Grandma Ruth's Fruitcake Recipe

Name: Grandma Ruth's Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pitted dates; 12 lb candied green cherries; 12 lb candied red cherries; 12 lb candied pineapple; 1 lb brazil nut; 1 lb walnut halves; 12 lb candied orange peel (or citron); 1 ½ cups all-purpose flour; 1 ½ cups sugar; 1 teaspoon baking powder; 1 pinch salt; 4 eggs; 1 ounce rum

Servings: persons

2 lbs pitted dates
12 lb candied green cherries
12 lb candied red cherries
12 lb candied pineapple
1 lb brazil nut
1 lb walnut halves
12 lb candied orange peel (or citron)
1 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking powder
1 pinch salt
4 eggs
1 ounce rum

1
Preheat oven to 325F.
2
Halve the dates and the cherries, add pineapple and orange peel and rum and let soak for about 30 minute.
3
Add nuts and stir until evenly distributed.
4
Sift flour,sugar,baking powder and salt together and sprinkle over fruit and nut mixture coating all pieces.
5
Beat eggs until lemon-colored and pour over other ingredients -- mix thoroughly until all pieces are wet and no dry flour remains.
6
Grease 5 3x6 loaf pans (mini) and line bottoms with parchment paper and grease that as well -- this mixture is extremely sticky!
7
Press fruitcake mixture into pans and bake in 325 F oven for 1 hour -- remove and allow to cool.
8
I have found they are easier to remove from pans while still slightly warm.
9
I also brush daily with rum for about 3 or 4 days before serving -- wrapping each cake in plastic wrap or wax paper.

2660

kcal

Calories

Fat

467

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 13 ingredients. The key ingredients include: 2 lbs pitted dates, 12 lb candied green cherries, 12 lb candied red cherries, 12 lb candied pineapple, and more.

Yes, Grandma Ruth's 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!

Grandma Ruth's Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions