How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for My Own Fruitcake?

You need 14 ingredients. The key ingredients include: 6 eggs, 2 c sugar, 1 container mixed candied fruit, 1 c butter or margarine, and more.

Is My Own Fruitcake suitable as baking & desserts?

Yes, My Own Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover My Own Fruitcake?

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.

My Own Fruitcake Recipe

Name: My Own Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 c sugar; 1 container mixed candied fruit; 1 c butter or margarine; 1 c raspberry or peach jam; 2 c all purpose flour (1/2 c reserved); 2/3 c buttermilk; 2 t baking powder; 1/2 c chopped figs; 1/2 c chopped apricots; 1/2 chopped dates; 1/2 c chopped nuts (optional); 2 T cinnamon; 2 t apple pie spice

Bake this irresistible My Own Fruitcake at home. Made with eggs, sugar, butter and raspberry. Easy step-by-step instructions included.

This My Own Fruitcake relies on simple, everyday ingredients such as eggs, c sugar, c butter or margarine and c raspberry or peach jam. It comes together quickly and makes 4 servings, at about 2029 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this My Own Fruitcake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

2029

kcal

Calories

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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My Own Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

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