If you follow along with us here on Eat It and Like It, you undoubtedly have read something along the way where I have been complimentary of Chef Jean Vendeville at Savannah Technical College.  The man deserves a lot of credit.  He turns out great chefs every year by demanding one thing….excellence.  He also isn’t afraid to tell a restaurant owner or chef how their food could have been better.  If they needed it of course.  How dare he?  Hey, he’s French and he’s a chef.   All kidding aside, last month Chef told me I needed to try his fruitcake.  “It’s not like those other things people eat every year.” I thought, “well, he is certainly confident if nothing else.”  So when I called on him to chip in a recipe to our 12 days.  He not only gave us all the recipe, but he made me one.  I gotta say, it was pretty darn good.  Fruitcake lovers will love this one.

This elegant looking fruitcake is perfect for a Christmas gift.

Fruitcake by Chef Jean Vendeville


  • Golden Raisins 6 oz
  • Dark Raisins 6 oz
  • Candied Fruit, Diced 12 oz
  • Candied Cherries 2 oz
  • Honey 2 oz
  • Brandy or Rum 3 oz
  • Bread Flour 4 oz
  • Salt pinch
  • Ground Ginger pinch
  • Ground Cloves pinch
  • Ground Cinnamon ½ Tsp
  • Sugar 3 oz
  • Butter, soft 4 oz
  • Eggs 2 Jumbo
  • Pecans 2 oz


1.     Combine all fruits and let soak overnight.

2.     Grease a 9” pan and dust with flour.

3.     Sift flour and spices together.

4.     Cream together the sugar and butter until light and fluffy.

5.     Add the eggs gradually.

6.     Add the flour.

7.     Add the fruit and mix well.

8.     Add the pecans.

9.     Pour batter into the pan.

10.  Bake at 275°F for 2 hours.

11.  Cool the cake in the pan for a few minutes, and then remove from mold.


Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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