Everyone has dealt with the gift of a fruitcake; one that has been passed from giver to giver. The fruitcake is arguably the most "regifted" gift on the planet. But maybe the cake is getting a bad rap. Fruitcake is the Rodney Dangerfield of cakes-it gets no respect. The problem is that commercial fruitcakes are typically the ones regifted; a homemade fruitcake seldom suffers the same fate. Unfortunately, it is the commercial fruitcake that is the more prominent. Don't eat one of these:

Traditional Unpopular Fruitcake;  Source: Microsoft OfficeCredit: Source: Microsoft Office

  Instead, here is a recipe for the Christmas fruitcake that will leave your taste buds calling for more.


  • 1 Cup butter or margarine
  • 1 Cup sugar
  • 3 ½ Cups dark Karo syrup
  • 2 Cups chopped pecans
  • 2 Cups watermelon preserves
  • 1 lb. raisins
  • 3 eggs
  • ¾ Cup of buttermilk
  • 1 tsp. soda
  • 1 tsp. allspice
  • 1 tsp. vanilla
  • 3 ½ Cups flour


  1. Preheat oven to 350 degrees.
  2. Grease and flour 4 cake pans and line with wax paper.
  3. Sift 2 1/2 cups of flour, add allspice and soda, set aside.
  4. In another bowl sift 1 cup of flour add nuts and raisins; set aside.
  5. Cream butter and sugar; add eggs and beat then stir until well blended.
  6. Add syrup and preserves to butter mixture and mix well.
  7. Alternately add the flour and spice mixture and the milk into the butter mixture. Mix well.
  8. Add flour, nuts and raisin mixture into the batter and mix thoroughly.
  9. Pour evenly into the four prepared baking pans.
  10. Bake until done. To test, insert toothpick into center of cake, when it comes out clean the cake is done.
  11. Set on racks to cool as the filling is prepared.

Filling for the Fruitcake


  • 2 Cups sugar
  • 3/4 Cup milk
  • 1 1/2 Cups pecans
  • 1 pkg diced dates
  • 1 tsp. vanilla


  1. Boil sugar, milk and dates until thick.
  2. Add nuts and vanilla. Mix well.
  3. Cover first layer of cake with the mixture while filling is still hot. Add second layer, cover with hot filling, add third layer and top with hot filling; add fourth layer and top with remainder of hot filling.

Commercial watermelon preserves do not work as well in this cake as homemade preserves. To make watermelon preserves use the following recipe:

  • 2 Cups watermelon rinds (minus the outer skin)
  • 1 Cup sugar
  • 1 Cup water

Add ingredients into saucepan, bring to boil and simmer until rinds are soft.

This fruitcake will be a welcome addition to the Thanksgiving or Christmas dessert table. Though this fruitcake recipe does take some time to prepare and bake; it is well worth the effort. Some people even forgo the filling and eat the cake as a type of sweet bread. Either way, it is delicious. You definitely won't regift this fruitcake.


The copyright of the article Fruitcake is the Rodney Dangerfield of the Cakes is owned by Cheryl Weldon and permission to republish in print or online must be granted by the author in writing.

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