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Christmas Fruit Cake {With Cake Mix}

Easy Christmas fruit cake recipe with cake mix, homemade with simple ingredients. Soft and moist but firm. Full of candied fruits, nuts and aromatic spices.

Don’t knock fruitcake if you haven’t ever tried it! It is more than a doorstop. In fact, it is actually a delicious, soft piece of Christmas memories around here. This recipe is a must-try, along with these other tasty treats: Gingerbread Cake, Easy Christmas Cake, Easy Christmas Tree Cupcakes, Christmas Candy Cane Sleds.

How to make rich and easy Christmas fruit cake recipe with cake mix?

  1. Mix- Eggs and applesauce in a large bowl.
  2. Add- Spice cake and mix till combined.
  3. Coat- Nuts and fruit in flour using a separate bowl.
  4. Stir– Fruit and nut mixture into cake batter.
  5. Pour– Batter into 2 greased and floured loaf pans
  6. Bake– At 275 degrees F for about 1 hour 45 min.
  7. Remove– From oven and cool completely.
  8. Slide- A knife along the edges to remove loaf from pan.
  9. Enjoy– As is or top with frosting, syrup or glaze.

Toppings for xmas cake-

What are candied fruits? Is candied fruit mix same as dried fruit mix?

No! Dried fruit mix has natural sugar that gets condensed as it dries whereas candied fruits have a sugar glaze added as it dries.

What are the green things in fruitcake?

Believe it or not, these are actually green candied cherries and they add more color variety to the cake.

Variations for Tutti Frutti Cake

Add zests– Add in some grated orange, lime, or lemon peel will bring in a tangy, fresh taste to this fruity cake.

Dry fruit cake- Candied fruits can be replaced with finely chopped dried fruits. 

Chocolate fruit cake- Use chocolate cake mix instead of yellow cake mix and even add in some mini chocolate chips to the batter.

Use alcoholic candied fruits– For a boozy twist to spice up the party!

Fruitcake cookies- Instead of adding the batter to a loaf pan, make some cookies! Add flour if the batter is too thin for cookies until it reaches the right consistency.

Fruitcake cupcakes– Place batter in lined muffin tin and bake for about 25 minutes.

Tips and techniques for Fruit loaf 

Where to find candied fruit and peel mix?– You can find them in baking aisles at your local store or online. Be aware that some have peels and some don’t, but either will work.

What nuts to use in cake?– I used pecans and walnuts, but you can also use almonds, hazelnuts, macadamia nuts, or Brazil nuts.

Can I replace yellow cake mix?- You can, but will have to add spices such as cinnamon, nutmeg, allspice to bring more flavor to the cake.

Do I need to rinse candied fruit mix?– No! Because they will soften as they cook and soak in moisture from the other ingredients in the cake. This will, however, make for a drier cake, so it is all personal preference.

Nuts must be chopped small– Because otherwise they will all sink to the bottom instead of giving that nice look of being distributed throughout the cake.

Fruits and nuts must be coated in flour– Because this helps them not to sink to the bottom and distribute evenly. Learn How to Stop Chocolate Chips from Sinking for more help in your baking.

Note the baking time and temperature- A good fruit cake needs to be baked at a low temperature for a long time, so don’t try to cut corners!

If the top starts to brown more than you expected– Loosely cover it with foil during baking, but just be sure not to tightly seal it. Some ovens run hotter than normal, so this can be possible.

Baking time can vary– It depends on your oven and the pans you are using. If you use dark pans, cakes tend to cook faster than on glass or lighter colored pans. Just make sure to keep a close eye on your cake after 1 hour and 30 mins or so.

Use unsweetened applesauce– Because there is plenty of sweetness coming from the candied fruits and cake mix.

Don’t slice a warm cake– Because it will fall apart! Be sure to allow it to cool, and then you will be able to cut cleaner slices.

Don’t aggressively mix– The floured nuts and fruits into the wet cake mixture, because it will lose the coating and can potentially sink or clump together during baking.

Why is my cake dry and crumbly?– Measure ingredients correctly. Too much fruit, flour, or sugar can lead to crumbling. Over-baking will also cause crumbling.

Why is my cake soggy?– Again, measure ingredients correctly. Too much applesauce will make it soggy and unable to set up. Soggy cakes may also mean it is undercooked.

Why did my cake sink in the middle?– Your cake may sink if you over-mix the batter or don’t cook it long enough.

Why is my cake dark?– It should be slightly dark because of the spices. However, it should not be burnt looking (don’t forget the foil technique mentioned above to prevent burning).

Why did my fruits sink in the cake?– Be sure to use flour to coat the fruits and don’t overmix so that the flour can stay on before baking (See tips above).

How to keep cake moist for longer?- Cover in saran wrap and then place in a Ziploc bag. Some people prefer brushing this cake with syrup to make it super moist, too.

Storage for classic Christmas cake

Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Freezer- Store in a sealed container in the freezer for up to 1 month.

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Christmas Fruit Cake With Cake Mix

Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 55 mins
Easy Christmas fruit cake recipe with cake mix, homemade with simple ingredients. Soft and moist but firm. Full of candied fruits, nuts and aromatic spices.
Yield: 24 Slices

Ingredients

  • 4 Eggs, Large
  • 1 1/4 cups Applesauce, Unsweetened
  • 1 Spice cake mix
  • 1 container Candied fruit and peel mix, 16 oz. container, Equivalent to about 1.5 cups
  • 1/2 cups Roughly chopped nuts, I used pecans and walnuts
  • 1/4 cup All-purpose flour

Instructions 

  • In a large mixing bowl, add eggs, applesauce and mix until smooth.
  • Add spice cake mix and mix until just combined.
  • In a separate bowl, mix together candied fruits, nuts, flour until nuts and fruits are properly coated.
  • Stir this fruit and nut mixture (along with any excess flour) into the cake batter gently. Do not rigorously mix!
  • Pour batter into 2 greased and floured or lined loaf pans (Dimensions: 8×4).
  • Bake at 275 degrees F for about 1 hour 45 min or until an inserted toothpick in the center comes out clean. Keep a close eye from the 1 hour 30 minutes point.
  • Remove from oven and allow it to cool completely.
  • Run a knife along the sides of the cakes and remove from pan.
  • Enjoy as is or top with frosting, syrup or glaze. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. ho

Nutrition

Calories: 115kcal, Carbohydrates: 19g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 152mg, Potassium: 94mg, Fiber: 1g, Sugar: 11g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 115
Author: Abeer Rizvi
Closeup Shot of Christmas Fruit Cake With Cake Mix on White Background
Partially Eaten Tutti Frutti Cake With Candied Fruits
Xmas Cake on White Background

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