I already know what you’re thinking. Fruitcake….. hm… SKIP. Well STOP, this recipe is totally different from everything you have ever heard about fruitcakes. It is soft, moist, sweet and just a nice hint of lemon. This recipe runs from my grandma's family and is being carried from generation to generation. You won’t regret trying this recipe to at least see what a GOOD fruitcake tastes like. Let’s get into it. 

These are the ingredients you will need. They are pretty seasonal and it can be tough to find the candies at any time other than the holidays. 

Last year, my mom and I decided to make one in the middle of the year. We had to go to Amazon to get these candies. They are a little different from the traditional ones but it’s up to your preferences.  

Next, the pan is pretty important. Last year I used a bundt pan which was fine but a tube pan works best. This pan makes it so the center can be lifted out, which makes for easy removal. I borrowed this one from my grandparents but they sell them everywhere. 

Begin by chopping the candies into smaller pieces and mixing in the raisins. Then add the entire bottle of lemon extract over the candy mixture and stir until everything is coated. You want to let that soak for about 30 minutes. I kept a few whole pieces to decorate the top of the fruitcake. 

Beat together the wet ingredients, eggs, butter, and sugar.

Super weird consistency when it is mixed but trust me its good!

Then add the dry ingredients to the mixture. The batter should be pretty thick. 

Get your candied mixture and nuts. Chop nuts small and keep some to the side to decorate later. 

Combine and mix well.

Grab your lined pan and put parchment paper or foil so it slides out. the cake will come out super easy but just in case. 

Scoop the batter in and smooth out. Let bake for about an hour at 250 degrees Fahrenheit. 

Next, add your decorations to the top and let bake another hour and a half. 

Let your cake cool before taking it out and done! This cake is so perfect, especially for those who say they don’t like fruitcake. If you try this recipe let me know how it goes. Don’t forget to subscribe down below and never miss a chance to catch the wave! See yall next week!! Its almost Christmas, who else is excited?!


Moist Lemon Fruit Cake for the Holidays

Cook Time 2 hours

Total Time 2 hours


  • 4 sticks Butter

  • 6 Eggs

  • 2 cups Sugar

  • 4 cups Flour

  • 1 tsp Baking Powder

  • 1/2 tsp Salt

  • 2 cups Golden Raisins

  • 1 8 oz. Container of Red Candied Cherries

  • 1 8 oz. Container of Green Candied Cherries

  • 1 8 oz. Container of Candied Pineapple

  • 1-2 cups Walnuts or Pecans

  • 2 oz. Lemon Extract


  1. Set out butter and eggs before starting recipe to allow them to come down to room temperature.

  2. Preheat the oven to 250 degrees Farenheit. Chop candied fruits into smaller pieces and add raisins.

  3. Pour the entire bottle of lemon extract over the mixture and combine well. Let that soak for 30 minutes.

  4. In a large bowl, with an electric mixer, cream butter, eggs and sugar until well incorporated.

  5. In a separate bowl, mix together the dry ingredients, flour, baking powder and salt.

  6. To the first bowl, add the dry ingredients slowly and mix until well incorporated.

  7. Add the candy mixture and nuts to the dough and mix well.

  8. Spray a tube pan with nonstick pray and add parchment paper or foil.

  9. Let bake for 2 and 1/2 hours or until the top is golden. I added the toppings after an hour of baking.

  10. Enjoy!

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