If you’re like me and sometimes shy away from fruit cakes because they seem complicated or dense, wait till you try this Easy Fruit Cake with Candied Fruits Recipe. It’s honestly one of my favorites for the holidays and special occasions because it’s straightforward, loaded with colorful candied fruits, and just so satisfying. Plus, it doesn’t require any fancy equipment or hours of prep—just some patience to let it bake to perfection. I’m excited to walk you through this recipe and share some tips I’ve learned that’ll help you nail this classic treat every single time.

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Why This Recipe Works

Balanced Fruit and Nut Ratio: The mix of candied cherries, pineapple, golden raisins, and walnuts creates a perfect balance of sweet, tart, and crunchy that stays moist without being overwhelming.
Low and Slow Baking: Baking at 300°F for two hours ensures the cake cooks evenly, preventing dryness and giving it that classic dense, buttery texture.
Simple Yet Flavorful: Vanilla extract and a touch of salt elevate the flavors without complicating the ingredient list, making it accessible for all skill levels.
Easy Prep Process: No soaking of fruits required and straightforward steps make this recipe forgiving and easy to fit into your day.

Easy Fruit Cake with Candied Fruits, fruit cake recipe, holiday fruit cake, easy festive cake, candied fruit dessert - The image shows a round fruit cake with a golden brown crust placed on a white plate on a white marbled surface. The cake is thick and studded inside with colorful red, green, and yellow candied fruits and nuts visible throughout its dense texture. Two square slices of the cake are served separately on smaller white plates, showing the same colorful pieces inside. To the left of the plates is a beige cloth with a red stripe and a gold spatula with a white handle resting on it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Fruit Cake with Candied Fruits Recipe plays a key role—whether to add texture, flavor, or moisture—and together they create a cake worth savoring at any gathering. Let me share my favorite tips on picking and using these ingredients to get you started right.

Easy Fruit Cake with Candied Fruits, fruit cake recipe, holiday fruit cake, easy festive cake, candied fruit dessert - Flat lay of whole red candied cherries, whole green candied cherries, diced candied pineapple, golden raisins, walnut halves, a stick of shortening, granulated sugar in a small white bowl, five whole uncracked brown eggs, vanilla extract in a small white bowl, all-purpose flour in a small white bowl, baking powder in a small white bowl, salt in a small white bowl, all arranged symmetrically on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red and Green Candied Cherries: These bring those vibrant pops of color and sweet-tart flavor—try to get whole ones to keep that nice texture and visual appeal.
Candied Pineapple: Adds juicy sweetness and soft chewiness; dice it evenly so it melds well with the other fruits.
Golden Raisins: I love these over regular raisins because they’re plumper and have a delicate honey-like sweetness.
Walnut Halves: I toast mine lightly before adding—it brings out their nuttiness without making the cake too oily.
Shortening: It keeps the cake moist and tender; if you prefer, you can substitute with butter for richer flavor but expect slight texture differences.
Sugar: Just enough sweetness to balance the fruits without overpowering them.
Eggs: At room temperature for better mixing and fluffiness—don’t skip this step.
Vanilla Extract: This type of pure flavoring lifts the entire cake, anchoring the fruity notes beautifully.
All-Purpose Flour: The trusty base that binds everything together smoothly.
Baking Powder: Just enough to give the cake a gentle rise, keeping it from being too heavy.
Salt: Enhances all the sweet flavors and balances the fruit’s sugar.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Easy Fruit Cake with Candied Fruits Recipe is how flexible it is. Over time, I’ve played around with different fruits and nuts depending on what I have on hand or the season. Feel free to make it your own; this cake welcomes creativity!

Variation: Sometimes I swap walnuts for pecans or almonds just to vary the crunch—pecans add a buttery vibe that’s amazing with the candied pineapple.
Dietary Modification: If you want it dairy-free, use coconut oil instead of shortening, and it still turns out moist with a mild tropical hint.
Seasonal Change: During the holidays, a splash of brandy or rum in the fruit mix (let it soak overnight) deepens the flavor, turning it into a more traditional Christmas fruit cake.

Step-by-Step: How I Make Easy Fruit Cake with Candied Fruits Recipe

Step 1: Preheat and Prepare Your Fruit-Nut Mix

First things first, set your oven to 300°F (150°C). While it’s warming up, combine the red and green candied cherries, diced candied pineapple, golden raisins, and walnut halves in a large bowl. This step is your foundation—coat the fruit and nuts well later with the batter so they stay beautifully dispersed throughout the cake, not sinking to the bottom.

Step 2: Cream the Shortening and Sugar

In a separate mixing bowl, beat the shortening and sugar together until the mixture is light and fluffy—about 5 to 7 minutes. I use a stand mixer for this, but a hand mixer works perfectly too. This creaming step traps air, which helps give the cake a lighter texture despite all the dense fruit inside.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs one by one, making sure each egg is fully mixed before adding the next. This gives the batter a smooth, shiny look. Stir in the vanilla extract last to bring all those flavors together.

Step 4: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry blend to your wet batter and mix until just combined. Avoid overmixing—this keeps your cake tender instead of tough.

Step 5: Coat the Fruit Mixture and Transfer to Pan

Pour the batter over your bowl of fruit and nuts and stir gently to coat everything evenly. This step is key because it helps suspend the fruits throughout the batter instead of sinking to the bottom. Then, transfer it all into a greased and floured 10-inch tube pan. I find the tube pan lets the cake bake evenly and gives it that classic round shape.

Step 6: Bake Low and Slow

Bake at 300°F for about 2 hours. Since ovens vary, start checking at around 1 hour and 45 minutes by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs attached. Don’t rush this; the slow bake is what produces that dense, moist crumb everyone loves.

Step 7: Cool and Store Properly

Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Once cool, wrap it tightly in plastic wrap and store in a cool, dry place. This cake actually tastes better after resting a few days—letting the flavors meld is pure magic.

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Pro Tips for Making Easy Fruit Cake with Candied Fruits Recipe

Room Temperature Eggs: I never skip letting my eggs come to room temp—it makes beating them in smoother and helps the batter rise better.
Even Fruit Distribution: Coating your fruit with batter before baking stops those heavy bits from sinking—this trick saved my first few attempts from disappointment!
Use a Tube Pan: The center hole helps heat circulate, baking your cake evenly and avoiding soggy middles.
Patience in Cooling: Resist cutting your cake hot—I wait until it’s completely cool so the slices hold together beautifully and flavors develop fully.

How to Serve Easy Fruit Cake with Candied Fruits Recipe

Garnishes

For me, a simple dusting of powdered sugar or a light glaze of apricot jam gives the fruitcake a beautiful sheen and a bit of extra sweetness without getting in the way of the rich fruit flavors. Sometimes, I add a few extra candied cherries on top for festive flair when serving guests.

Side Dishes

I love pairing this fruit cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream, especially during cooler months. For something different, try a tangy cream cheese frosting or a drizzle of brandy butter for a holiday twist.

Creative Ways to Present

One year, I decorated the cake edges with candied orange slices and toasted walnuts to make it look like a festive wreath—it was a hit at the family party! You can also slice it into thick rounds and serve on wooden boards alongside cheese and nuts for a fancy dessert platter.

Make Ahead and Storage

Storing Leftovers

I store leftover fruit cake wrapped tightly in plastic wrap, then placed in an airtight container on the counter or in a cool pantry. It keeps well this way for at least a week, and the flavors actually improve after a day or two.

Freezing

I’ve had great luck freezing slices individually wrapped in plastic and foil—just thaw overnight in the fridge and they’re ready to enjoy. This method keeps the cake fresh for up to 3 months without compromising taste or texture.

Reheating

If you want to warm up a slice, I pop it in a 300°F oven for about 10 minutes wrapped in foil to avoid drying out. This makes it taste like fresh-baked again, especially if you pair it with a warm cup of tea or coffee.

FAQs

Can I substitute the shortening with butter in this Easy Fruit Cake with Candied Fruits Recipe?

Absolutely! Butter will add a richer, more buttery flavor, but keep in mind that shortening helps keep the texture moist and tender. If you use butter, consider slightly reducing the baking time and watch closely to avoid over-baking.
Do I need to soak the candied fruits before baking?

This recipe is designed for a no-soak method, which makes it simpler and quicker. The candied fruits have enough moisture on their own, so no soaking is necessary. Just be sure to stir the batter well so the fruits distribute evenly and stay juicy.
How long can I keep the fruit cake once baked?

Wrapped tightly and stored in a cool, dry place, the cake stays fresh for at least one week, with flavors deepening over time. Refrigeration is not necessary unless your kitchen is very warm, but just bring it back to room temperature before serving for the best experience.
What’s the best way to slice this fruit cake?

Use a serrated knife and slice gently to avoid dragging the fruit apart. I like to wipe the knife clean between cuts for neat slices, especially when the cake is freshly baked and still delicate.

Final Thoughts

This Easy Fruit Cake with Candied Fruits Recipe holds a special place in my baking repertoire—it’s the kind of cake that’s both comfort and celebration all in one bite. Whether you’re making it for a holiday party, a family gathering, or just because, you’ll love how simple it is to pull together and how rewarding the results are. I encourage you to give it a try and make it your own, adapting the fruits, nuts, or flavors as you like. Trust me, once you get this fruit cake right, it might just become your go-to recipe for special moments, just like it did for me!