*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My mom died 9 years ago, and I didn't write down her Fruit Cake Recipe... Cathy Thank you, this was the one. It is the only Fruit Cake I eat and it is so easy that my 10 year old loves to make it. I just couldn't remember the amounts. Thank you for submitting it. Robin Perez
Was VERY rich. Not sure if I will make this again but I sliced it very thin (had to use a wet hot knife to get through it neatly) and spread it out among the gift goodie plates we give for Christmas. When I served some at a Christmas party it was eaten with the candy/Christmas goodies and seemed to be enjoyed - I got several positive comments. The flavor was very sweet - almost a candy cake rather than a fruit cake. Make sure you LOVE coconut before making this as it is a main contributor to the taste and texture.
THANKS A MILLION FOR THIS RECIPE...I JUST MADE IT YESTERDAY AND IT'S THE BEST..EASY TO MAKE,TASTE GREAT..IF YOU READ THIS, PLEASE TRY THIS ONE....I WILL ALWAYS MAKE THIS FOR THE HOLIDAYS...
This is the BEST try making it in Cupcake pans its just perfect... Robin Perez gave me that suggestion and it turns out perfect each time... and to think her mom Maudeen started it over 65 years ago it is still the best fruit cake ever Thank You Cathy for printing it.
This is fantastic! It is very rich so I tried to cut mine in as small of pieces as I could. I actually used a teflon coated roast pan and it worked out great. I highly recommend this recipe. I believe that people who don't like regular fruit cake will like this because it has the candied fruit in it not the bitter tasting citron. This is a keeper for sure. Thanks for the great recipe.
Wow! How easy is this!! I only had 1/2 the coconut but it was more than enough. I made a 1/2 recipe and it made 22 cupcakes. Baked till brown on top about 40 minutes and they are delicious! Great recipe!!