Fabulous Fruitcake | Recipes

Fabulous Fruitcake

(31) Ratings:
Prep Time:
Baking Time:
Makes:3 loaves

Dark, rich and perfectly moist, this fabulous fruitcake will fill your home with a mouth-watering aroma. Serve it topped with freshly whipped cream or sweet custard sauce.


Fruits & Nuts

1 cup 250 mL chopped dried apricots
3 cups 750 mL raisins
2 cups 500 mL coarsely chopped candied pineapple
2 cups 500 mL halved candied cherries
2 cups 500 mL mixed candied peel
2 cups 500 mL coarsely chopped pecans
1 cup 250 mL slivered almonds
1 cup 250 mL Robin Hood® Original All Purpose Flour


1 1/2 cups 375 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking powder
1/2 tsp 2 mL salt
1 tsp 5 mL ground cinnamon
1/2 tsp 2 mL ground nutmeg
1/4 tsp 1 mL ground cloves
1 1/4 cups 300 mL butter, softened
1 1/2 cups 375 mL honey
1 tbsp 15 mL vanilla extract
6 eggs


  1. Preheat oven to 275°F (140°C). Prepare three 9x5" (2 L) loaf pans: grease, line with aluminum foil and grease again.
  2. Fruit & Nuts: Combine all ingredients in large mixing bowl. Mix well to thoroughly coat fruit with flour.
  3. Batter: Combine flour, baking powder, salt and spices. Mix well. Cream butter, honey and vanilla on medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add dry ingredients on low speed, mixing just until blended. Stir in fruit and nut mixture. Mix well.
  4. Spread batter evenly in prepared pans.
  5. Keeping pan of hot water in oven, bake for 2 to 2 1/2 hours or until toothpick inserted in centre comes out clean. Cool in pans. Remove foil. Wrap well and store in cool, dry place.


  • Vary the candied fruit and nuts to suit your own tastes. Keep the total amount the same as the recipe recommends.

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