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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Lisa says
Your fruit cake is amazing!! Every year during the holidays, I order a fruitcake for my parents from a local bakery. However, due to health issues, my mother is now gluten-free. So this year, I decided to bake the annual fruitcake myself. I used gluten-free flour instead of the regular flour, and it turned out perfect! It tastes just like the bakery. Thanks for a great recipe!
Marye says
This makes me so happy!
Michelle says
I made this for my wedding cake 40 years ago. Got the recipe from my sister who has been making it for Christmas years before that. We put corn syrup on top and let it dry to have shine on the decorated fruit and nuts on top.
Shawntee' says
Which dates do you buy? Deglet or Medjool? Thanks!
I CANNOT wait to make this. We used to buy a fruitcake from a local amish market that looked just like yours. Then, we moved and I haven't had a good one in 10 years! Yours looks beautiful and I can't wait to make it!! Thank you for sharing!!
Marye says
I think I get Medjool?
Joyus allbright says
Made it 2 years ago after searching for YEARS for the REAL fruitcake of my childhood in the 40's. My mom being from Britton made the best! I've purchased cake from literally all over the world hoping to find THE ONE!
Ohhhh My Gosh, this was IT! Then lost the receipt and last year could not find you. Made an ok but less satisfying! So when I reasked the web this year to please find me the best old fashion fruit cake in the world you came up and I was so excited you would've thought I found a treasure and I called my girlfriend right away and told her I refound our fruit cake recipe well she made it right away and she's almost eaten the whole thing didn't even send me a slice I'm about to shop now for my ingredients I love your stories I love your information thank you so much and happy holidays and merry Christmas
Marye says
Aww thank you so much! I hope you've subscribed to the email list so you don't lose me again!
Christy says
I have not tried this recipe yet. It looks delicious. How close is this to the Southern Supreme fruitcake from Bear Creek, NC. That is the BEST fruitcake ever, and I cannot find a simiar recipe
Marye says
As I have never heard of that brand I couldn't say. Sorry.
Melinda Van Houten says
This is by far the BEST fruitcake ever! I made it for the first time last year and am making more today. I was wondering if I could use muffin tins to make smaller cakes for gifts. If so, how long should I bake them? How would I know when they're done?
Thanks for sharing this exceptional recipe!
Marye says
I'm not sure? I'd check at 30 minutes... if you have an instaread thermometer it will read 205F in the center when it's done.
Mellee says
The cherries come in whole and half. Which do you use?
Marye says
I've never seen half cherries - only whole so that's what I use.
Anita says
I made this recipe and LOVE IT!! We only have claxtons fruitcake available in our area and several family members like it. This recipe is the closest to their fruitcake. I used less sugar, 1/2 cup, and added 1 cup of flour instead of 3/4 cup. It came out perfect!! This is my go to recipe from now on!! Thanks
Marye says
I am SO glad you liked it.
Mary says
It reminds me of my grandmother's recipe (lost unfortunately).
Marye says
Give this one a try and see if it's close - maybe you can tweak it?
Sandra says
My mom had a similar recipe but it called for spices like allspice, cinnamon and nutmeg, I think. A cup of whiskey and 1 stick of melted butter. She baked it in a greased and floured heavy bundt pan at 250°. No water bath. It was delicious!
Marye says
When it's good, it's good!
Mara Giorni says
You mencioned a butter and sugar must be in right ratio but in the receipe there is no butter. Did you forgot to add?
Marye says
I need to remove that comment. That was referring to other recipes. This one does NOT call for butter.
Heather says
You mentioned Collin St. Bakery in Corsicana and that is the only fruitcake I have actually ever enjoyed eating. It's amazing! However we do not live in Texas anymore and it is kind of expensive to buy and ship one out. So I've been trying to find a copy cat recipe but am not having any luck finding anything. Would you compare your recipe to theirs in texture, taste, moistness, etc.? Your pictures look really good but I am on a mission to find a recipe that mimics theirs as close as possible lol. Any feedback would be appreciated! ?
Marye says
Their cake has way more batter and is more cakey than mine. I don't care for it. This cake has almost no batter - just enough to hold the fruit together in a solid form. Hope this helps. 🙂
Heather Stevenson says
It does! Thank you so much! ? But I will definitely give this one a try ?
Marye says
Heather let me know what you think of it!
Melinda Van Houten says
I thought I left a review earlier but I couldn't find it but that's just as well because I'm changing it. At first I thought it was too sweet but really this recipe is perfect! The only thing I did differently was I added both vanilla and bourbon plus I made 3 cakes using the medium throwaway pans from Walmart. The best fruitcake I have ever had! Bravo!
Katy says
Could I pull this off in a bunt pan instead of to loaves? I have a feeling this has been the recipe I've been looking for!! Thank you!
Marye Audet says
I've never made it that way so I am not sure.
Melinda Van Houten says
I just had a piece of this fruitcake and loved the texture of it! Lots of nuts and more like candy. But to be honest it was too sweet for me. I would cut the sugar by half next time or maybe even leave it out completely. Still good though!
Marye Audet says
that's probably a good idea.
Marye Audet says
I think it would be better to wrap it afterwards.
Mary Jo says
Thanks for this fabulous recipe! It turned out perfect: moist and mostly fruit, less cake than other (dry) recipes. VERY tasty. Can hardly wait to give it to my dad, who is a fruitcake connoisseur!
Keri says
Thank you so much for sharing this recipe! It’s delicious and like you say it’s more like candy than cake - just what I like! I had never made fruitcake before but it was very easy - I figured making fruitcake would have been so much more complicated than this! Of the flavoring options I used vanilla and it was just right. Thanks again for sharing such a great recipe.
John C. Crawson says
I made a comment yesterday trying to figure out what I did wrong on your recipe. I figured it out and made another batch today that look magnificent. Can’t wait to finish in the oven and allow them to cool.
Marye Audet says
Awesome! I am a little slow to answer comments during the busy holidays. What did you do wrong, if you don't mind my asking?