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Quick Fruitcake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Quick Fruitcake Recipe

Fruitcake... or fruit bread? This quick and easy batter bread is packed with fruit and nuts, but is less sweet and very mildly spiced, unlike traditional fruitcakes. This is a great cake to bake if you feel obliged, by the holiday spirit, to have a fruitcake in the house.

View step-by-step
directions on our blog

At a glance

18 servings


Choose your measure:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup crushed pineapple, undrained (1 small can)
  • 1 cup mixed dried fruits of your choice
  • 1/2 cup diced walnuts or pecans
  • 1/2 cup red candied cherries, each cut in half
  • 1 1/2 tablespoons coarse white sparkling sugar, for topping, optional


  1. Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
  2. Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour, stirring to combine.
  5. Stir in the undrained crushed pineapple.
  6. Stir in the fruits, nuts, and candied cherries.
  7. Spoon the batter into the prepared pan, smoothing the top.
  8. Sprinkle with coarse white sparkling sugar, if desired.
  9. Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean.
  10. Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool.
  11. Cool the cake completely before slicing.