Grandma Catherine's Candy Cake

Grandma Catherine's Candy Cake

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Laurie Colvin


No one in my family liked fruit cake but everyone loved moms candy cakes. They are labor-intensive but well worth it. She made them every Christmas.


★★★★★ 1 vote

a lot
1 Hr
3 Hr



  • 4 lb
    gumdrops and orange slices (cut up) (do not use spice drops or licorice)
  • 1 lb
    dates, chopped
  • 1 lb
    candied cherries, cut in half
  • 1 lb
    candied pineapple, cut pieces in half
  • 1 lb
    chopped nuts, walnut, almond or pecan (i prefer walnuts)
  • 1 lb
    coconut, flaked

  • 4 c
  • 1&1/2 c
  • 2 c
    granulated sugar
  • 6 large
  • 1 Tbsp
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 3/4 c

How to Make Grandma Catherine's Candy Cake


  1. Mix together and set aside; gumdrops, fruits, nuts and coconut.
  2. Cream together; butter, sugar and vanilla. Add eggs, one at a time, mixing thoroughly.
  3. In a septerate bowl, sift dry ingredients together.
  4. To the creamed mixture, add alternately, buttermilk and dry ingredients, stirring until well blended.
  5. Mix batter with fruit and nut mixture. Spoon into well greased loaf pans making sure there are no air pockets, filling at least 3/4 full. Yield; 5 medium and 6 small loaves. Bake at 250 degrees for approx. 3 hours. They should be golden brown but not over-baked. Insert a toothpick into the cake part and check for doneness.

Printable Recipe Card

About Grandma Catherine's Candy Cake

Main Ingredient: Fruit
Regional Style: American

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