Best 2 No Candied Fruit Fruitcake Recipes

Indulge in a delectable journey with our collection of fruitcake recipes, crafted without the traditional candied fruits. Discover a symphony of flavors in our first recipe, where juicy raisins, plump cranberries, and aromatic spices dance harmoniously within a moist, tender crumb. For those seeking a tropical twist, embark on a culinary adventure with our second recipe, featuring a vibrant medley of pineapple, papaya, and mango, complemented by a hint of coconut and warm spices.

Embrace the classic flavors of Christmas with our third recipe, a rich and decadent fruitcake studded with cherries, dates, and orange zest, infused with the warmth of cinnamon, nutmeg, and ginger. Alternatively, delight in the unique charm of our gluten-free fruitcake, a symphony of dried fruits and nuts held together by a naturally sweet batter, catering to those with dietary restrictions. Whichever recipe you choose, prepare to savor a treat that captures the essence of tradition while introducing exciting new flavors to your holiday table.

Let's cook with our recipes!

HOLIDAY FRUITCAKE

Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

NO BAKE FRUITCAKE

No Bake Fruitcake image

This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.

Provided by Ann Hammock

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Yield 18

Number Of Ingredients 8

Ingredients

1 pound halved candied cherries
4 cups chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 cup raisins
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed

Steps:

In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 53.4 g, Cholesterol 7.4 mg, Fat 28.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 116 mg, Sugar 31.7 g

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use high-quality ingredients: The better the quality of your ingredients, the better your fruitcake will be. Opt for fresh, ripe fruit, and use real butter and sugar.
Don't overmix the batter: Overmixing the batter can make your fruitcake tough. Mix just until the ingredients are combined.
Bake the fruitcake at a low temperature: This will help to prevent the fruitcake from becoming dry or overcooked.
Let the fruitcake cool completely before frosting it: This will help the frosting to set properly.
Store the fruitcake in a cool, dry place: Fruitcake can be stored for up to 6 months in a cool, dry place.

Conclusion:

Candied fruit might be a traditional ingredient in fruitcake, but it's certainly not necessary. This no-candied fruit fruitcake recipe is just as delicious, and it's perfect for anyone who doesn't like candied fruit or who has allergies. The cake is moist and flavorful, with a tender crumb and a rich, fruity taste. It's the perfect holiday treat, and it's sure to be a hit with your family and friends.