This buttery Old-Fashioned Candied Fruit Cake is filled with colorful candied fruit and a hint of vanilla, bringing the sweet, nostalgic taste of homemade baking to every slice.
Unlike dense, long-aged holiday fruit cakes, this version is a simple, tender cake made in a square pan. Orange peel, cherries, and pineapple are folded into a soft, vanilla-scented batter, and the cake is ready in under an hour.
Why You’ll Love This Candied Fruit Cake
- Buttery and tender: Softened butter, eggs, and milk create a soft, moist crumb.
- Colorful candied fruit: Orange peel, cherries, and pineapple dot every slice.
- Simple ingredients: Flour, butter, sugar, eggs, milk, baking powder, vanilla, and candied fruit.
- Ready in 55 minutes: 15 minutes of prep and 40 minutes of baking.
- Makes 9 slices: Baked in an 8-inch square pan for easy serving.
How This Cake Comes Together
Softened butter and sugar are beaten until creamy and pale. The eggs go in one at a time, followed by vanilla and optional lemon zest. Flour, baking powder, and salt are sifted together and added gradually, alternating with the milk, until the batter is smooth.
The candied fruit is tossed with 1 tablespoon of flour to help prevent it from sinking, then folded into the batter. The batter is poured into a greased and floured 8-inch square pan and baked until golden and a toothpick comes out clean.
What You’ll Need
- 2 cups all-purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2/3 cup milk
- 1 cup candied fruit, such as orange peel, cherries, and pineapple
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
- 1 tablespoon flour, for coating the candied fruit
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serves: 9
Estimated Nutrition: Approximately 330 calories and 5 g protein per serving.
Step-by-Step Directions
Step 1: Prep the Pan and Cream the Butter
Preheat the oven to 350°F. Grease and lightly flour an 8-inch square baking pan.
In a large bowl, beat the softened butter and sugar until creamy and pale.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest, if using.
Step 2: Mix the Batter and Fold in the Fruit
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until the batter is smooth, taking care not to overmix.
Toss the candied fruit with 1 tablespoon of flour to help prevent it from sinking. Gently fold the fruit into the batter.
Step 3: Bake Until Golden
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 4: Cool and Slice
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve Candied Fruit Cake
Slice the cake and serve it with a cup of tea or coffee. It is a lovely addition to a holiday dessert table. For more old-fashioned bakes, try our old-fashioned war cake or almond flour Greek yogurt cake, or browse our dessert recipes.
Leftovers & Storage
Cover the cooled cake and store it at room temperature for up to 2 days, or refrigerate it for longer storage.
Tips for the Best Candied Fruit Cake
- Toss the fruit in flour: The tablespoon of flour helps prevent the candied fruit from sinking to the bottom.
- Cream the butter and sugar until pale: This gives the cake a light, tender crumb.
- Add the eggs one at a time: Beat well after each addition.
- Alternate the flour and milk: Mix gently so the batter stays smooth.
- Do not overmix: Stop as soon as the batter is smooth.
- Cool completely before slicing: Slices cut cleaner once the cake is fully cool.
Easy Ways to Change It Up
Add Lemon Zest: Stir in the zest of 1 lemon for a bright, citrusy note.
Mixed Candied Fruit: Use a mix of orange peel, cherries, and pineapple for color.
Tea Time Slice: Serve slices with a cup of tea for an old-fashioned treat.
Quick Questions
How do I keep the candied fruit from sinking?
Toss the candied fruit with 1 tablespoon of flour before folding it into the batter.
How do I know when the cake is done?
Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
What pan should I use?
Use an 8-inch square baking pan, greased and lightly floured.
Is the lemon zest required?
No. The zest of 1 lemon is optional.
How many slices does this cake make?
This recipe serves 9.
A Slice of Old-Fashioned Sweetness
There is something comforting about a cake dotted with bright candied fruit. It tastes like holiday tables, family kitchens, and the baking we remember.
Bake it for a gathering, a tea-time treat, or simply because a buttery cake makes any day sweeter.
“Old-fashioned cakes remind us that simple ingredients, baked with care, are often the most memorable.”
— Ava
Old-Fashioned Candied Fruit Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease and lightly flour an 8-inch square baking pan.
- In a large bowl, beat the softened butter and sugar until creamy and pale.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest, if using.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until the batter is smooth, taking care not to overmix.
- Toss the candied fruit with 1 tablespoon of flour to help prevent it from sinking. Gently fold the fruit into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
