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Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good..

Ingredients Nutrition

Directions

  1. cream butter well,add sugar,and cream until fluffy.
  2. beat eggs well and add,blend with creamed mixture.
  3. chop fruit and nuts and mix with a small amount of the flour.
  4. sift remaining flour.
  5. fold into creamed mixture.
  6. add flavoring.
  7. fold in fruits and nuts.
  8. line a tube pan or loaf pans with greased wax paper.
  9. pour in batter.
  10. put in a cold oven and bake at 200 degrees for 3 hours.
  11. loaf pans for 2 1/2 hours.
  12. cool in pan on rack.
  13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
  14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
Most Helpful

5 5

This is the best fruitcake. My mom has made this every year for Christmas and Thanksgiving since I was a child. People who hate "fruitcake" love this.. It is even better if you make it in advance and wrap tight and keep in a cake cover(I have a tupperware one). It gets so moist and yummy.

4 5

I only gave this 4 stars due to the fact that I thought it was a tad too sweet. Next time I make it (and I most definitely will) I will use less sugar (the fruit adds to the sugar content) and also will only use about 3 cups of pecans BUT it was a beautifully moist cake even though I used a square cake tin that was a bit too big and therefore the cake didn't rise a lot.