This cake is full of fruits and nuts. It has been a favorite of our families for thirty years.

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Recipe Summary

Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5x9 inch loaf pans.

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  • Beat together the eggs, sugar and vanilla until frothy.

  • Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.

  • Mix well and pour into loaf pans and bake for 1 hour.

Nutrition Facts

530 calories; protein 6.1g 12% DV; carbohydrates 69.7g 23% DV; fat 28.2g 43% DV; cholesterol 31mg 10% DV; sodium 57.5mg 2% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2007
I have made this recipe for 35 years but we moved this past summer and I lost my recipe box. I was so happy to find it again. This fruitcake is meant to be solid fruit and nuts so DON'T double the batter. Try this instead: Sift together the dry ingredients. I use kitchen scissors to cut the dates and cut them into a very large bowl (I sometimes use a large roasting pan). Then take about a half cup of the flour mixture and sift it over the dates. Toss the dates to coat each piece with flour. Repeat for the pineapple the cherries and the pecans. By now all the fruit and nuts should be mixed together and coated with flour. Now wisk the sugar eggs and vanilla together and then pour it as evenly as possible over the fruit and nuts. You can try using two spoons to mix it all together but I quickly switch to my clean hands and work the sticky stuff throughly to dampen all the flour. When throughly mixed take it up by the handful and pack it into the loaf pans. Pack it in so there are no gaps among the the ingredients. Bake cool cut thinly and enjoy! (You can add liqour after it is baked by wrapping the cake in cheese cloth soak throughly with your favorite liquor and store it in an air-tight container until ready to serve.) Read More
(114)

Most helpful critical review

Rating: 2 stars
11/16/2009
The cake was too sweet and the top got hard and the center gooey. Would never make this again. Read More
(6)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/24/2007
I have made this recipe for 35 years but we moved this past summer and I lost my recipe box. I was so happy to find it again. This fruitcake is meant to be solid fruit and nuts so DON'T double the batter. Try this instead: Sift together the dry ingredients. I use kitchen scissors to cut the dates and cut them into a very large bowl (I sometimes use a large roasting pan). Then take about a half cup of the flour mixture and sift it over the dates. Toss the dates to coat each piece with flour. Repeat for the pineapple the cherries and the pecans. By now all the fruit and nuts should be mixed together and coated with flour. Now wisk the sugar eggs and vanilla together and then pour it as evenly as possible over the fruit and nuts. You can try using two spoons to mix it all together but I quickly switch to my clean hands and work the sticky stuff throughly to dampen all the flour. When throughly mixed take it up by the handful and pack it into the loaf pans. Pack it in so there are no gaps among the the ingredients. Bake cool cut thinly and enjoy! (You can add liqour after it is baked by wrapping the cake in cheese cloth soak throughly with your favorite liquor and store it in an air-tight container until ready to serve.) Read More
(114)
Rating: 5 stars
12/16/2003
I really like this recipe. It is extremely tasty without any alcohol. I did make two changes however. I used 1 lb pecans and 1 lb walnuts. I also doubled the batter. Otherwise this recipe came out perfect. Read More
(51)
Rating: 4 stars
12/16/2003
Excellent recipe except it omits adding the pecans. Adding them with the fruit produces the desired results. Read More
(44)
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Rating: 5 stars
07/12/2008
surprised that there was no oil or butter in the recipe i added 50grms of butter but this made it a bit soggy in the middle also extended the cooking time by 15 minutes it does nt work just followed the recipe second time round spot on delicious just about to make another one Read More
(27)
Rating: 5 stars
11/19/2009
Not my Grandmother's Fruitcake but soooo close. Have been looking for a recipe like this since we lost her recipe years ago. Kept the amount of fruit the same by weight but made the mixture of candied mixed fruit candied cherries candied pineapple dates and raisins. Slightly chop the nuts....Mix half the flour with the fruits. This will keep fruit from sticking together. Add fruit and nuts last. Please don't double the batter. THIS IS FRUITCAKE not cake with fruit. Read More
(26)
Rating: 5 stars
11/24/2010
Thanks to Clinicalhynopsis for the tip to half the batter. Just too much pecans and dried fruits/dates for that amount of batter stated in the recipe. Using the amount of batter specified I halved the cherries pineapples pecans and replaced the dates with mixed fruits. This recipe is so simple to follow yet the outcome is perfect for a fruitcake that is moist inside crispy on the outside crunchy and with lots of fruits. Good for kids since it is not alcoholic. Try my recipe for Christmas: http://allrecipes.com/PersonalRecipe/62211570/Stained-Glass-Christmas-Cake/Detail.aspx# Read More
(21)
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Rating: 4 stars
01/27/2010
For a slightly healthier version I substituted half whole wheat half white flour. Replaced white sugar with mix of succunat and raw sugar. I also used dried fruit for the candied fruit and it worked great especially since I don't like maraschino cherries. Read More
(7)
Rating: 2 stars
11/16/2009
The cake was too sweet and the top got hard and the center gooey. Would never make this again. Read More
(6)
Rating: 5 stars
12/25/2013
I would never half the batter it's awesome packed full of fruit and nuts. I am thankful I followed pajlymans tips that she left on Dec 24 2007. I added my picture I chopped the fruit up because we like it that way. We also put the batter in a 12 x 9 pan and sliced it into 6 mini loafs for sharing. It took quite a bit longer to bake in the 12 x 9 pan I think I baked it for almost 2 hours! I also added cinnamon because my husband likes cinnamon the cinnamon made the dough darker. I put 2 teaspoons of cinnamon but my husband thought maybe 1 tspn would be sufficient. I loved the nice crusty top this recipe made. Read More
(4)
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