Holiday Fruitcake Recipe

Name: Holiday Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mixed candied fruit (fruit cake mix, 12 oz); 1 1/2 cups candied pineapple (12 oz); 1 cup whole candied red cherries (8 oz); 1 cup whole green candied cherry (8 oz); 1 cup dried apple, chopped; 1 cup dates, chopped; 2 cups raisins or 2 cups currants; 1 cup slivered almonds; 1 cup walnut halves; 1 3/4 cups flour; 3/4 cup sugar; 3/4 cup packed light brown sugar; 1/2 cup butter; 5 eggs; 2 tablespoons dark molasses; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; Bourbon

Servings: persons

1 1/2 cups mixed candied fruit (fruit cake mix, 12 oz)
1 1/2 cups candied pineapple (12 oz)
1 cup whole candied red cherries (8 oz)
1 cup whole green candied cherry (8 oz)
1 cup dried apple, chopped
1 cup dates, chopped
2 cups raisins or 2 cups currants
1 cup slivered almonds
1 cup walnut halves
1 3/4 cups flour
3/4 cup sugar
3/4 cup packed light brown sugar
1/2 cup butter
5 eggs
2 tablespoons dark molasses
1 teaspoon cinnamon
1/2 teaspoon baking soda
Bourbon

1
Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
2
Preheat oven to 275u00b0F.
3
Measure remaining ingredients into a large mixing bowl.
4
Stir a few times to incorporate, then beat on high for 3 minutes.
5
Stir in drained fruit mixture.
6
Keep the leftover bourbon for brushing the cake.
7
Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
8
Press mixture firmly into pan.
9
Bake in preheated oven at 275u00b0F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
10
Let cool in the pan for 20 minutes.
11
Invert onto cooling rack to cool completely.
12
Wrap tightly in Saran wrap and store dark and cool.
13
If you like, brush with remaining bourbon once a week until Xmas.

1554

kcal

Calories

Fat

157

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 18 ingredients. The key ingredients include: 1 1/2 cups mixed candied fruit (fruit cake mix, 12 oz), 1 1/2 cups candied pineapple (12 oz), 1 cup whole candied red cherries (8 oz), 1 cup whole green candied cherry (8 oz), and more.

Yes, 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!

Holiday Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions