Carolina Fruitcake Recipe

Name: Carolina Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces candied orange peel; 4 ounces candied lemon peel; 1 pound candied cherries halved; 1 pound candied pineapple chunked; 1 pound candied citron chunked; 2 pounds golden raisins (sultanas); 1 pound raisins, seedless; 8 ounces figs coarsely chopped; 8 ounces dates coarsely chopped; 2 pounds pecan halves; 4 cups flour, all-purpose sifted; 1 teaspoon cinnamon ground; 1/2 teaspoon allspice ground; 1/2 teaspoon nutmeg ground; 1/2 teaspoon cloves ground; 1 pound butter; 2 1/2 cups sugar; 12 large eggs beaten; 1 1/4 cups flour, all-purpose sifted; 1 teaspoon salt

Servings: persons

4 ounces candied orange peel
4 ounces candied lemon peel
1 pound candied cherries halved
1 pound candied pineapple chunked
1 pound candied citron chunked
2 pounds golden raisins (sultanas)
1 pound raisins, seedless
8 ounces figs coarsely chopped
8 ounces dates coarsely chopped
2 pounds pecan halves
4 cups flour, all-purpose sifted
1 teaspoon cinnamon ground
1/2 teaspoon allspice ground
1/2 teaspoon nutmeg ground
1/2 teaspoon cloves ground
1 pound butter
2 1/2 cups sugar
12 large eggs beaten
1 1/4 cups flour, all-purpose sifted
1 teaspoon salt

1
Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes.
2
Mix flour and spices thoroughly, then mix the flour mixture w ith the fruit so that each piece of fruit and each nut is coated lightly with flour.
3
Cream butter (or margarine); add sugar gradually.
4
Add eggs, mixing thoroughly.
5
Stir in flour and salt until well blended.
6
Pour batter over fruit-nut mixture.
7
Mix with hands until fruit and nuts are well coated with batter.
8
Spread mixture in a greased roasting pan (17 x 11 1/2 x 2 1/4 inches).
9
Bake in preheated moderated oven (350?F) for 30 minutes.
10
Reduce heat to slow (325?F) an d continue baking for 1 hour.
11
Watch the heat carefully; do NOT overbake.
12
After 45 minutes of second baking, remove roaster from oven and quickly stir mixtur e, breaking up the top crust, scraping sides and bottom of pan.
13
Continue baking 15 minutes.
14
When done, the batter will lose its gloss and be brown and crumbly.
15
In the meantime, grease pans you wish to use: Loaf pans, muffin pans, cof fee cans, decorated tins, etc.
16
Spoon cake, while hot, into one pan at a time, making a layer about 3/4 inch thick, pressing firmly, adding another layer, pr essing, and so on until pan is full.
17
If the batter gets too cold to mold proper ly, put the roaster pan back in the oven to heat for a few minutes, but watch it carefully to avoid overcooking.
18
Decorate while hot with crystallized fruit and nuts.
19
If packed carefully, this cake may be sliced very thin.

3948

kcal

Calories

287

Fat

303

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 20 ingredients. The key ingredients include: 4 ounces candied orange peel, 4 ounces candied lemon peel, 1 pound candied cherries halved, 1 pound candied pineapple chunked, and more.

Yes, Carolina Fruitcake 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!

Carolina Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions