12 Delicious Quick Fruitcake Amazing Recipes

Fruitcakes don’t have to be a holiday-only treat or take forever to make! Dive into our roundup of 12 Delicious Quick Fruitcake Amazing Recipes that are perfect for any occasion. Whether you’re craving something sweet for breakfast, a snack, or a dessert, these easy-to-follow recipes will have you baking up a storm in no time. Get ready to fall in love with fruitcake all over again!

Quick Fruitcake with Almonds and Honey

Craving something sweet but short on time? This quick fruitcake with almonds and honey is your go-to. It’s packed with flavor, easy to whip up, and perfect for any occasion.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, creamy and at room temperature
• 1/2 cup honey, golden and fragrant
• 2 large eggs, farm-fresh and beaten
• 1/2 cup almonds, roughly chopped for crunch
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking powder, for a little lift
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan lightly with butter.
2. In a large bowl, cream together the butter and honey until the mixture is smooth and pale. Tip: Ensure the butter is at room temperature to avoid lumps.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one ensures they incorporate evenly.
4. Gently fold in the sifted flour, baking powder, and salt until just combined. Avoid overmixing to keep the cake tender.
5. Stir in the chopped almonds, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed with a cup of tea or coffee, this fruitcake boasts a moist texture with a delightful crunch from the almonds. Drizzle extra honey on top before serving for an added touch of sweetness.

Easy Chocolate Covered Quick Fruitcake

Let’s be real, sometimes you need a dessert that’s both impressive and easy to whip up. This Easy Chocolate Covered Quick Fruitcake is your go-to for those moments, combining the richness of chocolate with the freshness of fruit in a no-fuss way.

Ingredients

• 1 cup of creamy, smooth chocolate chips
• 1/2 cup of fresh, juicy strawberries, sliced
• 1/2 cup of ripe, sweet bananas, sliced
• 1 tbsp of rich, golden honey
• 1 tsp of pure, aromatic vanilla extract

Instructions

1. Line a baking sheet with parchment paper for easy cleanup.
2. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring each time until smooth and glossy.
3. Dip each fruit slice into the melted chocolate, ensuring it’s fully coated, then place on the prepared baking sheet.
4. Drizzle the honey over the chocolate-covered fruit for an extra touch of sweetness.
5. Sprinkle the vanilla extract lightly over the top to enhance the flavors.
6. Place the baking sheet in the refrigerator for 15 minutes, or until the chocolate hardens.

Delight in the contrast of the crisp chocolate shell against the soft, juicy fruit inside. Serve these on a platter at your next gathering, or keep them all to yourself for a decadent treat.

Quick Fruitcake with Citrus Glaze

Now, who says fruitcake has to be a holiday-only treat? This quick fruitcake with citrus glaze is your ticket to a moist, flavorful dessert any day of the year. You’ll love how easy it is to whip up, and that zesty glaze? Absolutely irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for depth of flavor
• 1 1/2 cups mixed dried fruits, chopped for even distribution
• 1/2 cup fresh orange juice, for the citrus glaze
• 1 cup powdered sugar, sifted to avoid lumps

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. This ensures your cake won’t stick.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This step is key for a tender crumb.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Mixing well after each addition ensures a smooth batter.
4. Alternately add the sifted flour and whole milk to the butter mixture, starting and ending with flour. This method prevents the batter from becoming too heavy.
5. Fold in the chopped mixed dried fruits until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to avoid sinking.
7. While the cake cools slightly, whisk together the fresh orange juice and powdered sugar until smooth for the glaze. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
8. Drizzle the citrus glaze over the warm cake, allowing it to soak in slightly.

Great for sharing, this fruitcake boasts a moist interior studded with juicy fruits, all wrapped up in a sweet, tangy glaze. Serve it with a dollop of whipped cream or a hot cup of tea for an extra special touch.

Spiced Quick Fruitcake with Rum

Kickstart your baking adventure with this spiced quick fruitcake that’s soaked in rum for an extra kick. It’s the perfect blend of sweet, spicy, and boozy, making it a hit at any gathering or a cozy night in.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup brown sugar, packed for richness
• 2 large farm-fresh eggs, beaten
• 1/2 cup mixed dried fruits, chopped for bite-sized pleasure
• 1/4 cup dark rum, for that deep, boozy flavor
• 1 tsp ground cinnamon, for warmth
• 1/2 tsp ground nutmeg, for a hint of spice
• 1/2 tsp baking powder, to ensure a fluffy texture
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to incorporate air and create a smooth batter.
4. Fold in the sifted flour, baking powder, salt, cinnamon, and nutmeg until just combined. Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
5. Stir in the chopped dried fruits and dark rum, ensuring the fruits are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the sides of the pan.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra rummy flavor, brush the warm cake with an additional tablespoon of rum.

You’ll love the moist, dense texture of this fruitcake, packed with spicy warmth and a boozy undertone. Serve it sliced with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Quick Fruitcake and Cream Cheese Swirl

Let’s face it, you’re craving something sweet but don’t want to spend all day in the kitchen. This Quick Fruitcake and Cream Cheese Swirl is your answer, combining the rich flavors of fruitcake with the creamy tang of cheese in a swirl that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup mixed dried fruits, chopped for bite-sized sweetness
• 4 oz cream cheese, softened for smooth swirling
• 2 tbsp powdered sugar, for a delicate sweetness in the swirl

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the creamiest texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract for that classic bakery aroma.
4. Gently fold in the sifted flour until just combined, avoiding overmixing to keep the cake tender.
5. Stir in the chopped dried fruits, distributing them evenly throughout the batter.
6. In a separate bowl, mix the softened cream cheese and powdered sugar until smooth. Tip: Softening the cream cheese ensures no lumps in your swirl.
7. Pour half of the fruitcake batter into the prepared pan, then dollop half of the cream cheese mixture on top. Use a knife to swirl the cream cheese into the batter. Repeat with the remaining batter and cream cheese mixture.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 45-minute mark to avoid overbaking.

Just out of the oven, this cake boasts a moist crumb with pockets of juicy fruit and ribbons of creamy cheese. Serve it warm with a dollop of whipped cream for an extra indulgent treat.

Healthy Quick Fruitcake with Nuts and Seeds

Ever find yourself craving something sweet but don’t want to spend hours in the kitchen? This healthy quick fruitcake with nuts and seeds is your answer—packed with nutrients and ready in no time.

Ingredients

• 1 cup whole wheat flour, lightly packed
• 1/2 cup raw honey, golden and sticky
• 1/3 cup coconut oil, melted and fragrant
• 2 large eggs, farm-fresh and beaten
• 1 tsp vanilla extract, pure and aromatic
• 1/2 cup mixed nuts (almonds, walnuts), roughly chopped
• 1/2 cup mixed seeds (pumpkin, sunflower), crunchy and wholesome
• 1/2 cup dried fruits (cranberries, apricots), sweet and chewy
• 1 tsp baking powder, fresh and active
• 1/2 tsp cinnamon, ground and warm
• A pinch of sea salt, fine and mineral-rich

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal.
2. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and sea salt until well combined.
3. In another bowl, mix the raw honey, melted coconut oil, beaten eggs, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid clumping.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Overmixing can lead to a dense cake.
5. Gently stir in the mixed nuts, seeds, and dried fruits until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: Sprinkle a few extra nuts and seeds on top for a crunchy texture.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly springy to the touch.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting time helps the cake set and makes slicing easier.

Lightly spiced and packed with textures, this fruitcake is a delight with every bite. Serve it with a dollop of Greek yogurt for a breakfast treat or enjoy a slice with your afternoon tea.

Quick Fruitcake with Vanilla Bean Frosting

Did you know that fruitcake doesn’t have to be a holiday-only treat? This quick version with vanilla bean frosting is perfect for any day you’re craving something sweet and fruity.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup mixed dried fruits, chopped for bite-sized sweetness
• 1/2 cup chopped nuts, for a crunchy contrast
• 1 tsp baking powder, to ensure a fluffy rise
• 1/2 cup whole milk, for moisture
• 1 vanilla bean, scraped for the frosting, for intense flavor
• 2 cups powdered sugar, for smooth frosting
• 1/4 cup heavy cream, for richness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the sifted flour and milk to the butter mixture, starting and ending with flour, to avoid overmixing.
5. Gently fold in the chopped dried fruits and nuts until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, make the frosting by whisking together the scraped vanilla bean, powdered sugar, and heavy cream until smooth and spreadable.
8. Once the cake is completely cool, spread the vanilla bean frosting evenly over the top.

Vanilla bean frosting adds a luxurious finish to this moist, fruity cake. Serve it with a cup of tea for a cozy afternoon treat, or dress it up with fresh berries for a dessert that’s sure to impress.

Gluten-Free Quick Fruitcake

Unbelievably, this gluten-free quick fruitcake is your ticket to a delicious, hassle-free dessert that doesn’t skimp on flavor or texture. Perfect for those last-minute gatherings or when you’re craving something sweet and fruity.

Ingredients

• 1 cup almond flour, finely ground for a tender crumb
• 1/2 cup coconut sugar, for a subtly sweet depth
• 1/4 cup unsweetened applesauce, to keep it moist
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 1/2 cup mixed dried fruits, chopped for bursts of sweetness
• 1/4 cup chopped walnuts, for a crunchy contrast
• 1 tsp baking powder, to ensure a light rise
• 1/2 tsp ground cinnamon, for a hint of spice

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 8×4 inch loaf pan with a dab of coconut oil.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, baking powder, and cinnamon until well combined.
3. Add the applesauce, beaten eggs, and vanilla extract to the dry ingredients. Stir until the batter is smooth and homogenous.
4. Gently fold in the mixed dried fruits and chopped walnuts, distributing them evenly throughout the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
7. Let the fruitcake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets perfectly.
8. Slice and serve. Tip: For an extra indulgent touch, drizzle with a little honey or serve with a dollop of coconut whipped cream.

Vibrant with flavors and textures, this fruitcake is a delightful mix of sweet, spicy, and nutty. Enjoy it as is, or toast a slice for a warm, comforting treat with your morning coffee.

Quick Fruitcake with Coconut and Pineapple

You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? This quick fruitcake with coconut and pineapple is your answer—easy, delicious, and packed with tropical flavors.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a touch of sweetness
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, beaten until fluffy
• 1 cup shredded coconut, for a chewy texture
• 1 cup crushed pineapple, drained but juicy
• 1 tsp vanilla extract, for aromatic depth
• 1/2 tsp baking powder, to ensure a soft rise

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan to prevent sticking.
2. In a large bowl, whisk together the sifted flour, granulated sugar, and baking powder until well combined.
3. Add the melted butter, beaten eggs, and vanilla extract to the dry ingredients, stirring until the batter is smooth and uniform. Tip: Don’t overmix to keep the cake tender.
4. Fold in the shredded coconut and crushed pineapple gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly.

Perfectly moist with a delightful crunch from the coconut, this fruitcake is a tropical escape in every bite. Serve it with a dollop of whipped cream or enjoy it as is for a simple, satisfying treat.

Vegan Quick Fruitcake with Maple Syrup

Zesty and sweet, this vegan quick fruitcake with maple syrup is your go-to for a guilt-free treat that doesn’t skimp on flavor. You’ll love how easy it is to whip up, even on your busiest days.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup pure maple syrup, rich and amber-colored
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, aromatic and pure
• 1/2 tsp baking soda, to give it a little lift
• 1/4 tsp salt, fine and sea-derived
• 1 cup mixed dried fruits, chewy and vibrant
• 1/2 cup chopped walnuts, crunchy and earthy

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with coconut oil.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. Add the pure maple syrup, melted coconut oil, and vanilla extract to the dry ingredients, stirring until the batter is smooth and lump-free.
4. Fold in the mixed dried fruits and chopped walnuts gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 40 minutes to avoid overbaking.
7. Let the fruitcake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets perfectly.
8. Once cooled, slice and serve. Tip: For an extra touch, drizzle with a little more maple syrup before serving.

Unbelievably moist and packed with flavor, this fruitcake is a delightful mix of sweet and nutty. Serve it with a cup of tea for a cozy afternoon treat, or toast it lightly for a crispy edge that contrasts beautifully with the soft interior.

Quick Fruitcake with Dark Chocolate Chips

Craving something sweet but short on time? This quick fruitcake with dark chocolate chips is your go-to for a delicious, no-fuss treat that’ll satisfy those dessert cravings in a snap.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a touch of sweetness
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup mixed dried fruits, chopped for bite-sized bursts of flavor
• 1/2 cup dark chocolate chips, rich and melty
• 1 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
3. Add the melted butter, beaten eggs, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Gently fold in the chopped dried fruits and dark chocolate chips, distributing them evenly throughout the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the cake sets properly without becoming soggy.
8. Once cooled, slice and serve. Tip: For an extra indulgent touch, warm each slice slightly and serve with a scoop of vanilla ice cream.

The cake boasts a moist crumb, studded with juicy fruits and pockets of melted chocolate. Enjoy it as a cozy breakfast treat or a decadent afternoon snack with your favorite cup of coffee.

Quick Fruitcake with Orange Zest and Cardamom

Let’s face it, you want a dessert that’s both easy to whip up and packed with flavor. This quick fruitcake with orange zest and cardamom is your answer, offering a moist, fragrant treat that feels like a hug in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1/4 cup whole milk, for richness
• 1 tbsp freshly grated orange zest, for a citrusy punch
• 1 tsp ground cardamom, for a warm, aromatic spice
• 1/2 tsp baking powder, to ensure a fluffy texture
• 1/4 tsp salt, to balance the sweetness
• 1 cup mixed dried fruits, chopped for even distribution

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Use a hand mixer for best results.
3. Beat in the eggs one at a time, then stir in the milk and orange zest.
4. In another bowl, whisk together the sifted flour, cardamom, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing can lead to a tough cake.
6. Fold in the chopped dried fruits until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kick back and enjoy this cake’s tender crumb and the vibrant interplay of orange and cardamom. Serve it with a dollop of whipped cream or a cup of strong coffee for an extra special treat.

Conclusion

Zesty and full of flavor, these 12 quick fruitcake recipes are your ticket to delicious, hassle-free baking. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!