Do you love fruitcake?
Easy Fruitcake Recipe
If you love good fruitcake, here’s an easy recipe that’s really delicious, with that wonderful flavor you’ve come to expect at Christmas or holiday time. The cake is filled with candied cherries, apricots, pineapple and pecans. This isn’t the traditional fruitcake with candied citron, which is what many don’t like about fruitcakes. I believe you’ll find this easier on the palate, yet still with the traditional feel and taste of fruitcake.
Lots of jokes go around about Christmas fruitcakes. The rumor is there’s only one in the world and it’s re-gifted from person to person around the world. If you don’t like fruitcake, there’s also the story of Ways To Use Christmas Gift Fruitcakes. I think you’ll enjoy the practical applications, rather than just re-gifting for the ubiquitous holiday or Christmas fruitcake.
You’ll find the luscious recipe for Easy Fruitcake Recipe below. Merry Christmas and Happy Holidays!
Fruitcake Ingredients
Easy Fruitcake
Prep Time: 30 minutes
Total Time: 1 & 1/2 hours
- 1 package spice cake mix
- 1 package (3 & 3/4 oz.) instant vanilla pudding
- 2/3 cup Apricot nectar
- 1/4 cup Apricot Brandy
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup apricots, chopped candied
- 1/2 cup cherries, chopped candied
- 1/2 cup pineapple, chopped candied
- 1 cup pecans, chopped
- 1 cup powdered sugar (optional), sifted (optional)
- 2 to 3 Tablespoons Apricot Brandy (optional)
Instructions:
- Preheat oven to 350 degrees. Generously grease and flour 10-inch tube pan.
- In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup Apricot Brandy and vegetable oil. Beat on medium speed until mixture is smooth. Add eggs one at a time, beating after each addition.
- Fold in chopped fruit and nuts. Turn batter into previously greased and floured 10-inch tube pan. Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 15 minutes in the pan and then remove to a wire rack to cool completely. Wrap with aluminum foil or plastic wrap and store in refrigerator for at least 24 hours before serving. If desired, before serving, combine powdered sugar and 2 to 3 Tablespoons Apricot Brandy and drizzle over cake.
These fruitcakes also make good homemade gifts for family and friends. They ship and travel well, so if you have the urge to send them, go to it! The recipients will absolutely love them and believe me they won’t give any of it away!
If you don’t want to bake your own, but really enjoy fruitcake, there are some good pre-made fruitcakes I recommend below.
Haven’t made a fruit cake in years, but you give me the incentive to make one this year……thanks Nancy….
Olivia if I’ve inspired you to make this cake, then I’ve done my job! This is easy because it begins with the cake mix and you just have to add the other ingredients. I need easy recipes these days, as I get less and less able to do labor intensive recipes. So, I hope you make it and enjoy it as much as I do. Thanks for stopping by my friend. 🙂 <3
I love fruit cake, but I have never tried to make it, I have always been kind of afraid as I thought it would be really complicated. This recipe isn’t! I think I can do this! I am going to try it, but I’m not giving it away! Thanks for the recipe!
Tracey, dear friend, would I steer you wrong? Easy is the only way to go these days. Make it and let me know what you think! I hope you love it! Thanks for stopping by. 🙂 <3
I have a friend in Australia who makes fruit cakes for every family occasion all year long. It’s not just a Christmas treat in her household. Your recipe sounds delicious!
Wednesday Elf, thanks for your visit and comment. A good fruitcake is worth its weight in gold, and believe me they DO weigh a lot for their size. 🙂 Glad you liked this recipe, it’s MY favorite one of course!
Sounds so good Nancy. Pinning so I know where to find your recipe. Can’t wait to try it.
Susan, you’re a sweetheart! Thanks for your comment, hope you will try this recipe! The thing I’ve always disliked about fruitcake is the citron, and this cake contains none, yet provides the flavor we expect at holiday time. 🙂