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Barbara's Best Fruit Cake

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“This recipe was given to me by my aunt Sibyl in Ozona, Texas. It has been in our family for many years. It is rather unique; as strange as it may sound, there is no flour in this recipe. This is a wonderful fruitcake; try it, you'll like it. It freezes very well.”

Ingredients Nutrition

  • 2 lbs chopped dates
  • 2 (8 ounce) cans Eagle Brand Condensed Milk
  • 2 lbs chopped pecans
  • 1 (7 ounce) can coconut
  • 12 lb chopped candied red cherries
  • 12 lb chopped candied pineapple


  1. In a very large bowl, combine all ingredients. You will need to mix with your hands. This will take some time to do so.
  2. Line tube pan with parchment paper.
  3. Spoon mixture into tube pan and press down slightly.
  4. Bake at 300 degrees for 1 hour and 15 minutes. As ovens vary, check cake by inserting toothpick in center. It will come out clean when done.
  5. I have also made this fruitcake using 2 loaf pans. Either way, it comes out beautifully. Enjoy!

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