Fruitcake Without Citron

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JJOHN32 19

"Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer."
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servings 788 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 788 kcal
  • 39%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 98.2g
  • 32%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Grease a 10 x 14 inch pan; line with waxed paper.
  2. Mix fruits and nuts in a large bowl.
  3. Sift dry ingredients in a separate bowl.
  4. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
  5. Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.



I have made this cake in the past. And it was an absolute success. Everyone I know of that hated fruitcake raved over this great cake. I hope many others will try it and hope that their taste bu...

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