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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!


1/2 pound chopped dates

1/2 pound golden raisins

1/2 pound glace' cherries

1/2 pound candied pineapple

1 pound pecan halves

1 cup packed brown sugar

1 Stick (1/2  Cup) butter, softened

4 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground mace

1 teaspoon ground cloves

1 tablespoon vanilla

Brandy or Vanilla syrup for soaking


Step by Step Instructions

Pre-heat oven to 275 degrees.

Mix together all of the fruits and nuts in a large bowl until they are well blended. Set aside.

Cream together butter and brown sugar in the bowl of your mixer until light and fluffy.

Add in eggs one at a time until fully incorporated and smooth.

Add flour, baking powder and salt and mix to combine.

Add in spices and blend well.

Add fruit and nut mixture and stir just until the batter has coated everything.

Prepare a large tube pan, that you have sprayed with cooking oil spray or buttered and floured well.

Pour batter into the pan and press down and even out well.

Place a pan of water on the lower rack of the oven.

Place cake on the rack above the pan of water.

Bake for 90 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and loosen the cake from the edges of the pan with a sharp knife.

Allow cake to cool completely in the pan before removing.

Brush cake with 1/2 cup of either brandy, bourbon or vanilla syrup and allow it to soak in.

Store cake in an airtight container until ready to serve or share.


Festive Fruit Cake