522 fruit cake recipes

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

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.

Lighter applesauce fruitcake with dates, raisins, walnuts, and candied fruit. No alcohol soak, no months of aging. Three loaves of moist holiday cake without the heaviness of traditional fruitcake.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Angel food sheet cake topped with fresh peaches, strawberries, blueberries, and oranges, brushed with a citrus-orange glaze. A light, pretty summer dessert using a boxed cake mix shortcut.

Mocha layer cake made with cocoa and strong coffee, filled with sweetened whipped cream, dates, and nuts. A vintage two-layer cake dusted with powdered sugar.

Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.