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Candied Fruit Cake: A Rich, Festive Cake Packed With Sweet Fruit

There is something wonderfully nostalgic about a homemade Candied Fruit Cake. With its tender, buttery crumb, colorful pieces of candied fruit, and subtle hint of warm spices, this cake is the kind of dessert that makes an ordinary afternoon feel special.

Unlike a dry or overly heavy fruit cake, this version is soft and moist, with just the right amount of sweetness. The candied cherries, pineapple, and mixed fruit add little bursts of chewy sweetness throughout the cake, while vanilla and citrus zest give it a fresh, fragrant flavor.

It is perfect for holidays, family gatherings, afternoon coffee, or simply whenever you want a slice of something comforting and homemade.

Why You’ll Love This Candied Fruit Cake

Moist and tender: Butter, eggs, and sour cream help create a soft crumb.
Packed with fruit: Every slice contains colorful pieces of sweet candied fruit.
Easy to prepare: The batter comes together with simple baking ingredients.
Beautiful presentation: The colorful fruit makes every slice look festive.
Great for gatherings: It can be prepared ahead of time and sliced when ready to serve.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream
¼ cup orange juice
1 tablespoon finely grated orange zest
1½ cups mixed candied fruit
½ cup candied cherries, chopped
½ cup candied pineapple, chopped
½ cup chopped pecans or walnuts, optional

For the Simple Glaze

1 cup powdered sugar
2–3 tablespoons orange juice or milk
½ teaspoon vanilla extract

Step-by-Step Method

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C).

Grease a 9-inch loaf pan or a 9-inch round cake pan thoroughly. For easier removal, line the bottom with parchment paper and lightly grease the parchment as well.

Because fruit cakes can take a little longer to bake than ordinary cakes, the slightly lower oven temperature helps the center cook without causing the outside to become too dark.

Step 2: Prepare the Candied Fruit

Place the mixed candied fruit, cherries, and pineapple in a bowl.

If the fruit pieces are particularly large, chop them into smaller pieces. This helps distribute them more evenly throughout the cake instead of allowing large pieces to sink toward the bottom.

Add about 1 tablespoon of the flour mixture to the fruit and toss gently until the pieces are lightly coated.

Set aside.

Tip: Coating the fruit with a little flour helps suspend the pieces throughout the batter and reduces the chance of them sinking to the bottom.