This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together.
It's moist and sticky - more like a candy than a cake! It's a traditional fruitcake with old-fashioned flavor, and it's been a family favorite for generations.
Table of Contents
- This is the fruitcake of my dreams!!
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store fruitcake
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 🎄 Why Is Fruit Cake a Christmas Tradition?
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 📖 Recipe
- old-fashioned fruitcake
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Sweet and chewy, this fruitcake is more like candy than a cake.
- This is a staple for the holidays at our house - I can't imagine Christmas without it.
- If you watch the video you'll see that putting the pecans in a food processor just doesn't work well. Coarsely chop them for the best results.
I grew up loving dark fruitcake. To be honest, I could never figure out why people didn't like it.
To me, there was nothing more delicious than a piece of my Mom's fruit cake - moist, chewy, and candy-like; thickly slathered with cream cheese or butter. Even better if it was sitting next to a cup of hot chocolate. Mmmmm - Christmas!
...And sugar overload.
That is, I didn't understand it until the fateful day when I tasted someone ELSE'S version of this traditional holiday cake. EWWWW!
I finally understood the jokes..the grimaces..the gagging. Right then I felt sorry for anyone who wasn't me, who didn't have access to this amazing stuff.
I mean, how could it be Christmas without it?
I used to sell this homemade fruitcake on eBay for $30 ...and that was twenty years ago or more! No one that has tasted this recipe doesn't like it...It is moist..and more chewy than cakey...there are no golden or dark raisins in it and no "junk" mixed candied fruit...
A few years ago I had the opportunity to interview the folks at Collin Street Bakery in Corsicana, Texas. I think they make the SECOND best fruitcake in the world. 😉
🧾 Gather your ingredients: what you'll need
The one thing that always amazes me about this old-fashioned fruitcake recipe is that there is almost nothing holding all of that sweet, sticky fruit together. Make sure you DO NOT buy fruitcake mix - you want to get each type of fruit called for individually.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Candied Pineapple chunks are called for but sometimes I haven't been able to find it and used the rings instead. Just cut them in chunks. Red and green are the most festive if you can find them.
- Candied cherries are usually pretty easy to find. If you can use part red ones and part green ones it's prettier.
- Pitted dates are what makes this cake sweet and sticky. I prefer to get the diced dates but you can get pitted whole dates and dice them yourself.
- Pecans don't need to be toasted but I think they add more flavor.
- Sugar is just granulated sugar.
- All-purpose flour is what creates the batter that holds this together.
- Baking powder is one ingredient that I add because mom always did - but honestly I have no idea what it does here.
- Salt helps to balance the sweetness of all the candied fruit.
- Vanilla adds a rich dimension.
- Large eggs work with the flour to create the batter.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Mix chopped pecans, dates, and candied fruit.
Add in sugar, flour, baking powder, and salt. Mix well.
Whisk eggs and vanilla together. Mix into the fruit mixture.
Press into parchment lined loaf pans and bake according to instructions in the recipe card below.
🤫 Marye's secret for zhuzhing it up -
Showing my decadent side here - During the holidays one of my favorite breakfast treats is a slice of fruit cake smeared with cream cheese. Heaven!
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- cutting board
- sharp knife
- parchment paper
- loaf pans, I use Pyrex 1-½ quart size glass loaf pans
- measuring cups and spoons
- mixing bowl
🎥 Watch and cook: step-by-step video tutorial
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 Leftover love: how to store fruitcake
Fruitcake stores really well at room temperature if it's wrapped in plastic wrap. I usually leave the parchment wrapped around it and then wrap it in a layer of plastic wrap or aluminum foil
It's fine for a month or so at room temperature, up to 6 months in the fridge, and for an eternity in the freezer.
Marye's Tip o' the day
Don't use the "mixed candied fruit". It isn't moist enough and your cake will be dry and tasteless.
💭 Insider tips: things to know
- The color may be lighter brown or a darker brown - it all depends on the dates that you get. It has nothing to do with the actual bake on the cake.
- Mixing the batter together with your (clean) hands is honestly the easiest way to get everything blended properly.
- Don't chop the pecans in a food processor. I tried that and it makes them too small. Just coarsely chop them with a knife.
- The pan of water on the rack beneath the fruit cake in the oven is important. Don't skip it!
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Short answer: yes!
I have no clue where my mom got the recipe but she made it for her 6 siblings every single year.
Numerous fruitcakes were wrapped in waxed paper, then boxed, then covered with brown postal paper and tied with a string. It happened just after Thanksgiving just like clockwork. My job was holding my finger on the string so Mom could make the knot tight.
This Christmas cake was mailed overseas to my uncles during World War II ... it has been mailed overseas to my kids in the military. It always arrives perfectly intact and fresh.
You can make in November and let it sit in a cool place or make it closer to Christmas..either way it will be great.
A fruitcake that's stored properly can last for years - not at our house though because we eat it long before it has a chance to go bad.
Fruitcake will last a month or so at room temperature if it's properly wrapped. It will also keep for up to about 6 months in the refrigerator.
This traditional fruit cake recipe is moist because of the baking technique and we've eaten the last few bites of it a month or so after making it - it's not dry. Just keep it wrapped. Some people wrap it in a cheesecloth that's been soaked in rum or brandy - and that's a good way to ensure it doesn't mold if you are storing it at room temperature for a long time.
Short answer: nope. Fruit cake is high in calories and sugar so you probably shouldn't make a habit of having it for breakfast. Generally it's considered a holiday treat so whether or not it's healthy isn't usually a concern.
Let the cake cool and remove it from the pan. Leave the waxed paper on it and then wrap it in plastic wrap, then foil.
🎄 Why Is Fruit Cake a Christmas Tradition?
Fruitcake dates to ancient times when the Romans ate a satura cake, a mixture of barley mash, raisins, nuts, pomegranate, and wine.
Over time it evolved into fruitcake - with the candied fruit added to help preserve the finished cake during a season when fruit was not normally available.
It was popular in Victorian England, where it was called a "Christmas Cake" and the tradition was brought to the United States.
Fruitcakes were used as wedding cakes during Victorian times, as a matter of fact, partly because they could be made well ahead of time.
⏲️ Marye's time saving hacks -
Fruit cake is usually even better a day or two after it's made, and it will last several weeks, so I like to make it before the chaos of the holidays really gets going.
📚 More Southern comfort: related recipes you'll love
- Gingerbread House Party is so much fun for the kids! I've been doing it since the early 1980s. You make easy houses out of graham crackers and let them decorate with all kinds of candy. SO much fun.
- 50 Best Red Velvet Recipes because what's Christmas without red velvet? Seriously!!
- 91 Best Christmas Cookies means that not only do you have plenty to choose from but your holiday cookie tray are going to be amazing!
📞 Wrapping it up: the last word
This is the exact holiday cake my mom made. I have no idea where she got the original recipe but I do know that everyone who's tried it loves it!
I can't imagine a Christmas dinner without it and a batch of her homemade fudge.
If you're a fruitcake lover, or you know someone who is, give this recipe a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Fruitcake Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 pound pecans
- 1 pound dates, pitted and chopped
- ½ pound candied cherries, (red and geen)
- ½ pound candied pineapple, (red and green or yellow)
- ¾ cup sugar
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract, or 1 tablespoon rum, bourbon, or brandy
Instructions
- Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
- Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
- Fill the pan with hot water as needed during baking.
- Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
- Spray wax paper with cooking spray.
- Chop dates and nuts.
- Add them to a large bowl.
- Sift dry ingredients over fruit and nuts and mix in with your hands.
- Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
- Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
- Place the filled loaf pans onto the rack above the pan with hot water.
- Bake at 250 for 1 hour and 45 minutes.
- Let cool.
Notes
- To store: let the cake cool and remove it from the pan. Leave the waxed paper on it and then wrap it in plastic wrap, then foil. Store in a cool dark place.
- This fruit cake ships well. Just wrap it in waxed paper, then in aluminum foil.
- You can brush this with rum or brandy if you like but I never do - it's good without it.
- No need to let fruitcake age. It's delicious the same day it's baked.
- Don't use the "mixed candied fruit". It isn't moist enough and your cake will be dry and tasteless.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published December 22, 2011. Last updated September 14, 2024 for structure and editorial fixes as well as new images.
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old-fashioned fruitcake
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John says
I just gave your fruitcake a try and am curious about the 3/4 cup of flour. When I mixed the batter it appeared to be cakey and when it was finished baking it was more cake than fruit. I’m wondering if I missed something or added too much flour. I also left fruit whole and may need to slice the cherries and pineapples in half. I want to try the recipe again but want to see what I may have messed up before I do.
Carol says
You mention butter in connection with crumbling, "The butter and sugar must both be present in the correct ratio to keep a fruitcake just right. If you use too much sugar or don’t cream the butter and sugar together sufficiently the cake may be crumbly." .However, there doesn't appear to be any butter in this recipe. Am I missing something?
Marye Audet says
No I was speaking as a general rule in fruit cakes.
Sally Greimes says
Have you tried this making it gluten free? Wondered if you had put xanthan gum in and if so, how much. Guess i will find out how it works.
Thank you for sharing.
Karen in VA says
Hi, I've picked your recipe to make this year for the holidays and was wondering about ageing it. Do you do that to yours? I thought I'd make it now, wrap it in cheesecloth, and spritz it weekly with bourbon until Thanksgiving. What do you think? I've read that ageing fruitcake is an important part of the process.
Marye Audet says
This one does not need to age. 🙂 It's good to go from day 1
Stephanie says
When it says beat eggs till light I assume this means mixed well ??
Marye Audet says
Until the yellow is a light yellow.
Linda says
I just your recipe tonight. I’m so excited to try it. It sounds just like my mom’s, which i loved. Mom passed away 22 years ago and I haven’t been able to find her recipe. We looked everywhere. The only difference that I can think of was she would line an angel food pan that has a removable center with brown paper instead of loaf with wax paper. thank you!
Marye Audet says
Let me know how you like it!
James says
I mde your fruitcak. Absolutily delicious. I ost moms recipe after she passed. Yours is like hers, thanks for putting online. James
Marye Audet says
So glad you liked it, James!!
Sherry says
First time ever making one is that 8 oz each of the red and 8oz green cherries and 8oz red pineapple and 8oz green or 8 oz combined of each
Marye Audet says
8 ounces of each one. 🙂
Patricia says
So are you saying a pound of cherries and a pound of pineapple?
Cynthia says
I just made it, and I used 8 oz. of red cherries and 8 oz. of pineapple (mine was yellow) -- and that was it. I can't imagine the results you'd get if you used an entire pounds of cherries and an entire pound of pineapple! It was lots of fruit and very little cake as I made it -- and 100% delicious! It's all gone!
Wendy says
If I want to use 6" round or square pans will the cooking time differ?
Marye Audet says
yes but I don't know by how much.
Jeanne says
Hi Marye, I really wanna try your recipe. But please inform when the FLOUR has to be mixed. Thank you.
Marye Audet says
Step 7 where it says to sift the dry ingredients (flour, sugar, etc) and mix them in. 🙂
Bill Russ says
The cake recipe in your article does not match the photo above it. I made the cake in the article and it was a huge disappointment. I was certain it was the cake in the photo. What a waste of my time and money. So much for your recipes. I moved to Texas two years and this is typical of so much in Texas.
Bill
Marye Audet says
The cake is EXACTLY the cake above it. I make it every year -- I photographed that in June. I am sorry you were disappointed, however there is really no reason to be rude. If you'd like to talk to me about the problem you had we can see if I can figure out what happened.... You can send me a message on the Restless Chipotle Facebook page and I'll be happy to talk to you about it. https://www.facebook.com/RestlessChipotle/?fref=ts
Donna says
Oh my! Thank you, thank you, thank you! This fruitcake is what we grew up with - didn't know there was "bad" fruitcake. My mom would begin in September making the trek to the grocery store and the basket was piled high with the candied fruits and nuts. She made the batches in a washtub and I can still see her - up to her elbows mixing that concoction. She would put those baked goodies into huge film tins with a jigger of booze in the middle and she would refill those on a weekly basis up until time to gift them or serve them during the holidays. She passed on and I didn't get the recipe from her and for years I thought I would have to put up with the other cakes being marketed as "Fruitcake" but we know better. I'm headed to the store this evening and although I won't make them on the scale that she did, it'll be one more slice of holidays remembered if I get this right. Again thanks for posting this recipe!
Marye Audet says
I am so glad to have helped!! Do you happen to know where the recipe came from? I cant' find anything other than my mom's recipe card... she noted where she got the recipe in most cases but not this one. :/
Donna says
Not sure where but I suspect where all good recipes come from - scribbled on the back of an envelope or half piece of notebook paper:)
Marye Audet says
Sigh ... probably true.
Donna HI says
OMG I love this recipe. I used to make something very similar in the 70's and had lost track of the recipe and have been trying to find it for months this year and have collected about 50 recipes trying to get close to the one I remembered. I think this is IT!
I knew it was the one when I saw your comment that 250 degrees was not a typo.
Thanks again, really looking froward to recreating my memories.
(I know that I make my cakes in September as well, and then bast frequently. A properly stored fruit cake with last a year in a cool place when regularly moistened. And it is a wonderful recipe.
Thanks again.
Marye Audet says
🙂 I have no idea where my mom got the recipe..but I've enjoyed it since the 60s!
Cynthia | What A Girl Eats says
I think I'm one of the few people that like fruit cake too! You're right, if you get a bad one, all bets are off!
Marye Audet says
🙂 absolutely.
Healing Tomato says
This can be such a wonderful gift to give someone. I love making fruitcakes instead of buying it. This looks yummy
Marye Audet says
Thank you!
Susan | LunaCafe says
I have to try this. I love Italian pan forte but have never really liked American style fruitcakes.This fruit cake may be the one that changes my mind. 🙂
Marye Audet says
I think it's more like candy that fruit cake...
Des @ Life's Ambrosia says
I have never tried a fruit cake before, I'm thinking I should change that with this recipe!
Christie Campbell says
I love fruitcake. It gets such a bad wrap. But I think it's delcious! And this one? Da bomb! Definitely #onthemenu
Marye Audet says
Thank you!
allie @ Through Her Looking Glass says
What a delicious fruit cake Marye. It looks heavy on the additions and light on the flour. PERFECT! Because it's all the "stuff" we really want anyway. Thanks for sharing this delicious fruit cake recipe. I know exactly who I'm going to bake it for for Christmas, and it will be the highlight of their season.
Nutmeg Nanny says
I love fruitcake! I know it's got a bad rap but seriously it's so good!
Ali @ Home & Plate says
A fruitcake reminds me of my childhood. I could always count on my grandparents to bring one over the holidays. You recipe looks easy to make and I bet my dad would love it!
Paula says
I have made this fruitcake for a few years now and it is so awesome. I don't know why, but I thought I'd try making a different one called "Free Range Fruitcake" from a recipe by a famous Food Network chef. My test cake was good, but wow...I shouldn't have deviated from my tried and true recipe. This one is better, prettier. Got the ingredients and will making this one AGAIN shortly. 🙂 Thank you!!
Marye Audet says
Thank you Paula!!