If you’re looking for a fruit cake recipe that truly hits the spot, you’re in for a treat. This Fruit Cake with Candied Fruits and Nuts Recipe is everything you want from a classic: rich, moist, loaded with those vibrant candied fruits and crunchy nuts that make every bite interesting. Trust me, once you try this version, you’ll find yourself coming back season after season because it’s just that fan-freaking-tastic.

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Why This Recipe Works

Balanced Fruit-Nut Ratio: The perfect harmony between candied fruits and walnuts ensures every bite is full of texture and flavor.
Low-and-Slow Baking: Baking at a lower temperature for a longer time keeps the cake moist and tender without drying out.
Room Temperature Eggs and Proper Creaming: These small details make the batter light and airy, giving the cake a soft crumb.
Classic and Simple Ingredients: No fancy add-ins—just time-tested staples that come together beautifully every time.

Fruit Cake with Candied Fruits and Nuts, candied fruit cake recipe, festive fruit cake, moist fruit cake, holiday nut and fruit cake - The image shows a round fruit cake with a golden brown crust placed on a white plate on a white marbled surface. The cake is thick and studded inside with colorful red, green, and yellow candied fruits and nuts visible throughout its dense texture. Two square slices of the cake are served separately on smaller white plates, showing the same colorful pieces inside. To the left of the plates is a beige cloth with a red stripe and a gold spatula with a white handle resting on it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When it comes to this Fruit Cake with Candied Fruits and Nuts Recipe, each ingredient plays a starring role. The candied cherries and pineapple bring bursts of intense sweetness, while walnuts add a toasty crunch that balances everything out. I always recommend choosing high-quality fruits and fresh nuts—the better the ingredients, the better your cake will taste.

Fruit Cake with Candied Fruits and Nuts, candied fruit cake recipe, festive fruit cake, moist fruit cake, holiday nut and fruit cake - Flat lay of whole red candied cherries, whole green candied cherries, diced candied pineapple, golden raisins, walnut halves, a stick of shortening, granulated sugar in a small white bowl, five whole uncracked brown eggs, vanilla extract in a small white bowl, all-purpose flour in a small white bowl, baking powder in a small white bowl, salt in a small white bowl, all arranged symmetrically on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red and Green Candied Cherries: These give you those classic bright pops of color and that chewy sweetness that screams festive.
Diced Candied Pineapple: Adds a tropical tang and a juicy bite amidst the rich cake.
Golden Raisins: Their natural sweetness complements the candied fruits without overpowering.
Walnut Halves: Use fresh walnuts for that perfect crunchy texture and a bit of earthiness.
Shortening: I use shortening here for a tender crumb and longer-lasting moistness compared to butter.
Sugar: Sweetens the cake just right and helps in the creaming process to aerate the batter.
Large Eggs: I always use room temperature eggs to ensure they blend smoothly, helping with rise and texture.
Vanilla Extract: A little vanilla amps up the flavor and rounds out the sweetness beautifully.
All-Purpose Flour: Gives structure to the cake, ensuring it holds all those luscious fruits and nuts.
Baking Powder: Provides lift so the cake doesn’t turn out dense.
Salt: Just a pinch enhances all the other flavors without being noticeable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love mixing up this Fruit Cake with Candied Fruits and Nuts Recipe based on the occasion or what I have on hand — but don’t be shy to customize it yourself. Swapping nuts or fruits to suit your palate turns this classic into your own little masterpiece.

Variation: I sometimes swap walnuts for pecans or almonds for a different crunch and flavor profile — it’s a simple switch that breathes new life into the cake.
Dietary Twist: For a dairy-free version, stick with shortening as in this recipe and avoid butter entirely.
Seasonal Update: Adding dried cranberries or chopped dates can make this fruit cake feel right at home during winter holidays.

Step-by-Step: How I Make Fruit Cake with Candied Fruits and Nuts Recipe

Step 1: Prep Your Fruit and Nuts

Start by combining all your candied fruits and walnuts in a large bowl. Make sure the fruits are diced or whole as the recipe calls for, so the textures will be just right in the final cake. This mix will get coated with the batter after we prepare it, helping to distribute the fruits evenly and prevent them from sinking to the bottom during baking.

Step 2: Cream Shortening and Sugar Until Fluffy

Using a stand or hand mixer, beat the shortening and sugar together for 5 to 7 minutes until you see a light, fluffy texture. This part is key — it traps air for a lighter cake crumb. I always tell friends not to rush this step because it really makes a difference in the cake’s final texture.

Step 3: Add Eggs and Vanilla

Beat in eggs one at a time, mixing well after each addition, then add the vanilla extract. Make sure your eggs are at room temperature—it helps everything blend smoothly without curdling the batter.

Step 4: Combine Dry Ingredients and Add to Wet Mixture

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this to your creamed mixture, mixing well until everything is just combined. Don’t overmix — you want a nice tender cake, not a tough one.

Step 5: Coat Fruits with Batter and Transfer to Pan

Pour your batter over the fruit and nut mixture and fold gently to coat evenly. This step ensures your fruits don’t all settle at the bottom. Then, transfer everything to a well-greased and floured 10-inch tube pan. I like using a tube pan because it helps the cake cook evenly, especially for this longer bake.

Step 6: Bake Low and Slow

Bake your cake at 300°F (about 150°C) for roughly 2 hours, or until a toothpick inserted in the center comes out clean. Patience here is crucial—this slower baking keeps everything moist and tender. I usually check around 1 hour 50 minutes to avoid overbaking.

Step 7: Cool and Store Properly

Let the cake cool in the pan for about 10 minutes before carefully removing it to a wire rack to cool completely. Wrapping it tightly once cooled and storing in a cool place helps the flavors develop beautifully—honestly, the next day is often better than the day you bake it.

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Pro Tips for Making Fruit Cake with Candied Fruits and Nuts Recipe

Use Room Temperature Eggs: It helps them blend more easily with the batter and improves cake rise.
Don’t Rush the Creaming: Take your time beating the shortening and sugar—it’s a game-changer for texture.
Even Fruit Distribution: Toss fruits in the batter before baking to keep their distribution consistent throughout.
Cool Before Wrapping: Make sure the cake is fully cooled before wrapping to avoid sogginess and preserve freshness.

How to Serve Fruit Cake with Candied Fruits and Nuts Recipe

Garnishes

I like to keep things simple with this fruit cake. A light dusting of powdered sugar just before serving adds a subtle sweetness and makes it look picture-perfect. Sometimes, I’ll add a few whole candied cherries on top for garnish when offering it for holiday gatherings — it instantly makes the presentation festive.

Side Dishes

This cake pairs wonderfully with a cup of tea or coffee. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream on the side complements the rich flavors beautifully. I’ve even seen it enjoyed with a sharp cheddar cheese slice — totally unexpected but delicious!

Creative Ways to Present

For special occasions, I’ve wrapped slices in parchment paper tied with twine as little gifts for friends and family — everyone loves this personal touch. Another fun idea is to serve small mini fruit cakes as individual desserts at parties. They bake faster and look adorable on any dessert table.

Make Ahead and Storage

Storing Leftovers

I wrap my leftover fruit cake tightly in plastic wrap, then again with foil to keep it fresh. Stored in a cool, dry place, it maintains its flavor and texture for up to two weeks. Honestly, I prefer waiting a day after baking before slicing because the flavors marry so beautifully overnight.

Freezing

Freezing this cake works remarkably well. I slice it into portions and wrap individually in plastic wrap, then place the slices in a resealable freezer bag. When I want a slice, I just thaw it in the fridge overnight, and it tastes just like fresh!

Reheating

I usually reheat slices gently in the microwave for about 20 seconds or warm them briefly in a low oven wrapped in foil. This revives the softness without drying out the cake, making it taste freshly baked again.

FAQs

Can I use butter instead of shortening in this fruit cake?

Yes, you can substitute butter for shortening, but keep in mind it may yield a slightly denser and less tender crumb. Shortening helps maintain moistness longer, which is why I prefer it for this Fruit Cake with Candied Fruits and Nuts Recipe. If using butter, cream it well and consider chilling the batter briefly before baking.
How long does this fruit cake keep fresh?

Stored wrapped tightly in a cool, dry place, the cake stays fresh and moist for up to two weeks. In fact, many people, including myself, think it tastes even better after resting a day or two as the flavors meld.
What’s the best way to prevent fruits from sinking in the cake?

Coating your candied fruits and nuts with a little flour before folding them into the batter can help prevent sinking. Alternatively, folding fruits into the batter gently after it’s combined keeps them suspended more evenly — a great tip from my experience with this fruit cake recipe.
Can this recipe be made in loaf pans instead of a tube pan?

Absolutely! Just note that baking time will vary depending on pan size — loaf pans may require slightly less or more time, so start checking at around 1 hour 15 minutes. Keep a toothpick handy to check for doneness.
Is it necessary to use both red and green candied cherries?

Traditionally, the mix of red and green cherries gives the fruit cake its classic festive look. But feel free to use one color or substitute other candied fruits you love. The key is having a good variety in texture and flavor.

Final Thoughts

This Fruit Cake with Candied Fruits and Nuts Recipe is more than just a dessert for the holidays; it’s a little tradition I cherish and love sharing. The sweet, nutty, and beautifully textured result never fails to bring smiles. If you want a reliably delicious fruit cake that feels homemade in every bite, give this one a go—I promise it’ll live up to your expectations and become a staple in your kitchen too.