Recipe Box: Actually Good Fruitcake

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CLEVELAND — This is not your grandmother’s fruitcake.

Chef Stephanie Paganini, from the Loretta Paganini School of Cooking, stopped by the studio Monday to make a fruitcake she promises you’ll actually want to eat.

Actually good Fruitcake


  • 2 cups granulated sugar
  • 1 cup candied fruits
  • 2 cups variety of dried fruit (cherries, apricots, cranberries) chopped small
  • 2 cups walnuts, chopped
  • 5 large eggs
  • 1 cups golden raisins
  • 1 lb. unsalted butter, room temperature
  • 2 Cups all-purpose flour, sifted
  • 1 cup white rum


  1. Preheat the oven to 300˚F.  Soak the candied fruit, dried fruit, and raisins in white rum.
  2. Prepare two 8-by-4-by-2-inch loaf pans with buttered parchment paper and set aside.
  3. Cream together the butter and sugar in kitchen mixer until light and fluffy.  Add eggs one at a time and mix just until incorporated.  Add flour in two stages allowing flour to mix in with other ingredients. Do not over mix.
  4. Strain fruit from rum.  Fold in the fruits and nuts.  Separate batter equally into the two prepared pans.
  5. Bake for 1 hour,   and then cover the top of pans with foil to prevent over browning,.  Bake until firm, approximately another 40 minutes. Slice into squares for serving.
  6. Can be kept refrigerated for up to two weeks.

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