Best 11 Candied Fruit Cake Recipes

CANDIED FRUIT CAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a large bowl, whisk the eggs and sugar until the mixture whitens.
• Add the melted butter to the mixture.
• Gradually add the flour, then the yeast.
• Using a spatula, gently and repeatedly incorporate different candied fruits and raisins.
• Pour the batter into a buttered cake pan.
• Place in the oven and immediately lower the oven to 400 degrees Fahrenheit.
• Bake for 50 minutes to 1 hour. To check if the cake is ready, place the blade of a clean knife in the middle of cake. When it comes out clean and dry, then the cake is baked!
• You can find candied fruits in a delicatessen or with a confectioner. It's definitely worth the detour to put candied fruit of quality. But if you can not find any, do not panic! Replace them with candied fruits commercially available.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

CANDIED FRUITCAKE

Steps:

• Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
• Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
• In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
• With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
• Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

THE BEST FRUITCAKE EVER WITH CANDIED FRUIT!

Steps:

• In a large bowl, mix the marmalade together with the hot black tea and whiskey or orange juice until it had melted.
• Stir in all the candied fruit and peels and the dried fruit. Leave overnight to soak, covered by a tablecloth.
• Grease an 8 inch, deep cake tin with a loose bottom or line it and preheat oven to 280°F.
• Cream the butter and brown sugar until it is fluffy. If you use an electric mixer it will be easier.
• Add one egg at a time, making sure everything is well incorporated before moving on.
• Sift the flour and spices together and add them slowly to the mixture.
• Once everything is evenly mixed, fold in the lemon zest and soaked fruit, together with any liquid that was leftover. Save 2 tablespoons to make the topping.
• Bake for 1 hour. While it is in the oven we are going to make the topping. In a saucepan, melt the butter and golden syrup together.
• Add the nuts, seeds and candied fruit. Set it aside for the butter to cool and thicken.
• At the hour mark, take the cake out of the oven. It is not yet done and it will be soft. Do not worry about it sinking because it can take the weight without any problem.
• With a spoon, spread the 2 tablespoons of batter you had kept separate. Add the fruit and nut mix on top and put back in the oven to finish baking.
• You know it is done once a skewer inserted in the middle comes out clean. Take it out and let cool.
• If it is underdone but the nuts are already golden, cover with foil and give it another 10 minutes before testing it again.
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• Once the cake has cooled down a bit but it is still warm, proceed to make the soak. Be sure to do this before nutty topping firms up, if not it will ruin the top of the cake, leaving holes all over. Also, be careful with the temperature of the soak. If it is too hot it will melt the topping.
• Using a skewer, poke holes in the cake all the way down to the bottom. This will allow the soak to penetrate the crumb.
• Dissolve the sugar in the hot tea and then add the whiskey or orange juice.
• Spoon the mixture over cake. You can keep it in an airtight container, away from the heat and sun, for a month.
• Once it is completely cool, you can loosen the tin and take the cake out. This will allow time for the nutty topping to firm up. Loosen any parts of it that are stuck to the tin before transferring it to a plate.

CANDIED FRUIT CAKE

Steps:

• Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.

LIGHT CANDIED FRUITCAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

EASY CAKELESS FRUITCAKE

Steps:

• Mix all ingredients thoroughly in a large bowl.
• Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
• Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
• To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.

CANDIED FRUIT BREAD

Steps:

• Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a medium bowl. Add milk and melted butter; mix well.
• Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
• Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.

CANDIED HOLIDAY FRUITCAKE

Steps:

• Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt 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. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
• Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

SYLVIA'S FRUITCAKE

Steps:

• Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
• Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
• Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
• Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
• Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
• To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.