20 Recipes That Will Change Your Opinion on Fruitcake
It's fruity, nutty and sweet as can be—and nothing says Merry Christmas quite like our best fruitcake recipes.
I get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! —James Schend, Taste of Home Deputy Editor
This fruitcake can be made weeks ahead and stored in the refrigerator until served. It tastes better if it sits for a while. You can substitute brazil nuts, pecans and hazelnuts if desired. —Jason Boor, Manchester, New York
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin
As holiday gifts, these rich fruit- and nut-filled cookies are pretty and practical. Make them ahead—the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa
Every year I make brandy-soaked dried fruit for fruitcake, but I always make too much. When I tried turning the extras into candy, the result was a sweet and colorful bark for grown-ups. —Susan Bickta, Kutztown, Pennsylvania
My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect any time, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
Two of my favorite things, gingerbread and fruitcake, meet in a truly great cookie. You’d never know this recipe starts with a mix. It's brimming with fruit, nuts and gingerbread flavor and topped with a delightful orange glaze. —Jamie Jones, Madison, Georgia
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
A beloved fruitcake recipe has been passed down through the generations, and I've made it lighter and brighter. I remember my mother making this every December—it just wouldn’t be Christmas in our home without it. —Judy Grebetz, Racine, Wisconsin
Like fruitcake—only better! If you make these cookies non-alcoholic, you may wish to increase the rum extract for flavor. —Sheisla Joan Suhan, Scottdale, PA
I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. —Nancy Johnson, Laverne, Oklahoma
This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too.
I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. —Janet Hradsky, Three Rivers, Michigan