New Orleans Fruitcake

New Orleans Fruitcake

9
Linda K 0

"This cake is full of fruits and nuts. It has been a favorite of our families for thirty years."

Ingredients {{adjustedServings}} servings 530 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5x9 inch loaf pans.
  2. Beat together the eggs, sugar and vanilla until frothy.
  3. Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.
  4. Mix well and pour into loaf pans and bake for 1 hour.
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Reviews 9

  1. 10 Ratings

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pajlyman
12/24/2007

I have made this recipe for 35 years but we moved this past summer and I lost my recipe box. I was so happy to find it again. This fruitcake is meant to be solid fruit and nuts, so DON'T double the batter. Try this instead: Sift together the dry ingredients. I use kitchen scissors to cut the dates and cut them into a very large bowl (I sometimes use a large roasting pan). Then take about a half cup of the flour mixture and sift it over the dates. Toss the dates to coat each piece with flour. Repeat for the pineapple, the cherries, and the pecans. By now all the fruit and nuts should be mixed together and coated with flour. Now wisk the sugar, eggs, and vanilla together and then pour it as evenly as possible over the fruit and nuts. You can try using two spoons to mix it all together, but I quickly switch to my clean hands and work the sticky stuff throughly to dampen all the flour. When throughly mixed take it up by the handful and pack it into the loaf pans. Pack it in so there are no gaps among the the ingredients. Bake, cool, cut thinly, and enjoy! (You can add liqour after it is baked by wrapping the cake in cheese cloth, soak throughly with your favorite liquor and store it in an air-tight container until ready to serve.)

CLINICALHYPNOSIS
12/16/2003

I really like this recipe. It is extremely tasty without any alcohol. I did make two changes however. I used 1 lb pecans and 1 lb walnuts. I also doubled the batter. Otherwise this recipe came out perfect.

JFCHURCH
12/16/2003

Excellent recipe, except it omits adding the pecans. Adding them with the fruit produces the desired results.