Very Best Fruit Cake

“This is one of my son, Scott’s favorites at Christmas time.” – Jean Hansen

“I remember my Mom making this at Christmas time to ship off to her Dad in Wisconsin and to Scott in Alaska.” – Calla Ferre

Very Best Fruit Cake

Course: Cakes & Cupcakes


  • 3 Ounce Package Lemon Peel
  • 3 Ounce Package Orange Peel
  • 1/2 Pound Candied Cherries
  • 1/4 Pound California Walnut Meats
  • 1/4 Pound Pecan Meats
  • 1/2 Pound Pitted Dates
  • 1/4 Pound Candied Pineapple
  • 1/4 Pound Preserved Citron
  • 1/2 Pound Seeded Raisins
  • 1/4 Cup Flour
  • 1 Cup Shortening
  • 1/2 Cup Sugar
  • 1/2 Cup Honey
  • 5 Eggs Well Beaten
  • 1 1/2 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Allspice
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cloves
  • 1/4 Cup Orange or Grape Juice


  • Shred fruit peels; halve cherries, nut meats, and dates. Cut pineapple and citron to the size of almonds. Dredge fruits in 1/4 cup flour.
  • Cream shortening and sugar. Add honey, then eggs, and beat well. Add flour, sifted with dry ingredients, alternately with fruit juice; beat thoroughly. Pour batter over floured fruits and mix well.
  • Line greased 3.5×7.5-inch loaf pans with waxed paper, allowing 1/2-inch to extend above all sides of the pan. Pour batter into pans; do not flatten.
  • Bake in slow oven (250 degrees) for 3 to 4 hours. Place pan containing 2 cups water on bottom shelf of oven while baking. Cakes baked with water have greater volume, a more moist texture, and a smooth, shiny glaze. pounds.
  • If decoration of almonds and cherries is used, place on cakes at the end of 2 hours of baking.
  • If desired, pour over brandy and wrap in a brandy soaked cloth before storing. Store in a covered container in a cool place. Makes about 5 pounds.

1946 Recipe – Jean Hansen