Fruit Cake Recipe

Name: Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Wesson oil; 4 whole eggs; 1 1/2 c. brown sugar, packed in cup; 3 c. sifted flour; 1 tsp. double-acting baking powder; 2 tsp. salt; 2 tsp. cinnamon; 2 tsp. allspice; 1 tsp. cloves; 1 c. fruit juice (pineapple or orange); 1 c. dates, chopped; 1 c. mixed fruit; 1 c. candied pineapple; 1 c. raisins; 1 or 1 1/2 c. candied cherries; 1 c. chopped figs; 3 c. chopped pecans

Servings: persons

1 c. Wesson oil
4 whole eggs
1 1/2 c. brown sugar, packed in cup
3 c. sifted flour
1 tsp. double-acting baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
1 c. fruit juice (pineapple or orange)
1 c. dates, chopped
1 c. mixed fruit
1 c. candied pineapple
1 c. raisins
1 or 1 1/2 c. candied cherries
1 c. chopped figs
3 c. chopped pecans

1
Mix together first 3 ingredients; mix 2 minutes.
2
Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Stir into Wesson oil mixture alternately with fruit juice.
3
Mix 1 cup flour, dates, mixed fruit, pineapple, raisins, cherries, figs and pecans.
4
Pour batter over fruit, mixing thoroughly.
5
Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch).
6
Pour batter in pans.
7
Place a pan of water on the lower oven rack.
8
Cook 2 1/2 to 3 hours in 375u00b0 oven.
9
Let cakes stand 15 minutes before taking from pans.
10
Reynolds Wrap does better than brown paper.

2952

kcal

Calories

201

Fat

262

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

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: 1 c. Wesson oil, 4 whole eggs, 1 1/2 c. brown sugar, packed in cup, 3 c. sifted flour, and more.

Yes, Fruit Cake 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!

Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions