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Holiday Fruitcake

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. —Allene Spence, Delbarton, West Virginia
  • Total Time
    Prep: 20 min. Bake: 2 hours + cooling
  • Makes
    16 servings


  • 1-1/2 cups whole red candied cherries
  • 1-1/2 cups whole green candied cherries
  • 3 cups diced candied pineapple
  • 1 pound walnut halves
  • 10 ounces golden raisins
  • 1 cup shortening
  • 1 cup sugar
  • 5 large eggs
  • 4 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt


  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat.
  • Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Test Kitchen Tips
  • Can't find a toothpick to test your cake? An uncooked piece of spaghetti works just as well.
  • To grease your tube pan with ease, rub butter or shortening around the pan using a paper towel and sprinkle with a thin layer of flour. Get more tips for how to grease a cake pan the right way.
  • Be patient as the cake cools after baking. Fruitcake must be completely cool before removing from the pan.
  • Nutrition Facts
    1 slice: 686 calories, 32g fat (5g saturated fat), 58mg cholesterol, 342mg sodium, 92g carbohydrate (61g sugars, 4g fiber), 10g protein.

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    • Elizabeth
      Dec 18, 2020

      I Would also like to make this fruit cake in loaf pans. How to I change it if at all. Or just split between pans?

    • Ashley
      Dec 8, 2020

      I’ve made this for years and it’s been a favorite! This year, I’d like to make it in disposable loaf pans. Any tips? Should I alter the temperature or bake time?

    • Tom and Ana
      Dec 26, 2018

      Easy to make with plenty of fruit but we found the cake recipe to be very bland for a fruit cake. I wouldn't recommend this recipe.

    • Cheryl
      Nov 15, 2018

      put parchment paper in the bottom of pan and grease and flour will not stick

    • SharonStettler
      Dec 29, 2017

      DO NOT, I repeat DO NOT try to remove cake from pan after 10 minutes as the recipe says. I just ruined all my work and all the expensive ingredients by trying to invert the cake to a cooling rack! The crumbled pieces taste good, but my New Years Day dessert is ruined!

    • Rahul
      Dec 16, 2016

      For all those folks who find this cake to be dry, add half a cup of oil or 1/4th cup oil 1/4 cup heavy cream to the batter n mix it in. That will ensure the cake comes out moist.

    • Kristy Dominy
      Dec 16, 2015

      I added one more cup of cherries, used regular raisins, and instead of all vanilla I did half vanilla and half caramel extract. I also added a couple teaspoons of cinnamon and a half teaspoon of nutmeg. I've made four so far because everyone loves them so much they are requesting them for church parties and family gatherings! Ignore the posts about it being dry, it will seem dry when you take it out but it gets better and more moist the following day!

    • SilkMistress
      Feb 8, 2015

      Note: if you want the fruitcake to have a Rum/Brandy taste you need to use the Rum on your cake. Soak the fruit/nuts overnight in the Rum. Here is a link telling how to do the fruitcake. Also a hint. After the holidays Walmart usually puts the candied fruit on sale. I buy the fruit then for the next years fruitcake and store it in the freezer. I make my fruitcakes in July or August for the holidays. After 2 months of doing what the link below tells you to do the I double wrap them in foil over the cheese cloths that are still wet with the Rum and put in the freezer. I also use more fruit, like dried dates, apple, apricots & cranberries. I also add cinnamon, clove, allspice & nutmeg to taste. Soaking all the fruit especially the dried fruit makes the cakes very moist. I never use the citrus candied fruit as it give a bitter taste I don't like. I double the recipe where I can use more fruit. I usually make 4-5 fruitcakes at a time. this helps.......5 stars because of soaking the fruit very well.

    • wendylmm
      Dec 28, 2014

      Responding to Jeffyboyblues: I bought my candied fruit at Walmart...I bought glazed cherries and a container of mixed candied fruit as they did not have the candied fruit in separate containers. I have also seen it in other grocery might have to ask where in the store.

    • wendylmm
      Dec 28, 2014

      WE also tried this cake this year and found it dry. Mine took a little longer to bake (ovens vary). I used 1/2 butter and 1/2 shortening but I do not think that would cause dryness. The words "large eggs" can vary so...maybe that was it. The recipe says 'pour'... to me that mean like a cake/pancake batter. There was no way this batter poured. We had to scarp it out of bowl. The flavor is good and the cake seems a little more moist as it has set a couple of weeks. I used gold raisins and plumped them in a little spiced rum overnight. Did not have a rum flavor in the cake.