Fruitcake

Fragrant spices and dried fruit make fruitcake a perfect winter treat. We’ve got dozens of wonderful fruitcake recipes.

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Rich Dark Fruitcake Recipe - This is my mother's very old recipe, at least 60 years old.  My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake.  This is a very long recipe, but well worth the trouble. If 2 cups of butter seems too much for you, substitute shortening for 1 cup of the butter. Other fruit juices can be substituted for grape juice.  You can also use 1 cup of drained maraschino cherries in place of the candied cherries.  Originally submitted to CakeRecipe.com.

Rich Dark Fruitcake

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. If 2 cups of butter seems too much for you, substitute shortening for 1 cup of the butter. Other fruit juices can be substituted for grape juice. You can also use 1 cup of drained maraschino cherries in place of the candied cherries. Originally submitted to CakeRecipe.com.
  • Recipe by Carol

Christmas Fruitcake Recipe - It's a shame that fruitcake as a species gets such a bad rap.  With its two key ingredients - rum and butter - it ought to be a hit.  This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes.  It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.  Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas.

Christmas Fruitcake

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients - rum and butter - it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas.
  • Recipe by Karen Uffelman