Here’s a full, expanded version of your cherished fruitcake recipe, honoring its history and appeal while keeping that no-citron, no-mixed-peel goodness front and center:
Mama’s Favorite Fruitcake (No Citron, No Mixed Peel)
A Southern Classic Passed Down with Love
Introduction
Fruitcake may get a bad rap, but that’s only because most people haven’t tasted one made right. This version—full of rich pecans, golden apricots, chewy dates, and jewel-like candied cherries—throws away the bitter citron and rubbery mixed fruit many of us grew up dreading. Passed down from my husband’s cousin and lovingly baked year after year, this is a fruitcake for people who thought they didn’t like fruitcake. Moist, naturally sweet, and brimming with real fruit flavor, it’s the kind that makes believers out of skeptics. And if you haven’t yet joined Mama Sue’s Southern Kitchen, trust me—you’re missing out on a community where good food and good stories go hand in hand.
Ingredients
Fruits & Nuts:
- 1 cup pecan halves (plus a handful for decorating)
- 1 cup dried apricots, chopped
- 1 cup pitted dates, chopped
- 1 cup candied red cherries, halved
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup brown sugar (light or dark, packed)
- 3 large eggs
- 1 tsp pure vanilla extract
- ¼ cup orange juice or apricot nectar
Instructions
- Preheat & Prep:
Preheat your oven to 300°F (150°C). Line a loaf pan or bundt pan with parchment paper and lightly grease. - Toss the Fruit & Nuts:
In a large bowl, mix the chopped apricots, dates, cherries, and pecans with 2 tablespoons of the flour. This helps keep them suspended in the batter and evenly distributed. - Dry Mix:
In a separate bowl, sift together the remaining flour, baking soda, salt, cinnamon, and nutmeg. - Cream Butter & Sugar:
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla. - Combine Mixtures:
Add the dry ingredients to the wet, alternating with the orange juice. Stir just until blended—don’t overmix. - Fold in Fruits & Nuts:
Gently fold in the floured fruit and nut mixture until well incorporated. - Bake:
Pour the batter into the prepared pan. Smooth the top and decorate with reserved pecan halves if desired. Bake for 90–105 minutes, or until a toothpick inserted comes out clean. Loosely tent with foil after 45 minutes to prevent over-browning. - Cool & Store:
Let cool in the pan for 15 minutes, then remove and finish cooling on a wire rack. Wrap tightly in plastic and refrigerate or age in a cool place for at least 24 hours before serving.
History & Formation
Fruitcake is a recipe that spans centuries and continents, but every Southern kitchen has its own take. This particular version originated in our family from my husband’s cousin—a woman who knew that sometimes, less is more when it comes to ingredients. No bitter citron or green mystery cubes here—just honest, beautiful fruit and a rich batter to hold it together. Over time, this recipe has become more than a holiday treat; it’s a sweet reminder of the hands and hearts that have passed it on.
For the Fruitcake Lovers
You know who you are. You’re the ones who sneak a slice with morning coffee or nibble it chilled straight from the fridge. You know that when made with love, fruitcake is not just edible—it’s craveable. This recipe is for you, and for all those future converts you’re about to win over.
Conclusion
Whether you’re making this fruitcake for your holiday table, as a gift, or just because it feels like the right time for something nostalgic and delicious, know that you’re continuing a legacy. A cake made with real fruit, real love, and none of the stuff that gives fruitcake a bad name? That’s a cake worth sharing.
Let me know if you’d like a printable version or recipe card!