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Mom's Best Fruitcake

Mom's Best Fruitcake

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Bea Gassman

These are best made several weeks ahead of time.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

BROWNIEBAKER
44
6/17/2003

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!

LEE61
20
1/29/2003

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
16
12/23/2002

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