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Cheska’s Family Fruitcake

This fruitcake recipe is a winner that's been passed down through generations. Packed with juicy dried fruits, crunchy nuts, and a hint of warm spices, it's the ultimate holiday treat that's so good, you'll be begging for a slice all year round.

Tasty Team
84% would make again
Cheska’s Family Fruitcake


for 8 servings

  • ½ cup raisins (75 g)
  • ½ cup sweet red wine (120 mL)
  • 6 large eggs, seperated
  • 1 cup unsalted butter (225 g), room temperature, cubed
  • 1 ½ cups sugar (300 g)
  • 2 cups all-purpose flour (250 g)
  • 1 teaspoon kosher salt
  • 1 cup chopped walnuts (100 g)
  • 2 cups glazed fruit (450 g)

Nutrition Info

  • Calories 612
  • Fat 37g
  • Carbs 58g
  • Fiber 8g
  • Sugar 25g
  • Protein 12g

Estimated values based on one serving size.


  1. Preheat the oven to 300˚F (150˚C).
  2. In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.
  3. In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.
  4. In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.
  5. Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.
  6. Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.
  7. Gently fold in the egg whites.
  8. Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.
  9. Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.
  10. Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.
  11. Enjoy!
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Cheska’s Family Fruitcake