake at 325°F for 60-75 minutes. Cool and age for 1-2 weeks, optionally brushing with rum for enhanced flavor.
Can I make Collin Street Fruitcake ahead of time?
Yes, it’s ideal for advance prep. Bake, cool, and wrap the cake with rum or brandy, then store in a cool, dark place for 1-2 weeks to deepen flavors. For longer storage, freeze for up to three months. This method saves holiday time and improves taste for effortless entertaining.
How should I store Collin Street Fruitcake?
After baking and cooling, wrap the cake in plastic or foil and store in a cool, dark spot for up to two weeks. For added moisture, brush with rum or brandy periodically. If freezing, wrap tightly and store for up to three months; thaw in the fridge before serving to maintain freshness.