Betty’s Christmas Fruitcake — Family Favorite!
In this video, Betty demonstrates how to make Christmas Fruitcake. This recipe is a tradition in my family, and my sister, Barbara, makes it every year. It is much better that pre-packaged fruitcakes, and I think you will love the combination of Christmas-y flavors! Ingredients: 1 lb. pitted dates, chopped 1 lb. pecans, chopped ¼ lb. red, candied cherries, chopped ¼ lb. green, candied cherries, chopped ½ lb. candied, sliced pineapple, chopped 1 cup sugar 1 cup self-rising flour 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 4 eggs, well-beaten Combine dates, pecans, cherries, and pineapple in a large mixing bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a buttered and floured 10-inch tube pan. Bake at 250 degrees (F) for about 1 hour and 45 minutes to 2 hours, or until a wooden pick inserted into the center of the cake comes out clean. Cool cake completely in pan. Remove, and place on a nice cake plate. Slice into ½-inch slices to serve. (It is very rich.) Note: Cake may be baked in 2 buttered and floured standard loaf pans at 250 degrees (F) for 1 hour and 20 minutes, or until wooden pick inserted comes out clean. You may think you are not fond of fruitcake, but I think this recipe will convince you that it is a great tradition for the holidays. Thanks to my sister Barbara for the recipe, and much love to all of you at Christmastime! –Betty
Thank you for sharing your family traditions with us. When i first seen “Fruitcake” i thought to myself no way but after seeing your recipe i changed my mind. This looks wonderful. You are right nothing like those scary ones from stores.
Looks just like my families Georgia Fruit Cake! YUM. I love a great Pecan Cake this time of year with some soft butter as well. Thanks for sharing your family recipe.
Betty – what a lovely looking cake. Honestly my mouth was watering when you lifted up the plate to show the cut slice. I felt so upset to see that three people had hit the dislike button. I cannot undersand how anyone cannot appreciate your wonderful uploads. They are always so clear to understand, you type everything up for us and give a full and detailed explanation – and always with a smile. To me you are the Martha Stewart of Kentucky. Best wishes Janet from London UK.
@love2hatedrugsI think she’s done a house tour, or at least somewhat. Don’t really want to push her to do that. She does enough for us already.
Thanks Betty! I would have never have even thought to request a fruit cake recipe, but I’m thankful for those who did. I’ve had only a couple of storebought fruit cakes that I liked, and none home made that I liked. This one doesn’t look dry at all. I’m keeping this recipe. My grandmother-in-law soaked hers in her own home made brandy. Whew!
Yummmmmmm……WOW, Betty ya always SUCCEED in makin’ me drool with all these scrumptious vittles,….Fruit cake looks really great,…thumbs up to ya Betty and thankin’ ya for another AWESOME UPLOAD!! = )
BTW, say hi to your cameraman for me! = )
yummy!! well, i’ll need to halve the the ingredients and make a nice fruit cake. looks so good. i don’t have the cherries though but i hope that other fruit will go with the recipe, too. thank you
Hi Betty! Nicole in London checking in. I just wanted to say that I LOVE fruitcake and do a traditional English one every year for Christmas. It’s such an enjoyable part of Christmas for me.
Can I please ask how long this cake would keep for? English ones are “fed” with alcohol (usually brandy) over a period of weeks and last for ages!
Thanks again for all your fantastic work and dedication. Merry Christmas to you and your family.
Nicole
x
@nicolebarnes My fruitcake does not contain alcohol, but it will keep easily in the refrigerator for 2 weeks and in the freezer for about 2 months. You can cure this cake with alcohol and store it on the kitchen counter for a long time.
–Betty
i love fruit cake! im the only one ib the family. oh, well. wow!
@atticus9799 betty is wonderful that’s for sure!!!! what do you mean by what you said?
@candycanehohoho I meant nothing bad toward Betty. I enjoy her videos, I only meant that I wish that I could find candied fruit that did not have High Fructose corn Syrup in it because it is crap and prefer not to use it. I however make a fruitcake as well and do use the candied fruit because I like it in a fruitcake and have no other option. No need to be upset. Not dissing on Betty.
@catladyof5 Yes, the whole recipe can be baked in two loaf pans, so if you just want one, take half of each ingredient, and it will make a single loaf. The time for cooking may be different.
–Betty
Fruit cake has been a tradition in my family forever too. And yes, some of family are nuttier than fruitcakes as well =) We like to soak ours in rum twice a year foir about three years before giving them away though!
I have just made that christmas-fruitcake and popped it into the oven. i couldnt get the candied pineapple and substituted with dried aprikots. In aprox. 2 hours plus cooling time i will know how it turned out
@missjaysesteem I hope you really like it!
–Betty
@betty unfortunately it falls apart. and for me its a little too sweet and too “nutmeggy”
@bettyskitchen unfortunately it falls apart and for me its a little too sweet and too “nutmeggy”
i wonder what ive done wrong?!
@missjaysesteem The only thing that would make it fall apart is that maybe you didn’t pack it tightly into the baking pan. If you pack it tightly, it can’t fall apart when cooked.
–Betty
@missjaysesteem We all love the flavor; nutmeg is the only spice used. If you don’t like nutmeg, it might be too much for you.
–Betty
@bettyskitchen yeah, maybe i didnt pack it tightly enough. ill give it another go with half a tsp of nutmeg (i do like the flavour of nutmeg, but somehow this is too much for me. or maybe its just because i have the flu and my taste is a bit weird at the moment anyway?!
) thanks for the tip – youre always kind and trying to help. you are a very congenial and winsome lady 
Looks like a good easy recipe to try for fruitcake. Will have to take this recipe down & have for Christmas this next year & try it. Thanx for posting & sharing ur family recipe with us! =)
@bettyskitchen hi betty – now that the cake has infuse (do you say that for a cake?) a little it tastes really wonderful! i had a nice peace of fruitcake with butter this morning and it made my day!! obviously it needs to infuse for 1-2 days for me to get the flavour
thanks a lot for the recipe – we love it!!
@1970sarteaga Thanks for letting me know! And thanks for the wonderful feedback! I really appreciate it!
–Betty
Down in New Orleans…in the French Market, there are fruitcakes like you cannot believe.
New York?
Forget it.
Fruitcake city.