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.
- 3 eggs
- 3⁄4 cup brown sugar
- 1 (10 ounce) jar maraschino cherries, with juice
- 1 cup powdered milk
- 1 (20 ounce) can crushed pineapple
- 2⁄3 cup vegetable oil
- 2 tablespoons finely diced orange rind
- 1 cup raisins
- 1 cup chopped dates
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- powdered sugar (optional)
Directions See How It's Made
- Sift together flours, spices and baking soda.
- Set aside.
- Using an electric mixer, beat eggs.
- 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.
- (Make sure the powdered milk dissolves before adding the oil.) Slowly add the flour mixture.
- Stir in the raisins, dates and cherries.
- Pour into 3 greased 9" round cake pans.
- Bake 325 degrees for 35-40 minutes.
- Dust cooled cakes with powdered sugar.