Amish Fruit Cake Recipe (Christmas Fruitcake)

This Amish fruit cake recipe makes my favorite traditional Christmas fruitcake. It's packed full of dates, lots of nuts, and a bit of candied cherries, with just enough batter to hold everything together. The result is a rich, chewy, flavorful fruit cake that's completely different from the dry, overly sweet store-bought versions most people think of.

This recipe comes from my mother-in-law, who has made it every Christmas for years. It's simple to mix together, makes three generous loaves, and has become a must-have holiday treat in our home. Even if you've never been a fan of fruit cake, I hope you'll give this homemade version a chance - you might be surprised by how good it really is.

Why This Amish Fruit Cake Is Different (and Actually Amazing)

I know fruit cake has a bad reputation, and honestly, I used to think the same thing. I've tasted a few store-bought versions, and some of them really are terrible. If that was the only kind I had ever tried, I'd probably write off fruit cake altogether too.

But this homemade Amish fruit cake is a completely different story. Even if you don't care for maraschino cherries (I don't either!), something magical happens when the dates, candied cherries, and nuts all bake together. There's very little batter, so the fruit and nuts become the star of the show, and the flavors blend into a rich, chewy, totally irresistible Christmas treat.

This recipe comes from my mother-in-law, whose made it for years. (So around here, it's known as Grandma's Fruit Cake.) One Christmas she decided not to bake it because nuts are expensive, and I was genuinely disappointed there was no fruit cake that year. That's when I asked her for the recipe, and it's been a must-make in our home ever since.

There's something addictive about this cake that's loaded with dried fruit and nuts. I've fallen in love with it! And even though I only get to eat this fruitcake at Christmas time, I certainly savor it while it's here.

Why You'll Love This Homemade Christmas Fruitcake

• Even fruit-cake skeptics love it - If someone has only tried dry, store-bought fruit cake, this recipe will totally change their mind.
• It's nothing like store-bought fruit cake - This version is soft, chewy, flavorful, and full of real fruit and nuts, not overly sweet or artificial-tasting.
• Packed with dates, candied cherries, and nuts - There's just enough batter to hold everything together, which gives it the perfect texture.
• A simple, old-fashioned Amish recipe - No soaking, no alcohol, no long aging process. Just mix, bake, and enjoy.
• Makes three generous loaves - Perfect for gifting to neighbors, family, or anyone who needs a little homemade Christmas cheer.
• Freezes beautifully - You can make it ahead for the holidays and thaw as needed.

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How to Make Christmas Fruit Cake

1. Prep the pans and oven - Preheat the oven to 300°F. Grease three standard-sized (8½ x 4½-inch) loaf pans and line the bottoms with parchment paper. I've found that parchment works better than greasing and flouring, helping the loaves release easily.
2. Prepare the fruit - I bought two 8-oz. bags of Sunsweet pitted dates (from Walmart) and cut them in half. You can also find halved dates at bulk food stores or have dates shipped from Amazon. Toss the halved dates with ½ cup of flour to prevent them from sinking to the bottom of the cake.
3. Add nuts and cherries - Mix in the pecan and walnut halves (you'll need big bagfuls) and drained red and green candied cherries. I found mine in plastic containers (without juice) in Walmart's seasonal baking section. However, I think my mom-in-law uses the regular red maraschino cherries in juice, so both work. Just make sure the cherries are drained well to avoid soggy spots.
4. Combine dry ingredients - In a separate bowl, mix the remaining 1 cup of flour, salt, sugar, and baking powder. Sprinkle over the fruit and nuts and stir gently. This coats the fruit and nuts lightly and helps the cake hold together.
5. Add eggs - Beat 5 large eggs and pour over the fruit and nut mixture. Mix gently with a large spoon or spatula until everything is evenly coated. The eggs bind the cake while keeping it tender.
6. Fill the pans - Divide the mixture among the prepared loaf pans. Press down gently so the fruit and nuts are packed. Don't worry if there's almost not enough batter to cover everything. Even though it barely seems like enough, it works.
7. Bake - Place the pans in the center of the oven and bake for approx. 1 hour, or until the edges are lightly golden.
8. Cool the loaves - Let the cakes rest for about 10 minutes in the pans. Run a knife around the edges to loosen them, then invert the pans to release the loaves. Cool completely on a wire rack before slicing.
9. Store or freeze - Wrap in plastic or place in airtight bags. This fruit cake freezes beautifully, so you can make it ahead for the holidays. Slice with a sharp bread knife for best results.

When I first made this fruitcake, I wondered if I shouldn't add more batter. There's almost not enough to cover all the fruit and nuts. But it works, so I haven't messed with it. I've always loved this when my mom-in-law made it, so I'm not going to try changing up the recipe.

Why is it Called Fruit Cake Instead of Dried Fruit Bread?

Christmas fruit cake typically comes in a loaf form and seems similar to quick breads such as banana bread, zucchini bread, pumpkin bread, or cranberry nut bread. So my question is, "Why don't we call it fruit bread or fruit loaf instead of fruit cake?"

I can't seem to find any answer as to why this particular loaf is called cake. But it appears as if its history may go back as far as the ancient Egyptians.

And for some reason, fruit cake has been a popular Christmas tradition around the world for many years. Of course, there is a lot of variety in recipes that are used, although they usually include dried fruit.

No Alcohol Christmas Cake

You'll find that many fruitcake recipes suggest soaking the dried fruit in alcohol or basting the cake with alcohol. However, that is not a necessary part of making a great fruitcake, and here we have an Amish recipe for a non-alcoholic Christmas fruit cake. It includes minimal ingredients and is very quick and easy to make.

It doesn't require any soaking or time to age. Simply mix and bake as you would any other cake or bread. This cake has very little batter; it's only enough to hold the fruit and nuts together, but it is Amazing!

I hope you enjoy my mom-in-law's Amish fruit cake recipe (shared with her permission). If you try it, I'd love it if you left a comment and star rating below. Thank you!

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