Recipe courtesy of Carol Krajewski

Mom's Fruitcake

Our family has been making this for the past 45 years. Friends and family all love it!
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Cream together:

2 1/2 cups butter

4 cups light brown sugar

8 eggs, beaten

Mix and add to above mixture:

10 cups flour

1 tsp. salt

3 tsp. baking powder

2 1/2 tsp. cinnamon

1 tsp. allspice

3/4 tsp. nutmeg

3/4 tsp. cloves

Mix fruit together and add to above:

2 lb. mixed candied fruit

2 lb. red candied cherries (leave whole)

1/2 lb. candied pineapple (cut into wedges)

1/2 lb. pitted dates (chopped)

1 lb. golden raisins

1/2 lb. currants

2 1/2 lb. walnuts (broken large)

3/4 cup sherry wine


Preheat oven to 250-275 degrees.

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!

Pan sizes and baking chart:

9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours

10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins

1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins

9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins

No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours

4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

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