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Daisy’s Fruitcake

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

3 loaves

I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas
Daisy's Fruitcake Recipe photo by Taste of Home

Ingredients

  • 3 cups chopped peeled tart apples (about 2 large)
  • 2 cups sugar
  • 1/2 cup apple juice
  • 3 large eggs, room temperature
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups coarsely chopped pecans
  • 1/2 pound candied red cherries, halved
  • 1/2 pound candied green cherries, halved
  • 1/2 pound diced candied pineapple

Directions

  1. Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.
Editor's Note: Fruitcakes may be baked in eight 5-3/4-in. x 3-in. x 2-in. loaf pans; bake for 40-45 minutes.

Nutrition Facts

1 slice: 174 calories, 7g fat (1g saturated fat), 13mg cholesterol, 88mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.

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