Buttery Fruit Cake
20 min
02 hrs 10 min


2 1/4 cups all-purpose flour

1 1/2 cup sugar

1 cup Land O Lakes® Butter softened

1 (8-ounce) package cream cheese, softened

4 large Land O Lakes® Eggs

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

1 1/2 cups candied fruit mix

1/2 cup chopped walnuts

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 6 mini(5 3/4x3-inch) loaf pans. Set aside.

  2. STEP 2

    Combine 1 1/4 cups flour and all remaining ingredients except candied fruit and walnuts in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining 1 cup flour, candied fruit and nuts.

  3. STEP 3

    Pour into prepared pans. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. .

Tip #1

Two greased and floured 8x4-inch loaf pans can be substituted for mini loaf pans. Bake 50-60 minutes.


7Fat (mg)
35Cholesterol (mg)
70Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  January 17, 2016

Instead of candied fruit, I used remnants of various homemade preserves, peach, plum and pear. I also substituted pecans for walnuts. Awesome!

— says Jeff
  November 26, 2014

I use only the candied cherries and candied pineapple in this cake with the walnuts. I also make a version where I add chopped dates and cut-up orange slice candies, tossed in sugar, and walnuts. This is a must requested recipe and the date/orange cake is really amazing. I've been making this since it was first published, as Evangeline posted.

— says Monica
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