Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.

Gallery

Recipe Summary

Servings:
14
Yield:
1 - 10 x 14 inch tube cake
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 10 x 14 inch pan; line with waxed paper.

    Advertisement
  • Mix fruits and nuts in a large bowl.

  • Sift dry ingredients in a separate bowl.

  • Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.

  • Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.

Nutrition Facts

788 calories; protein 13.1g; carbohydrates 98.2g; fat 42.9g; cholesterol 53.1mg; sodium 233.1mg. Full Nutrition
Advertisement

Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2006
I have made this cake in the past. And it was an absolute success. Everyone I know of that hated fruitcake raved over this great cake. I hope many others will try it and hope that their taste buds delight in it also. Read More
(37)