161 fruitcake recipes

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Buttermilk pecan fruitcake made with dried pears and toasted pecans instead of the usual neon candied fruit. Buttermilk keeps the crumb tender, beaten egg whites give it lift. A gift-worthy Christmas loaf.

This cake is absolutely delicious and looks very pretty with the different color fruit on top.

No-bake fruitcake packed with candied cherries, pineapple, dates, raisins, and nuts, bound with sweetened condensed milk and crushed graham crackers. Refrigerate and slice.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

A chocolate cherry fruitcake made easy with quick-bread mix, maraschino cherries, pecans, chocolate chips, and a splash of kirsch. Fruitcake even skeptics will love.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.