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Have you ever made a Fruit Cake from Scratch?

Tammy's Holiday Fruit Cake

Tammy’s Christmas Fruitcake
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
     OR 2 TSP. OF CINNAMON
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS

Do not preheat the oven! In a mixer mix the butter and sugar until fluffy. Add eggs one at a time, beating in between. Add Apple pie spice and vanilla extract. Add grape juice and mix well. Add flour and beat for 2 minutes on medium speed. In a separate bowl add 1/3 CUP FLOUR then add your fruit and mix until fruit is coated well with flour. Add pecans and dates and mix well. Pour batter into bowl with fruit and nuts. Mix well. Spray pans with baking spray and fill 3/4 full of batter. Put cake in a cold oven and then put on Bake at 300 degrees and bake 30 minutes. Turn oven to 250 degrees and bake for 2 hours. For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.)
1-2 CUPS OF LARGE MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
​Heat jelly (your choice apple or orange marmalade) in a non-stick small pot or skillet. Pour over fruit and mix until fruit and nuts are coated well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA FANCY (THESE ARE CHOPPED SMALL)
​Note: Old English has citron and lemon peel. (some do not like these they are strong in flavor)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES

​TIP: WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR TOP OF CAKES TOO!

IMPORTANT COOKING TIPS:
The preheat time to 300 is included in the 30 minutes of cook time.
When to add the topping varies by how big your cake is due to the time it takes to set up enough to put it on. Smaller cakes get topped sooner and larger cakes take longer to cook before topping. They all cook a total of 2.5 hours. I topped the small cakes after cooking 1 hour and the larger cake after cooking 1.5 hours

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Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​

Holiday Fruit Cake from Scratch!

“This is an amazing cake made with 9 egg pound cake recipe and a can crushed pineapple.  The pineapple is in the cake batter and on top of the cake, and boy is it good ya'll!”-Tammy​

Holiday Fruit Cake – Old Fashioned Recipes – Collard Valley Cooks
This is the BEST fruit cake I have ever made! It is buttery and so delicious with my Georgia pecans and lots of candied fruit. Watch this to see how I make the top beautiful, because it is so easy!
 
Some candied fruit mixes have lemon and orange peel.  I love these, but some people do not like the peel or citron.  If you make your cake for gifts, you can leave these types of fruit out and replace with other types of fruit like raisins, cranberries, cherries, apricots, etc..
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The longer this sits out the better it gets.  There is no need to refrigerate it.  I just keep it in an air tight container.
 
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
 
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
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Chris & Tammy Nichols

Want more information on my Tammy's mixer?

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  • Lightweight 6.5-quart plastic BPA-free bowl with easy-grip handle and removable drive shaft for easy cleaning; bowl is dishwasher safe. Bottom drive allows easy addition of ingredients.
  • Dual beaters provide triple whipping action up to any whipping task. Whip as little as one egg white, mash up to 10 pounds of cooked potatoes, shred cooked chicken.
  • Powerful belt-driven Transmission ensures adequate torque for almost any recipe, even kneading up to 14 loaves (15 pounds) of whole grain bread dough or mixing up to 34 dozen cookies in a single batch