Banana Fruitcake 1983 Recipe

Name: Banana Fruitcake 1983
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped dried apricots; 3 cups chopped dried prunes; ¼ cup chopped dates; 2 cups mixed dried fruit, and peel; 2 cups raisins; ½ cup brandy; 1 ½ cups butter; 2 cups packed brown sugar; 6 large eggs; 3 cups unbleached all-purpose flour; 3 tablespoons cocoa powder; 1 teaspoon salt; 1 teaspoon nutmeg; 1 teaspoon allspice; 1 tablespoon cinnamon; 2 ripe mashed bananas; 1 ½ cups pecans

Servings: persons

2 cups chopped dried apricots
3 cups chopped dried prunes
¼ cup chopped dates
2 cups mixed dried fruit, and peel
2 cups raisins
½ cup brandy
1 ½ cups butter
2 cups packed brown sugar
6 large eggs
3 cups unbleached all-purpose flour
3 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon cinnamon
2 ripe mashed bananas
1 ½ cups pecans

1
Soak all the fruit in the brandy overnite covered.
2
Cream butter and sugar until smooth.
3
Add eggs one at a time, beating well after each.
4
Combine all dry ingredients and add to butter mixture, bananas, and fruit one third at a time, until all combined.
5
Fold in the pecans.
6
Bake in a preheated oven 250 degrees F.
7
Pour into a 10 inch pan and bake for 4 hours.
8
(I would use a tube pan, greased and floured.)
9
Cool slightly when removed.
10
Wrap in a brandy soaked cheesecloth, then in foil.
11
Keep in a air tight tin.

1932

kcal

Calories

116

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chopped dried apricots, 3 cups chopped dried prunes, ¼ cup chopped dates, 2 cups mixed dried fruit, and peel, and more.

Yes, Banana Fruitcake 1983 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Fruitcake 1983

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions