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Candied Holiday Fruitcake


This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.













Trans-fat Free, Good source of fiber, Low Sodium


3 cups pecans
2 cups candied pineapple
¾ cup candied cherries
cup candied orange peel
1 ¾ cups all-purpose flour
plus 3 tbsp
1 cup butter
room temperature
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
½ teaspoon baking powder
1 pinch salt
1 x powdered sugar
for serving


Fruitcake is one of the most maligned holiday desserts. This moist fruitcake recipe is made with loads of nuts and candied fruit and is always a hit with our family.

Position oven rack in the lowest third of the oven and preheat to 250℉ (120℃)

Grease and flour either a 12 cup (2 1/2 to 3 liters) bundt pan or tube cake pan.

In a large bowl, toss the pecans and candied fruits with three tablespoons of flour.

In another large bowl, cream the butter with the sugar until light and fluffy.

Beat in the eggs one at a time.

Stir in vanilla and lemon extract.

Sift 1 ¾ cups flour with baking powder and salt into another bowl.

Add the dry ingredients to batter; stir until blended but try not to overmix.

Blend in the fruit mixture to batter.

Transfer the batter into the prepared pan.

Bake in preheated oven until golden brown and skewer inserted into the center comes out clean, about 2½ hours.

Cool in pan on rack 15 minutes.

Turn out onto rack and cool.

Note: This can be prepared two weeks ahead; wrap in foil, and store at room temperature.

Dust the fruitcake with powdered sugar before serving if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 48769% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 139mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 1%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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