Fruit Cake Recipe

Name: Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. mixed fruit; 1 lb. candied cherries; 1 lb. candied pineapple; 1 box dates; 2 lb. nuts; 8 whole eggs; 1/2 c. fruit juice; 1 box raisins; 1/2 tsp. allspice; 1/2 tsp. cloves; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. salt; 4 c. flour; 2 c. sugar; 1 c. Crisco; 1 box orange peel

Servings: persons

2 lb. mixed fruit
1 lb. candied cherries
1 lb. candied pineapple
1 box dates
2 lb. nuts
8 whole eggs
1/2 c. fruit juice
1 box raisins
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
4 c. flour
2 c. sugar
1 c. Crisco
1 box orange peel

1
Cut all fruits in small pieces and mix together with nuts. Dredge with flour.
2
Cream Crisco.
3
Add sugar gradually, creaming after each addition.
4
Mix eggs, one at a time, to sugar and Crisco.
5
Add spices and salt to the fruit mixture.
6
Now add your blended Crisco, sugar and eggs to fruit and spices.
7
Add juice as needed.
8
Mix with hands thoroughly.

1694

kcal

Calories

Fat

323

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 17 ingredients. The key ingredients include: 2 lb. mixed fruit, 1 lb. candied cherries, 1 lb. candied pineapple, 1 box dates, 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.

Fruit Cake

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