Toini’s Easy Fruitcake

  • Yield 20 servings
  • Prep 30 min
  • Cook 1.25 hours

Easy Fruitcake with no citron


1 pound California Raisins
1 cup California Golden Raisins
1 1/2 cups sugar
1 3/4 cups water
1/4 cup butter
2 medium eggs, beaten, room temperature
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup pecan, coarsely chopped
2 (10-ounce) jars Maraschino cherries, drained


  1. Preheat oven to 350F. Grease a Bundt pan, tube pan or 2 9 x 5-inch loaf pans. Line bottoms of pans with waxed paper and grease paper as well.
  2. Combine  dark raisins, golden raisins, sugar and water in large saucepan or Dutch oven. Bring to a boil and cook 5 minutes. Remove from heat and add 1/4 cup butter. Set aside to cool. When raisin mixture is cool, add eggs.
  3. Mix together  dry ingredients. Add  to the raisin mixture, mixing with a wooden spoon.
  4. Add  walnuts and raisins, maraschino cherries that are pit free, and mix well with wooden spoon.
  5. Spoon batter into pan. Bake 1 1/4 hours or until toothpick inserted in cake comes out clean.
  6. Let cool 10 minutes in pan, on cooling rack. Loosen cake with sharp knife from sides of pan before turning out on a cooling rack. Remove waxed paper . Let cool completely
  7. When cool, place in large gallon sized plastic bags and refrigerate. May be served the same day, but best if left to age a few days.
  8. Slice and serve plain or buttered like you would banana bread.




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