If you grew up seeing glossy, jewel-toned loaves on every holiday dessert table, this Old-Fashioned Fruit Cake will feel like coming home. It is packed with tender golden raisins, candied cherries, pineapple, and crunchy walnuts, all held together in a buttery vanilla batter that bakes up dense, moist, and sliceable.
Jump to:
I tested this Fruit Cake several times to find that sweet spot where the fruit is generous, the crumb slices cleanly, and every bite tastes like Christmas morning. It is a make-ahead dream, perfect for gifting, slicing thinly with coffee, or serving as a centerpiece dessert. Ready to bake your own holiday classic? Let's get started.
Why You'll Love This Recipe
- Packed with fruit and nuts: Every slice is studded with cherries, pineapple, raisins, and walnuts.
- No alcohol required: Classic flavor without soaking in rum or brandy.
- Make-ahead friendly: The flavor actually improves as it rests.
- Beautiful for gifting: One 10-inch tube cake feeds a crowd and looks stunning on a platter.
- Beginner-friendly method: Simple creaming method with straightforward steps.
FRUIT CAKE
- Difficulty: Easy, great for confident beginners
- Prep time: About 25 minutes
- Bake time: About 2 hours
- Total time: About 2 hours 25 minutes (plus cooling)
- Yield: 1 large 10-inch tube cake (about 16-20 slices)
This is a rich, traditional Fruit Cake with a sturdy crumb that slices neatly without crumbling. Let it cool and rest before serving and you will be rewarded with clean slices full of color and texture.
INGREDIENTS
Fruit and nuts
- 1 ½ cups whole red candied cherries
- 1 ½ cups whole green candied cherries
- 3 cups diced candied pineapple
- 10 ounces golden raisins
- 1 pound walnut halves
Cake batter
- 1 cup shortening
- 1 cup sugar
- 5 large eggs, room temperature
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
INGREDIENT NOTES & SUBSTITUTIONS
- Candied cherries: Whole cherries look prettier in the slices, but you can cut a few in half if you want the color more evenly scattered.
- Candied pineapple: Diced works best so it folds easily into the batter. If your pieces are very large, chop them slightly smaller.
- Golden raisins: Their mild, sweet flavor keeps the cake from tasting too heavy. Dark raisins can be used, but the color will be deeper.
- Walnut halves: Leave them mostly whole for big, satisfying bites. If you prefer smaller pieces, roughly chop them, but do not grind them too fine or the cake can feel dense.
- Shortening: Gives a very tender crumb and helps the cake keep well at room temperature. You can swap up to half of the shortening for unsalted butter for more buttery flavor.
- Vanilla: Four tablespoons may sound like a lot, but it gives this cake that cozy bakery aroma. If you love vanilla, this is your moment.
If you want more background on candied fruit and how it is made, you can look up a trusted baking resource like King Arthur Baking's guide to candied fruit for holiday baking.
PREPARATION
1. Prep the pan and oven
- Preheat your oven to 300°F (150°C).
- Grease a 10-inch tube pan thoroughly with shortening or butter, then dust it with flour, tapping out the excess.
- If you are worried about sticking, you can also line the bottom with a circle of parchment.
2. Mix the fruit and nuts
- In a large bowl, combine the red candied cherries, green candied cherries, candied pineapple, golden raisins, and walnut halves.
- Gently toss everything together so the fruit and nuts are evenly mixed. This way every slice will look like a stained glass window.
3. Cream the shortening and sugar
- In a separate large mixing bowl, add the shortening and sugar.
- Beat with a hand mixer or stand mixer on medium speed for 5-7 minutes, until the mixture is light in color and fluffy.
- Scrape down the sides once or twice. This long creaming step gives the cake its tender texture, so do not rush it.
4. Add the eggs and vanilla
- Add the eggs, one at a time, beating well after each addition. The batter will become thicker and creamier.
- Pour in the vanilla and mix again until smooth. If the mixture looks slightly curdled, it will smooth out once the dry ingredients go in.
5. Combine the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
- Add the dry mixture to the creamed mixture and mix on low speed just until you do not see streaks of flour. The batter will be quite thick.
6. Coat the fruit and nuts
- Pour the thick batter over the fruit and nut mixture in the large bowl.
- Use a sturdy spatula or wooden spoon to fold everything together until all the fruit and nuts are coated.
- The bowl will look very full and heavy. That is exactly right for this style of cake.
7. Fill the pan and bake
- Spoon the mixture into the prepared 10-inch tube pan, pressing gently with the back of the spoon to settle it into the corners.
- Smooth the top so it is relatively even.
- Bake at 300°F (150°C) for about 2 hours, or until a long toothpick or thin skewer inserted near the center comes out clean with no wet batter.
- If the top is browning too deeply before the center is done, lightly tent the pan with foil for the last 20-30 minutes.
8. Cool and rest
- Let the cake cool in the pan for 10 minutes.
- Run a thin knife around the inner and outer edges, then carefully invert the cake onto a wire rack.
- Cool completely until the cake is at room temperature.
- Wrap tightly in plastic wrap, then in foil, and store in a cool place. For the best slices, let it rest at least overnight.
When you are ready to serve, bring the cake to room temperature and use a serrated knife to cut thin, neat slices. Have you ever heard that first crackle as the knife breaks through the crust? It is so satisfying.
PRO TIPS FOR SUCCESS
Top Tip
- Use room temperature eggs so they blend smoothly into the creamed shortening and sugar.
- Cream longer than you think: A full 5-7 minutes on medium speed gives a lighter, more tender crumb.
- Do not rush the bake: This is a low-and-slow cake. If you bake it hotter, the outside will brown before the center is done.
- Check for doneness deeply: Insert a long skewer close to the center tube, not just at the edge. It should come out clean.
- Let it rest: The flavor and texture improve after a day or two. This is not a cake to slice warm; it rewards your patience.
STORAGE AND REHEATING
- Room temperature: Wrap tightly in plastic wrap and then foil. Store in a cool, dry spot for up to 1 week.
- Refrigerator: For longer storage, keep wrapped cake in the fridge for up to 2-3 weeks. Let slices sit at room temperature for 20-30 minutes before serving so the texture softens.
- Freezer: Wrap the whole cake or individual slices in plastic, then in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
For more guidance on safe cake storage times, you can refer to general dessert storage advice from the USDA or another reliable food safety resource.
MAKE AHEAD & FREEZING
Fruit cake is one of the best make-ahead holiday desserts.
- Bake the cake several days in advance and let it rest, wrapped, at room temperature in a cool area.
- For longer storage, freeze well-wrapped slices and thaw a few at a time when guests drop by.
- Want it extra moist? You can brush the cooled cake lightly with simple syrup before wrapping, especially if you are freezing it.
Isn't it nice to know dessert is already taken care of days before the party even starts?
CONSEILS/SUGGESTIONS (TIPS AND VARIATIONS)
- Add warm spices: Stir 1-2 teaspoons of ground cinnamon and ¼ teaspoon of ground nutmeg or allspice into the dry ingredients for a spiced version.
- Use pecans instead of walnuts: Swap some or all of the walnuts for pecans for a softer, buttery crunch.
- Citrus twist: Add 1 tablespoon of finely grated orange zest to the batter along with the vanilla for a bright, sunny note.
- Smaller cakes: Divide the batter between 2 loaf pans and reduce the baking time. Start checking around 75-80 minutes.
- Simple glaze: Drizzle the cooled cake with a light powdered sugar and orange juice glaze for extra shine.
FAQs
Yes. Wrap the cake or individual slices tightly and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.
You can. If you like a boozy version, you can brush the cooled cake with a little brandy or rum once or twice over a few days, letting it rest between brushings. Just keep in mind this will change the flavor profile.
Lightly tent the top with foil and keep baking until a skewer near the center comes out clean. The low temperature helps, but every oven is a little different.
You can reduce the walnuts slightly if you prefer more cake and less crunch, but try to keep the total amount of fruit close to the original amount so the structure stays stable.
📖 Recipe
Old-Fashioned Fruit Cake with Candied Cherries and Walnuts
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 18 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old-Fashioned Fruit Cake is packed with candied cherries, pineapple, golden raisins, and crunchy walnuts in a buttery vanilla batter. A perfect make-ahead treat that slices beautifully and brings classic holiday charm to any dessert table.
Ingredients
- 1 ½ cups whole red candied cherries
- 1 ½ cups whole green candied cherries
- 3 cups diced candied pineapple
- 10 ounces golden raisins
- 1 pound walnut halves
- 1 cup shortening
- 1 cup sugar
- 5 large eggs, room temperature
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 300°F (150°C). Grease a 10-inch tube pan and dust with flour. Line the bottom with parchment if desired.
- In a large bowl, combine red and green candied cherries, pineapple, raisins, and walnuts. Toss until well mixed.
- In another bowl, cream the shortening and sugar for 5-7 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry mixture to the creamed mixture and beat on low just until combined.
- Pour batter over the fruit and nut mixture and fold everything together until well coated.
- Spoon into the prepared pan and smooth the top. Bake for about 2 hours or until a skewer comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Wrap tightly and let rest overnight before slicing. Use a serrated knife for clean slices.
Notes
Store wrapped cake at room temperature for up to 1 week, or refrigerate for 2-3 weeks. Freezes well for up to 3 months. Let rest overnight before serving for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
SERVING SUGGESTIONS
I love to serve this cake at room temperature, sliced thinly with:
- A pot of hot coffee or black tea for a cozy afternoon break.
- A small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream for dessert.
- A simple cheese board for a holiday open house, where the sweet, fruity slices pair beautifully with sharp cheddar.
You may also like my Christmas Jewel Squares for another colorful, festive treat that looks gorgeous on the same dessert platter.
NUTRITION & NOTES
- Estimated yield: 16-20 slices
- Skill level: Easy, but requires time and patience
- Texture: Dense, tender, and packed with chewy fruit and crunchy nuts
- Best for: Christmas, New Year's gatherings, edible gifts, and make-ahead entertaining
I make a version of this cake every December, tweaking the mix of fruits or nuts depending on what I have. Each year, it is the one dessert that disappears quietly, slice by slice, from the cake stand. I hope it becomes a little tradition in your kitchen too.
RELATED RECIPES / INTERNAL LINKS
If you love cozy holiday baking, try these festive favorites next:
Comments
No Comments