Christmas Fruitcake Recipes

Christmas fruitcake recipes can be found from every country which celebrates Christmas. These are the most popular recipes in the world. Even the countries which do not celebrate Christmas have their own traditional fruitcake recipes. This type of cake is used for christenings, weddings and all kinds of parties and celebrations in every part of the world.

Christmas Fruitcake RecipesChristmas Fruitcake Recipes

Every year of my life, both as a child and after I married, I have had a fruitcake in my home around Thanksgiving to New Year’s Day. Our traditional Christmas fruitcake recipes are always made with dried fruits but this is not true with all fruitcakes. Many cooks even in this country have traditional fruitcakes made with their fruits and nuts which they grow. These fruits can be canned or preserved in other ways and they still make great fruitcakes.

Our traditional Christmas fruitcake recipes have always been baked but this also is not always the case. There are a variety of recipes which do not require any cooking and others I have seen are steamed instead of baking or steamed before baking. I have heard and have seen many Christmas fruitcake recipes, especially from other countries which do not include such a variety of different fruits like in the mixed fruit which we traditionally use.

I lot of people wrinkle their nose when you mention Christmas fruitcake recipes but as you can see there are all kinds to choose from. A lot of the recipes are laced with alcohols and liqueurs. I love these if it is included before the baking and the alcohol is baked out but other people love it if it is added after the baking.  Sometimes alcohol is misted over the baked cake or wrapped in alcohol cheesecloth. After wrapping tightly in plastic wrap and stored for a couple weeks, the flavor is really good (So I am told).

Christmas fruitcake recipes will instruct you usually how they are to be stored. Some can be safely stored in a cool dry place for the flavors to mellow. If you are not told, stay safe by storing in the refrigerator. Of course any with cream cheese frosting or any kind of creamy topping must be kept in the refrigerator. Almost always the cakes must be tightly wrapped in plastic wrap to prevent drying out. My point is that there are so many different types of Christmas fruitcake recipes that I am sure you can find one that you like so don’t brush them all aside. Most are really delicious! 

NOTE: To bake Christmas fruitcake recipes many recipes will instruct you to use a large tube pan. If you do not have the right pan, most turn out great by adjusting pan size; for instant use 2 loaf size pans instead of a large one. If doing this the time should be shortened some so watch closely and test toward the end.


Asian Fruit Cake Recipe PieceAsian Fruit Cake Recipe Piece
Asian Fruit Cake RecipeAsian Fruit Cake Recipe

This is one of my unusual (To me) Christmas fruitcake recipes.

Fruit Layers

  • 1 Pound raisins
  • 1 Cup citron
  • 1 Teaspoon cloves
  • 1 Teaspoon cinnamon
  • 1 Cup candied orange peel
  • 1 Cup candied cherries
  • 1 Cup candied pineapple
  • 1 Cup chopped macadamia nuts

Plain batter

  • 2 Cups sugar
  • 1 Cup softened butter
  • 5 Eggs 
  • 3 Cups flour
  • 3 Teaspoons baking powder
  • 1 Cup milk

Lemon Coconut Filling

  • 4 Lemons (Grate peel and juice)
  • 4 Tablespoons cornstarch
  • 2 Cups water
  • 2 Cups sugar
  • 1 Package (14 Ounces) shredded coconut
  • Additional coconut for garnish if desired

FIRST combine all the fruit layer ingredients in a large bowl; set aside.

PREHEAT OVEN to 350F degrees.

Grease, line with parchment, grease again and flour 4 pans (9 Inch round).

NOTE: For this cake I bake the 2 plan layers first. When done and removed from pans, I wash, cool with cold water and prepare the same pans for the fruit layers. It is especially important to line the pans for the fruit layers with parchment.

FOR PLAIN CAKE BATTER cream butter and sugar together until fluffy.

Add eggs one at a time beating well after each.

Combine flour with baking powder.

Add flour mixture to creamed mixture alternating with the milk.

Beat until well blended; measure a scant 3 CUPS of batter to each of 2 prepared pans.

Bake about 25 minutes or until pick comes out clean.

Cool 5 minutes in pans; remove from pans and cool completely.

FOR FRUIT LAYERS stir the remaining cake batter (Around 2 cups) into the fruit mixture.

Divide the fruit batter mixture evenly between the 2 remaining prepared cake pans.

Bake about 30 minutes (The edges will appear to be turning brown).

Cool fruit cake layers COMPLETELY in the pans then remove.

FOR FILLING combine grated lemon peel, lemon juice, cornstarch and water in heavy saucepan.

Cook and stir over medium heat until mixture begins to boil and thickens.

Set off heat and cool to warm; stir in package of coconut.

TO ASSEMBLE place a fruit layer on cake plate; spread with filling.

Place a plain cake layer on top and spread with the filling.

Continue with the last fruit layer and the last plain layer.

Spread remaining filling on top and sides of the cake.

Garnish with extra coconut if desired; cover with plastic and refrigerate.

NOTE: This cake is beautiful and delicious but rich. It is very hard to cut small pieces to look presentable. Another OPTION would be to bake it in 2 layers (9X13 inch pans); one fruit layer and one plain layer. You would not have as pretty of a presentation but still have a delicious cake which is easier to cut and serve.


Farm Fruitcake RecipeFarm Fruitcake Recipe
Farm Fruitcake RecipeFarm Fruitcake Recipe
Farm Fruitcake RecipeFarm Fruitcake Recipe

Some Christmas fruitcake recipes are made with home canned fruits.

  • 3/4 Cup canned watermelon rind (Drained and chopped)
  • 1/2 Cup canned strawberries (Drained and chopped)
  • 3/4 Cup canned peaches (Drained and chopped)
  • 1 Cup canned cherries (Drained and chopped)
  • 1/2 Cup chopped fresh apple
  • 1 Cup seedless blackberry jam
  • 1  1/2 Cups chopped black walnuts
  • 1/2 Cup molasses
  • 1/2 Teaspoon baking soda
  • 4 Cups flour PLUS 1 1/2 to 2 Cups for pan
  • 1 Teaspoon salt
  • 2 Teaspoons cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon ground cloves
  • 1 Cup softened butter
  • 2 Cups brown sugar
  • 6 Eggs
  • 1/2 Cup grape juice

NOTE: I start the day before making by draining and dicing all the fruit. Then I place each in a small container and refrigerate. I even dice the apple, coat it with a little lemon juice and refrigerate also. This saves me a lot of time the day I make it.

Preheat oven to 250F degrees; position baking rack on bottom hooks of oven.

Place the cut fruit on a tray lined with several layers of paper towels.

Cut a piece of brown paper so it fits in the bottom of a large tube cake pan.

Grease one side of the brown paper and set aside with greased side up.

Grease the sides of the tube cake pan and dust with flour. 

NOTE: Pan with removable bottom is best because of the flour.

Spoon about 1 1/2 to 2 cups flour over the bottom; about 1/2 inch thick.

Place the brown paper over the flour with the greased side up; set aside.

Combine all the well drained fruit in a large bowl.

Add the jam, black walnuts, molasses and baking soda to the bowl.

Mix with a large spoon and set aside.

Sift together 4 CUPS flour, salt, cinnamon, nutmeg and cloves; set aside.

Combine butter and sugar in a large mixing bowl; beat until well blended and smooth.

Add one egg at a time beating well after each; beat mixture until creamy and fluffy.

Turn mixer to low; add  flour mixture to butter mixture alternating with grape juice.

Increase mixer speed and beat until thoroughly blended and fluffy.

Spoon about a THIRD of the batter into fruit/nut mixture; mix with spoon to blend.

Add another THIRD and mix well with spoon; then add remaining batter.

Stir mixture until thoroughly blended; spoon carefully and evenly into prepared pan.

Bake cake 3 hours or until test comes out clean; cool overnight until cold.

NOTE: To test, I break off a long broom straw, wash and dry it to use for testing. Press it down in the center between the walls. This is a very moist cake (delicious) so bake it until NOTHING sticks to the broom straw.

NOTE: To remove cake from pan run a thin knife around the sides and the pan chimney. Hold the bottom and lift the cake on the bottom part up out of the sides. Run a knife or spatula over the top of the flour; firmly hold sides of cake and lift up off flour over bottom onto a cake plate. If you have someone to help you, have them hold down the bottom of the cake pan while you lift.

Spoon Flour Over Bottom of the PanSpoon Flour Over Bottom of the Pan
Place Brown Paper Over FlourPlace Brown Paper Over Flour
Farm Fruitcake Recipe FruitFarm Fruitcake Recipe Fruit


No bake Christmas fruitcake recipes are just as delicious as the traditional.

  • 2 Pounds graham cracker (Crushed)
  • 1 Pound candied red cherries
  • 1 Pound candied pineapple
  • 1 Pound candied figs
  • 1 Pound candied citron
  • 1 pound raisins
  • 1 Pound dates
  • 1 Pound pecans
  • 1 Pound English walnuts (Broken)
  • 4 Cans (15 ounces each) sweetened condensed milk
  • 1 Cup dark brown sugar
  • 4 Tablespoons cocoa powder
  • 1 Teaspoon salt
  • 1 Teaspoon ground cloves
  • 1 Teaspoon allspice
  • 1 Teaspoon cinnamon

Mix graham crackers crumbs with fruit and nuts in very large bowl.

Mix milk thoroughly with sugar, cocoa, salt and spices; pour over fruit mixture.

Blend mixture well; pack firmly into a large wax paper lined tube pan.

Refrigerate at least 4 days but better after 30 days; keep refrigerated.


It is simple to make a Christmas fruitcake recipes.

  • 2 ½ Cups flour
  • 1 Teaspoon baking soda
  • 2 Beaten eggs
  • 1 Jar (28 Ounces) ready to use mincemeat
  • 1 Can (14 Ounces) sweetened condensed milk
  • 2 Cups mixed candied fruit
  • 1 Cup coarsely chopped nuts

Preheat oven to 300F degrees.

Grease and flour 10 inch Bundt cake pan.

Combine flour and baking soda; set aside.

Combine remaining ingredients in large bowl.

Blend in the dry ingredients; pour into prepared pan.

Bake for 1 hour and 45 to 50 minutes.

Cool 15 minutes and then remove from pan.


Some Christmas fruitcake recipes are finished with a delicious frosting.

  • 2 Cups sugar
  • 1 Cup softened butter
  • 1 Container (8 Ounces) sour cream
  • 4 Eggs
  • 3 ½ Cups flour
  • ¼ Cup apricot liqueur
  • 2 Tablespoons lemon juice
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon ground cardamom
  • 4 Cups chopped walnuts
  • 2 Cups chopped dried dates
  • 1 ¼ Cups chopped dried apricots
  • 1 Cup golden raisins

Cream Cheese Frosting

  • ½ Package (Half of a 3 ounce package) softened cream cheese
  • 1 ½ Teaspoons milk
  • 1 ¼ Cups powdered sugar
  • ¼ Teaspoon vanilla
  • ¼ Teaspoon salt
  • Red & green cherries for garnish

Preheat oven to 300F degrees.

Line 10 inch tube pan with foil pressing out the wrinkles; lightly grease.

Cream sugar and butter in a large bowl on low speed of mixer.

Increase speed of mixer to high; beat until light and fluffy.

On low speed add sour cream and next 8 ingredients; mix well.

With spoon stir in walnuts, dates, apricots and raisins.

Spoon batter into prepared pan; bake 2 ¼ hours or until pick comes out clean.

Cool cake completely in pan on wire rack.

Remove cake from pan and remove foil; wrap fruitcake tightly in plastic wrap.

Refrigerate overnight to firm up so it is easy to slice (Can also refrigerate up to 1 month).

FOR FROSTING beat together in small bowl the cream cheese and milk until blended.

Beat in remaining frosting ingredients adding more sugar or milk for desired consistency.

Spread frosting over fruitcake and decorate with candied cherries.


Most traditional Christmas fruitcake recipes from England are similar to other European countries.

  • 1 Box (10 Ounces) currants
  • 1 Box (15 Ounces) raisins
  • 2 Jar (4 Ounces each) chopped citron
  • 2 Jars (3 ½ Ounces each) candied cherries (Cut in halves)
  • 1 Cup chopped walnuts
  • 1 Cup brandy or rum (Divided)
  • 2 Cups flour
  • ½ Teaspoon nutmeg
  • ½ Teaspoon cinnamon
  • 1 Cup softened butter
  • 1 Cup sugar
  • 5 Large eggs

For storing

  • Brandy
  • Cheesecloth


  • ¼ Cup apricot preserves (Melt and strain)
  • 1 Can (8 Ounces) almond paste

Royal Icing

  • ½ Cup egg whites (Room temperature)
  • 6 Cups powdered sugar

Preheat oven to 275F degrees.

TO PREPARE a 9 inch spring form pan draw an 18 inch circle on brown paper.

Cut circle out; place pan in center and draw around the base of pan.

With pencil marks on the outside fold the circle into eighths.

Unfold paper; make cuts on fold lines 3 inches long.

Grease the pan and the clean side (NO pencil marks) of the circle.

Fit the paper in the pan with the greased side up; set aside.

TO MAKE CAKE toss currants, raisins, citron, cherries and walnuts with ½ CUP brandy.

In another bowl sift together flour, nutmeg and cinnamon; set aside.

In large mixing bowl on medium speed beat butter and sugar until light and fluffy.

Add eggs one at a time beating well after each addition; beat until light and fluffy.

On low speed beat in flour mixture alternating with remaining ½ CUP brandy.

Pour the batter over the fruit mixture mixing until well combined.

Dump mixture into prepared pan leveling the top.

Place on lowest rack of oven; bake 2 ½ to 3 hours until pick near center comes out clean.

Cool cake completely on wire rack; remove from pan and peel off paper.

Soak cheesecloth in brandy and wrap around the fruitcake; wrap in foil.

Store fruitcake in cool place for several weeks; resoak cheesecloth in brandy several times.

BEFORE SERVING brush top and sides of fruitcake with apricot preserves.

Roll the almond paste into a 9 inch circle between 2 sheets of wax paper.

Remove the top sheet of wax paper; invert past onto the cake and remove the wax paper.

With sharp knife trim the almond paste; press paste to the cake.

FOR ICING in large bowl combine egg whites with powdered sugar.

Beat on medium speed until smooth.

NOTE: Keep icing covered with damp cloth to prevent drying if not ready to use; beat again before using.

Spread an even layer of icing on top and sides of cake with spatula.

Use pastry bag filled with icing for decorating; makes one 7 pound cake.


When it comes to Christmas fruitcake recipes each fruitcake “lover” has their favorite.

  • 1 Pound brown sugar
  • ½ Cup softened butter
  • 1 Cup Crisco shortening
  • 7 Eggs
  • 4 Cups flour
  • ½ Teaspoon baking soda
  • 3 Teaspoon cinnamon
  • 3 Teaspoon nutmeg
  • ¾ Teaspoon cloves
  • 2 Teaspoon baking powder
  • ½ Teaspoon salt
  • ½ Cup wine
  • 1 Jar (16 Ounces) maraschino cherries (Drained)
  • 2 Boxes (15 Ounces each) raisins
  • 1 Package (8 Ounces) currants 
  • 1 Pound chopped nuts
  • 1 Pound dried chopped dates
  • 1 Pound dried citrus fruit (Chopped)

Preheat oven to 225F degrees.

Line a loaf pan with greased waxed paper.

Beat sugar, butter and shortening until creamy.

Beat in eggs one at a time beating after each. 

Combine the flour and next 6 ingredients.

Beat flour mixture into creamed mixture on low speed.

Slowly beat in the wine; stir in the fruits and nuts.

Spoon mixture into prepared pan; bake 2 ½ hours.

Cool completely in pan; remove from pan and remove paper.


Many people prefer white Christmas fruitcake recipes.

  • 1 Pound softened butter
  • 1 Pound sugar
  • 10 Eggs
  • 1 Pound flour
  • 4 Teaspoons baking powder
  • 2 Pounds candied pineapple (Chop)
  • 1 ½ Pounds citron (Chop)
  • 2 Pounds candied cherries Chop)
  • 1 ½ Pounds almonds (Blanch and chop)
  • 1 Tablespoon rose water
  • 1 Cup good sherry wine
  • 1 Fresh coconut (Grated)

Preheat oven to 325F degrees.

Line 2 tube pans 

Cream butter and sugar; beat in eggs 2 at a time and set aside.

Combine all the fruits and nuts in a large bowl; set aside.

Combine flour and baking powder; sift over the fruit and nut mixture.

Stir fruit mixture to mix well; add the egg mixture to the bowl.

Mix thoroughly altogether using hands if necessary.