• Prep Time:
  • Cooking Time:
  • Serves: 40 Servings

Hawaiian Fruitcake

  • Recipe Submitted by on

Category: Cakes, Holiday

 Ingredients List

  • 1 c Seedless raisins
  • 3/4 c White raisins
  • 2/3 c Citron; diced
  • 1 1/4 Diced candied pineapple;
  • -diced
  • 3/4 c Candied cherries
  • 1/3 c Dates; chopped
  • 1/4 c Candied orange peel; diced
  • 1/4 c Candied lemon peel; diced
  • 1 1/4 c Macadamia nuts; chopped
  • 1 1/4 c Coconut; shredded
  • 1 tb Brandy
  • 1 tb Dry sherry
  • 1/2 ts Ginger juice
  • 1 1/3 c All-purpose flour
  • 2/3 c Butter
  • 1 c Brown sugar; packed
  • 4 lg Eggs
  • 1/2 ts Baking soda
  • 1/2 ts Cinnamon
  • 1/2 ts Nutmeg
  • 1/4 ts Ground cloves
  • 1/2 c Guava jelly


This makes two loaves. Grease two 9x5x3 inch loaf pans and line with
greased brown paper. Blend the ginger juice, brandy and sherry with the
fruit, nuts and peels. Add 3/4 cup of flour and set aside. Cream the butter
and brown sugar. Add the eggs, one at a time and beat well after each
addition. Sift the remaining flour with the spices and baking soda. Add to
creamed mixture and mix well. Add the fruit mixture making sure that the
batter is completely mixed. Pour into prepared pans. Bake at 275F for 3
hours. Cool completely and then brush with additional brands, wrap in
cheese cloth or linen towel and then wrap with aluminum foil. Store in cool
place. Brush with additional brandy at least once more (about two weeks
after baking).

Delicious! Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

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