Festive Fruitcake

Yield: one 9×5 inch fruitcake
Recipe: 109/200
“Back to Baking”, pp. 270


      For Christmas I made this recipe for my dad who is a huge fan of fruitcake. I was long overdue to post this recipe, but unfortunately time has gotten away from me these past few months. Better late than never! We only ever get him the commercial one with the bright green and red cherries, so I thought that I would adapt this recipe so that he would get those bright pops of colour and taste that he is used to. So I made half the loaf with the exact recipe cited below from the cookbook, and for the other half I replaced the dried cherries with the same amount of green and red cherries, and then baked the whole thing as one loaf.


  • 1 ½ cup water
  • 1 cup orange juice
  • 2 cups Thompson raisins
  • 1 ½ cups Candied Citrus Peel
  • ½ cup dried cherries
  • 1 cup sugar
  • 2 tablespoons vegetable oil
  • 2 ½ cups all-purpose flour
  • 1 ½ baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

    The loaf did not quite turn out as planned. Due to the fact that the green and red cherries are not dried but rather hydrated, the mixture was too wet and the cake took a long time to bake. He tasted both halves of the fruitcake and told me that he actually loved the original recipe (left in the picture), but didn’t like my modified version (right in the picture) because it ended up being very tough and dry. The lesson here is to follow the original recipe if you have never made it before, and then try and make modifications if necessary.


  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  2. Bring the water and orange juice up to a boil. Pour over the raisins, citrus peel, and dried cherries, and stir. Cool the mixture to room temperature, stirring occasionally.
  3. Stir the sugar and oil into the fruit, then sift the flour, baking powder, cinnamon, nutmeg, cloves and salt overtop and stir in.
  4. Scrape the batter into the prepared pan and spread to level. Bake the fruitcake for 45 to 50 minutes, until a toothpick inserted into the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, then turn it out onto a rack to cool completely.