Fruitcake Recipe for the Holidays

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.

Not much difference in the look whether it is baked or unbaked!

Print Recipe

4.73 from 18 votes

Fruitcake Recipe

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!

Prep Time15 mins

Cook Time1 hr 45 mins

Total Time2 hrs

Course: Dessert

Cuisine: Amercian Heritage, Holiday

Keyword: fruit, moist, sticky, sweet

Servings: 10 servings

Calories: 685kcal

Author: Marye Audet

Ingredients

• 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

US Customary - Metric

Instructions

• Preheat oven to 250 degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
• Place a pan with boiling water in the oven to create steam.
• Fill the pan as needed during baking.
• Spray two loaf pans with cooking spray and line with wax paper.
• Spray wax paper with cooking spray.
• Chop dates and nuts.
• Sift dry ingredients over fruit and nuts and mix in.
• Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands)
• Spoon into prepared pans, pressing down gently to remove large air bubbles and spaces.
• Bake at 250 for 1 hour and 45 minutes.
• Let cool.

Nutrition

Calories: 685kcal | Carbohydrates: 99g | Protein: 7g | Fat: 32g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 132mg | Potassium: 533mg | Fiber: 8g | Sugar: 73g | Vitamin A: 0.5% | Vitamin C: 4.8% | Calcium: 7.2% | Iron: 13.6%

Part of the Meal Plan Monday #92 Link Up!