Fruitcake Recipe – Eats Now

Name: Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mixed candied fruit (2 cups); 1 lb dates, pitted; 12 lb whole candied cherry (1 cup); 14 lb chopped citron; 1 cup raisins; 1 cup pecan halves; 1 cup walnuts, halves; 4 cups sifted flour; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; ½ teaspoon ground nutmeg; 1 cup butter or 1 cup regular margarine; 2 cups sugar; 4 eggs; 1 teaspoon baking soda; 1 ½ cups buttermilk; orange juice or apple cider

Servings: persons

1 lb mixed candied fruit (2 cups)
1 lb dates, pitted
12 lb whole candied cherry (1 cup)
14 lb chopped citron
1 cup raisins
1 cup pecan halves
1 cup walnuts, halves
4 cups sifted flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup butter or 1 cup regular margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1 ½ cups buttermilk
orange juice or apple cider

1
Prepare baking pans by cutting parchment liners for bottoms.
2
Grease each piece of paper with shortening.
3
Place in pans.
4
Top with a layer of waxed paper.
5
Grease top of paper and inside of pans generously with shortening.
6
Place candied fruit, dates, cherries, citron, raisins, pecan and walnut halves in 2-quart bowl.
7
Sift together flour, salt, cinnamon, cloves and nutmeg; reserve 1/2 cup.
8
Add reserved dry ingredients to fruit/nut mixture; mix to coat.
9
Cream together butter and sugar in bowl until light and fluffy at medium speed of electric mixer.
10
Add eggs, one at a time, beating well after each addition.
11
Add baking soda to dry ingredients.
12
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
13
Add batter to fruit/nut mixture, mixing well.
14
Turn into prepared 10-inch tube pan or three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
15
To decorate, place fruits and walnuts on top of batter to form a design.
16
Bake in 300 F.
17
oven 2 hours and 30 minutes for 10-inch tube pan and 1 hour and 30 minutes for loaf pans.
18
Cool in pans on racks 10 minutes.
19
Remove from pans; cool on racks.
20
Baste with orange juice or apple cider using pastry brush.
21
Wrap in waxed paper; then in aluminum foil.
22
Store in covered container in cool place.
23
Let mellow 2 weeks, then baste again.
24
Farm Journal's Best-Ever.

2593

kcal

Calories

188

Fat

207

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 18 ingredients. The key ingredients include: 1 lb mixed candied fruit (2 cups), 1 lb dates, pitted, 12 lb whole candied cherry (1 cup), 14 lb chopped citron, 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.

That's it — enjoy your meal!

Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions