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Heirloom Fruitcake

Rated as 3.5 out of 5 Stars

"I wanted a holiday fruitcake made with butter, honey , eggs and cream. When I couldn't find a recipe, I created this one. I like this cake because it's not as sweet as many traditional varieties yet is loaded with fruits and nuts. -Sharon McClatchey, Muskogee, Oklahoma"
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1 h 15 m servings
Original recipe yields 32 servings


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  1. In a mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4-in. x 3-5/8-in. x 2-1/4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. Bake at 300 degrees F for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.


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I searched high and low for a recipe like the one I wanted. This one is as close as I could find, but it did take some tweaking. - Scaled up to 48 servings and left off the extra teaspoons of ...

This fruitcake tastes delicious. I do have a problem with the quantity of the recipe though in that, even following the directions exactly, it didn't make even half of what it should have yield...