Recipe by Karen D.
"A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
red and green candied cherries
dates, pitted and chopped
candied pineapple, diced
1 1/4 cups
I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day!
Thank you for this easy and tasty recipe!
Niki from Hungary
I have never made fruitcake before so I followed the directions EXACTLY. The cake was dry and crumbly. I cooked it for two hours per the instructions and it was way toooo long. I was very disappointed. The batter was amazingly good. We loved the batter, so I will try making it again and cutting the time in half at least!
This is the first fruit cake that I have ever baked. I know it is not Christmas, but I love fruit cake and this was the only recipe that I could find that did not have brandy or rum in it and it is the best. I can't stop eating it.
I am NOT a cook having to learn after my wife's death. But this recipe was easy to follow and it was FANTASTIC. It tasted like the fruit cake I have always eaten growing up.
The best easy fruitcake recipe.
Last year I had to make this cake three times before Christmas because we love it so much. I've already today baked one today as my hubby requested it for Thanksgiving.
Used whole wheat flour and added 1/2 cup of milk. Simply amazing!
This is the first fruit cake I have ever made...it is wonderful! Very simple, and simply delicious.
delicious! Even a non-fruitcake eater would like this. I agree that this is best after it has set a day or two to make it moist. I subbed the lemon with an orange instead. added the zest of one orange and 2 tsp juice. The butter really makes it so good. I toasted the nuts first for a nicer level of flavor. I don't think the parchment is necessary and wouldn't bother to use it again. Made this in 2 bread tins to give away and had 1 small mini loaf for myself:) the batter is more like dough but easy to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Wreath Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a 5-star pineapple upside-down cake.
Watch how to make a 5-star carrot cake recipe.
See how to make an incredibly easy, entirely essential holiday classic.