Everyone should make, or at least taste, fruitcake done right. This recipe is easy and surprisingly delicious, making it a great place to start. The texture here is like a fig newton mixed with a granola bar, plus sticky, chewy goodness and a delightful crunch from the nuts. The mix of spice and fruits is surprisingly sweet and perfect with a cup of coffee. As the cake sits over the next few days, brush it another time (or two) with rum and let it soak in. This helps maintain the cake’s moisture and flavor.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
2 hrs 30 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and line a 10-inch tube pan with parchment paper. Preheat oven to 250°F.  

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  • Combine pecans, dates, pineapple, red cherries, and green cherries in a large mixing bowl. Whisk together sugar, flour, baking powder, nutmeg, and salt in a medium bowl, and add to the fruit. Toss to coat. Stir in eggs and vanilla until combined.

  • Pour batter into prepared pan, and lightly press evenly into pan. Bake until set, about 2 hours. Remove from oven, and let cool to room temperature. Brush top of cake with rum, if desired, and let stand at least 20 minutes and up to a week. Slice and enjoy.

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