Super-Moist Fruitcake

Prep Time: 3½ Hours
Yields: 6 (4-pound) Cakes

The fruitcake may have originated in ancient Egypt or the Roman Empire. The confection was, and still is, widely loved in England, where it was originally called plum cake, and was served at weddings and other celebrations. How the fruitcake made it to Louisiana is hard to determine. Nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country.


  • 2 pounds candied dried fruit mix
  • ¾ cup raisins
  • ¾ cup golden raisins
  • 1 pound dates
  • 1 cup whiskey
  • 1½ cups port wine
  • ½ pound butter
  • ½ pound sugar
  • 5 large eggs
  • 2 tsps baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 ounces pure vanilla extract
  • 4 (11.5-ounce) jars fig preserves
  • 1½ cups brewed coffee
  • 5 cups flour
  • 1 pound chopped pecans
  • 1 (20-ounce) can crushed pineapple in juice
  • 1 cup red cherries in juice
  • 1 cup green cherries in juice
  • 30 red cherry halves for decorating
  • 30 green cherry halves for decorating
  • 30 pecan halves for decorating

  • Method:
    Preheat oven to 350°F. In a large mixing bowl, combine candied dried fruit mix, raisins, dates, whiskey and wine. Blend well and allow to marinate at room temperature approximately 30 minutes. Grease and flour 6 (4" x 9") loaf pans. Line bottom of pans with parchment paper to prevent sticking. Set aside. In an electric mixer, cream butter and sugar. Add eggs, one at a time, continuing to blend. Fold in baking soda, nutmeg, cinnamon, vanilla and fig preserves. Continue to blend on medium speed until well mixed. Pour in coffee then add flour, one cup at a time, blending until mixture is smooth. Pour contents into mixing bowl with marinating fruit. Fold in pecans, pineapple and whole cherries. Using a rubber spatula, blend until ingredients are evenly distributed. Pour mixture into greased pans and bake 35 minutes. Open oven, carefully slide shelf out and decorate the top of each cake with five red and green cherry halves and five pecan halves.

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