Mom's Favorite Fruitcake

Melody U.


This truly is a 'fruitcake' - dates, cherries and nuts with just enough batter to hold it all together. Moist and flavorful. Not a green, red or yellow 'candied' fruit in sight. Even the fruitcake haters love this lovely 'cake'.

☆☆☆☆☆ 0 votes
1 lg loaf
45 Min
1 Hr 45 Min


3/4 c
all purpose flour
3/4 c
white sugar
1/2 tsp
baking powder
1/2 tsp
3 c
pecans, rough chopped
1 lb
pitted dates, chopped
16 oz
jar maraschino cherries, drained and halved/quartered
3 large
eggs, beaten
1 tsp
1/4 c


1Preheat oven to 300 deg F. Cut piece of waxpaper to sit in bottom of a 9x5 loaf pan. Spray pan, set wax paper in, then spray bottom and sides of pan.
2Whisk flour, sugar, baking powder and salt together. Stir in nuts, dates and cherries.
3In separate bowl, beat eggs until foamy; then stir in the vanilla. Pour liquids into flour mixture and stir until just combined; press into loaf pan...and you really will have to press it in as there is only enough batter to hold everything together. Don't works.
4Bake for 1 hr 45 min. Cool on wire rack for 10 minutes. Turn out onto wire rack and poke holes in bottom of cake with toothpick. Brush rum over bottom and sides, letting it seep into cake. Cool. Wrap in foil. Refrigerate for 24 hours. Keeps 3 weeks in refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American