Best Ever Fruit Cake Recipe

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Best Ever Fruit Cake

Sharon Booth


This is the only fruit cake you'll ever have to have a chaser for. It is so moist, not like store bought fruit cakes. and not gummy.

pinch tips: How to Grease a Pan



bundt pan cake


24 Hr


3 Hr


16 oz
candied cherries
16 oz
candied pineapple
1 c
4 c
peacans broken nuts + whole for top of cake
1 c
granulated sugar
2 c
all purpose flour-sifted
1/2 tsp
baking powder
1/2 oz
vanilla extract
1/2 oz
lemon extract
1 pt
whiskey: early times or ancient age
1/2 c
butter -no substutes
6 large

Directions Step-By-Step

Cut fruit into medium pieces add rasins. Soak mixture in whiskey over night or longer in tightly sealed container not plastic. Stir often. Cream butter, sugar,add well beaten eggs-Blend well. Add extracts & sifted flour,baking powder.Drain off any whiskey if any from fruit mixture. Save for pouring over cake after done. Fold in fruit and nut mixture. Pour into well greased tube pan. Line bottom with waxed paper over greased pan. Grease wax paper also. Place in cold oven. Bake at 225 or 250 for about 3 hrs. Cool in pan. Then you can drizzle any left whiskey over cake. Cake can be frozen wrapped in aluinum foil. Leave waxed paper on cake. Will last a year or indefinitely.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids
Hashtags: #moist, #fruity