Daisy’s Fruitcake
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
Ingredients
- 3 cups chopped peeled tart apples (about 2 large)
- 2 cups sugar
- 1/2 cup apple juice
- 3 large eggs, room temperature
- 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
Reviews
This was a great easy recipe. I would like to tell everyone that if you spray your pans with cooking spray and sugar them, you don't have to fuss using the waxed paper. They leave the pan beautifully. If you are worried about the exta T of sugar leave it out of recipe. I also used Rum in place of apple juice. I dont have the time for cheesecloth and brandy and weeks of wrapping and rewrapping etc in all the other recipes. This works great, husband and friends loved it. Thanks Daisy!
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!
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!!
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.
Very good, different !!!