Fruitcake photo 1
Fruitcake photo 2
Fruitcake photo 3


  • eggs - 8 item
  • salt - 1 tsp
  • flour - 4 c
  • baking powder - 4 tsp
  • light corn syrup - 1 item
  • white sugar - 2 c
  • pitted dates - 24 oz
  • whole candied cherries - 1 lb
  • candied yellow pineapple - 1/2 lb
  • candied green pineapple - 1/2 lb
  • pecans or 1 lb - 2 lb

How to make fruitcake:

With pastry brush, grease pan well with softened butter or use brown paper to line pan. Cut up fruit and put in one bowl. Leave cherries whole.

Measure flour, baking powder and salt into sifter. Sift onto fruit. Mix well with fingers, separating and coating fruit with dry mixture.

With electric mixer, beat eggs until frothy and add sugar. Add to fruit mixture and mix well. Add nuts and mix until evenly coated. Pack into pans until firm. Decorate top with some fruit. Bake loaf pans in 275° oven for 1 to 1 1/2 hours.

Top of cake should look dry. If in doubt, leave in oven a few minutes, since extra baking does no harm. Let cool in pans for 30 minutes. Peel off paper and brush corn syrup on top. Cool completely.

Recipe categories: Eggs/dairy, Egg, Low sodium.

Average rating: 4.7 of 5, total votes: 3
Cook. Time: PT7H
Total Time: PT7H

Cause of complaint:

Related ingredients:
sugar, eggs, chopped pecans, milk, sour cream
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