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My Mother has made this every Christmas holiday season. It's more like a decadent, fruity poundcake and may convert those who don't usually like fruitcake.

A lot of work - but so very good!


  • 2 lbs white raisins
  • 1 LB crystallized pineapple
  • ½ LB crystallized red cherries
  • 1 LB shelled almonds
  • 1 LB (2 cups) sugar
  • 1 LB (over 3 cups) flour
  • 1 LB butter
  • 10 eggs
  • ¼ LB shelled pecans
  • 1 fresh coconut (grated or ground
  • 1 wine glass white wine or fruit juice


  • Cut all fruits the night before making and mix together.
  • Separate eggs and beat egg yolks until golden.
  • Stir in sugar gradually and beat well.
  • Flour fruit well with some of the flour to keep from sinking to bottom of pan.
  • Cream butter and flour together gradually until smooth.
  • Then mix with egg and sugar mixture.
  • Beat egg whites well and add to fruit gradually.
  • Add wine and mix thoroughly.
  • Line pan with heavy brown paper.
  • Have pan well greased.
  • Bake in a very low oven (250°F) for eight hours.
  • If you divide mixture into smaller pans it takes less time.
  • Test with wire cake tester.
  • If batter sticks to wire it is not done.

Categories: Cake  Christmas  Fruit 
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