538 fruit cake recipes

Friendship fruit starter ferments pineapple, peaches, apricots, and cherries in brandy and sugar for three weeks. A boozy heirloom base for cakes, ice cream, or gifting.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

Chocolate peanut butter fondue with semi-sweet chocolate and creamy peanut butter, served with fresh fruit, cake cubes, and marshmallows for dipping. Ready in 20 minutes.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Lo-cal cheese cake swaps cream cheese for low-fat ricotta and cottage cheese, fruit sugar for white, and folds in beaten egg whites for an airy, lighter cheesecake without the dairy bomb.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Heritage sourdough dried apple cake rolled with spiced fruit and baked in a bubbling brown sugar-cinnamon syrup. This pioneer-style recipe turns pantry staples into a sticky, fragrant dessert that feeds a crowd.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.

German apple cake loaf with whole wheat flour, bran, Granny Smith apples, golden raisins, and warm spices. A hearty, wholesome apple bread that's dense and fruit-studded.