A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.

Recipe Summary

prep:
30 mins
cook:
2 hrs
additional:
1 hr
total:
3 hrs 30 mins
Servings:
16
Yield:
1 tube cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.

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  • In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.

  • In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.

  • Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

Cook's Note:

You may substitute pecans or almonds for the walnuts, or use mixed chopped nuts.

Nutrition Facts

413 calories; protein 5.6g 11% DV; carbohydrates 62g 20% DV; fat 17.3g 27% DV; cholesterol 77mg 26% DV; sodium 221.4mg 9% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2003
I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day! Thank you for this easy and tasty recipe! Niki from Hungary Read More
(57)

Most helpful critical review

Rating: 2 stars
11/25/2013
I have never made fruitcake before so I followed the directions EXACTLY. The cake was dry and crumbly. I cooked it for two hours per the instructions and it was way toooo long. I was very disappointed. The batter was amazingly good. We loved the batter so I will try making it again and cutting the time in half at least! Read More
(5)
21 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/04/2003
I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day! Thank you for this easy and tasty recipe! Niki from Hungary Read More
(57)
Rating: 5 stars
02/03/2003
This is the first fruit cake that I have ever baked. I know it is not Christmas but I love fruit cake and this was the only recipe that I could find that did not have brandy or rum in it and it is the best. I can't stop eating it. Read More
(39)
Rating: 5 stars
01/12/2009
I am NOT a cook having to learn after my wife's death. But this recipe was easy to follow and it was FANTASTIC. It tasted like the fruit cake I have always eaten growing up. Read More
(31)
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Rating: 5 stars
11/24/2008
The best easy fruitcake recipe. Last year I had to make this cake three times before Christmas because we love it so much. I've already today baked one today as my hubby requested it for Thanksgiving. Read More
(25)
Rating: 5 stars
12/05/2012
delicious! Even a non-fruitcake eater would like this. I agree that this is best after it has set a day or two to make it moist. I subbed the lemon with an orange instead. added the zest of one orange and 2 tsp juice. The butter really makes it so good. I toasted the nuts first for a nicer level of flavor. I don't think the parchment is necessary and wouldn't bother to use it again. Made this in 2 bread tins to give away and had 1 small mini loaf for myself:) the batter is more like dough but easy to work with. Read More
(7)
Rating: 5 stars
01/08/2012
This is the first fruit cake I have ever made...it is wonderful! Very simple and simply delicious. Read More
(6)
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Rating: 5 stars
03/28/2011
Used whole wheat flour and added 1/2 cup of milk. Simply amazing! Read More
(6)
Rating: 4 stars
12/19/2013
This cake is really yummy! Couple things though...I used orange zest and juice cuz I like a sweet cake not too sharply citrus. (Does that make sense?) But the biggest thing is 2 hours is WAY too long to bake!! I baked mine 1 hour and 20 minutes. The toothpick was clean so I took it out. It was totally done. I will actually check it a little sooner than 80 minutes next time. If you baked this for 2 hours you will have a dry crumbly mess. Don't hesitate to try this recipe especially for Christmas! Read More
(6)
Rating: 5 stars
12/05/2015
I made it just as written the first time. The author is right that you can eat it the same day. It smelled wonderful baking. We liked it so well that I had to bake another one. This time I decided to experiment with it and do what my grandmother used to do. I mixed a simple syrup with a mixture of whiskey brandy and rum and brushed it all over the cake. Then I wrapped it up in plastic wrap then foil and put it in a tin and placed in a cool place to age. I repeated with the liquor again and let it sit a couple of weeks. It tasted wonderful to my family and friends. Now I need to go to Publix and purchase the ingredients to make this for Christmas!?? Read More
(6)
Rating: 2 stars
11/25/2013
I have never made fruitcake before so I followed the directions EXACTLY. The cake was dry and crumbly. I cooked it for two hours per the instructions and it was way toooo long. I was very disappointed. The batter was amazingly good. We loved the batter so I will try making it again and cutting the time in half at least! Read More
(5)
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