Fruitcake Supreme

Fruitcake Supreme

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Laura Harrison


Even those who are not fruitcake lovers will like this.


★★★★★ 1 vote


  • 2 lb
    dates, pitted
  • 8 oz
    pineapple, candied
  • 16 oz
    red cherries, candied
  • 3/4 c
  • 1 1/2 c
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 lb
    english walnuts
  • 1 lb
    brazil nuts
  • 4
    eggs, beaten
  • 2 tsp
    vanilla extract

How to Make Fruitcake Supreme


  1. Preheat over to 200 degrees. Cut the nut pieces in half or thirds. Cut the fruits pieces into quarters. Weigh all the fruits and nuts. Combine all the fruits and nuts and mix well.
  2. Combine all the dry ingredients. Sift the dry ingredients over the fruit mixture. Work the flour into the fruit and nut mixture, coating all of the fruits and nuts well.
  3. Combine eggs and vanilla. Add the egg mixture to the fruit mixture. Mix well. Grease (4) 3 1/2 x 7 1/2 x 2 1/2 inch loaf pans and line with waxed paper. Press the fruitcake mixture into the 4 loaf pans. Pack the mixture very tightly into pans. Bake at 200 degrees for 2 hours. After removing the pans from the oven, let them cool until you are able to handle them. Tip the fruitcake out of pan. Don't remove the wax paper until the fruitcake is completely cooled. Once the fruitcake is cooled, remove waxed paper and wrap the fruitcake in Saran Wrap. Refrigerate.

Printable Recipe Card

About Fruitcake Supreme

Course/Dish: Other Breads

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