I grew up loving fruitcake and i could never figure out why people didn’t like it..To me, there was nothing more delicious than a piece of the moist and chewy cake, slathered with cream cheese or butter and  resting next to a cup of hot chocolate.  Mmmmm – Christmas!

Until..until the fateful day when I tasted someone ELSE’S fruitcake. EWWWW! I finally understood the jokes..the grimaces..the gagging.

I used to sell this cake on ebay for $30 …and that was ten years ago! Noone that has tasted this cake doesn’t like it…It is moist..and more chewy than cakey…there are no raisins in it and no “junk” candied fruit…It is sweet, intense and just good.

If you are looking for the best fruitcake recipe ever I will submit that it is right here…from the family files…I have NO clue where it began, or how old it is. I just know that you have to try this because you will be addicted. If you really want to be treated to the best taste experience anywhere go on over to Kettle and Cup and enter for the weekly coffee giveaway…that way you will have coffee to go with it!

I am still without the ability to upload pictures…hopefully that will be resolved soon.

Best Ever Fruitcake 

1 lb pecans

1 lb dates-pitted and chopped

1/2 lb candied cherries  (red and geen)

1/2 lb candied pineapple (green and yellow)
3/4 c sugar

3/4 c flour

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 tsp vanilla

Preheat oven to 250 degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)  Place a pan with boiling water in the oven to create steam. Fill the pan as needed during baking.
Spray a loaf pan with cooking spray and line with wax paper. spray wax paper with cooking spray.

Chop fruit and nuts.

Sift dry ingredients over fruit and nuts and mix in.

Beat eggs until light, add vanilla and pour over fruit, mixing well. Spoon into prepared pan, pressing down gently to remove large air bubbles and spaces. Bake at 250 for 1 hour and 45 minutes.

Let cool.

1 loaf

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