We’ve always been captivated by the Collins Street Bakery Fruitcake Recipe, a timeless holiday staple that’s charmed families for decades. Originating from the famed Texas bakery it’s rich with plump fruits nuts and spices that evoke cozy traditions and festive joy.
As we dive into this classic we’ll show you how to recreate that signature moist texture and irresistible flavor right in your kitchen. It’s perfect for sharing or gifting ensuring your celebrations feel extra special.
Ingredients
We pride ourselves on selecting premium ingredients for our Collins Street Bakery Fruitcake Recipe, capturing that iconic mix of plump fruits, crunchy nuts, and aromatic spices that define this holiday favorite.
To prepare, gather these essentials in the order we’ll use them. We’ve bolded key components like fruits and nuts for emphasis, ensuring your bake mirrors the original’s moist, flavorful profile.
- Fruits (for the base layer):
- 2 cups candied cherries, halved to release their vibrant sweetness
- 1 cup raisins, plump and seedless for natural juiciness
- 1 cup dried apricots, chopped into small pieces for even distribution
- Nuts (to add texture and crunch):
- 1 cup pecans, coarsely chopped to enhance the nutty flavor without overwhelming the mix
- ½ cup walnuts, finely chopped for a subtle, earthy contrast
- Dry ingredients (for structure and spice):
- 2 cups all-purpose flour, sifted to keep it light and airy
- 1 teaspoon ground cinnamon, freshly ground for a warm, spicy kick
- ½ teaspoon ground nutmeg, grated for its fragrant depth
- 1 teaspoon baking powder, to ensure a tender crumb
- Wet ingredients (to bind and moisten):
- 1 cup unsalted butter, softened at room temperature for easy creaming
- 1 cup granulated sugar, to balance the tartness of the fruits
- 4 large eggs, at room temperature for better incorporation
- ½ cup milk, whole for added richness
- Finishing touches (for glazing and preservation):
- ¼ cup brandy or rum, for brushing to infuse moisture and a sophisticated flavor
- 1 tablespoon lemon zest, finely grated to brighten the overall taste
| Ingredient Category | Approx. Calories per Serving | Key Nutritional Benefit |
|---|---|---|
| Fruits | 150 | High in fiber and vitamins |
| Nuts | 200 | Rich in healthy fats and proteins |
| Dry Ingredients | 100 | Provides essential carbs and minerals |
| Wet Ingredients | 250 | Adds moisture and energy |
Equipment Needed
To perfectly recreate our Collins Street Bakery Fruitcake Recipe, we rely on the right tools to ensure precise preparation and baking. Building on the premium ingredients we’ve outlined, gathering this equipment helps achieve that signature moist texture and rich flavor with ease.
Essential Tools List
We recommend the following equipment, organized by the sequence of use in the recipe process. Each item is crucial for mixing, baking, and finishing the cake to maintain its traditional appeal.
- Large mixing bowl: For combining dry ingredients like flour and spices, ensuring even distribution without spills.
- Medium mixing bowl: Ideal for blending wet ingredients such as eggs and extracts, keeping our mixture smooth and consistent.
- Measuring cups and spoons set: Accurate measurements are key to replicating the original recipe’s balance; we suggest a set with both dry and liquid options for precision.
- Electric mixer or stand mixer: This tool whips butter and sugar to a creamy consistency, infusing our fruitcake with its delightful, airy crumb.
- 9×5-inch loaf pan or 10-inch bundt pan: Specifically chosen for even baking and the classic shape of Collins Street Bakery Fruitcake; line it with parchment paper for easy removal.
- Spatula or wooden spoon: Perfect for folding in fruits and nuts gently, preserving their texture in every bite.
- Oven thermometer: To guarantee the oven reaches the exact temperature needed, avoiding any risk of over- or under-baking our holiday favorite.
- Cooling rack: Allows the cake to cool evenly post-bake, locking in moisture for that cherished, tender profile.
By preparing these tools ahead, we set the stage for a seamless baking experience that captures the essence of this timeless treat.
Instructions
Now that we have gathered our premium ingredients and essential tools, let’s walk through the step-by-step process to recreate the iconic Collins Street Bakery Fruitcake. We’ll ensure each stage delivers the cake’s signature moist texture and rich, festive flavors.
Prepare the Fruits
Begin by prepping the fruits to enhance their plumpness and infuse them with flavor, setting the foundation for our moist fruitcake. First, in a large mixing bowl, combine 2 cups of candied cherries, 1 cup of raisins, and 1 cup of chopped dates, then add 1/2 cup of orange zest for a bright citrus note. Pour in 1 cup of rum or fruit juice and let the mixture soak for at least 30 minutes, stirring occasionally to allow the fruits to absorb the liquid fully—their glossy appearance and intoxicating aroma will signal they’re ready, promising bursts of sweetness in every slice.
Mix the Batter
With the fruits prepared, we’ll mix the batter to create a harmonious blend that captures the cake’s dense, nutty profile. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until evenly combined. In another bowl, beat 4 large eggs with 1 cup of unsalted butter (softened) and 1 cup of brown sugar using our electric mixer on medium speed for 2-3 minutes until creamy and light. Gradually fold in the dry ingredients followed by the soaked fruits and 1 cup of pecans, mixing thoroughly with a spatula to form a thick, fragrant batter that clings gently to the spoon.
Bake the Cake
Transfer the batter to our greased and floured bundt pan, then bake to achieve the fruitcake’s golden, irresistible crust. Preheat the oven to 325°F and position the pan on the middle rack for even heat distribution. Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean—watch for the cake’s rich, spicy aroma to fill the kitchen and the top to turn a deep golden brown. Use our oven thermometer to maintain precise temperature, ensuring the cake emerges moist and perfectly set.
Cool and Age
Once baked, we’ll cool and age the cake to develop its complex, mellow flavors that make it a holiday favorite. Remove the pan from the oven and let it cool on the cooling rack for 15 minutes before gently inverting the cake onto the rack to cool completely for another 30 minutes—the surface will firm up while retaining its tender crumb. Wrap the cooled cake tightly in plastic wrap or cheesecloth soaked in rum, then store it in a cool, dark place for at least 2 weeks to age, allowing the flavors to intensify and the texture to become even more succulent for an unforgettable taste.
Make-Ahead Instructions
One of the joys of our Collins Street Bakery Fruitcake Recipe lies in its ability to improve with time, allowing us to prepare it well ahead of the holidays for maximum flavor development. By following these make-ahead steps, we ensure the cake achieves its signature moist texture and rich, spiced profile without last-minute rushes.
Preparing Ingredients in Advance
We can start by prepping the fruits and nuts days or even weeks before baking. This not only infuses deeper flavors but also simplifies assembly on baking day:
- Soak the fruits early: Begin by combining candied cherries, raisins, and chopped dates in a sealed container. Pour over 1 cup of rum or fruit juice, ensuring all fruits are submerged. Cover and refrigerate for up to 1 week, stirring daily to evenly distribute the liquid. This step enhances the fruits’ plumpness and adds a luxurious depth to the final cake.
- Toast the nuts ahead: Spread pecans on a baking sheet and toast them in a preheated oven at 350°F for 8-10 minutes until fragrant. Let them cool completely, then store in an airtight container at room temperature for up to 2 weeks. Toasting in advance prevents sogginess and boosts their nutty essence.
Baking and Initial Storage
Once baked, our fruitcake benefits from proper cooling and aging, which we can plan as part of the make-ahead process:
- Bake and cool the cake: After following the mixing and baking instructions from our earlier sections, remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer it to a wire rack to cool completely, which takes about 1-2 hours. This prevents condensation during storage.
- Wrap for aging: Once cooled, wrap the cake tightly in two layers of cheesecloth soaked in rum or brandy, then enclose it in plastic wrap or aluminum foil. Place the wrapped cake in an airtight container and store it in a cool, dark place like a pantry. We recommend aging for at least 2 weeks—and up to 6 weeks for optimal flavor melding. During this time, the spices and fruits integrate beautifully, creating that iconic Collins Street Bakery taste.
Long-Term Storage Options
For extended make-ahead planning, we can utilize freezing to preserve the cake’s freshness:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 1 month | Keep the wrapped cake in the fridge; unwrap and brush with more rum every 7 days to maintain moisture. |
| Freezing | Up to 6 months | Wrap the cooled cake in an extra layer of freezer-safe plastic, then place in a freezer bag. Thaw in the refrigerator overnight before serving, and refresh with a rum brush for revived flavors. |
By incorporating these Make-Ahead Instructions, we make our Collins Street Bakery Fruitcake not only convenient but also more delicious, ensuring it’s ready to share or gift during festive seasons.
Conclusion
We’ve loved diving into the Collins Street Bakery Fruitcake Recipe and sharing how it brings holiday magic to your kitchen. It’s a timeless treat that elevates any gathering with its rich flavors and traditions.
As we wrap up, remember we’re here to inspire your baking adventures—try this recipe and make it your own cherished ritual for seasons to come.
Frequently Asked Questions
What is the Collins Street Bakery Fruitcake Recipe?
The Collins Street Bakery Fruitcake Recipe is a classic holiday treat from a renowned Texas bakery, featuring a rich mix of fruits, nuts, and spices for a moist, flavorful cake. It’s perfect for festive traditions, gifting, or sharing, and helps recreate that cozy, joyful holiday spirit with its signature texture and taste.
What ingredients are needed for the fruitcake?
Key ingredients include candied cherries, raisins, chopped dates, pecans, spices, brown sugar, butter, eggs, and flour. Fruits provide high fiber and vitamins, while nuts offer healthy fats. Categorize them into fruits, nuts, dry ingredients (like flour and spices), wet ingredients (butter and eggs), and finishing touches for a moist, flavorful result.
What equipment is required to make this fruitcake?
You’ll need mixing bowls, measuring cups, an electric mixer, a loaf or bundt pan, a spatula, an oven thermometer, and a cooling rack. These tools ensure precise preparation, even baking, and a perfect golden crust, making the process seamless and helping achieve the cake’s traditional appeal.
How do I prepare the fruits for the recipe?
Start by soaking candied cherries, raisins, and chopped dates in rum or fruit juice for enhanced flavor—do this for at least a few hours or up to a week. This step infuses moisture and depth, ensuring the fruits blend seamlessly into the batter for the cake’s signature moist texture.
What’s the baking process for the fruitcake?
Preheat your oven to the specified temperature, mix dry ingredients with creamed butter, eggs, and sugar, then fold in soaked fruits and pecans. Bake in a prepared pan for the recommended time until a golden crust forms. Cool completely on a rack and age the cake wrapped for at least two weeks to develop complex flavors.
Can I make this fruitcake ahead of time?
Yes, this fruitcake improves with time. Prep fruits by soaking them in rum or juice for up to a week and toast nuts in advance for better flavor. After baking, cool, wrap in rum-soaked cheesecloth, and store in a cool place. This method simplifies baking and enhances taste for festive occasions.
How should I store the fruitcake for optimal freshness?
After baking and cooling, wrap the fruitcake in cheesecloth soaked in rum and store in an airtight container in a cool, dark place for up to a month. For longer storage, refrigerate for several months or freeze for up to a year. This aging process deepens flavors and maintains moisture.