18 Delicious Fruit Cake Recipes Amazing

Dive into the sweet, fruity world of cakes with our roundup of 18 Delicious Fruit Cake Recipes that are sure to amaze! Whether you’re a seasoned baker or just starting out, these recipes promise to bring a burst of flavor and joy to your table. From classic favorites to innovative twists, there’s something for every taste and occasion. Let’s get baking and make every bite count!

Classic Christmas Fruit Cake

Nothing says Christmas like a rich, moist fruit cake, studded with festive fruits and nuts. This classic version is soaked in brandy for that traditional holiday flavor.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup brandy, plus extra for soaking
• 2 cups mixed dried fruits (raisins, currants, chopped dates, and candied peel)
• 1 cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat your oven to 300°F. Grease a 9-inch loaf pan and line it with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup packed brown sugar until light and fluffy. Beat in 4 large eggs, one at a time.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. Gradually add to the butter mixture, mixing just until combined.
4. Stir in 1/4 cup brandy, then fold in 2 cups mixed dried fruits and 1 cup chopped nuts until evenly distributed.
5. Pour the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
6. While still warm, poke holes all over the cake with a skewer and brush with additional brandy. Let cool completely in the pan.

This fruit cake’s deep, spiced flavor and moist texture improve over time, making it perfect for making ahead. The brandy not only adds richness but also helps preserve the cake.

Tip: Wrap the cooled cake in cheesecloth soaked in brandy, then in foil, and store in a cool place to mature for up to a month.

Rich Plum Fruit Cake

Dive into the cozy embrace of baking with this Rich Plum Fruit Cake, a delightful treat that marries the sweetness of plums with the warmth of spices, perfect for those who love a fruity dessert with a bit of spice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh plums, pitted and chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. Beat in 1/2 cup unsalted butter until the mixture resembles coarse crumbs.
4. Add 2 large eggs, one at a time, followed by 1 tsp vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the batter, beginning and ending with the dry ingredients.
6. Fold in 1 1/2 cups fresh plums until just combined.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The magic of this cake lies in the juicy bursts of plum amidst the spiced, tender crumb, creating a dessert that’s as visually appealing as it is delicious.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Light and Fluffy Sponge Fruit Cake

This Light and Fluffy Sponge Fruit Cake is a dreamy, airy delight that pairs perfectly with your afternoon tea or as a sweet end to any meal.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup mixed fresh fruits (berries, kiwi, etc.), diced
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
3. Using an electric mixer, beat 4 large eggs and 1 cup granulated sugar on high speed until the mixture is pale, thick, and tripled in volume, about 5 minutes. Stir in 1 teaspoon vanilla extract.
4. Gently fold the sifted dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden and springs back when lightly touched.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with diced mixed fresh fruits and a dusting of powdered sugar before serving.

The secret to this cake’s cloud-like texture lies in the whipped eggs, which create a naturally light and fluffy sponge without the need for butter or oil.

Tip: For an extra flavor boost, toss the fresh fruits in a little lemon juice before adding them to the cake to keep them bright and prevent browning.

Decadent Chocolate Fruit Cake

Dive into the rich, moist layers of this Decadent Chocolate Fruit Cake, where every bite is a perfect blend of chocolatey goodness and fruity delight.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup mixed dried fruits (cherries, raisins, and cranberries)
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients.
5. Fold in 1 cup mixed dried fruits and 1/2 cup dark chocolate chips.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.

The magic of this cake lies in the unexpected bursts of fruit amidst the deep chocolate flavor, creating a symphony of tastes in every slice.

Tip: Soak the dried fruits in warm water for 10 minutes before adding to the batter for extra juiciness.

Healthy Whole Wheat Fruit Cake

This Healthy Whole Wheat Fruit Cake is a guilt-free indulgence, packed with natural sweetness and a moist texture that will have everyone asking for seconds.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup honey
• 1/3 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mixed dried fruits (such as raisins, cranberries, and chopped apricots)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
3. In another bowl, mix the honey, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the mixed dried fruits and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The beauty of this cake lies in its versatility; swap out the fruits and nuts based on what’s in your pantry for a new flavor every time.

Tip: For an extra moist cake, soak the dried fruits in warm water or tea for 10 minutes before adding them to the batter.

Moist Banana Fruit Cake

Nothing beats the comforting aroma of a Moist Banana Fruit Cake baking in the oven—perfect for using up those overripe bananas on your counter!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1/2 cup mixed dried fruits

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 4 ripe bananas, mashed.
4. Gradually blend the flour mixture into the banana mixture. Fold in 1/2 cup chopped walnuts and 1/2 cup mixed dried fruits.
5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

This cake’s secret? The bananas keep it incredibly moist, while the walnuts and dried fruits add a delightful texture and sweetness in every bite.

Tip: For an extra flavor boost, soak the dried fruits in a bit of rum or orange juice before adding them to the batter.

Exotic Tropical Fruit Cake

Dive into the flavors of paradise with this Exotic Tropical Fruit Cake, a vibrant and moist dessert that brings a slice of the tropics to your table.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup mashed ripe bananas
• 1/2 cup crushed pineapple, drained
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup diced mango
• 1/2 cup diced papaya

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup softened unsalted butter, 2 large eggs, 1 cup mashed ripe bananas, 1/2 cup crushed pineapple, 1/4 cup coconut milk, and 1 tsp vanilla extract. Mix until just combined.
4. Gently fold in 1/2 cup diced mango and 1/2 cup diced papaya.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of tropical fruits and coconut milk in this cake creates an irresistibly moist texture and a burst of sunny flavors in every bite.

Tip: For an extra tropical touch, top the cooled cake with a drizzle of coconut glaze and a sprinkle of toasted coconut flakes.

Traditional British Fruit Cake

Dive into the rich, fruity flavors of a Traditional British Fruit Cake, a beloved classic that’s perfect for sharing during the holidays or any special occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup brandy or orange juice
• 2 cups mixed dried fruit (raisins, currants, chopped dates)
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup packed brown sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. Gradually add to the butter mixture, alternating with 1/4 cup brandy or orange juice.
4. Fold in 2 cups mixed dried fruit and 1/2 cup chopped walnuts until evenly distributed.
5. Pour the batter into the prepared pan. Bake for 2 hours, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake’s deep, spiced flavor and moist texture improve over time, making it a fantastic make-ahead dessert for your next gathering.

Tip: For an extra moist cake, wrap it in cheesecloth soaked in brandy and store in an airtight container for up to a week before serving.

Vegan Fruit Cake

This Vegan Fruit Cake is a delightful twist on the classic, packed with juicy fruits and warm spices, perfect for those who love a sweet treat without the guilt.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup vegetable oil
• 1 cup water
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup mixed dried fruits (raisins, currants, chopped apricots)
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
3. Add 1/2 cup vegetable oil, 1 cup water, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in 1 cup mixed dried fruits and 1/2 cup chopped walnuts.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its moist texture and the way the spices highlight the natural sweetness of the fruits, making it a hit at any gathering.

Tip: For an extra flavor boost, soak the dried fruits in orange juice overnight before using.

Gluten-Free Fruit Cake

This Gluten-Free Fruit Cake is a delightful treat that combines the richness of dried fruits with the lightness of gluten-free flour, perfect for those who love a sweet bite without the gluten.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1 cup mixed dried fruits (raisins, cranberries, apricots)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
5. Fold in the mixed dried fruits and chopped nuts until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of almond flour and mixed dried fruits gives this cake a moist texture and a burst of sweetness in every bite, making it a standout gluten-free dessert.

Tip: For an extra flavor boost, soak the dried fruits in orange juice or rum overnight before adding them to the batter.

Spiced Apple Fruit Cake

This Spiced Apple Fruit Cake is a cozy, aromatic treat that brings together the sweetness of apples with warm spices, perfect for those who love a moist, flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 2 cups diced apples (about 2 medium apples)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with the flour mixture. Fold in 2 cups diced apples and 1/2 cup chopped walnuts (if using).
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the juicy pockets of apple that soften into the spiced batter, creating a delightful contrast in every bite.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and a little milk.

Cherry and Almond Fruit Cake

This Cherry and Almond Fruit Cake is a delightful treat that combines the tartness of cherries with the nutty flavor of almonds, perfect for those who love a fruity dessert with a crunch.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1/2 cup dried cherries
• 1/4 cup sliced almonds
• 1/2 tsp baking powder

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup granulated sugar and 1/4 cup unsalted butter until light and fluffy.
3. Beat in 1 large egg and 1/2 tsp almond extract until well combined.
4. In another bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1/2 cup dried cherries and 1/4 cup sliced almonds.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of juicy cherries and crunchy almonds in this cake offers a delightful contrast in textures, making it a standout dessert for any occasion.

Tip: For an extra almond flavor, sprinkle some sliced almonds on top of the cake before baking.

Lemon Drizzle Fruit Cake

Brighten up your baking routine with this Lemon Drizzle Fruit Cake, a zesty twist on the classic that’s bursting with citrus flavor and moist fruit.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1/2 cup mixed dried fruit
• 1/4 cup milk
• For the drizzle: 1/2 cup powdered sugar and 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter with 3/4 cup granulated sugar until light. Beat in 2 large eggs one at a time, then stir in 1 tbsp lemon zest and 1/4 cup lemon juice.
4. Alternately add the dry ingredients and 1/4 cup milk to the butter mixture, starting and ending with the dry. Fold in 1/2 cup mixed dried fruit.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick comes out clean.
6. While the cake cools, mix 1/2 cup powdered sugar with 2 tbsp lemon juice for the drizzle. Poke holes in the cake and pour over the drizzle.

The magic of this cake lies in the double hit of lemon—both in the batter and the glossy drizzle—creating a moist, tangy-sweet treat that’s irresistible.

Tip: For an extra citrusy kick, add a teaspoon of lemon extract to the batter.

Carrot and Fruit Cake

This Carrot and Fruit Cake is a delightful twist on the classic, packed with juicy fruits and a hint of spice for a moist, flavorful treat.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In another bowl, beat 1 cup granulated sugar, 1/2 cup brown sugar, and 3/4 cup vegetable oil until smooth. Add 4 large eggs one at a time, then stir in 2 tsp vanilla extract.
4. Gradually mix the dry ingredients into the wet mixture. Fold in 3 cups grated carrots, 1 cup crushed pineapple, 1/2 cup raisins, and 1/2 cup chopped walnuts.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

The combination of pineapple and raisins adds a natural sweetness and moisture that makes this cake irresistibly tender. Perfect for those who love a fruity, spiced dessert without the heaviness of traditional frosting.

Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them to the batter.

Pineapple Upside-Down Fruit Cake

Nothing says comfort like a warm slice of Pineapple Upside-Down Cake, with its caramelized fruit topping and moist cake base. It’s a classic dessert that’s as fun to make as it is to eat.

Ingredients

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• Maraschino cherries, as needed for decoration
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round cake pan, then sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top, placing a cherry in the center of each slice.
2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat granulated sugar, oil, egg, milk, and vanilla until smooth. Gradually mix dry ingredients into wet until just combined.
3. Pour batter over pineapple layer, spreading evenly. Bake for 40-45 minutes until a toothpick comes out clean.
4. Let cake cool in pan for 5 minutes, then invert onto a serving plate. Serve warm.

The magic of this cake is in the flip—transforming simple ingredients into a stunning centerpiece with a glossy, fruit-studded top.

Tip: For an extra moist cake, substitute the milk with the reserved pineapple juice.

Rum Soaked Fruit Cake

Nothing says celebration like a rich, boozy Rum Soaked Fruit Cake, perfect for soaking up the festive spirit with every bite.

Ingredients

• 1 cup mixed dried fruits (raisins, currants, chopped apricots)
• 1/2 cup dark rum
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

Instructions

1. In a bowl, combine mixed dried fruits with dark rum. Cover and let soak overnight, stirring occasionally.
2. Preheat oven to 325°F. Grease a 9×5 inch loaf pan and line with parchment paper.
3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
4. In a large bowl, beat softened butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
5. Fold in the flour mixture until just combined, then stir in the soaked fruits (with any remaining rum) and chopped walnuts.
6. Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The rum not only tenderizes the cake but also deepens the flavors, making each slice a moist, aromatic delight.

Tip: For an extra boozy kick, brush the cooled cake with additional rum and wrap tightly to age for a few days before serving.

Coconut and Mango Fruit Cake

This Coconut and Mango Fruit Cake is a tropical delight that brings a burst of sunshine to your table, perfect for those who love a sweet, fruity dessert with a hint of exotic flair.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 cup diced mango
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the diced mango.
5. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of juicy mango and toasted coconut in this cake creates a moist texture and a flavor that’s irresistibly tropical. It’s a showstopper at summer picnics or as a bright finish to a cozy dinner.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the batter.

Blueberry and Lemon Fruit Cake

Brighten up your dessert table with this delightful Blueberry and Lemon Fruit Cake, where the tangy zest of lemon perfectly complements the sweet burst of blueberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• 1 tbsp all-purpose flour (for dusting blueberries)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract, the zest of 1 lemon, and 2 tbsp lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Toss 1 cup fresh blueberries with 1 tbsp all-purpose flour, then gently fold into the batter.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the lemon zest and juice, which not only adds a refreshing tang but also keeps the cake incredibly moist. Perfect for those who love a dessert that’s not overly sweet.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious fruit cake recipes as much as we loved rounding them up for you! Each one offers a unique twist on the classic, promising to delight your taste buds and impress your guests. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking. Happy baking!