Traditional Christmas Fruit Cake
This chewy, sticky, buttery Christmas fruit cake is a nostalgic classic loaded with pecans, dates, candied cherries, and pineapple. A low-and-slow Southern twist on holiday tradition — no soaking, just baking and joy.
Equipment
- 2 Loaf Pans (9-inch)
- Mixing Bowls
- Whisk
- Spatula
- Wax or Parchment Paper
- Large Roasting Pan (for water bath)
Ingredients
Fruit & Nut Base
- 1 pound pecans chopped by hand for texture
- 1 pound dates pitted and chopped
- ½ pound candied cherries red and green, halved
- ½ pound candied pineapple red, green, or yellow, chopped
Dry Ingredients
- ¾ cup sugar
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
Wet Ingredients
- 3 large eggs
- 1 tsp vanilla extract or 1 tbsp rum, bourbon, or brandy
Instructions
- Preheat oven to 250°F. Place a roasting pan filled one-third with boiling water on the lowest rack of the oven.
- Line two 9-inch loaf pans with wax or parchment paper. Spray lightly with cooking spray.
- Chop dates and pecans by hand. Combine with cherries and pineapple in a large bowl.
- Sift sugar, flour, baking powder, and salt over the fruit and nut mixture. Mix gently with hands until everything is coated.
- In a separate bowl, whisk eggs and vanilla. Pour over fruit mixture and stir until sticky and combined.
- Spoon batter into prepared pans, pressing down lightly to remove air pockets. Smooth the tops.
- Bake on the middle rack (above the water bath) for about 1 hour and 45 minutes, or until firm and golden.
- Cool completely in pans before unwrapping. Wrap tightly in wax paper and foil for storage or gifting.
Notes
This fruit cake doesn’t require aging or alcohol soaking — just bake, cool, and enjoy. It’s rich, chewy, and festive without fuss.