Holiday Fruitcake
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Test Kitchen Approved Recipe

This isn't your typical fruitcake. Think of it as a moist pound cake studded with chewy, colorful fruit. You're gonna love it.

7 small loaves

Active Prep: 10 min
Cook: 1 hour 20 min


  • 2 cups candied cherries, halved
  • 2 cups candied pineapple, cut into small chunks
  • 2 cups dried apricots, quartered
  • 2 cups dark raisins
  • 2 cups pecans
  • 1 1/2 cups blanched almonds
  • 3 cups all-purpose flour, divided
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 eggs
  • 1/2 cup orange juice
  • 1/4 cup light corn syrup
  • 2 1/2 tsp. Natural Brandy Extract
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. Kosher Salt

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Preheat oven to 275 degrees and place a baking dish filled with water on the lowest rack to create a humid baking environment. Grease 7 small loaf pans (5 3/4 x 3 1/8 x 2-inches). In a large bowl, toss cherries, pineapple, apricots, raisins, pecans, and almonds with 1 cup flour and set aside. In another large bowl, add butter and sugar and beat until smooth and fluffy. Add eggs one at a time, mixing until combined before adding the next. Stir in orange juice, corn syrup, and brandy extract. In a small bowl, combine baking powder, salt, and remaining 2 cups flour. Slowly add flour mixture to wet ingredients, mixing until combined. Fold batter into reserved fruit and nut mixture until evenly dispersed. Divide batter between prepared loaf pans and bake on a rack above the baking dish filled with water for 80 min., or until tops are lightly browned. 

Mary Johnston



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