This easy fruitcake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together. It is moist and sticky – more like a candy than a cake in a lot of ways. It’s a traditional fruitcake with old fashioned flavor and it’s been a family favorite for generations.
For this recipe you’ll need: Candied pineapple (red and green), candied cherries (red and green), pitted dates, pecans, sugar, flour, baking powder, salt, eggs, vanilla
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Fruitcake Recipe Backstory
I grew up loving 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 fruitcake – 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!
That is, I didn’t understand it until the fateful day when I tasted someone ELSE’S fruitcake. 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 cake on eBay for $30 …and that was ten years ago or more! No one that has tasted this cake doesn’t like it…It is moist..and more chewy than cakey…there are no raisins in it and no “junk” 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. 😉
Can You Ship Fruitcake?
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 just after Thanksgiving just like clockwork. My job was holding my finger on the string so Mom could make the knot tight.
It was mailed overseas to my uncles during World War 2… it has been mailed overseas to my kids in the military. I’m telling you… it’s unbelievable… and it’s a tradition.
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.
Fruitcake FAQs
This recipe is rated: Easy
How do you make a fruit cake in the oven?
This fruitcake recipe bakes slowly in a slow oven which helps keep it moist and delicious. A pan of boiling water is also added to the oven to create steam during the baking process.
Is fruitcake healthy?
Fruitcake 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 keep fruit cake moist?
This traditional fruitcake 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.
Why does my fruitcake crumble?
The butter and sugar must both be present in the correct ratio to keep a fruitcake just right. If you use too much sugar or don’t cream the butter and sugar together sufficiently the cake may be crumbly. In THIS fruitcake there isn’t enough batter to require that ratio – there’s no butter because the candied fruit to batter ratio is so high that it’s more like candy.
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 store a fruitcake?
Not much difference in the look whether it is baked or unbaked!
Why Is Fruitcake 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. Overtime 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.
You May Need…
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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.
More Holiday Recipes from Restless Chipotle
One of the things I absolutely love about the holidays is all of the holiday baking! Here are some of my favorites –
- Gingerbread House Party
- Best Rolled Sugar Cookies
- Heirloom Sweet Potato Rum Cake
- 50 Best Red Velvet Recipes
- Pecan Pie Cheesecake
- Viennese Christmas Braid
- Classic Pumpkin Pie
Best Fruitcake Recipe Ever
If you are looking for the best fruitcake recipe ever this traditional family recipe definitely gets my vote. Try this fruitcake recipe at least once! I think you’ll like it. If you’re looking for a more “cakey” fruitcake give this Brandied Fruitcake with dried fruit from Country Cleaver a try.
If you love this recipe please give it 5 stars.
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!
- 1 lb pecans
- 1 lb dates-pitted and chopped
- 1/2 lb candied cherries (red and geen)
- 1/2 lb candied pineapple (green and yellow)
- 3/4 c sugar
- 3/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla or 1 tablespoon rum , bourbon, or brandy
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Preheat oven to 250 degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
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Place a pan with boiling water in the oven to create steam.
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Fill the pan as needed during baking.
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Spray two loaf pans with cooking spray and line with wax paper.
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Spray wax paper with cooking spray.
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Chop dates and nuts.
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Sift dry ingredients over fruit and nuts and mix in.
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Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands)
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Spoon into prepared pans, pressing down gently to remove large air bubbles and spaces.
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Bake at 250 for 1 hour and 45 minutes.
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Let cool.
Part of the Meal Plan Monday #92 Link Up!
John C. Crawson says
I made a comment yesterday trying to figure out what I did wrong on your recipe. I figured it out and made another batch today that look magnificent. Can’t wait to finish in the oven and allow them to cool.
Marye Audet says
Awesome! I am a little slow to answer comments during the busy holidays. What did you do wrong, if you don’t mind my asking?
John says
I just gave your fruitcake a try and am curious about the 3/4 cup of flour. When I mixed the batter it appeared to be cakey and when it was finished baking it was more cake than fruit. I’m wondering if I missed something or added too much flour. I also left fruit whole and may need to slice the cherries and pineapples in half. I want to try the recipe again but want to see what I may have messed up before I do.
Carol says
You mention butter in connection with crumbling, “The butter and sugar must both be present in the correct ratio to keep a fruitcake just right. If you use too much sugar or don’t cream the butter and sugar together sufficiently the cake may be crumbly.” .However, there doesn’t appear to be any butter in this recipe. Am I missing something?
Marye Audet says
No I was speaking as a general rule in fruit cakes.
Sally Greimes says
Have you tried this making it gluten free? Wondered if you had put xanthan gum in and if so, how much. Guess i will find out how it works.
Thank you for sharing.
Karen in VA says
Hi, I’ve picked your recipe to make this year for the holidays and was wondering about ageing it. Do you do that to yours? I thought I’d make it now, wrap it in cheesecloth, and spritz it weekly with bourbon until Thanksgiving. What do you think? I’ve read that ageing fruitcake is an important part of the process.
Marye Audet says
This one does not need to age. 🙂 It’s good to go from day 1
Stephanie says
When it says beat eggs till light I assume this means mixed well ??
Marye Audet says
Until the yellow is a light yellow.
Linda says
I just your recipe tonight. I’m so excited to try it. It sounds just like my mom’s, which i loved. Mom passed away 22 years ago and I haven’t been able to find her recipe. We looked everywhere. The only difference that I can think of was she would line an angel food pan that has a removable center with brown paper instead of loaf with wax paper. thank you!
Marye Audet says
Let me know how you like it!
James says
I mde your fruitcak. Absolutily delicious. I ost moms recipe after she passed. Yours is like hers, thanks for putting online. James
Marye Audet says
So glad you liked it, James!!
Sherry says
First time ever making one is that 8 oz each of the red and 8oz green cherries and 8oz red pineapple and 8oz green or 8 oz combined of each
Marye Audet says
8 ounces of each one. 🙂
Patricia says
So are you saying a pound of cherries and a pound of pineapple?
Wendy says
If I want to use 6″ round or square pans will the cooking time differ?
Marye Audet says
yes but I don’t know by how much.
Jeanne says
Hi Marye, I really wanna try your recipe. But please inform when the FLOUR has to be mixed. Thank you.
Marye Audet says
Step 7 where it says to sift the dry ingredients (flour, sugar, etc) and mix them in. 🙂
Bill Russ says
The cake recipe in your article does not match the photo above it. I made the cake in the article and it was a huge disappointment. I was certain it was the cake in the photo. What a waste of my time and money. So much for your recipes. I moved to Texas two years and this is typical of so much in Texas.
Bill
Marye Audet says
The cake is EXACTLY the cake above it. I make it every year — I photographed that in June. I am sorry you were disappointed, however there is really no reason to be rude. If you’d like to talk to me about the problem you had we can see if I can figure out what happened…. You can send me a message on the Restless Chipotle Facebook page and I’ll be happy to talk to you about it. https://www.facebook.com/RestlessChipotle/?fref=ts
Donna says
Oh my! Thank you, thank you, thank you! This fruitcake is what we grew up with – didn’t know there was “bad” fruitcake. My mom would begin in September making the trek to the grocery store and the basket was piled high with the candied fruits and nuts. She made the batches in a washtub and I can still see her – up to her elbows mixing that concoction. She would put those baked goodies into huge film tins with a jigger of booze in the middle and she would refill those on a weekly basis up until time to gift them or serve them during the holidays. She passed on and I didn’t get the recipe from her and for years I thought I would have to put up with the other cakes being marketed as “Fruitcake” but we know better. I’m headed to the store this evening and although I won’t make them on the scale that she did, it’ll be one more slice of holidays remembered if I get this right. Again thanks for posting this recipe!
Marye Audet says
I am so glad to have helped!! Do you happen to know where the recipe came from? I cant’ find anything other than my mom’s recipe card… she noted where she got the recipe in most cases but not this one. :/
Donna says
Not sure where but I suspect where all good recipes come from – scribbled on the back of an envelope or half piece of notebook paper:)
Marye Audet says
Sigh … probably true.
Donna HI says
OMG I love this recipe. I used to make something very similar in the 70’s and had lost track of the recipe and have been trying to find it for months this year and have collected about 50 recipes trying to get close to the one I remembered. I think this is IT!
I knew it was the one when I saw your comment that 250 degrees was not a typo.
Thanks again, really looking froward to recreating my memories.
(I know that I make my cakes in September as well, and then bast frequently. A properly stored fruit cake with last a year in a cool place when regularly moistened. And it is a wonderful recipe.
Thanks again.
Marye Audet says
🙂 I have no idea where my mom got the recipe..but I’ve enjoyed it since the 60s!
Cynthia | What A Girl Eats says
I think I’m one of the few people that like fruit cake too! You’re right, if you get a bad one, all bets are off!
Marye Audet says
🙂 absolutely.
Healing Tomato says
This can be such a wonderful gift to give someone. I love making fruitcakes instead of buying it. This looks yummy
Marye Audet says
Thank you!
Susan | LunaCafe says
I have to try this. I love Italian pan forte but have never really liked American style fruitcakes.This fruit cake may be the one that changes my mind. 🙂
Marye Audet says
I think it’s more like candy that fruit cake…
Julie @ Texan New Yorker says
Fruitcake… girl, you are brave!! Haha. It looks good though, I’d try yours! 🙂
Des @ Life's Ambrosia says
I have never tried a fruit cake before, I’m thinking I should change that with this recipe!
Christie Campbell says
I love fruitcake. It gets such a bad wrap. But I think it’s delcious! And this one? Da bomb! Definitely #onthemenu
Marye Audet says
Thank you!
allie @ Through Her Looking Glass says
What a delicious fruit cake Marye. It looks heavy on the additions and light on the flour. PERFECT! Because it’s all the “stuff” we really want anyway. Thanks for sharing this delicious fruit cake recipe. I know exactly who I’m going to bake it for for Christmas, and it will be the highlight of their season.
Nutmeg Nanny says
I love fruitcake! I know it’s got a bad rap but seriously it’s so good!
Ali @ Home & Plate says
A fruitcake reminds me of my childhood. I could always count on my grandparents to bring one over the holidays. You recipe looks easy to make and I bet my dad would love it!
Paula says
I have made this fruitcake for a few years now and it is so awesome. I don’t know why, but I thought I’d try making a different one called “Free Range Fruitcake” from a recipe by a famous Food Network chef. My test cake was good, but wow…I shouldn’t have deviated from my tried and true recipe. This one is better, prettier. Got the ingredients and will making this one AGAIN shortly. 🙂 Thank you!!
Marye Audet says
Thank you Paula!!