Heirloom Fruitcake Recipe

Name: Heirloom Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup real butter (no substitutes); 3 tablespoons brown sugar; 2 lightly beaten eggs; 3 tablespoons honey; ½ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; ⅛ teaspoon ground allspice; ⅛ teaspoon ground nutmeg; 2 tablespoons half-and-half cream; 1 cup raisins; 1 cup chopped dates; 6 ounces dried apricots, finely chopped; 3 cups pecan halves

Servings: persons

⅓ cup real butter (no substitutes)
3 tablespoons brown sugar
2 lightly beaten eggs
3 tablespoons honey
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
2 tablespoons half-and-half cream
1 cup raisins
1 cup chopped dates
6 ounces dried apricots, finely chopped
3 cups pecan halves

1
["In mixing bowl, cream the butter, sugar, eggs and honey.", "Combine dry ingredients; add to creamed mixture alternately with cream.", "Beat in raisins, dates, apricots and pecans.", "Pack into two greased and floured 7-3/4""x 3-5/8"" x 2- 1/4""-inch loaf pans.", "Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.", "Bake at 300 for 60-65 minutes or until a wooden pick inserted near the center comes out clean.", "Cool completely in pan.", "Loosen edges with a knife and remove from pan.", "Store in an airtight container in the refrigerator."]

1609

kcal

Calories

153

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: ⅓ cup real butter (no substitutes), 3 tablespoons brown sugar, 2 lightly beaten eggs, 3 tablespoons honey, and more.

Yes, Heirloom 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!

Heirloom Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions