Candied Holiday Fruitcake

Candied Holiday Fruitcake

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Candied Holiday Fruitcake


Candied Holiday Fruitcake Recipe.

How to Make Candied Holiday Fruitcake.

Check below for printable version of Candied Holiday Fruitcake.

Candied Holiday Fruitcake

Candied Holiday Fruitcake

Print Recipe
Course Cake
Cuisine American
Keyword Cakes, Candied Holiday Fruitcake, Food recipe
Prep Time 6 mins
Cook Time 6 mins


  • 2 Cups chopped candied pineapple (10 oz.)
  • 3 Cups chopped pecans
  • 3/4 Cup chopped candied cherries (5 oz.)
  • 1/3 Cup candied orange peel (1/2 oz.)
  • 1 3/4 Cups plus 3 Tablespoon all purpose flour
  • 1 Cup butter (2 sticks) room temperature
  • 1 Cup sugar
  • 5 Eggs
  • 1 Tablespoon vanilla
  • 1 Tablespoon lemon extract
  • 1/2 Teaspoon baking powder
  • Pinch of salt


Step 1

  • Position rack in lowest third of oven and preheat to 250’F. Grease and flour 12 cup hunt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy.

Step 2

  • Beat in eggs one at a time. Stir in vanilla and lemon extract. Add dry ingredients to butter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan.

Step 3

  • Bake until golden brown and tester in center comes out clean, about 2 1/2 hours. Cool in pan on rack 12 minutes. Turn out onto wrap and foil and store at room temperature. Dust with powdered sugar. Serves 12. 
Candied Holiday Fruitcake

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