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Grandma Leone's Fruit Cake

Rated as 3.8 out of 5 Stars

"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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2 h 10 m servings 621
Original recipe yields 20 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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® 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

Per Serving: 621 calories; 34.5 77.7 5.8 37 465 Full nutrition

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Read all reviews 5
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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....

tasted very good, but was very crumbly

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 a...

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.

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 par...