Christmas Fruitcake

I have never had anyone not fall in love with this cake.  I have modified it over the years but it originally came from Chatelaine Magazine.


  • 2 c (2 containers) candied red cherries
  • 1 c (1 container) candied green cherries
  • 1 c (1 container) glace mixed chopped fruit / pineapple
  • 1/2 c amaretto or cointreau or grand marnier (whichever you have around!)
  • 1/2 c soft butter
  • 1/2 c soft shortening
  • 1 tsp almond flavouring
  • 3/4 c sugar
  • 4 eggs, room temperature
  • 3 c flour, separated see below
  • 1 c liquor (whatever you used above is best)
  • 1/4 c milk
  • 1 package purchased marzipan or almond paste


  • Put all the candied fruit in a large bowl, reserving some for decorating the top of the cake.  I like the mixed chopped fruit best for this. Mix in 1/2 c of liquor.  Leave on the counter for several days, turning it once or twice a day so fruit absorbs the liquor.  It will still be wet near the bottom of the bowl.
  • When ready to bake, heat oven to 275F
  • Line 2 loaf pans with parchment paper.  I use silicone pans so I don’t have to do this step.
  • With a mixer, cream the butter and shortening together until light and fluffy.
  • Add almond flavouring.
  • Gradually beat in sugar, 1/4 c at a time….total 3/4 cup.
  • Gradually beat in eggs one at a time, beating well after each addition.
  • Add 3/4 c flour and mix well.
  • Add 1/2 c liquor and mix well.
  • Add another 3/4 c flour and mix well.
  • Add remaining 1/2 c of liquor and mix well.
  • Add another 1 c of flour and mix well.
  • Add 1/4 c milk and mix well.  Set batter aside.
  • Add 1/2 c flour to fruit mixture and mix well.  Flour need not be fully absorbed.
  • Pour fruit mixture into batter and fold together till fruit is evenly distributed.
  • Pour batter into loaf pans, smoothing batter out to corners, and making shallow depresssion down the middle with spatula.
  • Bake for 90 min. in middle of oven. Cake should test done but don’t overbake as cake will be dry.
  • Remove pans from oven and cool on a rack for 30 minutes.  The marzipan or almond paste needs to be placed on loaves while they are warm…not hot…so that the icing adheres to the cake.
  • After 30 minutes carefully remove loaves from pans.  They are heavy so they need to be well supported. I place loaves on clean parchment.
  • Roll out almond paste on a little bit of icing sugar so it doesn’t stick to surface. I try to make the paste wide enough to cover both loaves and cut it down the middle.
  • Place thin layer of almond paste on each loaf and trim the edges.  I prefer to only have icing on the top…not the sides.
  • Decorate with reserved fruit while still warm by lightly pressing the fruit into the almond paste.
  • Place loaves with parchment attached in medium zip lock bags and freeze.  Cake can still be a bit warm.
  • To serve, slice in 1/2″ pieces and then cut in 1/2’s or 1/3’s and place on plate.
  • Enjoy!

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