My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.

    Advertisement
  • Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.

  • In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.

  • In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.

  • Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

368.6 calories; 4.3 g protein; 46.2 g carbohydrates; 68.4 mg cholesterol; 102.4 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2007
This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however so be forwarned! I also baked it in a couple of bread pans and then since I didn't have three chose to make muffins out of the rest of the dough. I think they'll look great on my Christmas cookie trays (and will probably fool some people into trying them). I made mini-muffins which baked for about 22min. and regular muffin size which baked for about 30min. Personally next time I will fill the mini-muffin tins fuller next time as they don't really rise and grease the top of the tin as well as the cups. Otherwise it turned out wonderfully. Keep in mind that fruitcakes should be completely cooled in their tins to retain moisture (which somebody had told me just a little earlier). Read More
(226)

Most helpful critical review

Rating: 2 stars
12/22/2015
I followed the recipe but didn't add Citron (don't like). I love fruit cake & this cake turned out fine. However it does not have a depth of rich flavor and needs spices & maybe a splash of liquer. Read More
(2)
109 Ratings
  • 5 star values: 94
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/08/2007
This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however so be forwarned! I also baked it in a couple of bread pans and then since I didn't have three chose to make muffins out of the rest of the dough. I think they'll look great on my Christmas cookie trays (and will probably fool some people into trying them). I made mini-muffins which baked for about 22min. and regular muffin size which baked for about 30min. Personally next time I will fill the mini-muffin tins fuller next time as they don't really rise and grease the top of the tin as well as the cups. Otherwise it turned out wonderfully. Keep in mind that fruitcakes should be completely cooled in their tins to retain moisture (which somebody had told me just a little earlier). Read More
(226)
Rating: 5 stars
02/19/2008
I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiskey in place of the orange juice and I used less candied fruit and more dried fruits like dates and apricots and dried pineapple not candied. I also poured 1/4 cup whiskey over top before setting aside on the cold backporch to age a little. Everyone loved it..even my husband who is not a fruitcake person. I will make again and again. This is now my fruitcake recipe that I will use. Next year I will probably only use dried fruits and no candied. It makes for a more real flavor. Thank you for this recipe!! Read More
(176)
Rating: 5 stars
12/26/2003
I made this first last Christmas (with a few fruit tweaks of my own but I always do that)and everyone loved it even the fruitcake resisters. This year I experimented again and baked it in wide mouth pint jars 3/4 full of batter. Then snugged new lids on the hot baked jars they sealed as they cooled and made wonderful gifts. This is THE BEST!!!! Read More
(111)
Advertisement
Rating: 4 stars
12/24/2004
My family and I didn't like this recipe initially...but then we let it sit for a while and we loved it...couldn't get enough of it. This was my first experience in both making and eating a fruit cake. I've been told since then that fruitcakes are expected to sit for a while--I didn't know. I would recommend making this for those who might not like fruit cake. Read More
(93)
Rating: 5 stars
12/18/2005
I really dislike tweaking recipes before trying them but i had a few problems getting all the necessary ingredients so i had to substitute pecans for mixed nuts (mostly peanuts it turns out) and a tropicla fruit mix for pineapple. I also couldn't be bothered to wait for the fruit over night so i put it in the microwave for 8 minutes and this did the trick. Instead of using loaf pans i made a round one and it is absolutely huge everyone is very impressed! I havn't tried it as i've only just started feeding it but it turned out fantastically although it needs 3 hrs cooking this way. Thank you so much! We don't like dark fruit cake in our house but this balance as almost....well you could say saved christmas:D Read More
(49)
Rating: 5 stars
10/17/2007
I'd tried this one it's so good especially when let it set for 5-7 days in the fridge. I think next time I will cut out some sugar because it is a bit too sweet for my taste. I use more portion of preserved mandarin orange and orange flavor and color showed beautifully.Thank you for sharing. Read More
(39)
Advertisement
Rating: 4 stars
01/18/2006
I followed the recipe to a 'T' and it turned out fantastically. I'm not a huge fruit cake fan but I loved it as did my family. I recommend this recipe to anybody and everybody. Read More
(38)
Rating: 5 stars
12/28/2010
This fruitcake was amazing! I had never made one before and was looking for a good recipe to share with my family. The small alterations I made were to bake it in a tube pan and one-loaf pan increasing the baking time on the tube pan. I also soaked the fruit overnight using brandy instead of orange juice and wrapped the cooked cake in a brandy soaked cheesecloth adding a bit more every couple of days for about 2 weeks. The cake was big hit and tasted amazing! Read More
(36)
Rating: 5 stars
12/20/2005
This Cake is way better than other fruit cakes I had and this one is the bomb and it's increbibly good!!!!!!!!!\ This a 5 Star Cake Read More
(30)
Rating: 2 stars
12/22/2015
I followed the recipe but didn't add Citron (don't like). I love fruit cake & this cake turned out fine. However it does not have a depth of rich flavor and needs spices & maybe a splash of liquer. Read More
(2)