Southern Fruitcake Recipe
Southern Fruitcake Recipe photo by Taste of Home
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Southern Fruitcake Recipe

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"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES: 32 servings


  • 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

Nutritional Facts

303 calories: 1 slice, 17g fat (5g saturated fat), 49mg cholesterol, 129mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 4g protein .


  1. Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
  2. Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.
  3. 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.
  4. 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.
  5. 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.
Originally published as Southern Fruitcake in Taste of Home December/January 1999, p8

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Reviewed Dec. 19, 2015

"really good (though I'll admit I only used 1/2 the peaches and pineapple) but made the rest as stated. I'll definitely make it again. thanks"

Reviewed Jun. 17, 2015

"I've used this recipe many times, both with dried peaches or apricots, both good. Fruit nectars should be refrigerated after opening, they only last 5-7 days. so I add more nectar to the batter, and don't pour any on top The 1st time I tried it, I poured nectar over it, and didn't refrigerate it. It was moldy in 2 days. Using orange blossom honey adds a nice flavor."

Reviewed Dec. 25, 2012

"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 Dec. 10, 2011

"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."

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