New Orleans Fruitcake Recipe -
New Orleans Fruitcake Recipe

New Orleans Fruitcake

Recipe by  

"This cake is full of fruits and nuts. It has been a favorite of our families for thirty years."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5x9 inch loaf pans.
  2. Beat together the eggs, sugar and vanilla until frothy.
  3. Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.
  4. Mix well and pour into loaf pans and bake for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2007

I have made this recipe for 35 years but we moved this past summer and I lost my recipe box. I was so happy to find it again. This fruitcake is meant to be solid fruit and nuts, so DON'T double the batter. Try this instead: Sift together the dry ingredients. I use kitchen scissors to cut the dates and cut them into a very large bowl (I sometimes use a large roasting pan). Then take about a half cup of the flour mixture and sift it over the dates. Toss the dates to coat each piece with flour. Repeat for the pineapple, the cherries, and the pecans. By now all the fruit and nuts should be mixed together and coated with flour. Now wisk the sugar, eggs, and vanilla together and then pour it as evenly as possible over the fruit and nuts. You can try using two spoons to mix it all together, but I quickly switch to my clean hands and work the sticky stuff throughly to dampen all the flour. When throughly mixed take it up by the handful and pack it into the loaf pans. Pack it in so there are no gaps among the the ingredients. Bake, cool, cut thinly, and enjoy! (You can add liqour after it is baked by wrapping the cake in cheese cloth, soak throughly with your favorite liquor and store it in an air-tight container until ready to serve.)

Most Helpful Critical Review
Nov 16, 2009

The cake was too sweet, and the top got hard, and the center gooey. Would never make this again.


10 Ratings

Dec 16, 2003

I really like this recipe. It is extremely tasty without any alcohol. I did make two changes however. I used 1 lb pecans and 1 lb walnuts. I also doubled the batter. Otherwise this recipe came out perfect.

Dec 16, 2003

Excellent recipe, except it omits adding the pecans. Adding them with the fruit produces the desired results.

Jul 12, 2008

surprised that there was no oil or butter in the recipe i added 50grms of butter but this made it a bit soggy in the middle also extended the cooking time by 15 minutes it does,nt work just followed the recipe second time round spot on delicious just about to make another one

Nov 19, 2009

Not my Grandmother's Fruitcake but soooo close. Have been looking for a recipe like this since we lost her recipe years ago. Kept the amount of fruit the same by weight but made the mixture of candied mixed fruit,candied cherries, candied pineapple,dates and raisins. Slightly chop the nuts....Mix half the flour with the fruits. This will keep fruit from sticking together. Add fruit and nuts last. Please don't double the batter. THIS IS FRUITCAKE, not cake with fruit.

Nov 23, 2010

Thanks to Clinicalhynopsis for the tip to half the batter. Just too much pecans and dried fruits/dates for that amount of batter stated in the recipe. Using the amount of batter specified, I halved the cherries, pineapples, pecans and replaced the dates with mixed fruits. This recipe is so simple to follow yet the outcome is perfect for a fruitcake that is moist inside, crispy on the outside, crunchy and with lots of fruits. Good for kids since it is not alcoholic. Try my recipe for Christmas :

Jan 27, 2010

For a slightly healthier version, I substituted half whole wheat, half white flour. Replaced white sugar with mix of succunat and raw sugar. I also used dried fruit for the candied fruit and it worked great, especially since I don't like maraschino cherries.


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  • Calories
  • 530 kcal
  • 26%
  • Carbohydrates
  • 69.7 g
  • 22%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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