Mom's Best Fruitcake

Mom's Best Fruitcake

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Bea Gassman
Recipe by  Bea Gassman

“These are best made several weeks ahead of time.”

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Adjust Servings

Original recipe yields 2 loaves



  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 small loaf pans with parchment or wax paper.
  2. In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. Mix well.
  3. In a small bowl combine eggs and vanilla; beat until foamy. Pour over fruit mixture and mix well. Spoon batter into prepared pans.
  4. Bake in preheated oven for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean.

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Reviews (9)

Rate This Recipe


This is the best fruitcake ever! It's the kind of fruitcake I grew up with, and I had been searching for this recipe for a long time. The nuts really make the cake -- very crunchy and chewy and dense. Beautiful to look at too, each slice like a stained-glass window. The first time I made this, I ate half a loaf in one sitting -- it is that irresistible!



This being my first fruitcake, I really didn't know what to expect. I didn't add as much fruit as the recipe said and it came out great. Nice mellow flavor. Let set for a week or two.

Bea Gassman

Bea Gassman

make one of these without alcohol for the kids. My grandchildren like this as well as fruit cookies.

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Amount Per Serving (12 total)

  • Calories
  • 594 cal
  • 30%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 85.1 g
  • 27%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Apricot Fruitcake


next recipe:

Mom's Best Chocolate Chip Cookies