A classic holiday fruitcake packed with candied fruit, golden raisins, and crunchy walnuts, baked low and slow for the perfect dense yet tender texture. Whether you grew up loving fruitcake or you’ve only ever heard the jokes, this recipe will show you just how delicious a homemade fruitcake can really be. It’s richly flavored, wonderfully nostalgic, and the perfect festive treat to slice and share every holiday season.

This fruitcake uses a blend of bright candied cherries, candied pineapple, golden raisins, and plenty of nuts — all held together by a lightly spiced, buttery batter. It bakes into a beautifully golden, sturdy cake that slices cleanly and keeps exceptionally well, making it perfect for gifting, mailing to family, or enjoying over several days of the holiday season. Consider baking it instead of a Christmas coffee cake.

If you’re ready for a fruitcake revival, this tried-and-true recipe is the best place to start!

Why This Fruitcake Is a Holiday Classic

It’s packed with fruit and nuts: Every slice is full of flavor and texture.
It stays moist for days, and is perfect for gifting or serving throughout the holiday week.
The long bake at low heat = perfect structure: No crumbling, no dryness.
It has a traditional flavor. It’s a nostalgic recipe that tastes like Christmas in every bite (like gingerbread does).
It’s beginner friendly. There is no soaking involved, no alcohol added — just simple steps and classic ingredients.

ingredients displayed for making fruitcake

Ingredient Overview

Candied cherries and candied pineapple: The classic fruitcake flavors you expect — colorful, sweet, festive.
Golden raisins: Add natural sweetness and moisture.
Walnuts: Provide crunch and balance the sweetness.
Shortening: Helps keep the cake tender and stable during the long bake time.
Eggs and vanilla: Add richness and warm holiday aroma.
Flour, baking powder & salt: The simple structure that binds the abundant fruit mixture.

How to Make Fruitcake

Making fruitcake might feel old-fashioned, but it’s actually very simple.

Prep the Pan: Grease and flour a 10-inch tube pan. A tube pan helps the dense batter bake evenly.
Combine the Fruit Mix: In a large bowl, toss together the candied cherries, candied pineapple, golden raisins, and walnuts. This ensures even distribution and avoids sinking.
Make the Batter: Cream the shortening and sugar until fluffy. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt; blend into the batter.
Add the Fruit: Stir the fruit mixture into the batter. It should look heavily loaded — that’s what you want!
Bake Low and Slow: Transfer to the pan and bake at 300°F for about 2 hours, or until a toothpick comes out clean.
Cool & Store: Let the cake cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wrap tightly and store in a cool place — the flavor only gets better with time.

overhead shot of fruitcake made in tube pan

Recipe Tips

Use a serrated knife for clean slicing.
Let it cool fully before wrapping or storing.
Don’t skip greasing and flouring the pan — fruitcake loves to stick.
Bright candied fruit works best for a traditional look and flavor.
Add a splash of brandy or rum AFTER baking, if you want a more old-school, boozy version. For non-boozy, brush with apple juice or apple cider.
Serve it with whipped cream or a scoop of vanilla ice cream and a glass of eggnog or mulled cider.
December 27th is National Fruitcake Day! You must celebrate by sampling some fruitcake. Why not take the plunge, and bake a fruitcake from scratch? Use this recipe!

Variations

Try these fun twists:

Create a boozy finish: Brush cooled fruitcake with brandy before wrapping.
Make it nut-free: Replace walnuts with extra raisins or dried apricots.
Try a tropical version: Add chopped dried mango or coconut.
A spiced version is nice: Add cinnamon, nutmeg, or allspice for extra warmth.

How to Store Fruitcake

Fruitcake stores incredibly well!

At room temperature: Wrap tightly and store up to 2 weeks in a cool place.
Refrigerate: Up to 1 month.
Freeze: Wrap in plastic + foil and freeze up to 3 months. Thaw overnight in the refrigerator.

This makes it a perfect “make-ahead” holiday dessert, along with maple pecan bars and Kahlua cake.

Fun Facts about Fruitcake:

Fruitcakes are different in Europe than they are in America. European fruitcakes are more like the medieval fruited bread than the versions made in Great Britain and the United States. The two most common styles of fruitcake in Europe are the stollen and panettone. British and American versions are much more cake-like.
Johnny Carson once said, “There is only one fruitcake in the entire world, and people keep sending it to each other.”
Given fruitcake’s long shelf life and dense texture, it was a natural for a mail-order food business. America’s two most famous fruitcake companies, Claxton’s of Claxton, Georgia, and Collin Street of Corsicana, Texas, got their start in this heyday of mail-order food.
Fruitcake became a popular dish to serve at British royals’ weddings. Queen Victoria, Princess Diana and Prince William served fruitcake at their receptions.
The Smithsonian Air and Space Museum in Washington, D.C. has a fruitcake on display. It traveled into space on Apollo 11 in 1969, but was never eaten.
Although fruitcake is the butt of a lot of jokes, over 2 million fruitcakes are still sold each year.

Note from RecipeGirl:

“Fruitcake is one of those nostalgic recipes that deserves a comeback. This version is generously filled with colorful candied fruit and nuts, has a tender texture, and delivers that classic holiday flavor everyone remembers. Wrap it tightly, give it time to rest, and you’ll enjoy a delicious slice of tradition all season long.” – RecipeGirl