This Candied Fruit Cake is the kind of fruitcake I actually want with coffee. It’s a lighter, buttery loaf packed with colorful candied fruit and raisins, with a soft crumb and a little orange juice for a fresh citrus note.
Unlike a dense, long-aged fruitcake, this version stays tender and cake-like. Once the loaf has cooled, a thin layer of warm apricot glaze gives the top a glossy finish and adds just enough extra sweetness.
If you’re in the mood for another easy loaf-style bake, my Moist Carrot Cake Loaf has a soft spiced crumb and simple one-pan format. For another bright glazed cake, try my Easy Lemon Cake with yogurt and fresh lemon.
Around the holidays, I’d put this beside my Hot Cross Buns for another fruit-filled bake, and a slice is especially good with a mug of Homemade Hot Chocolate when coffee isn’t happening.
Ingredients
How to Make Candied Fruit Cake
- Place the raisins in a bowl, cover with warm water, and soak for 10–15 minutes. Drain well and pat dry.
- Mix the dry ingredients. In a bowl, stir together flour, baking powder, baking soda and a pinch of salt.
- Coat the candied fruit. Toss the chopped candied fruit lightly with the flour mixture before folding it into the batter. This helps the fruit cling to the batter and reduces the chance of it sinking to the bottom.
- Cream butter and sugar. In a large bowl, beat together softened butter and sugar until light and fluffy.
- Add eggs. Beat in the eggs one at a time, mixing well after each addition.
- Add liquids. Add milk, orange juice and vanilla sugar and combine.
- Combine wet + dry. Add the dry ingredients and stir just until there’s no more dry flour. If necessary, do a gentle fold to prevent overmixing.
- Add raisins. Stir in the raisins (drained) until well mixed.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top
- Bake. Bake until the loaf is deep golden and a toothpick inserted in middle emerges clean or with just a few moist crumbs.
- Cool and glaze. Cool the cake, warm the apricot glaze and brush over the top.
What Is Candied Fruit Cake?
Candied fruit cake is a cake containing preserved candied fruit, often alongside raisins or other dried fruits.
This version is a lighter buttery loaf rather than a very dark, long-aged fruitcake.
What Candied Fruit Can I Use in Fruitcake?
You can use combinations such as:
- Candied cherries
- Candied orange peel
- Candied lemon peel
- Citron
- Mixed fruitcake fruit
Common Mistakes To Avoid
- Using candied fruit pieces that are too large, which can make the cake hard to slice.
- Skipping the step of coating the fruit lightly with flour.
- Overmixing the batter after adding the flour.
- Adding too much candied fruit, which can make the cake heavy.
- Baking at a temperature that is too high, causing the outside to brown before the center is done.
- Cutting the cake before it has cooled completely.
- Storing the cake uncovered, which can make it dry out.
What To Serve With Candied Fruit Cake
Candied fruit cake is especially good with hot coffee or black tea, which balance the sweetness of the fruit and apricot glaze. For dessert, serve a slice on its own or with a small spoonful of lightly whipped cream.
FAQs
Large or heavy pieces of candied fruit can sink while the cake bakes. Chop larger pieces if needed and lightly coat the fruit with the flour mixture before folding it into the batter.
Yes. Let the cake cool completely, then store it tightly covered. The texture slices especially well once the loaf has fully cooled.
Yes. Regular raisins can be used in the same amount.
The top should be golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Yes, but the baking time will change depending on the size and shape of the pan. Start checking earlier if you use smaller pans.
No. The glaze is optional, but it gives the loaf a glossy finish and a little extra moisture. You can leave it off or use another smooth, warm fruit glaze if you prefer.
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Candied Fruit Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Place the Corinthian raisins in a bowl, cover with warm water for 10–15 minutes, then drain and pat dry.
- In a bowl, whisk together flour, baking soda, baking powder, and a pinch of salt.
- Add the small diced candied fruits and candied fruit pieces to the flour mixture and stir to coat.
- In a mixing bowl, beat butter and sugar until lighter and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in milk, orange juice, and vanilla sugar until combined.
- Add the dry mixture and mix just until no dry flour remains.
- Stir in the drained raisins.
- Pour batter into the prepared pan and smooth the top.
- Bake until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (about 45–60 minutes).
- Cool in the pan 10–15 minutes, then remove and cool on a rack.
- Warm the apricot glaze slightly and brush over the top before slicing.
Nutrition
Video
Notes
- Coating the candied fruit in flour helps prevent sinking.
- Don’t overmix after adding flour to keep the crumb tender.
- Apricot glaze brushes best when slightly warm.
- Optional flavor boost: add orange zest to the batter.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
