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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Gryphonisle says
This is a great recipe on several levels. It’s highly adaptable. I cut out the maraschino cherries and cut back on the dates and added more dried fruit; I think I’d cut back on the nuts also, by 1/4th, next time. The eggs and flour serve as the most basic of adhesives, holding the nuts and fruit together such that a slice is just that, nuts and fruit. It’s great right out of the oven without any rum or whatever. You could take the recipe and tweak it until it fits the flavor profile and look you want. Nic!
Garry Marshall says
This is an amazing recipe! Last year I found out that my Father-in-Law in the UK was buying a cake just like this from Texas every Christmas. We were flying over just before that so I made this recipe and he loved it! It is now June and we are going over again on Thursday, so I have one in the oven right now for him. I bake the full recipe in a 9" springform tin with a whisky glass in the middle. The hole makes for easy slicing and an even bake.
Karen says
I made this fruit cake today. I am so pleased with the recipe. So easy to make. I used the already prepared fruit which cut time in preparation. No more store bought cake for me. Thank you.
Peggy morgan says
Can I use packaged chopped date or will it be to dry?
Marye says
You can! It makes it so much easier when they are prechopped!
Ryann says
How long can this be stored? Can it be frozen? Thank you!
Marye says
It's good for at least a month (I've mailed it to kids in the military in faraway places) - but it never lasts more than a few days here. I've never tried to freeze it.
Susan says
I’ve made a lot of fruitcakes, but this recipe sounded really good. But, it’s amazing!!!! I used a 6” round pan with a metal shot glass in the middle for a real fruitcake look, and 8 large muffin tin ones. They turned out beautiful and this is the best tasting fruitcake I’ve ever had!
Anne says
Can this be baked in a tube pan?
Marye says
I imagine it could. I've never done it that way so don't know the changed that would need to be made.
Paulette Roslyn says
I want to try the cake. I am surprised that there is not any butter in it. Is that correct?
Marye says
that is correct.
Debra says
This was so easy to make! I used my danish dough whisk and had zero difficulties stirring it all together (I was a little concerned when I read it was suggested I use my hands to mix 😂). I also lined my loaf pans with non stick aluminum foil instead of wax paper. This worked but next time I think I will also grease the foil. Due to the candylike consistency it is difficult to tell if it is “done.” I think next time, (for my oven) I will cook it an additional ten minutes. AGAIN, it is an easy recipe and the finished product is great!
Kay Hop says
I really hate dates. A great of mine substituted more cherries and pineapple for them. Would that work in this recipe or are the dates critical?
Marye says
Hi Kay, I've honestly never made it without the dates. I don't know what would happen.
Cat Funkhouser says
This year’s candied fruit was hard to come by in my area so I candied my own fruit (beginner project) and I wasn’t sure if it was going to be usable. Never making fruitcake, but lots of time on my hands made me give it a try. DELICIOUS! I made plenty of fruit so I had enough for 4 loaves. Thank you for sharing your family recipe. This will now be a tradition in my house.
Ellen says
How did you make your candied fruit?
I had trouble finding candied fruit as well.
Marye says
I havent made it in the longest time. Check youtube - I bet there's a video on how to do it.
Jill says
I really wanted this to be 5 stars! I LOVE that it requires no alcohol. I will say it looks beautiful when it’s done but it is basically a fruit and nut bar. There’s no cake whatsoever in it. So I couldn’t call it a fruitcake at all it’s just nuts and fruit stuck together. But it is a sticky tasty treat but I would never throw in in the fruitcake category. I probably won’t make it again, but I also won’t throw it away:)
Patricia Carter says
In your paragraph you mention butter but I do not see this in the ingredients. Am I missing something?
Marye says
I was explaining why many fruitcakes are crumbly. In this fruitcake there is no butter because of the low batter ratio. I've changed the paragraph to make it easier to understand.
Joleen says
This is so close to what I used to buy in the store for $10 a load! I made it in 6 mini load pans. The only thing that would be better in my opinion is to add another 8 oz candied cherries. It is very nut heavy (I personally love, but my family doesn’t). Glad I found this recipe!!
CK says
Hey Marye, how often should I be adding boiling water while it’s baking? Thanks!
Marye says
Just don't let it go dry. 🙂
Kimbra says
Wanted to double check on the amount of candied cherries, 1/2lb total or 1/2lb of each color (red & green)? Thank you so much.
Marye says
1/2 pound mixed red and green or 1/4 pound each.
Barbara Cherwin says
What size loaf pans, 9x5 or 8x4?
I want to make just one full 9x5, but if this recipe is for two 8x4 loaves, halving the recipe will not yield enough batter.
As long as I know, I can adjust accordingly. Thank you!
Marye says
Hi Barbara - I use 9x5 pans. 🙂
Janet says
Too late for me, all I have is the mixed fruit. So I can’t make it. No one wants dry fruit cake!!!
Marye says
What if you mixed some white chocolate chips in with it? That might help it be more moist?
Kim says
I would still make it if I were you - and you could try sprinkling some liquid (rum, brandy would be best) over the fruit the day before - it will absorb the liquid.
Sharon E Williams says
This recipe looks sooo yummy! I am sure once I make it I will give it a 5! I have a question first before the baking can begin though. I am gluten free for health reasons and am wondering if you would mind if I switched out the all purpose flour for a Cup4Cup gluten free flour? Thanks!
Sharon
Marye says
Sharon i've never done that but it's sure worth a try.
Wendy says
Oops...sorry forgot to rate it. FIVE STARS all the way!
Wendy says
I Love your recipe as does everyone that has received one from me. It is the BEST! Question for you, please and thank you! The only dates that I can find already chopped are coated with dextrose they say to help in the tumbling system/machine. Is that what you use? I have been purchasing them whole but they are a sticky mess to dice. Thank you!
Marye says
Aww thanks Wendy. Sometimes I buy them diced because that IS easier. When I use whole ones I dust them with flour or confectioner's sugar and that makes cutting easier. Just keep dusting!