"This recipe I got from my dear Aunt who has been gone for over 30 years now. People who don't like Fruitcake love this one. This is the best one I have ever eaten, my daughter Christine can eat a 2 pound cake by herself. This cake is very rich."
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Ready In:
1 5lb cake




  • Chop 1st four ingriedients.
  • Mix eggs & sugar.
  • mix flour with spices and baking powder.
  • Layer cherries, sprinkle flour mixture, layer pecan.
  • Layer pinapple, sprinkle flour mixture, layer pecans.
  • Layer dates, sprinkle flour mixture layer pecans.
  • Repeat layers till all used up.
  • Pour egg and sugar mixture over fruit and nuts, mix well by hand.
  • Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
  • Let cool and pull wax paper off.
  • Wrap cake in Saran Wrap.
  • May put 1/2 cherries and whold pecans on top to decorate.

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  1. I can't believe I never posted a review for this because it's been my goto fruit cake recipe for many years now. First found it when looking for a no citron fruit cake. The only down side is we eat way too much!
  2. OUTSTANDING! Flavorful, moist and rich. I halved the recipe and baked it in two loaf pans. Cooking time at 225 was just under 3 hours. I can quit searching for a good fruitcake recipe. This just became MY Fruitcake recipe. Thanks for an oldie and goodie! :-)
  3. I love this non-alcoholic version of this wonderful fruitcake. I personally loved the spice combination used so I doubled them. I also cut back the dates to 1/2 a pound and added a 1/2 a pound of raisins. LOVED IT!! Thank you so much for sharing! ~ Christy
  4. Overcooked this cake,was dry and hardcrusted.Added banana brandy and covered..WOW !! super good now (hiccup)
  5. You can buy the pineapple, dates and pecans already chopped and save on the prep time. I use the vegetable or meat drawer in my refrigerator to mix the ingredients.


I have retired from nursing.I do a lot of crocheting in my spare time. I give most of my work away. I get most of my receipes from Taste of Home.
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