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Daisy's Fruitcake

 Daisy's Fruitcake
Daisy Corene McHorse of San Saba, Texas has given a new twist to fruitcake. "To a fresh apple cake recipe, I add pecans plus candied fruits," she says.
48 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 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


  • Line three 9-in. x 5-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

2 of 2

Daisy's Fruitcake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 174 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 88 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.