[X]

Home > Recipes > Southern Fruitcake

Southern Fruitcake Recipe

Southern Fruitcake Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.

[X]

Rate Southern Fruitcake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southern Fruitcake Recipe

Prep: 20 min. Bake: 1-1/2 hours + cooling

Yield: 32 Servings

20 90 110

Ingredients

4 cups chopped pecans
1-3/4 cups chopped candied pineapple
1-1/2 cups chopped dried peaches or apricots
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice

Directions

Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.
In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.
Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 303 calories, 17 g fat (5 g saturated fat), 49 mg cholesterol, 129 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Southern Fruitcake in Taste of Home December/January 1999, p8

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Southern Fruitcake

Southern Fruitcake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Dec. 25, 2012 by fruitcakelover

Yummy non-alcoholic fruitcake! I changed the fruits. I used apricots, dates and candied cherries (used a jar of cherries and candied them myself, no red 40). Used juice from a can of apricots, instead of nectar. Turned that juice into more of glaze for the last step (added a bit of sugar, some apricot pulp, boiled and simmered for a bit). Before glazing I put cherries and pecans on top for decoration. Yummy!

Reviewed on Dec. 10, 2011 by Bathory

Years ago I found this recipe in one of the Tastes of Home cookbooks. I moved a few years back and misplaced the cookbook. This was greatly upsetting because I really loved this fruitcake recipe. I'm not a traditionalist at heart; so finding a recipe that didn't involve candied cherries and citron was certainly a plus! I absolutely recommend this recipe. It's easy and the results are wonderful.

Reviewed on Dec. 14, 2007 by Anonymous