New Orleans Fruitcake

This cake is full of fruits and nuts. It has been a favorite of our families for thirty years.

New Orleans Fruitcake


  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 pounds pecan halves
  • 1 pound candied cherries
  • 1 pound candied pineapple
  • 1 pound pitted dates


1 Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 5×9 inch loaf pans.

2 Beat together the eggs, sugar and vanilla until frothy.

3 Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.

4 Mix well and pour into loaf pans and bake for 1 hour.

Comments (1)


Do you "age" this fruitcake? Is there any type of glaze you pour over it? I am still searching for my mom's fruitcake and this looks like it but am not seeing the glaze.