10 Easy Fruitcake Recipes You Can Make at Home

Fruitcake often gets a bad rap, but it doesn’t have to be complicated or boring! These easy fruitcake recipes will prove that this classic treat can be both delicious and simple to make. From quick mixes to no-bake options, you’ll find something here that’s perfect for any occasion. Let’s jump into some delightful recipes that will change your mind about fruitcake!

Classic Moist Fruitcake with Nuts

This classic moist fruitcake is a delightful blend of sweet fruits and crunchy nuts, creating a perfect treat for any occasion. It’s rich in flavor, with a hint of warmth from spices, making it a cozy favorite during the holiday season.

Not only is this recipe simple to whip up, but it also allows for customization with your favorite nuts and dried fruits. Serve it as a dessert or a special snack, and enjoy the cheerful flavors in every slice!

Ingredients

• 1 cup mixed dried fruit (raisins, currants, cherries)
• 1 cup chopped nuts (walnuts, pecans)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 3 large eggs
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1/4 cup honey

Instructions

1. Preheat the oven to 325°F (165°C). Grease a loaf pan and set aside.
2. In a medium bowl, combine the flour, baking soda, salt, and spices. Set aside.
3. In a large bowl, beat together the softened butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the orange juice, vanilla extract, and honey until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the mixed dried fruit and chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
7. Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve, enjoying the moist, nutty goodness!

Chocolate-Dipped Fruitcake Bars

Chocolate-dipped fruitcake bars combine the rich flavors of traditional fruitcake with a delightful chocolate coating. These bars are sweet, moist, and packed with fruity goodness, making them a tasty treat for any occasion. They’re simple to make and perfect for sharing with friends or enjoying as a personal snack.

The contrast between the chewy fruit and the smooth chocolate creates a satisfying texture that is hard to resist. Whether you’re a fruitcake lover or just looking for easy fruitcake recipes to try, these bars won’t disappoint!

Ingredients

• 1 cup mixed dried fruits (like raisins, apricots, and cranberries)
• 1/2 cup chopped nuts (like walnuts or pecans)
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, combine the dried fruits and nuts. In another bowl, mix together the brown sugar, honey, applesauce, and vanilla.
3. Add the dry ingredients (flour, baking powder, cinnamon, and salt) to the wet mixture, stirring until just combined. Fold in the fruit and nut mixture.
4. Spread the batter evenly in the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
5. Let the bars cool completely, then melt the chocolate chips in a microwave or double boiler. Dip the cooled bars in the melted chocolate, allowing excess chocolate to drip off.
6. Place the chocolate-dipped bars on a wire rack to set, and enjoy your delicious chocolate-dipped fruitcake bars!

Vegan Fruitcake with Maple Syrup

This vegan fruitcake is a delightful twist on the traditional recipe, making it perfect for everyone to enjoy. Infused with the rich sweetness of maple syrup, it offers a moist and flavorful experience that satisfies your sweet tooth without any animal products.

Simple to make, this fruitcake combines the goodness of dried fruits and nuts, creating a texture that’s both hearty and satisfying. The addition of spices adds warmth, making it an inviting treat for gatherings or cozy afternoons at home.

Ingredients

• 2 cups mixed dried fruits (raisins, cranberries, apricots)
• 1 cup nuts (walnuts, pecans, or almonds)
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup maple syrup
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, mix the whole wheat flour, baking soda, cinnamon, and nutmeg.
3. In another bowl, combine the maple syrup, almond milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the mixed dried fruits and nuts, ensuring they are evenly distributed.
6. Transfer the batter to the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving. Enjoy it plain or with a drizzle of extra maple syrup!

Spiced Rum Fruitcake with Citrus Zest

This spiced rum fruitcake is a delightful twist on the classic recipe, combining rich flavors of dried fruits, warm spices, and a splash of citrus zest. The addition of rum adds depth, making each bite a little festive treat. It’s surprisingly easy to whip up, perfect for both seasoned bakers and novices looking to impress.

The cake is moist and flavorful, with a lovely balance of sweetness and the zesty brightness from the citrus. Ideal for holiday gatherings or as a cozy dessert at home, this recipe is sure to become a favorite. The best part? It can be made ahead of time, allowing the flavors to meld beautifully.

Ingredients

• 2 cups mixed dried fruits (such as raisins, currants, and chopped apricots)
• 1/2 cup spiced rum
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Zest of 1 orange
• Zest of 1 lemon
• 1 cup chopped nuts (optional)

Instructions

1. Soak the dried fruits in spiced rum for at least 4 hours, or overnight for best results.
2. Preheat your oven to 325°F (165°C) and grease a bundt pan.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, spices, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the soaked fruits (with the rum), citrus zests, and nuts if using. Pour the batter into the prepared bundt pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Gluten-Free Fruitcake with Dried Fruits

This gluten-free fruitcake is a delightful twist on a classic recipe. Bursting with the sweetness of dried fruits and a rich, moist texture, it’s perfect for those who want to enjoy a festive treat without the gluten. The flavors meld beautifully, making each bite a treat!

Making this cake is simple and straightforward, even for beginners. With just a few easy steps, you can whip up a delicious fruitcake that’s sure to please everyone at your table. Let’s get started on this easy fruitcake recipe that you’ll want to make again and again!

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 cup mixed dried fruits (such as raisins, apricots, and cranberries)
• 1/2 cup unsweetened applesauce
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the applesauce, honey or maple syrup, and vegetable oil. Stir in the mixed dried fruits and chopped nuts if using.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious gluten-free fruitcake!

Tropical Fruitcake with Pineapple and Coconut

This tropical fruitcake is a delightful twist on the classic recipe, bringing sunshine and sweetness to your table. The combination of juicy pineapple and rich coconut creates a moist, flavorful cake that’s perfect for any occasion.

Making this fruitcake is simple and enjoyable, making it a great choice for both experienced bakers and novices alike. With just a few easy steps, you can whip up this delicious treat that’s sure to impress your friends and family.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 1/2 cup chopped nuts (optional)
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the crushed pineapple and vanilla extract.
4. Fold in the shredded coconut and chopped nuts, if using.
5. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Traditional British Christmas Fruitcake

The Traditional British Christmas Fruitcake is a delightful blend of rich flavors and textures that captures the essence of the holiday season. With its mix of dried fruits, nuts, and warm spices, this cake is both festive and comforting. It’s surprisingly straightforward to make, making it a great choice for bakers of all skill levels.

This cake is often enjoyed with a cup of tea or coffee, and its dense, moist texture pairs beautifully with a layer of marzipan and icing. It’s a true classic that brings warmth and joy to any holiday table, perfect for sharing with family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup mixed dried fruits (raisins, currants, chopped apricots)
• 1 cup mixed nuts, chopped
• 1/2 cup brandy or orange juice
• Marzipan and icing for decoration (optional)

Instructions

1. Preheat your oven to 325°F (160°C) and grease a round cake pan.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs, one at a time.
3. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the butter mixture, mixing well.
4. Fold in the dried fruits, nuts, and brandy (or orange juice) until evenly combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Decorate with marzipan and icing if desired.

No-Bake Fruitcake for Quick Preparation

This no-bake fruitcake is a delicious twist on the traditional recipe. It’s perfect for those who want to enjoy the flavors of a classic fruitcake without the fuss of baking. The cake is moist, fruity, and sweet, making it a delightful treat for any occasion.

With just a few simple ingredients and minimal effort, you can whip up this easy fruitcake that everyone will love. It’s a great option for busy holidays or gatherings, allowing you to impress your guests without spending hours in the kitchen.

Ingredients

• 2 cups crushed graham crackers
• 1 cup mixed dried fruits (raisins, cranberries, and apricots)
• 1 cup chopped nuts (walnuts or pecans)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sweetened condensed milk
• 1/4 cup orange juice
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Mixture: In a large bowl, combine crushed graham crackers, dried fruits, nuts, and cocoa powder. Mix well.
2. Add Wet Ingredients: Pour in condensed milk, orange juice, and vanilla extract. Stir until everything is well combined.
3. Shape the Cake: Line a loaf pan with plastic wrap, leaving some overhang. Transfer the mixture into the pan and press down firmly to compact it.
4. Chill: Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours, or until firm.
5. Serve: Once set, remove the fruitcake from the pan, slice, and enjoy!

Slow Cooker Fruitcake with Spices

This slow cooker fruitcake is a delightful twist on a classic dessert. It’s packed with warm spices and a medley of fruits, creating a rich and comforting flavor that’s perfect for any occasion. The best part? It’s simple to make, requiring minimal effort while delivering maximum taste.

As it cooks, the aroma of cinnamon, nutmeg, and other spices fills your kitchen, making it hard to resist not sneaking a bite. Whether you’re serving it during the holidays or just looking for a cozy treat, this fruitcake is both satisfying and easy to whip up.

Ingredients

• 2 cups mixed dried fruits (raisins, apricots, cranberries)
• 1 cup chopped nuts (walnuts or pecans)
• 1 cup orange juice
• 1/2 cup unsweetened applesauce
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/2 cup butter, melted
• 2 large eggs

Instructions

1. Prepare the Slow Cooker: Grease the slow cooker with non-stick spray.
2. Mix the Fruits and Nuts: In a bowl, combine the mixed dried fruits and chopped nuts. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk together the orange juice, applesauce, melted butter, and eggs until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar.
5. Combine and Fold: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the fruits and nuts.
6. Cook: Pour the batter into the prepared slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let the fruitcake cool slightly before slicing. Enjoy warm or at room temperature!

Mini Fruitcakes for Holiday Gifting

Mini fruitcakes are the perfect holiday treat, combining rich flavors and festive colors. These little delights are sweet, moist, and packed with a variety of dried fruits and nuts, making each bite a burst of joy. They are simple to whip up, and their charming size makes them ideal for gifting to friends and family.

Not only do these mini fruitcakes taste wonderful, but they also make a delightful presentation. Tied with festive ribbons, they can brighten up any holiday gathering. You’ll love how easy these are to prepare and how much everyone will appreciate receiving them!

Ingredients

• 1 cup mixed dried fruits (raisins, cranberries, apricots)
• 1/2 cup mixed nuts (walnuts, almonds, pecans)
• 1/4 cup maraschino cherries, chopped
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange juice

Instructions

1. Preheat your oven to 325°F (160°C) and grease mini cake molds or muffin tins.
2. In a bowl, mix the dried fruits, nuts, and cherries with 2 tablespoons of flour; set aside.
3. In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon.
4. In another bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the fruit and nut mixture.
6. Pour the batter into the prepared molds, filling them about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Let the mini fruitcakes cool in the pans for 10 minutes before transferring them to a wire rack.
8. Once cooled, tie with ribbons for a festive touch, and they’re ready to gift!