Mom's Fruit cake, a great family recipe passed down the generations, soft textured cake loaded with dried fruits and comes with a delicious pineapple glaze recipe!

Mom's Fruit cake, a great family recipe passed down the generations, soft textured cake loaded with dried fruits and comes with a delicious pineapple glaze recipe!

My Mom's Fruitcake has been generously shared by Libby Myrick. It's become a family favorite and the recipe was of course Libby's mom's, which has been passed on for all to enjoy.


It's certainly a lovely cake, full of all the goodies you would expect in a fruit cake and would be perfect for use as it is or as a Christmas Cake.


Libby gives us some tips at the end of the recipe for storage and there's also a wonderful Pineapple Glaze which you can add to it for extra deliciousness!

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So thank you to Libby for sharing a very precious family recipe.

Recipe by Libby Myrick

Equipment you will need

I use my angel food cake pan that is 10 x 4 inches. It is in two pieces which makes removing this much easier. You can use any pan just be sure to keep an eye on the cook times as they may vary.

Prep Time

15 minutes

Cook Time

Approx 2 3/4 hrs

Yield

Makes a 5 lb Cake

Ingredients

The cake

4 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups butter
2 1/2 cups sugar
6 eggs
1/4 cup milk
4 cups chopped walnuts (mom used black walnuts)
1 cup golden raisins
1/2 cup chopped candied pineapple
1/2 cup red candied cherries
1/2 cup green candied cherries
1 tablespoon grated lemon rind

The Pineapple Glaze

1 cup confectioners sugar
2 tablespoons pineapple juice.
Decorate with pecan halves.

Instructions

1. Sift together flour, baking powder and salt, Reserve 1/4 cup of this mixture.

2. Cream together butter and sugar until fluffy. Add eggs, one at a time, alternately with milk, and flour (save 1/4 cup of the flour), beating well after each addition.

3. Combine walnuts, raisins, pineapple, candied cherries, lemon rind, and 1/4 cup of the reserved flour. Stir into batter. (will be stiff)

4. Spread batter in greased and waxed paper-lined tube pan.

5. Bake in 275 F oven 2 hours 45 minutes or until done.

6. Cool in pan for 30 minutes. Remove from pan and cool on a rack.

I found out the hard way if you are using a pan that is in two pieces to put a drip pan under it as the butter drips out as it bakes.

7. Wrap fruitcake tightly in foil. Store in refrigerator for up to 4 weeks.

Mom always stored hers in the cold attic a month before Christmas. We liked it just like this but if you want to glaze it here is the pineapple glaze recipe that came with the recipe.

To make the Pineapple Glaze

1. Combine 1 cup confectioners sugar and 2 tablespoons pineapple juice. Mix until smooth.

2. Don't add this until ready to serve. To serve prepare glaze. Frost top of cake letting glaze drip down sides.

3. Decorate with pecan halves.

Mom's Fruitcake is a great family recipe passed down the generations and comes with a delicious pineapple glaze recipe too!

Recipe Card

Mom's Fruit cake, a great family recipe passed down the generations, soft textured cake loaded with dried fruits and comes with a delicious pineapple glaze recipe!

My Mom’s Fruit Cake

Yield: 18 - 24 slices
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours

Mom's Fruit cake, a great family recipe passed down the generations, soft textured cake loaded with dried fruits and comes with a delicious pineapple glaze recipe!

Ingredients

The cake:

  • 4 cups sifted flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups butter
  • 2 1/2 cups sugar
  • 6 eggs
  • 1/4 cup milk
  • 4 cups chopped walnuts, mom used black walnuts
  • 1 cup golden raisins
  • 1/2 cup chopped candied pineapple
  • 1/2 cup red candied cherries
  • 1/2 cup green candied cherries
  • 1 tablespoon grated lemon rind

The Pineapple Glaze:

  • 1 cup confectioners sugar
  • 2 tablespoons pineapple juice.
  • Decorate with pecan halves.

Instructions

  1. Sift together flour, baking powder and salt, Reserve 1/4 cup of this mixture.
  2. Cream together butter and sugar until fluffy. Add eggs, one at a time, alternately with milk, and flour (save 1/4 cup of the flour), beating well after each addition.
  3. Combine walnuts, raisins, pineapple, candied cherries, lemon rind and 1/4 cup of reserved flour. Stir into batter. (will be stiff)
  4. Spread batter in greased and waxed paper-lined tube pan.
  5. Bake in 275 F oven 2 hours 45 minutes or until done.
  6. Cool in pan 30 minutes. Remove from pan and cool on rack. I found out the hard way if you are using a pan that is in two pieces to put a drip pan under it as the butter drips out as it bakes.
  7. Wrap fruitcake tightly in foil. Store in refrigerator up to 4 weeks. Mom always stored hers in the cold attic a month before Christmas. We liked it just like this but if you want to glaze it here is the pineapple glaze recipe that came with the recipe.

To make the Pineapple Glaze:

  1. Combine 1 cup confectioners sugar and 2 tablespoons pineapple juice. Mix until smooth.
  2. Don't add this until ready to serve. To serve prepare glaze. Frost top of cake letting glaze drip down sides.
  3. Decorate with pecan halves.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 716Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 117mgSodium: 297mgCarbohydrates: 83gFiber: 3gSugar: 50gProtein: 10g

Nutrition information isn’t always accurate

Recipes for Thanksgiving and Christmas

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7 thoughts shared

  1. 5 stars
    This recipe is very similar to my White Fruitcake recipe but on a much smaller scale and with some variations. This would be perfect when a less complicated fruitcake would be appreciated. It’s not easy finding “White Fruitcakes” and without the hassle of soaking them every week for months in alcohol. Thank you for sharing.

  2. 5 stars
    what size tube pan or can you also use a bunt pan please email me the answer I am a great nanna and not good with computers thank you

    1. Hi Joy, far left hand side of the page is a vertical column of icons, select the red + and there you will see a print icon. There’s also a red ‘Share’ button just under the main picture, again, click that and there you will also find a print option. Please only select the printer icon and NOT the print friendly icon as that one is not working at the moment. I am waiting of the print company to fix it.
      I hope this helps.