READY IN: 50mins
Recipe by Chris in Cocoa

If I don't tell anyone that its fruitcake, this disappears at parties. It has a very light texture and looks like unfrosted carrot cake at first glance.

Top Review by Joanie Biddulph

I had a yen for fruitcake, but, I did not want to go through the trouble of all the buying and chopping of fruit and nuts. I had most of these ingredients in the house, so I tried this cake. WOW! what a great surprise. It is so moist and tasty. I can't believe it. I'm sure this will be one of my staple cakes from now on. Thanks so much. Joanie Biddulph.

Ingredients Nutrition


  1. Sift together flours, spices and baking soda.
  2. Set aside.
  3. Using an electric mixer, beat eggs.
  4. Add, one at at time, brown sugar, the juice from the jar of cherries, powdered milk, the can of crushed pineapple, vegetable oil and the orange peel.
  5. (Make sure the powdered milk dissolves before adding the oil.) Slowly add the flour mixture.
  6. Stir in the raisins, dates and cherries.
  7. Pour into 3 greased 9" round cake pans.
  8. Bake 325 degrees for 35-40 minutes.
  9. Dust cooled cakes with powdered sugar.

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