Raisin Fruit Cake Treasure

Decorate these fruit-filled treasures with icing, powdered sugar or candied fruit.
  • Yields 1 loaf cake
  • Details


    • 1 1/2 cups California natural raisins
    • 1 1/2 cups California golden raisins
    • 1 cup mixed candied fruits and peels
    • 1 cup whole candied cherries
    • 1 cup candied pineapple chunks
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger
    • 1/2 teaspoon allspice
    • 1/2 cup brandy or fruit juice
    • 1 cup pecan or walnut halves
    • 1/2 cup butter or margarine, softened
    • 1 1/2 cups firmly packed brown sugar
    • 2 eggs
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt


    Combine fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight. Add nuts. Prepare a 9×5-inch loaf pan by greasing, then lining with greased heavy brown paper. In a large bowl, beat together butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into butter mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan. Bake at 325°F about 2 hours or until toothpick inserted in center comes out clean. Let stand in pan 30 minutes before removing. Cool thoroughly before storing or decorating. Decorate as desired with powdered sugar frosting and candied fruits and raisins.

    Nutrition Facts Per Serving

    Calories 310 (26% from fat); Total Fat 9g (sat 3.5g, mono 4g, poly 2g, trans 0g ); Cholesterol 35mg; Protein 4g; Carbohydrate 52g; (Dietary Fiber 2g; Sugars 37g; ); Iron 2mg; Sodium 200mg; Calcium 36mg; Potassium 324mg

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