Golden Holiday Fruitcake Photo
Golden Holiday Fruitcake

YIELD Makes one 10-inch round fruitcake

Making cookies this holiday season? Check out these tips for making Christmas cookies.


1‑1/2 cups butter, softened
1‑1/2 cups sugar
6 eggs
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1‑1/2 cups golden raisins
1‑1/2 cups pecan halves
1‑1/2 cups red and green candied pineapple chunks
1 cup dried apricot halves, cut in half
1 cup halved red candied cherries
1 cup halved green candied cherries
Light corn syrup
Candied and dried fruit for garnish


  1. Preheat oven to 325°F. Grease and flour 10-inch tube pan. Beat butter in large bowl with electric mixer at medium speed until creamy. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon peel and juice. Combine flour, baking powder, baking soda and salt in large bowl. Reserve 1/2 cup flour mixture. Gradually blend remaining flour mixture into butter mixture on low speed. Combine raisins, pecans, pineapple, apricots and cherries in large bowl. Toss fruit mixture with reserved 1/2 cup flour mixture. Stir fruit mixture into butter mixture. Spoon evenly into prepared pan.
  2. Bake 1 hour 20 minutes to 1 hour 30 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store up to 1 month tightly covered at room temperature. (If desired, cake may be stored wrapped in a wine- or brandy-soaked cloth in airtight container. Cake may be frozen up to 2 months.)
  3. Before serving, lightly brush surface of cake with corn syrup. Arrange candied and dried fruit decoratively on top. Brush fruit with corn syrup.
This recipe appears in: Christmas
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