Easter Fruitcake Recipe

Name: Easter Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 cup butter; 1 cup sugar; 1 ¾ cups flour; ½ teaspoon baking powder; 1 cup glace cherries; 2 cups glace pineapple; 4 cups pecans; 1 (1/2 ounce) bottle pure vanilla extract; 1 (1/2 ounce) bottle lemon extract

Servings: persons

5 eggs
1 cup butter
1 cup sugar
1 ¾ cups flour
½ teaspoon baking powder
1 cup glace cherries
2 cups glace pineapple
4 cups pecans
1 (1/2 ounce) bottle pure vanilla extract
1 (1/2 ounce) bottle lemon extract

1
Cream butter, add sugar, gradually creaming well until fluffy.
2
Add eggs and blend.
3
Chop nuts and fruit into fine pieces and mix with a few spoons of the flour.
4
Sift remaining flour and baking powder together.
5
Fold flour into creamed mixture, add flavorings and mix well.
6
fold in nuts and fruit.
7
Pour into greased and floured tube pan or 2 loaf pans.
8
Place in cold oven and bake@ 250 degrees for 3 hours.

1863

kcal

Calories

137

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 eggs, 1 cup butter, 1 cup sugar, 1 ¾ cups flour, and more.

Yes, Easter 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.

Easter Fruitcake

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