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Home » Recipes » Cake Recipes

Fruit Cake Recipe {Best in the World!}

Published: Nov 6, 2019 Last Updated: Dec 15, 2022 by Marye 1690 words. | About 9 minutes to read this article.

This easy fruitcake recipe has been in our family for years. It's full of dates, cherries, pineapple, and pecans that make it more like candy than a cake! No need to let it "ripen" it's great the same day it's made! This recipe makes 2 (5x9-inch) loaves.
Total time 2 hours
Jump to Recipe Pin Recipe
A collage of fruitcake images with text overlay for Pinterest.

Next time try this bourbon cake!

Slices of fruit cake on a white plate with title text above.

This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together.

It's moist and sticky - more like a candy than a cake! It's a traditional fruitcake with old fashioned flavor and it's been a family favorite for generations.

Jump to:
  • Ingredients for Old Fashioned Fruit Cake
  • Fruit Cake Recipe: Love It or Hate It
  • Fruit Cake FAQs
  • Why Is Fruit Cake a Christmas Tradition?
  • More Holiday Recipes from Restless Chipotle
  • You May Need...
  • 📞 The last word
  • Old Fashioned Fruitcake Recipe
  • 💬 Comments

Ingredients for Old Fashioned Fruit Cake

The one thing that always amazes me about this old-fashioned fruitcake recipe is that there is almost nothing holding all of that sweet, sticky fruit together. Make sure you DO NOT buy fruitcake mix - you want to get each type of fruit called for individually.

  • Candied Pineapple chunks are called for but sometimes I haven't been able to find it and used the rings instead. Just cut them in chunks. Red and green are the most festive if you can find them.
  • Candied cherries are usually pretty easy to find. If you can use part red ones and part green ones it's prettier.
  • Pitted dates are what makes this cake sweet and sticky. I prefer to get the diced dates but you can get pitted whole dates and dice them yourself.
  • Pecans don't need to be toasted but I think they add more flavor.
  • Sugar is just granulated sugar.
  • All-purpose flour is what creates the batter that holds this together.
  • Baking powder is one ingredient that I add because mom always did - but honestly I have no idea what it does here.
  • Salt helps to balance the sweetness of all the candied fruit.
  • Vanilla adds a rich dimension.
  • Large eggs work with the flour to create the batter.

Fruit Cake Recipe: Love It or Hate It

I grew up loving dark fruitcake. To be honest, I could never figure out why people didn't like it.

To me, there was nothing more delicious than a piece of my Mom's fruit cake -  moist, chewy, and candy-like; thickly slathered with cream cheese or butter. Even better if it was sitting next to a cup of hot chocolate. Mmmmm - Christmas!

...And sugar overload.

That is, I didn't understand it until the fateful day when I tasted someone ELSE'S version of this traditional holiday cake. EWWWW!

I finally understood the jokes..the grimaces..the gagging. Right then I felt sorry for anyone who wasn't me, who didn't have access to this amazing stuff.

I mean, how could it be Christmas without it?

I used to sell this homemade fruitcake on eBay for $30 ...and that was twenty years ago or more! No one that has tasted this recipe doesn't like it...It is moist..and more chewy than cakey...there are no golden or dark raisins in it and no "junk" mixed candied fruit...

A few years ago I had the opportunity to interview the folks at Collin Street Bakery in Corsicana, Texas. I think they make the SECOND best fruitcake in the world. 😉

A whole fruitcake loaf on a plat

Fruit Cake FAQs

This recipe is rated: Easy

Here are the questions I am most frequently asked about this recipe.

Can you ship fruitcake?

Short answer: yes!
I have no clue where my mom got the recipe but she made it for her 6 siblings every single year.
Numerous fruitcakes were wrapped in waxed paper, then boxed, then covered with brown postal paper and tied with a string. It happened just after Thanksgiving just like clockwork. My job was holding my finger on the string so Mom could make the knot tight.
This Christmas cake was mailed overseas to my uncles during World War II ... it has been mailed overseas to my kids in the military. It always arrives perfectly intact and fresh.

Can you make this recipe ahead of time?

You can make in November and let it sit in a cool place or make it closer to Christmas..either way it will be great.

How long does a fruitcake last?

A fruitcake that's stored properly can last for years - not at our house though because we eat it long before it has a chance to go bad.

Does fruitcake have to be refrigerated?

Fruitcake will last a month or so at room temperature if it's properly wrapped. It will also keep for up to about 6 months in the refrigerator.

How do you keep a fruitcake moist?

This traditional fruit cake recipe is moist because of the baking technique and we've eaten the last few bites of it a month or so after making it - it's not dry. Just keep it wrapped. Some people wrap it in a cheesecloth that's been soaked in rum or brandy - and that's a good way to ensure it doesn't mold if you are storing it at room temperature for a long time.

Is this recipe healthy?

Short answer: nope. Fruit cake is high in calories and sugar so you probably shouldn't make a habit of having it for breakfast. Generally it's considered a holiday treat so whether or not it's healthy isn't usually a concern.

How do you store fruitcake?

et the cake cool and remove it from the pan. Leave the waxed paper on it and then wrap it in plastic wrap, then foil.

collage showing the difference between the batter and the baked cake.
Not much difference in the look whether it is baked or unbaked!

Why Is Fruit Cake a Christmas Tradition?

Fruitcake dates to ancient times when the Romans ate a satura cake, a mixture of barley mash, raisins, nuts, pomegranate, and wine.

Over time it evolved into fruitcake - with the candied fruit added to help preserve the finished cake during a season when fruit was not normally available.

It was popular in Victorian England, where it was called a "Christmas Cake" and the tradition was brought to the United States.

Fruitcakes were used as wedding cakes during Victorian times, as a matter of fact, partly because they could be made well ahead of time.

More Holiday Recipes from Restless Chipotle

One of the things I absolutely love about the holiday season is all of the holiday baking! Here are some of my favorites -

  • Red velvet hot fudge sauce being spooned over ice cream.
    Homemade Hot Fudge Sauce: Red Velvet
  • Closeup of cheesecake with a slice removed.
    Peppermint Bark Cheesecake
  • A collage of red velvet dessert images for the featured image.
    50 Red Velvet Recipes for Every Occasion
  • A slice being removed from the cake showing the inside texture and creamy frosting.
    Red Velvet Bundt Cake

And if you are thinking of parties you'll definitely want to take a look at these -

  • Gingerbread House Party is so much fun for the kids! I've been doing it since the early 1980s. You make easy houses out of graham crackers and let them decorate with all kinds of candy. SO much fun.
  • 50 Best Red Velvet Recipes because what's Christmas without red velvet? Seriously!!

You May Need...

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What’s new? A brand new store full of things to help you make the recipes, celebrate the days, and create the memories! Check out Restless Chipotle & Co. As always, thanks so much for being a part of Restless Chipotle! 

I use these Pyrex glass loaf pans for all of my bread baking whether I’m making yeast bread, quick breads, or loaf cakes like this fruitcake recipe. I love that they’re easy to clean and last forever.

Sliced Christmas Cake close up to show pieces of candied fruit.

📞 The last word

This is the exact holiday cake my mom made. I have no idea where she got the original recipe but I do know that everyone who's tried it loves it!

I can't imagine a Christmas dinner without it and a batch of her homemade fudge.

If you're a fruitcake lover, or you know someone who is, give this recipe a try.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Slices of fruitcake on a plate
4.64 from 268 votes

Old Fashioned Fruitcake Recipe

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This easy fruitcake recipe has been in our family for years. It's full of dates, cherries, pineapple, and pecans that make it more like candy than a cake! No need to let it "ripen" it's great the same day it's made! This recipe makes 2 (5x9-inch) loaves.
Course Dessert
Cuisine Amercian Heritage,Holiday
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings:20 servings
Calories:350
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • loaf pans
  • rubber spatula

Ingredients

  • 1 pound pecans
  • 1 pound dates, pitted and chopped
  • ½ pound candied cherries, (red and geen)
  • ½ pound candied pineapple, (red and green or yellow)
  • ¾ cup sugar
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon vanilla extract, or 1 tablespoon rum, bourbon, or brandy

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
  • Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
  • Fill the pan with hot water as needed during baking.
  • Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
  • Spray wax paper with cooking spray.
  • Chop dates and nuts.
  • Add them to a large bowl.
  • Sift dry ingredients over fruit and nuts and mix in with your hands.
  • Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
  • Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
  • Place the filled loaf pans onto the rack above the pan with hot water.
  • Bake at 250 for 1 hour and 45 minutes.
  • Let cool.

Notes

This is one of our favorite holiday cakes! During the Christmas season I'll even serve it with a little cream cheese for brunch. Watch the full video on YouTube - click here.
  • To store: let the cake cool and remove it from the pan. Leave the waxed paper on it and then wrap it in plastic wrap, then foil. Store in a cool dark place.
  • This fruit cake ships well. Just wrap it in waxed paper, then in aluminum foil.
  • You can brush this with rum or brandy if you like but I never do - it's good without it.
  • No need to let fruitcake age. It's delicious the same day it's baked.
  • Don't use the "mixed candied fruit". It isn't moist enough and your cake will be dry and tasteless.

Nutrition Facts

Calories: 350kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 266mg | Fiber: 4g | Sugar: 37g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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    First published December 22, 2011. Last updated October 16, 2021 for structure and editorial fixes.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Lynne

      January 19, 2023 at 7:16 pm

      5 stars
      I love this cake!! My grandmother made the only fruit cake I ever liked and this is so very close to hers. Thank you for sharing!!

      Reply
    2. Agatha

      December 24, 2022 at 1:08 pm

      Read article for tips, watched video, read recipe and steps before starting and it turned out as nuts and candied fruit, no cake. Not sure what I did wrong and will try one more time but today I'm very disappointed.

      Reply
      • Marye

        December 24, 2022 at 5:28 pm

        Agatha - the recipe clearly says that it's more like candy than cake and there's less than a cup of flour in it for the whole cake. I'm sorry you didn't care for it but there's really no point in making it again - it sounds like it came out perfectly.

      • Joy

        January 07, 2023 at 10:34 am

        Hi Agatha! Add your dry ingredients to your fruit and nuts and stir to coat everything well. Then add your beaten eggs and stir well to combine. Like she said, there's not much batter - it's just enough to hold everything together. Pour into well greased pans, can even line with parchment. Make sure to press everything together. Not so hard as to smush it, but enough that everything is touching and it will come together as a cake. After baking, let it cool in the pan for a bit before removing to finish cooling. You should have a solid loaf when you are done. Good luck!

    3. Carol

      December 22, 2022 at 5:27 pm

      4 stars
      We loved this recipe! I used 16 0z fruitcake mix plus the indicated ingredients because I had them, and everything else the same. The flavor was great and not dry. I had all the glacéd fruits already so I wanted to use them up.

      Reply
    4. Jessica

      December 21, 2022 at 9:54 pm

      5 stars
      The recipes calls for 3 large eggs but in the video you used 6? I didn’t see anyone comment on the number of eggs….My chickens lay roughly a med-large egg but I don’t think 3 would make the batter wet enough, can you clarify that for me? Thank you!!
      Jessica

      Reply
      • Marye

        December 22, 2022 at 10:48 am

        In the video I was making double the recipe.

      • Jessica

        December 22, 2022 at 7:22 pm

        5 stars
        Thank you clarifying my egg question so promptly❤️ and I’ve got two cakes in my oven right now. My mom always orders the 2 or 3lb fruitcake from Beatrice Bakery in Beatrice, Nebraska and that’s the only fruit cake I’ve ever had that I liked. In our opinion it’s better than a Collin’s Street fruitcake. My mom is from Dallas and she still mail orders her’s from Beatrice’s. 😉
        Ok, they are out of the oven, cooled and I just took my first taste………very nice we will be enjoying these on Christmas Eve and Christmas Day . Thank you for sharing this recipe with all of us!!! Merry Christmas 🎄

    5. Valerie Peterman

      December 21, 2022 at 4:14 pm

      5 stars
      Super moist and sticky. No overpowering spices or flavors. The fruit and the pecans gave it a subtle sweet, fruity flavor.
      Absolutely the best Fruitcake I've ever had. You won't be disappointed with it. I didn't use any alcohol, just the vanilla the recipe called for. Try it out and enjoy. Hats off to Marye. Another fantastic recipe.

      Reply
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