Old Time Fruit Cake Recipe

Old Time Fruit Cake Recipe image[ad#ads-1]


200 g (7 oz) candied pineapple and pears
100 g (4 oz) candied citron
250 g (0.5 lb) halved red and green candied cherries
300 g (10 oz) pecans, almonds and hazelnuts, coarsely chopped
400 g (0.9 lb) raisins
8 cl (5 Tbs)sherry

225 g (8 oz) butter
450 g (1 lb) sugar
pinch of salt
pinch of nutmeg
6 eggs
450 g (1 lb) flour
2 tsp. baking powder


  1. Combine pineapple, pears, citron, cherries, pecans, almonds, hazelnuts and raisins. Pour in sherry; mix well. Cover and let stand at room temperature over night.

  3. Preheat oven to 135 C (275 F). Line 9 x 5 x 3-inch loaf pan with parchment (baking) paper.

  5. Combine flour and baking powder. Set aside.

  7. In large bowl cream butter with sugar until fluffy. Beat in eggs, salt and nutmeg. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans.

  9. Bake for 2 1/2 hours on lower-middle rack of oven. Remove from pans. Remove paper and let cool completely on rack.


    To store: Wrap cooled fruitcake in aluminum foil and store in refrigerator for 4 weeks.


Watermelon – it’s a good fruit. You eat, you drink, you wash your face.

— Enrico Caruso

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