New Orleans Fruitcake

New Orleans Fruitcake

9

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

servings 530 cals
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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 doubl...

Most helpful critical review

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

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 doubl...

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 ca...

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

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 foll...

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...

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 hal...

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...

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

I would never half the batter, it's awesome packed full of fruit and nuts. I am thankful I followed pajlymans tips that she left on Dec 24 2007. I added my picture, I chopped the fruit up becaus...