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Southern Fruitcake

"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
    2 loaves


  • 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


  • Grease and flour two 9x5-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 in 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.
Nutrition Facts
1 slice: 303 calories, 17g fat (5g saturated fat), 49mg cholesterol, 129mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 4g protein.

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Average Rating:
  • badkookies
    Dec 2, 2018

    I'm not a fan of traditional fruitcake, but I do like this recipe. My Mom requests this every year. I can't believe there aren't more reviews; I've been making this recipe since I first saw it in 2004!! I don't usually rate recipes - but, when I saw how few reviews there were for this fantastic, nutty fruitcake, I had to create an account, log in and leave a favorable review. I used to make the recipe as written, and I rate that as 5/5 stars. I've made some minor changes as a personal preference: I toast the pecans and use dried pineapple. I skip the step of pouring the nectar over the baked cakes - I make mine into 16 mini loaves, using paper liners. This makes gifting much easier.

  • bernerlover
    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

  • btowhee
    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.

  • fruitcakelover
    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!

  • Bathory
    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.