100 cake fruit recipes

Easy strawberry pie with fresh berries in a glossy cornstarch glaze, poured into a pre-baked pie shell and chilled. No-bake filling, minimal ingredients.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Bread machine quick bread packed with dried fruit, nuts, and whole grains. Just load the ingredients and press start for a wholesome loaf studded with raisins, cranberries, blueberries, walnuts, and pecans.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Victorian jewels, glistening mini fruitcakes: brandy-soaked candied fruit and raisins in a spiced walnut batter, baked as bite-size muffins and glazed with melted jelly so they shine. A jewel-like holiday gift.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.