163 cake fruit recipes

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.

Carrot Cake with Cream Cheese Jam Filling and Cream Frosting recipe

Cinnamon raisin muffins with a farina-boosted crumb, brushed with fruit juice and rolled in sugar for a sparkly, sweet crust. Makes a dozen in 40 minutes.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Aran Spiosrai is a traditional Irish spice bread with raisins, candied fruit, golden syrup, and mixed spice baked low and slow in a loaf pan. It actually gets better after a day or two as the flavors deepen.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Traditional German lebkuchen cookies with honey, molasses, almonds, candied fruit, and five warm spices. Soft, chewy spice cookies brushed with lemon glaze for a classic Christmas treat.

Sugarplum cookies with dried or candied fruit hidden inside each ball of vanilla sugar cookie dough. Topped with creamy frosting and colored sugar for Christmas cookie trays.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.