Mom’s Best Fruitcake


This simple “Mom’s Best” fruitcake recipe was posted to AllRecipes.  The fruitcake gets better with time, perfect for shipping.

Special Diet Notes: Mom’s Best Fruitcake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

Mom's Best Fruitcake
Serves: 2 loaves
  • 1 pound Brazil nuts
  • 1 pound pitted dates
  • ¾ cup candied cherries
  • 1 pound candied pineapple
  • ¾ cup sifted all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  1. Preheat oven to 300º F (150º C). Line 2 small loaf pans with parchment or wax paper.
  2. In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. Mix well.
  3. In a small bowl combine eggs and vanilla; beat until foamy. Pour over fruit mixture and mix well. Spoon batter into prepared pans. Bake in preheated oven for 1½ hours, or until a toothpick inserted into the cake comes out clean.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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