Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.

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Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
total:
2 hrs 10 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.

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  • Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.

  • Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.

  • Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.

  • Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Cook's Note:

You can also use one large Bundt(R) pan. I usually buy disposable aluminum pans of varying sizes and give as gifts. I have at times used 10 to 15 mini tins, serves 2!

Nutrition Facts

621 calories; protein 5.8g 12% DV; carbohydrates 77.7g 25% DV; fat 34.5g 53% DV; cholesterol 37.2mg 12% DV; sodium 465.4mg 19% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2016
I made it exactly as per the recipe. The batter was a little runny. Cake turned out very tasty but was a little crumbly and dry. Eating it the next day the cake is soft although still crumbly. I baked it in a convection mode microwave oven. First at 170 deg C for 40 minutes and then at 160 deg C for 50 minutes. Will try adding a cup of curd and only 1.5 cups of water next time. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/02/2017
tasted very good but was very crumbly Read More
(2)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2016
I made it exactly as per the recipe. The batter was a little runny. Cake turned out very tasty but was a little crumbly and dry. Eating it the next day the cake is soft although still crumbly. I baked it in a convection mode microwave oven. First at 170 deg C for 40 minutes and then at 160 deg C for 50 minutes. Will try adding a cup of curd and only 1.5 cups of water next time. Read More
(3)
Rating: 3 stars
01/02/2017
tasted very good but was very crumbly Read More
(2)
Rating: 5 stars
11/20/2018
A hit! Changed it up a bit after reading the reviews to keep it moist also used flute pan and only cooked 40 minutes to perfect. Read More
(1)
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Rating: 5 stars
12/12/2018
I didn't add the salt. I used 1 cup brandy and 2 cups water instead of all water. It turned out great. I had 3 loaves. I took it to coffee hour at church and it was a hit as well there. Everyone was raving about how good it was and asked for the recipe. Read More
(1)
Rating: 4 stars
10/28/2018
A little oily but very nice. I used an 8" square pan and a medium ring pan and it cooked in an hour--350 for the first 45 mins then 325 for the next 15 minutes. In a square pan I would use parchment or brown paper to absorb the extra oil. But still a great cake for someone who is allergic to dairy. Read More
(1)
Rating: 3 stars
12/01/2016
I used this recipe because it was less work then the old family recipe I have used in the passed. I did save some effort but the results where disappointing. The cake is dry lacks integrity and taste is so so. Read More
(1)
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Rating: 5 stars
12/19/2019
This is the best fruit cake I ve made and my husband likes it I ve spoiled him once again on my cooking and baking! I have to make it every year for Christmas. Read More