Handwritten recipe for Fruitcake from Mrs. Ruggles
by: salvagedrecipes

One Pound Fruit Cake with Nuts and Dried Fruit

Fruitcake
This traditional fruit cake recipe is a dense, flavorful loaf bursting with mixed fruits, nuts, and the rich warmth of vanilla and pineapple juice. The method involves hand-mixing the ingredients in a large bowl or kettle, making it a rustic, old-fashioned dessert ideal for holiday gatherings or gift-giving. Known for its long shelf life when properly stored, this fruit cake develops even more character as it ages. Moist, nutty, and sweet, it showcases a harmonious blend of dried and candied fruits, creating a nostalgic flavor profile cherished in many households.
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Prep Time 45 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 390 kcal

Ingredients
  

  • 6 eggs
  • 1½ cups sugar
  • 1 tsp salt
  • ⅔ cup pineapple juice
  • 2 tsp vanilla extract
  • 1½ cups flour (plus ½ cup extra, reserved for dredging)
  • 2 tsp baking powder
  • 1 lb mixed fruit
  • ½ lb candied pineapple
  • ½ lb candied cherries
  • 1 lb dates
  • 1 lb almonds
  • 1 lb pecans
  • 1 lb English walnuts
  • 1 lb Brazil nuts
  • 1 lb seedless raisins

Instructions
 

Step 1: Prepare the Fruit and Nuts

  • Lay out 1 ½ cups flour and baking powder on a table or surface.
  • Roll the dried and candied fruits (mixed fruit, pineapple, cherries, dates, raisins) and all nuts (almonds, pecans, walnuts, Brazil nuts) in the flour to coat.

Step 2: Make the Batter

  • In a large bowl or kettle, beat 6 eggs.
  • Add sugar, salt, pineapple juice, and vanilla.
  • Stir well to combine.

Step 3: Mix Dry and Wet Ingredients

  • Gradually mix in the flour-dredged fruit and nut mixture.
  • Add in any remaining flour.
  • Stir until everything is fully incorporated.

Step 4: Bake the Cake

  • Transfer the batter into greased and lined loaf pans or a large cake pan.
  • Bake at 325°F for approximately 2 hours.
  • Place a cup of water in the oven while baking to maintain moisture.

Step 5: Cool and Store

  • Let cool completely.
  • Wrap in damp cloth, cover with wax paper or foil, and store in a jar or airtight tin.
  • Let rest for a few days before slicing for best flavor.

Tips

  • Chop dried fruit evenly so the cake slices cleanly
  • Toss fruit and nuts lightly in flour before mixing to prevent sinking
  • Substitute cherries or citron for pineapple if desired
  • Add warm spices (cinnamon or nutmeg) for a deeper holiday flavor
  • Wrap and store for several days to improve flavor and moisture
  • Serve with whipped cream or cream cheese frosting
  • Bake in smaller loaf pans for gift-giving
  • Toast slices lightly before serving for extra texture

Nutrition

Calories: 390kcalCarbohydrates: 58gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 360mgFiber: 4gSugar: 38gVitamin A: 320IUVitamin C: 6mgCalcium: 55mgIron: 2.1mg
Keyword dried fruit, festive baking, fruit cake, holiday dessert, loaf cake, nuts, old fashioned, vintage baking
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