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 ⅓ cups mixed candied fruit, chopped; ¾ cup candied cherry, chopped; 1 ¾ cups plus 3 tablespoons all-purpose flour; 1 cup unsalted butter, room temperature; 1 cup sugar; 5 eggs; 1 tablespoon vanilla extract; 1 tablespoon lemon extract; ½ teaspoon baking powder; 1 pinch salt; powdered sugar

Servings: persons

3 cups pecans, chopped
2 ⅓ cups mixed candied fruit, chopped
¾ cup candied cherry, chopped
1 ¾ cups plus 3 tablespoons all-purpose flour
1 cup unsalted butter, room temperature
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
½ teaspoon baking powder
1 pinch salt
powdered sugar

1
Position rack in lowest third of oven and preheat to 250F Grease and flour 12-cup bundt pan or tube cake pan.
2
In large bowl, mix pecans and fruits with 3 tablespoon flour.
3
In another large bowl, cream butter with sugar until light and fluffy.
4
Beat in eggs 1 at a time.
5
Stir in vanilla and lemon extract.
6
Sift 1 3/4 cups flour with baking powder and salt.
7
Add dry ingredients to batter; stir until blended.
8
Mix fruit mixture into batter.
9
Pour batter into prepared pan.
10
Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours.
11
Cool in pan on rack 15 minutes.
12
Turn out onto rack and cool.
13
Position rack in lowest third of oven and preheat to 250F Grease and flour 12-cup bundt pan or tube cake pan.
14
In large bowl, mix pecans and fruits with 3 tablespoon flour.
15
In another large bowl, cream butter with sugar until light and fluffy.
16
Beat in eggs 1 at a time.
17
Stir in vanilla and lemon extract.
18
Sift 1 3/4 cups flour with baking powder and salt.
19
Add dry ingredients to batter; stir until blended.
20
Mix fruit mixture into batter.
21
Pour batter into prepared pan.
22
Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours.
23
Cool in pan on rack 15 minutes.
24
Turn out onto rack and cool.
25
Dust with powdered sugar.
26
(Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.
27
).

1548

kcal

Calories

118

Fat

104

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 12 ingredients. The key ingredients include: 3 cups pecans, chopped, 2 ⅓ cups mixed candied fruit, chopped, ¾ cup candied cherry, chopped, 1 ¾ cups plus 3 tablespoons all-purpose flour, 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