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Holiday Fruitcake Recipe
Holiday Fruitcake Recipe photo by Taste of Home

Holiday Fruitcake Recipe

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4.5 10
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This is my own recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat.
TOTAL TIME: Prep: 20 min. Bake: 2 hours + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + cooling
MAKES: 12-16 servings


  • 3 cups whole red and green candied cherries
  • 3 cups diced candied pineapple
  • 1 package (1 pound) shelled walnuts
  • 1 package (10 ounces) golden raisins
  • 1 cup shortening
  • 1 cup sugar
  • 5 eggs
  • 4 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Nutritional Facts

1 slice equals 684 calories, 32 g fat (5 g saturated fat), 66 mg cholesterol, 281 mg sodium, 92 g carbohydrate, 4 g fiber, 9 g protein.


  1. Preheat oven to 300°. In a large bowl, combine cherries, pineapple, walnuts and raisins; set aside.
  2. In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.
  3. Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 16 servings.
Originally published as Holiday Fruitcake in Country December/January 2001, p51

Nutritional Facts

1 slice equals 684 calories, 32 g fat (5 g saturated fat), 66 mg cholesterol, 281 mg sodium, 92 g carbohydrate, 4 g fiber, 9 g protein.

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Reviewed Feb. 8, 2015

"Note: if you want the fruitcake to have a Rum/Brandy taste you need to use the Rum on your cake. Soak the fruit/nuts overnight in the Rum. Here is a link telling how to do the fruitcake. Also a hint. After the holidays Walmart usually puts the candied fruit on sale. I buy the fruit then for the next years fruitcake and store it in the freezer. I make my fruitcakes in July or August for the holidays. After 2 months of doing what the link below tells you to do the I double wrap them in foil over the cheese cloths that are still wet with the Rum and put in the freezer. I also use more fruit, like dried dates, apple, apricots & cranberries. I also add cinnamon, clove, allspice & nutmeg to taste. Soaking all the fruit especially the dried fruit makes the cakes very moist. I never use the citrus candied fruit as it give a bitter taste I don't like. I double the recipe where I can use more fruit. I usually make 4-5 fruitcakes at a time.
Hope this helps.......5 stars because of soaking the fruit very well."

Reviewed Dec. 28, 2014

"Responding to Jeffyboyblues: I bought my candied fruit at Walmart...I bought glazed cherries and a container of mixed candied fruit as they did not have the candied fruit in separate containers. I have also seen it in other grocery might have to ask where in the store."

Reviewed Dec. 28, 2014

"WE also tried this cake this year and found it dry. Mine took a little longer to bake (ovens vary). I used 1/2 butter and 1/2 shortening but I do not think that would cause dryness. The words "large eggs" can vary so...maybe that was it. The recipe says 'pour'... to me that mean like a cake/pancake batter. There was no way this batter poured. We had to scarp it out of bowl. The flavor is good and the cake seems a little more moist as it has set a couple of weeks. I used gold raisins and plumped them in a little spiced rum overnight. Did not have a rum flavor in the cake."

Reviewed Dec. 14, 2014

"Where do i buy candied fruits"

Reviewed Dec. 9, 2014

"I followed the directions EXACTLY. I used butter for the shortening... it came out beautiful, but turned out to be dry. My cake was done in one hour and fifty minutes, so watch the time if you bake this."

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