Sara’s Kindergarten Fruitcake is a charmingly simple holiday cake packed with festive flavors of maraschino cherries, candied fruit, and crunchy nuts. Unlike heavier traditional fruitcakes, this recipe uses a lighter batter with flour, sugar, and eggs, letting the vibrant fruit and nut mix shine. Its approachable method and straightforward ingredient list make it a great choice for beginner bakers or as a fun family project with kids. Baked low and slow, the cake comes out moist and tender, perfect for gifting or serving at Christmas gatherings. The result is a nostalgic, colorful treat that embodies holiday cheer.
Ingredients
- 1 cup maraschino cherries (halved and drained)
- ½ pound mixed nuts (such as pecans and walnuts, chopped)
- 1 pound candied fruit (chopped)
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs (large )
- 1 tsp vanilla extract
Instructions
Step 1: Prepare Ingredients
- Halve and drain the maraschino cherries. Chop nuts and candied fruit into small, even pieces.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together flour, sugar, baking powder, and salt.
Step 3: Coat Fruit and Nuts
- Add the nuts and candied fruit to the dry mixture and toss until evenly coated.
Step 4: Mix Wet Ingredients
- In a separate bowl, beat eggs well. Add vanilla extract and mix to combine.
Step 5: Combine Mixtures
- Pour the wet mixture into the dry mixture and stir until evenly distributed.
Step 6: Prepare Pans
- Grease 2–3 loaf pans (7-inch size) and line with parchment if desired.
Step 7: Fill and Bake
- Divide the batter evenly among the pans. Bake in a preheated oven at 300°F (150°C) for 1½ hours, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Use mixed candied fruit or tailor to favorites (pineapple, orange peel, etc.).
- Swap nuts to preferred varieties, walnuts, pecans, or almonds all work well.
- Line pans with parchment paper to make unmolding easier.
- For deeper flavor, bake ahead and wrap tightly to rest several days before serving.
- Add warm spices (cinnamon, nutmeg, cloves) for a classic spiced version.
- Brush finished cakes lightly with fruit juice or simple syrup to keep moist.
- Mini loaf pans or muffin tins make perfect edible gifts.
- If batter seems dry due to heavy fruit ratio, add 1 to 2 tbsp orange juice.
- Toast nuts lightly before mixing for enhanced flavor.
- Dust candied fruit with a spoonful of flour to help prevent sinking in batter.
Nutrition
Calories: 310kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 110mgPotassium: 150mgFiber: 2gSugar: 36gVitamin A: 80IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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