Carolyn's Christmas Fruitcake

Elaine Bovender


This is an old recipe that my mother-in-law has made every Christmas for many, many years. I have no idea where the recipe originally came from but I can tell you that if you hate fruit cake, there's a good chance that you'll love this one. It doesn't have the orange peel and other ingredients that can give fruitcakes a bitter taste that most people simply don't care for. This cake is sweet, very moist and delicious. It's the only fruitcake that our family will actually eat. If you don't care for fruitcake, give this one a try. You'll be surprised!


★★★★★ 2 votes

Makes a 10" cake
15 Min
2 Hr 30 Min


  • 2 c
  • 6 large
  • 1/2 lb
    butter, softened
  • 1 tsp
    vanilla extract
  • 1/2 tsp
  • 3 c
    all purpose flour
  • 1 lb
    candied pineapple
  • 1/2 lb
    candied red cherries
  • 1/2 lb
    candied green cherries
  • 1 lb
    golden raisins
  • 1/2 lb
    chopped pecans
  • 1/2 lb
    grated coconut
  • ·
    juice from 1 orange

How to Make Carolyn's Christmas Fruitcake


  1. Preheat oven to 275 degrees. Grease and flour or coat a 10" tube pan with cooking spray, set aside.
  2. Mix together sugar, eggs, butter and vanilla until mixed well. Combine flour and salt. Add to sugar/egg mixture and mix thoroughly by hand, DO NOT use a mixer at this point!
  3. Using your hands, mix in candied fruits, nuts, coconut and orange juice. When mixed spread into tube pan. Bake 2 1/2 hours. At 2 hours, check with a tooth pick. Cake is done when tooth pick comes out clean. Cool completely before removing from pan.

Printable Recipe Card

About Carolyn's Christmas Fruitcake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom

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