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Festive Fruitcake II

Submitted by: Diane Mick

This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.

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Festive Fruitcake

Submitted by: Carol

This is a large recipe that is rich and dark. Make a few weeks ahead of time. The walnuts can be chopped or left whole.

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SMUCKER'S® Festive Fruitcake

Submitted by: SMUCKER'S®
Provided by: SMUCKER'S®

This moist and delicious fruitcake contains pecans, raisins, cherries, and pineapple.

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This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. If 2 cups of butter seems too much for you, substitute shortening for 1 cup of the butter. Other fruit juices can be substituted for grape juice. You can also use 1 cup of drained maraschino cherries in place of the candied cherries. Originally submitted to CakeRecipe.com.

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Apricot Fruitcake

Submitted by: Carol

This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.

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Crushed Pineapple Fruitcake

Submitted by: Carol

This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake. Pineapple extract can be substituted for almond extract if you'd like your cake even more pineapple tasting! Originally submitted to CakeRecipe.com.

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Easy Light Fruitcake

Submitted by: Carol

This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full. Originally submitted to CakeRecipe.com.

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Mom's Fruitcake

Submitted by: Sharon

This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.

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Brazil Nut Fruitcake

Submitted by: Juanita

This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.

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