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The Fruitcake Hater’s Fruitcake

The Fruitcake Hater's Fruitcake

The Fruitcake Hater’s Fruitcake

1 from 1 vote
The Fruitcake Hater's Fruitcake
4.6 rating based on 12,345 ratings
4.6/5 (3)
Course: CakesDifficulty: Medium



Nothing like that traditional fruitcake everyone hates! This is a bundt cake with citrus and spices, laden with dried fruits such as cranberries and apricots, completed with a luscious cream cheese frosting. Much more like a carrot cake than a fruitcake.


  • For the cake:
  • 3 oranges (or 1 cup fresh orange juice)

  • 1 cup dried cranberries or cherries

  • 3/4 cup golden raisins

  • 1/2 cup currants

  • 1/2 cup dried apricots — chopped

  • 2 cups granulated sugar

  • 1 cup butter — softened

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1 cup buttermilk

  • 1 cup chopped walnuts

  • For the icing:
  • 10 ounces cream cheese — softened

  • 8 tablespoons powdered sugar

  • dried fruit for garnish


  • Preheat oven to 325 F. Butter and flour a 10″ tube pan.
  • Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice (reserve the 1/3 cup juice for the frosting). Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan.
  • Bake about 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes. Remove to wire rack, cool completely.
  • For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit.
  • Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.


  • Originally found by the webmaster years ago (in the late ’80s or early ’90s) in a holiday edition of a newspaper, probably The Las Vegas Review Journal. Unfortunately at that time I did not write down the name of the lady who invented this delicious recipe. One of our reviewers below identified it as being developed by Betty Rosbottom for the American Dairy Association.


Name & Location
(example: Sue in LA)
I worked on the media tour for the author who developed this recipe. Her name was Betty Rosbottom, and it wasn't for a contest. It was developed for a media tour sponsored by the American Dairy Association.
- qatburger 
I have never liked fruitcake because I don't like candied fruit in them but this is great.
- A Baker
This cake is AWESOME!! It has become a Christmas favorite and we make it every holiday season. It tastes somewhat like carrot cake, but the extra addition of the dried fruits makes it very special. I get raves about this all the time.
- A Baker
Supported By: Starfish Reviews

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