Christmas Special Fruitcake
Total TimePrep: 15 min. Bake: 1-3/4 hours + cooling
Nice fruit cake, I used mainly sultanas, raisins with the last 100 gms of dates with the 3 cups of various nuts and still good. Love the crunch of the nuts in this recipe.
THIS is the ONLY fruitcake served in our family. My Mom started making this when I was 6 years old from a clipping in the newspaper....(I'm 75 now) and still have the clipping. We have made it with and without a rum/brandy/bourbon wrap/soak...sliced thin it is delicious. I use walnuts now as I have developed an allergy to Brazil nuts. People would put in their requests each year for the annual Christmas Bake Sale and want the recipe...they got the cake but not the recipe. In the early 80's, I decided to double the batter to the fruit ratio....I wanted a "cakier" cake. It works very nicely. I still make 6-10 every year for friends....I have found that putting the batter-fruit mixture in the smaller size loaf pans and cooking for about half the time, then checking with a toothpick and every 5 mins after till clean (done) makes for a nicer end result. I now live at 7,000 ft elevaton and cooking times really vary from the sea level of San Diego where I lived most of my life.
This fruitcake is honestly delicious. I never liked fruitcake before this recipe, but this is just so good it would be hard to not like it. It’s very dense, but apparently that is how real fruitcake should be. We always use pecans only, and it comes out fantastic. My son absolutely loves this and asks for it every Christmas. We will probably be passing this down through the family for years to come.
I love this fruitcake. I moved and lost my recipe. Thank you Taste of Home for keeping it online! This is the best fruit cake ever without all the overly sweet candied fruit. I also cut the sugar down just a little bit.
I have searched and searched for this recipe. My 94 year old mom used to make this, but she now can't remember what the recipe is - or where it is! After trying several recipes, I stumbled upon this one that looked right. And it WAS! Here is it mid-January and my family is still wanting me to make more! I used chopped candied cherries. And I cut the sugar down to 1/2 cup. It is deeelicious! My son keeps saying, "Everyone would like this kind of fruitcake!"
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I followed the recipe and mine was a very crumbly glob of fruit with the cake part on the bottom. There’s no butter or oil in this recipe. Doesn’t it need some moisture besides eggs?
We love this fruitcake! We give it for Christmas gift!!
I would really like to make this, but what can I put instead of nut. It is because I am allergic to all nuts which sucks.
This is the second year that I have made this fruitcake. This year I exchanged the dates for one pound of coarsely chopped candied cherries and pineapple. It is moist and delicious! I will be making this recipe for years to come.