Best Ever Fruit Cake


Submitted by: Debbie Flinner of Canton, Ohio


  • 1/4 lb. candied citron
  • 1/4 lb. candied orange peel
  • 1/4 lb. candied lemon peel
  • 1/4 lb. candied pineapple
  • 1/2 lb. candied cherries
  • 1/4 lb. chopped walnuts
  • 1/4 lb. chopped pecans
  • 1/2 lb. dark seeded raisins
  • 1/2 lb. white raisins
  • 1/4 cup sifted enriched flour
  • 1 cup shortening
  • 2 cups brown sugar
  • 4 large eggs
  • 1/2 cup grape jelly
  • 1/2 cup grape juice
  • 2 3/4 cup sifted enriched flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves


  1. Slice finely and cut up citron, orange and lemon peel, and pineapple. Cut cherries in half. Add nuts and raisins. Dredge in 1/4 cup of flour, set aside.
  2. Stir shortening to soften. Gradually add sugar and cream until light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each.
  3. Soften jelly and combine with grape juice.
  4. Sift flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves together three times; add to creamed mixture alternately with grape juice, a little at a time until smooth after each addition. Pour over fruit and mix together.
  5. Line six 7-1/2” x 3-1/2” loaf pans with parchment paper, allowing 1/2” to extend above all four sides. Pour batter into pans; do not flatten.
  6. Bake in very slow oven, 250° for 3 to 4 hours. Place pan containing 2 cups of water on bottom shelf of oven to get greater volume, moist texture and shiny glaze.

Yield: Makes six 1-lb. loaves.


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