"Best Ever Christmas Fruitcake"

Nancy A.


I have to say, despite all the negativity associated with fruitcake, I received this recipe when I was a teenager from someone who told me it had been in her family for decades, and once I tried it, I would love it, and she was right, I did, and so did everyone I have been making it for all these years later, and I'm hoping you would enjoy it too! "Merry Christmas"!


☆☆☆☆☆ 0 votes

3 loaves (12 slices each)
35 Min
2 Hr 40 Min


  • 1 c
    golden raisins
  • 2 c
    dark raisins
  • 2 c
    thinly sliced candied pineapple
  • 1 c
    diced candied green cherried
  • 1 c
    diced candied red cherries
  • 1 c
    chopped dried figs
  • 1 c
    peach perserves
  • 3/4 c
  • 1 tsp
  • 1 c
    coarsley chopped pecans
  • 1 c
    butter, softened at room temperature
  • 2 c
    all-purpose flour
  • 1 tsp
  • 1/2 tsp
  • 1/8 tsp
    ground cloves
  • 1 c
    firmly packed dark brown sugar
  • 6

How to Make "Best Ever Christmas Fruitcake"


  1. Combine in large bowl, raisins, pineapple, cherries, figs,preserves, brandy, and vanilla. Cover, and let stand at room temperature overnight.
  2. Preheat over to 300 degrees. Grease 3 (approximately 9x5 inch aluminum disposable pans) Add pecans to fruit mixture and set aside.
  3. In large mixer bowl, beat butter, flour, cinnamon, nutmeg and cloves until fluffy. In medium bowl, beat sugar and eggs until think and fluffy; add to flour mixture, and stir in fruit until well combined.
  4. Pour into prepared pans, pat down with fingers, and cover tightly with aluminum foil and bake for 2 hours. Remove foil and continue to make an additional 30 to 40 minutes, until done (when toothpick inserted comes out clean) and golden. Cool completely in pans. Cover with aluminum foil. ( may be stored up to 6 weeks)

Printable Recipe Card

About "Best Ever Christmas Fruitcake"

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

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