Daisy's Fruitcake Recipe

5 4 4
Daisy's Fruitcake Recipe
Daisy's Fruitcake Recipe photo by Taste of Home
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Daisy's Fruitcake Recipe

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I added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups chopped peeled tart apples (about 2 large)
  • 2 cups sugar
  • 1/2 cup apple juice
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups coarsely chopped pecans
  • 1/2 pound candied red cherries, halved
  • 1/2 pound candied green cherries, halved
  • 1/2 pound diced candied pineapple

Directions

Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely. Yield: 3 loaves.
Editor's Note: Fruitcakes may be baked in eight 5-3/4-in. x 3-in. x 2-in. loaf pans; bake for 40-45 minutes.
Originally published as Daisy's Fruitcake in Taste of Home December/January 2001, p65

Nutritional Facts

1 slice: 174 calories, 7g fat (1g saturated fat), 13mg cholesterol, 88mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 3 cups chopped peeled tart apples (about 2 large)
  • 2 cups sugar
  • 1/2 cup apple juice
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups coarsely chopped pecans
  • 1/2 pound candied red cherries, halved
  • 1/2 pound candied green cherries, halved
  • 1/2 pound diced candied pineapple
  1. Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely. Yield: 3 loaves.
Editor's Note: Fruitcakes may be baked in eight 5-3/4-in. x 3-in. x 2-in. loaf pans; bake for 40-45 minutes.
Originally published as Daisy's Fruitcake in Taste of Home December/January 2001, p65

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MY REVIEW
[email protected] User ID: 2350474 264340
Reviewed Apr. 5, 2017

"This is the best fruit cake recipe that I have found in years! I made fruit cakes for a friend of mine and he said this was the best fruitcake he has ever tasted! I will use this recipe for my fruitcakes from now on!"

MY REVIEW
amy8187 User ID: 1703860 34278
Reviewed Dec. 15, 2013

"I've been making this since it first appeared in the magazine. My fruitcake-loving friends look forward to it every year and so do I! It's absolutely delicious!!"

MY REVIEW
lurece User ID: 675599 83856
Reviewed Oct. 17, 2011

"All my family & friends love this cake. I've made it since in came out in the magazine. We like it so much, I make it all year round."

MY REVIEW
lssrls User ID: 1447889 110082
Reviewed Dec. 20, 2008

"Very good, different !!!"

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