Skip to main content New this month
Get the Allrecipes magazine

Cherry Pineapple Fruitcake

Rated as 5 out of 5 Stars

"This is the finishing touch to our Christmas dinner. My family always claimed they didn't like fruitcake, but they love this one! For the best flavor, let it sit overnight before slicing."
Added to shopping list. Go to shopping list.


2 h 5 m servings
Original recipe yields 12 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture.
  2. Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300 degrees F for 1-3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.


Read all reviews 2
Most helpful
Most positive
Least positive

Absolutely delicious. I was thinking of doing a few panettone for giving, but I tried this fruitcake, and it is awsome. 2 lbs of butter and 6 eggs, it had to be good :)

It is great soaked in brandy for a few days. Soak cheesecloth in brandy OR rum wrap the cake after baking. Then cover in tin foil. It improves with age!!