If you’re anything like me, the holiday season isn’t complete without a soul-satisfying slice of homemade fruitcake. This Festive Fruit Cake Recipe is my go-to when I want to wow guests with deep, rich flavors and that perfect moist texture. Trust me, once you try this, you’ll never settle for store-bought again—it’s ring-a-ding-ding good and packed with colorful, fruity goodness that just screams celebration. Ready to bake your way to festive bliss? Let’s dive in!

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Why This Recipe Works

Balanced Fruit & Nuts: The combination of red and green candied cherries, pineapple, golden raisins, and walnuts creates a vibrant texture and rich flavor.
Low-and-Slow Baking: Baking at 300°F for two hours ensures the cake stays moist without drying out, giving you that perfect crumb.
Creaming Method: Creaming shortening and sugar thoroughly traps air for a lovely rise and tender bite.
Easy to Customize: This Festive Fruit Cake Recipe can be adapted with different nuts or dried fruits you love most.

Festive Fruit Cake, holiday fruitcake, homemade fruitcake recipe, moist fruitcake, Christmas cake recipe - The image shows a round fruit cake with a golden brown crust placed on a white plate on a white marbled surface. The cake is thick and studded inside with colorful red, green, and yellow candied fruits and nuts visible throughout its dense texture. Two square slices of the cake are served separately on smaller white plates, showing the same colorful pieces inside. To the left of the plates is a beige cloth with a red stripe and a gold spatula with a white handle resting on it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Festive Fruit Cake Recipe brings together classic ingredients that complement each other beautifully. The candied fruits offer bursts of sweetness while the walnuts add crunch and earthiness. Using shortening instead of butter keeps the cake soft and moist, perfect for a dessert that ages well if you want to store it. Here are a few things I’ve learned when grocery shopping for this cake:

Festive Fruit Cake, holiday fruitcake, homemade fruitcake recipe, moist fruitcake, Christmas cake recipe - Flat lay of whole red candied cherries, whole green candied cherries, diced candied pineapple, golden raisins, walnut halves, a stick of shortening, granulated sugar in a small white bowl, five whole uncracked brown eggs, vanilla extract in a small white bowl, all-purpose flour in a small white bowl, baking powder in a small white bowl, salt in a small white bowl, all arranged symmetrically on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red and Green Candied Cherries: Look for whole cherries for that juicy pop and vibrant color contrast.
Diced Candied Pineapple: Adds chewy sweetness and an exotic twist to the flavor profile.
Golden Raisins: Choose plump raisins; soak them briefly if they’re dry to bring back moisture.
Walnut Halves: Toast lightly if you want a deeper nutty aroma, but raw also works perfectly.
Shortening: Gives a tender crumb that’s less prone to drying compared to butter here.
Sugar: Regular granulated sugar helps the cake caramelize lightly and balances the fruit sweetness.
Large Eggs: Room temperature eggs incorporate more fully, giving a better batter texture.
Vanilla Extract: A generous splash enhances sweetness and rounds out the flavors.
All-Purpose Flour: Standard flour gives just the right structure without heaviness.
Baking Powder & Salt: Work together to leaven the cake and balance the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Festive Fruit Cake Recipe is how forgiving it is to your personal tastes. Whether you want to amp up the nuts, toss in some chopped dates, or swap walnuts for pecans, it’s easy to put your own spin on it. Feel free to get creative; this cake becomes uniquely yours with just a few simple tweaks.

Variation: I sometimes soak the dried fruit in rum or brandy 24 hours ahead for an extra boozy, rich depth – it’s a game-changer especially during chilly weather.
Diet-Friendly Tip: For a dairy-free version, I stick to shortening and skip butter entirely, and it still turns out beautifully.
Seasonal Twist: Swap candied pineapple for dried cranberries in the winter to add a tart note.

Step-by-Step: How I Make Festive Fruit Cake Recipe

Step 1: Prep the Fruit & Nuts

Start by combining the entire mix of red and green candied cherries, diced pineapple, golden raisins, and walnut halves in a large mixing bowl. I like to toss these gently with my hands or a spatula to make sure everything gets evenly distributed. If your dried fruit feels dry, you can soak them briefly in warm water or a splash of juice to plump them up—this helps avoid a leathery texture in your final cake.

Step 2: Cream Shortening and Sugar Until Fluffy

Next, in a separate bowl, cream together the shortening and sugar until the mixture is light and fluffy—which usually takes me about 5 to 7 minutes with an electric mixer. This aeration is key to a tender cake, so don’t rush it. Your batter should look pale and fluffy before moving on.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. I like to scrape down the sides occasionally to keep the mixture uniform. This slow, methodical mixing creates the perfect batter texture.

Step 4: Combine Dry Ingredients & Fold into Batter

In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mix to your creamed mixture, stirring gently but thoroughly to avoid lumps. Once the batter is smooth and combined, pour it over the fruit and nut mixture. Fold everything together carefully to ensure the fruit stays evenly coated without breaking up.

Step 5: Bake Low and Slow

Transfer the batter into a well-greased and floured 10-inch tube pan. This ensures your cake won’t stick and bakes evenly. Pop it in a preheated oven set at 300°F (150°C) and bake for about two hours. Don’t rush this step—low heat and a longer bake time mean your cake will be moist without being dense or undercooked. You’ll know it’s ready when a toothpick inserted in the center comes out clean.

Step 6: Cool and Store Properly

Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack. Once completely cooled, wrap the cake tightly and store it in a cool place. Trust me on this: good things come to those who wait, so bringing it to room temperature before slicing really enhances the flavors.

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Tips from My Kitchen

Coat Your Fruits and Nuts Well: I always make sure my fruit mixture is well-coated with batter—this prevents the fruit from sinking to the bottom.
Don’t Skip Room Temperature Eggs: I once forgot this and ended up with a lumpy batter—room temp eggs mix smoother for the best texture.
Use a Tube Pan: This type of pan helps the cake cook evenly and makes unmolding super easy.
Patience is Key: Let the cake cool fully before wrapping to avoid sogginess, trust me on this patience-win!

How to Serve Festive Fruit Cake Recipe

Garnishes

I love topping my slices with a light dusting of powdered sugar—it adds a subtle sweetness and makes each serving look festive. For a show-stopping touch, a dollop of whipped cream or a spoonful of mascarpone cheese is heavenly. Sometimes, I add a few fresh mint leaves for color and freshness.

Side Dishes

This cake pairs beautifully with a hot cup of spiced tea or mulled wine during holiday gatherings. For an indulgent dessert spread, I like serving it alongside vanilla ice cream or a simple custard sauce. The warmth cuts through the sweetness perfectly.

Creative Ways to Present

For special occasions, I sometimes slice the cake into bite-sized squares and skewer them with festive toothpicks for easy party snacking. Another fun idea is to arrange slices on a wooden board with fresh fruit and nuts around, creating a rustic yet elegant presentation that sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftover fruitcake stores surprisingly well wrapped tightly in plastic wrap and kept in an airtight container at room temperature or in a cool spot. This cake tends to get even better a day or two after baking, as the flavors meld together beautifully.

Freezing

I often freeze individual slices wrapped tightly in foil or plastic wrap, then placed in a freezer bag. When thawed overnight in the refrigerator, the texture and flavor stay just as vibrant as fresh.

Reheating

To enjoy leftovers warm, I gently reheat slices in a low oven (around 275°F) for 10-15 minutes wrapped in foil—this helps soften the cake without drying it out. Just be careful not to overheat, or you’ll lose that moist, tender crumb I love so much.

FAQs

Can I use butter instead of shortening in this Festive Fruit Cake Recipe?

Absolutely! You can substitute butter for shortening if you prefer, but keep in mind that shortening helps keep the cake extra moist and tender. Butter will give a richer flavor but might result in a slightly denser texture. If using butter, make sure it’s softened to room temperature for easier creaming.
How long can I store this fruit cake before serving?

This cake actually tastes better after resting for at least 24 hours, and it can be stored wrapped tightly at room temperature or in a cool place for up to one week. If you want to keep it longer, freezing is a great option and keeps it fresh for several months.
Can I add alcohol to this Festive Fruit Cake Recipe?

Definitely! Many people like to soak the dried fruits in rum, brandy, or whisky before mixing the batter for an adult twist. You can also brush the cooled cake with alcohol periodically to enhance moisture and flavor. Just be sure to adjust the liquid content in the batter slightly if soaking for a long time.
What’s the best way to slice this fruit cake?

I recommend using a serrated knife to slice through the dense fruit and nuts smoothly without squashing the cake. Let the cake come to room temperature beforehand, which helps reduce crumbly edges and ensures neat slices.

Final Thoughts

I hope you enjoy making and sharing this Festive Fruit Cake Recipe as much as I do. There’s something truly comforting about a fruitcake that’s homemade with love, steeped in tradition but versatile enough for your personal touch. Whether you’re baking for a holiday party, a family gathering, or just to treat yourself, this cake brings warmth and joy with every bite. Now go on—grab your mixing bowls and turn your kitchen into a festive wonderland!