Candied Holiday Fruitcake Recipe

Name: Candied Holiday Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pecans chopped; 2 cups candied pineapple chopped; 3/4 cup candied cherries chopped; ⅓ cup candied orange peel chopped; 1 3/4 cups flour, all-purpose plus 3 tbsp; 1 cup butter room temperature; 1 cup sugar; 5 large eggs; 1 tablespoon vanilla extract; 1 tablespoon lemon extract; 1/2 teaspoon baking powder; 1 pinch salt; 1 x powdered sugar

Servings: persons

3 cups pecans chopped
2 cups candied pineapple chopped
3/4 cup candied cherries chopped
⅓ cup candied orange peel chopped
1 3/4 cups flour, all-purpose plus 3 tbsp
1 cup butter room temperature
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
1/2 teaspoon baking powder
1 pinch salt
1 x powdered sugar

1
Position rack in lowest third of oven and preheat to 250F.
2
Grease and flour 12 cup bundt pan or tube cake pan.
3
In large bowl, mix pecans and fruits with 3 tablespoons flour.
4
In another large bowl, cream butter with sugar until light and fluffy.
5
Beat in eggs 1 at a time.
6
Stir in vanilla and lemon extracts.
7
Sift 1 3/4 cups flour with baking powder and salt.
8
Add dry ingredients to batter; stir until blended.
9
Mix fruit mixture into batter.
10
Pout batter into prepared pan.
11
Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours.
12
Cool in pan on rack 15 minutes.
13
Turn out onto rack and cool.
14
Note: Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.
15
Dust with powdered sugar before serving.

1714

kcal

Calories

118

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups pecans chopped, 2 cups candied pineapple chopped, 3/4 cup candied cherries chopped, ⅓ cup candied orange peel chopped, and more.

Yes, Candied Holiday Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candied Holiday Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions