Cherry Fruitcake

Cherry Fruitcake is the kind of dessert that instantly transports you to holiday gatherings, cozy kitchens, and tables full of warmth and laughter. It’s a rich, vibrant loaf packed with ruby-red maraschino cherries, golden candied pineapple, crunchy pecans, and just the right touch of dark rum. Moist, chewy, and jewel-toned in every slice, this is fruitcake the way it was meant to be—decadent, nostalgic, and truly irresistible.

Behind the Recipe

This recipe is inspired by the traditional holiday fruitcakes of my childhood, but with a cherry-forward twist that makes it a standout. While some fruitcakes have a reputation for being dry or overly dense, this version is anything but. The combination of juicy maraschino cherries and sticky pineapple keeps it moist, while the eggs and corn syrup create a luscious, chewy crumb. It’s a family favorite that has graced our table every December—and once you try it, it just might earn a spot on yours.

Recipe Origin or Trivia

Fruitcake has a long history, dating back to ancient Rome when pomegranate seeds, pine nuts, and barley mash were used to make early versions of the dish. Over the centuries, it evolved across Europe with dried fruits, spices, and liquor. In the United States, fruitcake became a staple during the 1800s, especially in the South, where candied fruits and pecans were plentiful. This cherry-packed version leans into the American love for bright, sweet ingredients and brings a modern, celebratory feel to a time-honored tradition.

Why You’ll Love Cherry Fruitcake

This isn’t your average fruitcake. Here’s why it’s a keeper:

Versatile: Ideal for holidays, gifting, or just because.
Budget-Friendly: Uses easy-to-find, shelf-stable ingredients.
Quick and Easy: No soaking required—just mix, bake, and enjoy.
Customizable: Easily adapt with other fruits or nuts.
Crowd-Pleasing: Even fruitcake skeptics ask for seconds.
Make-Ahead Friendly: Actually tastes better after resting.
Great for Leftovers: Stays moist for days and slices beautifully.

Chef’s Pro Tips for Perfect Results

To ensure your fruitcake turns out beautifully every time, keep these tips in mind:

• Drain cherries well to avoid excess moisture.
• Chop large pineapple pieces to match the cherry size for even texture.
• Line your loaf pan with parchment to prevent sticking.
• Let the cake cool completely before slicing to avoid crumbling.
• Brush with extra rum after baking for extra depth of flavor.

Kitchen Tools You’ll Need

Keep it simple with these essentials:

Mixing Bowls: For combining dry and wet ingredients separately.
Rubber Spatula: Helps fold in chunky ingredients gently.
Loaf Pan: Standard size (9×5 inches) works best.
Parchment Paper: Prevents sticking and eases removal.
Whisk & Measuring Tools: For accurate mixing and measuring.
Cooling Rack: Helps the loaf set and firm up evenly.

Ingredients in Cherry Fruitcake

Each ingredient has a purpose, coming together in one rich, colorful loaf:

1. All-Purpose Flour: 1½ cups. Forms the structural base of the cake.
2. Granulated Sugar: 1½ cups. Adds sweetness and helps bind the fruit.
3. Baking Powder: 1 teaspoon. Gives the loaf a slight lift.
4. Salt: 1 teaspoon. Balances the sweetness and enhances flavor.
5. Candied Pineapple (diced): 1 pound. Adds chewy, sweet bites throughout.
6. Maraschino Cherries: 32 ounces, drained. Bright, juicy, and full of color.
7. Pecan Halves: 18 ounces. Adds nutty crunch and richness.
8. Eggs: 6 large. Bind the loaf and create a dense, moist crumb.
9. Dark Rum: ⅓ cup. Infuses the cake with warm, spiced depth.
10. Light Corn Syrup: ¼ cup. Helps keep the loaf moist and glossy.

Ingredient Substitutions

Missing an item? Try these swaps:

Dark Rum: Apple juice or orange juice for an alcohol-free version.
Light Corn Syrup: Use honey or golden syrup.
Maraschino Cherries: Dried cherries soaked in juice or cherry preserves.
Pecan Halves: Walnuts, almonds, or cashews.
Candied Pineapple: Dried pineapple softened in warm juice.

Ingredient Spotlight

Maraschino Cherries: These sweet, glossy cherries give the cake its signature flavor and eye-catching pop of color. When drained well, they add moisture and chew without overwhelming sweetness.

Dark Rum: Not just for holiday cheer—it deepens the flavor and balances out the candy-like fruit with warm, boozy notes that mellow as the loaf rests.

Instructions for Making Cherry Fruitcake

Let’s bake a fruitcake that actually gets people excited:

1. Preheat Your Equipment:
   Preheat oven to 300°F. Line a 9×5 inch loaf pan with parchment paper and lightly grease it.
2. Combine Ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, and salt. Add pineapple, cherries, and pecans, tossing to coat with the dry mix.
3. Prepare Your Cooking Vessel:
   In a separate bowl, beat eggs, then mix in rum and corn syrup until smooth.
4. Assemble the Dish:
   Pour wet ingredients into the dry mixture and stir gently until everything is evenly coated and thick.
5. Cook to Perfection:
   Spoon batter into the prepared loaf pan, pressing down slightly. Bake for 1 hour and 45 minutes, or until firm and golden.
6. Finishing Touches:
   Let the cake cool completely in the pan. Brush the top with extra rum if desired.
7. Serve and Enjoy:
   Slice thick and serve solo or with a dollop of whipped cream.

Texture & Flavor Secrets

Expect a chewy, rich texture with soft fruit and crunchy nuts in every bite. The sugar and corn syrup create a dense, almost candy-like edge that’s balanced by the buttery pecans and bright cherries. After a day or two, the flavors meld and the texture becomes even better—this is one loaf that rewards a little patience.

Cooking Tips & Tricks

Fruitcake success is just a few tips away:

• Drain your cherries fully and pat dry to prevent soggy batter.
• Use room temperature eggs for smoother mixing.
• Let the cake sit overnight before slicing—it slices cleaner and tastes better.
• Wrap tightly and store in a cool place for best shelf life.

What to Avoid

Avoid these mistakes to make your fruitcake flawless:

• Don’t skip the parchment—it makes removal much easier.
• Don’t overbake—it should be firm, not dry.
• Don’t under-mix—the fruit needs to be fully coated in batter.
• Don’t slice while warm—it’ll fall apart.

Nutrition Facts

Servings: 12 slices
Calories per serving: ~390

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

Make-Ahead and Storage Tips

This fruitcake is even better when made ahead. Bake it a day or two before serving to let the flavors develop. Store tightly wrapped at room temperature for up to a week, or refrigerate for longer storage. You can also freeze individual slices wrapped in foil and placed in freezer bags for up to 2 months.

How to Serve Cherry Fruitcake

Serve thick slices with a cup of coffee or tea. It also pairs wonderfully with vanilla ice cream or whipped cream. For a festive touch, dust the top with powdered sugar or serve on a platter with whole cherries and candied fruit.

Creative Leftover Transformations

Don’t let a slice go to waste:

• Toast slices lightly and serve with butter.
• Chop and mix into pancake batter.
• Crumble into vanilla ice cream for a fruitcake sundae.
• Turn into French toast with egg and cinnamon.

Additional Tips

• For a glossy finish, brush the loaf with warm corn syrup after baking.
• Add orange or lemon zest to the batter for extra brightness.
• Make mini loaves for gifting—just adjust the bake time accordingly.

Make It a Showstopper

Garnish with whole cherries and pecan halves on top before baking for a polished look. Once cooled, wrap in wax paper and festive ribbon for the perfect holiday gift. Serve on a decorative platter with sparkling sugar for a touch of holiday sparkle.

Variations to Try

• Chocolate Cherry Fruitcake: Add chocolate chips for a rich twist.
• Citrus Glaze: Drizzle with orange or lemon glaze after baking.
• Nut-Free Version: Skip the pecans and add extra fruit.
• Spiced Fruitcake: Add cinnamon, nutmeg, and cloves.
• Tropical Twist: Add shredded coconut and dried mango.

FAQ’s

Q1: Can I make this alcohol-free?

A1: Yes, substitute the rum with orange juice or apple cider.

Q2: Can I use dried cherries instead of maraschino?

A2: Absolutely—just soak them in juice to soften first.

Q3: Can I freeze the fruitcake?

A3: Yes, wrap tightly and freeze for up to 2 months.

Q4: Can I bake this in a bundt pan?

A4: Yes, just watch the bake time—it may cook faster.

Q5: What’s the best way to store it?

A5: Tightly wrapped at room temp or in the fridge.

Q6: Can I add spices?

A6: Definitely! Try cinnamon or nutmeg for extra warmth.

Q7: Is corn syrup necessary?

A7: It helps with texture, but you can use honey instead.

Q8: Can I make mini loaves?

A8: Yes, perfect for gifts—just reduce bake time.

Q9: Can I add other fruits?

A9: Yes! Try dried cranberries, apricots, or figs.

Q10: Do I need to soak the fruit?

A10: No soaking needed—this recipe keeps it simple.

Conclusion

Cherry Fruitcake is proof that fruitcake can be something truly special. Bursting with sweet cherries, buttery nuts, and golden pineapple, this loaf brings together festive cheer, bold flavor, and a moist, chewy crumb that keeps people coming back for more. It’s a classic that feels new again—and once you try it, you’ll see why it’s a favorite worth baking year after year

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