Fruitcake Recipe – Eats Now

Name: Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Wesson oil; 1 c. pineapple, apple or orange juice; 1 1/2 c. brown sugar, packed; 4 eggs; 2 c. sifted flour; 1 tsp. baking powder; 2 tsp. each: salt, cinnamon and allspice; 3 c. chopped nuts; 1 tsp. cloves; 1 c. sifted flour; 1 c. thinly sliced citron; 1 c. chopped candied pineapple; 1 1/2 c. whole candied cherries; 1 c. seeded raisins; 1 c. chopped figs

Servings: persons

1 c. Wesson oil
1 c. pineapple, apple or orange juice
1 1/2 c. brown sugar, packed
4 eggs
2 c. sifted flour
1 tsp. baking powder
2 tsp. each: salt, cinnamon and allspice
3 c. chopped nuts
1 tsp. cloves
1 c. sifted flour
1 c. thinly sliced citron
1 c. chopped candied pineapple
1 1/2 c. whole candied cherries
1 c. seeded raisins
1 c. chopped figs

1
Heat oven to 275u00b0.
2
Combine oil, sugar and eggs; beat vigorously with spoon or electric mixer for 2 minutes.
3
Sift 2 cups flour with baking powder, salt and spices.
4
Stir into the oil mixture alternately with fruit juice.
5
Mix other cup flour with the fruits and nuts.
6
Pour batter over the fruit, mixing well.
7
Turn into 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, greased and lined with brown paper.
8
I use a tube pan.
9
Place pan of water on lower oven rack.
10
Bake 2 1/2 to 3 hours.
11
After baking, let cake stand 15 minutes before removing from pans.

1738

kcal

Calories

Fat

244

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 15 ingredients. The key ingredients include: 1 c. Wesson oil, 1 c. pineapple, apple or orange juice, 1 1/2 c. brown sugar, packed, 4 eggs, and more.

Yes, 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.

Fruitcake

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