Buttery Light Fruitcake

Buttery Light Fruitcake

The light texture of this fruit-filled cake is a delightful update to this dense holiday favorite.

25 min. prep time
16 servings
252 Ratings


1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups candied fruit
1/2 cup candied pineapple chunks
1/2 cup candied cherries
1 cup golden raisins
1 cup slivered almonds
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar


Heat oven to 300°F. Grease 9x5-inch loaf pan; set aside.

Combine flour, baking powder and salt in bowl; mix well. Add candied fruits, raisins and almonds; toss together to coat fruit with dry ingredients.

Beat butter in another bowl until creamy. Add sugar; continue beating until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Gradually stir in fruit mixture until well mixed.

Pour into prepared pan. Bake 85-95 minutes or until toothpick inserted into center comes out clean. Cool completely; remove from pan.

Nutrition Facts (1 serving)

Calories: 370

Fat: 10g

Cholesterol: 50mg

Sodium: 190mg

Carbohydrates: 68g

Dietary Fiber: 2g

Protein: 4g

Recipe #15379©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

Great buttery tasting cake. Easy to make. Not light the heavy traditional fruitcake.
Best and easiest fruitcake recipe. It reminds me of the fruitcakes made by my polish grandfather who was a baker.
Glad that I found this recipe again. I love that taste

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