Fruitcake Recipes

This recipe if from the l930's. My Grandmother gave it to my Mother and she gave it to me. Now I am a grandmother and passed it down to my kids. It's really good. You don't have to dirty your mixer for this one, just a big bowl.

I don't know if this is a regional dish or what ... but NO ONE I talk to seems to have ever heard of it except the people in my family... and most people act like it's sooooo ODD ... but it's really yummy and it's really simple common ingredients ...

This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!

This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.

This eggless cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!

'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.

This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.

Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.

Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.

My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

This very rich cake will soon become a family holiday-favorite.

This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.

This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!

Using naturally sweetened dried fruits and a curing time of 6 to 7 weeks ensures a beautifully flavored fruitcake that's even tastier than it is infamous. This recipe makes 4 mini loaves for easy gift-giving!

A delightful memory from my childhood. My mother made this cake for Christmas every year. She baked it about 3 weeks before, and drizzled it with grape juice daily.

These are best made several weeks ahead of time.

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.

Fruitcake made with applesauce and maraschino cherries.

This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord.

Easy fruitcake that doesn't require baking. You can use mixed candied fruit instead of the cherries and pineapple. In fact, any other type of candied fruit works just as well.

This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.