Lee Graham’s Fruit Cake Recipe

We had a great program this week with Mark Hutchinson talking on composting. The meeting was attended by over 60 people. Lee Graham kindly provided her terrific fruit cake for refreshments and so many people asked for the recipe, we decided it must be shared.

Preheat oven to 300°

Sift together into very large bowl:

  • 1 ½ cups flour
  • 1 ½ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • 2 lbs dates (pitted and cut in half)
  • 2 lbs shelled walnuts, as is
  • 1 lb unsalted brazil nuts
  • 4 12 oz. jars of maraschino cherries, drained (Use those without added food dye)

Mix the fruit into the dry ingredients.

In a separate bowl: Beat 5 large eggs until frothy, add 1 teaspoon vanilla.

Make a well in the fruit mixture and add the eggs, mixing into the center and out until the dry ingredients are moist. Do not add liquid or more egg. Just keep mixing…

Grease and flour 3 9’” loaf pans. Divide mixture. (I have made this in several small pans instead).

Bake at 300° for 1 hour.

Remove carefully by loosening edges with a knife. Cool completely, wrap or store in gallon plastic bags. Refrigerate. It will keep for a month or more.



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