Fruitcake, Anyone?

“The ultimate in longevity is the Christmas fruitcake.  It is a cake made during the holidays with fruits that make it heavier than the stove it is cooked in.” ~ Erma Bombeck

Happy day, dear friends.  Have you given any thought to your holiday baking?  Every year, I enjoy going through my recipes and deciding which creations of goodness  I will attempt.  Even though it is a little early to prepare some recipes ~ it isn’t for fruitcakes.



Fruitcakes are best aged a little, and especially if they are allowed to age with apple brandy.  I prefer using Calvados, a French apple brandy.  It only takes a wee bit, however, it truly creates magic.  All this being said, today I am sharing my fruitcake recipe.  It is not difficult.  You need a really, really large mixing bowl, patience to prepare the pans and of course, Calvados.
Note:  This recipe makes one 10inch tube pan or 2, 9x5x3 loaf pan size cakes.  This cake freezes extremely well.
3 – 7 1/4 oz. packages pitted and chopped dates
1 lb. candied pineapple, roughly chopped
1 lb. whole candied cherries, plus a little extra to decorate tops of cakes. 
2 cups sifted all-purpose flour
2 tsp. double-action baking powder
1/2 tsp. salt
4 eggs
1 cup sugar
2 lbs. pecan halves ( yes, you read that correctly)
Cut wax paper to fit your pans.  Grease pan well and then grease wax paper, before placing in pan.
Preheat oven to 275 degrees
In large ( really large) bowl, add dates, candied pineapple, and cherries.
In another small bowl, mix flour, baking powder, and salt.  Sprinkle this mixture into the bowl containing fruit.
Mix fruit and dry ingredients well with hands – separating pieces so that all are coated well.
In another medium bowl, beat eggs until frothy.  Gradually add 1 cup sugar and beat until blended.
Add egg mixture to fruit mixture.  Mix well with hands.
Add pecans and mix until nuts are evenly distributed and coated with batter.
Pack into pans.  At this point you can decorate the top of the cake with extra cherries, this is optional. 
Bake for about 1 and 1/2 hours.  When done tops of cakes will look dry, extra baking does no harm.  I usually bake them for about 2 hours, 15 min.
Remove from oven and let stand about 10 minutes.  Turn out onto wire racks and carefully pull off waxed paper.  Drizzle with brandy – about 2 Tbls. per cake or 4 if using a tube pan.
These cakes take several hours to completely cool.  Once they are completely cooled, wrap in cheesecloth which has been soaked in a little brandy.  Then, wrap tightly in foil and either refrigerate or store in a cool place.
If you enjoy fruitcake, I promise you will love this recipe,  and me for sharing.  It is like no other I have ever tasted.  And, it isn’t  “heavier than the stove.”
Happy Baking!

Au Revoir,


Note:  Should you have any questions about this recipe, just send me a message under the ‘contact section’ of this blog.

Photo:  Michael Lambiotte






10 thoughts on “Fruitcake, Anyone?

  1. Sandra, fruitcake was always baked by my beloved mother. After she passed away, I searched all of her cookbooks and handwritten recipes and never found her fruitcake recipe. I was devastated. My sweet daddy loved her fruitcake. The first year I experimented and I almost got it, I was encouraged to try again the next year and my daddy said it tasted just like my mother’s. I still make it every year since 2007. I love it with a cup of coffee for breakfast. I will treasure your recipe and thank you for sharing! I plan on baking mine this weekend!

    1. Pam, I am so happy you have gotten your dear mom’s recipe down. She had undoubtedly made it so many years she didn’t need a recipe. I love it too, with a cup of coffee. It truly says, “the holidays are here.” Enjoy baking yours ~ I almost love to make them as much as I love to eat them. Happy days to you, dear friend.

  2. Those loaves looks so pretty and inviting. I can imagine just how delicious they are with the Calvados!

    We’ve done a couple of batches of a white fruitcake filled with lots of fruit and nuts. They are doing their ripening thing in the cool dark room downstairs.

    This year we aren’t doing much for holiday baking. It feels just a little sad, but hardly anyone in our family eats sweets anymore. I’m going to make some mincemeat tarts, which hubby loves. And probably some ginger snaps. Maybe some shortbread.

    Have fun browsing through your recipes, Sandra. That is always so much fun, isn’t it?

    Brenda xox

    1. I used to make a white fruitcake, but then I started making this recipe with the dates and loads of pecans. Oh, Brenda – mincemeat tarts. I love mincemeat. My mom made her own with lots of apples and pears. Then she made a mincemeat cookie that was like a little pie – they were wonderful. Do save me a tart and I will bring some holiday tea. We will have a party – eating goodies and watching your birds.
      Enjoy these special days, dear friend.

  3. We are fruitcake lovers around here, so glad to know there are others out there. I usually bake mine the Sunday after Thanksgiving but am running late this year. Just seeing your picture reminds me to set aside time for it.

    Yours looks wonderful! And I use Calvados to drizzle weekly on top too, also to macerate the fruit in first. And I use it for a favorite Thanksgiving turkey recipe too, although more sparingly than I used to as the bottle has gone up past $80 now.

    Since none of our children like fruitcake, my husband and I will be savoring thin slices of fruitcake up through Easter. Let’s hope fruitcake will make a comeback and the jokes disappear!

    1. Good morning, Dewena. Sorry, it has taken me a while to respond to your lovely comment, our system was down yesterday.
      I love the idea of macerating the fruit before it goes into the cake. I may try that another year. I baked ours yesterday. I was late this year also, I usually bake ours the Friday after Thanksgiving. I think that tradition started from my many years of working outside the home and I usually had Thanksgiving Friday off.
      Yes, Calvados has gone up in price, but it is lovely. I also use it in a French apple cake that is so yummy.
      Enjoy your fruitcake and this most special season. Know how much I appreciate your visit and taking the time to comment. ❤

  4. I was never a fan of fruit cake, but maybe I just haven’t had the right one. Yours does sound good.

    1. Penny, I was never a fan of fruitcake either, until I had this recipe. I don’t care for the citron or bitter fruit peels in many fruitcakes. This one has so many dates and pecans and the only fruit is the cherries and pineapple. I think you might enjoy it. Plus, it freezes extremely well – from year to year.

  5. Sandra, your fruit cakes look just beautiful! I remember my grandmother always having fruit cake on the dessert buffet on Christmas Eve. I have never tried my hand at making one. If time allows, I may try to make one and use your recipe. It sounds delicious! Thanks so much for sharing! Happy Thursday, sweet friend!!!

    1. Shannon, I love to make them, almost as much as I love to eat them. This recipe is easy, and for anyone who enjoys fruitcake, it will be a hit. Happy day to you, my friend.❤

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