The tenderest candied fruit cake of the season: lemony, melting, and filled with festive sweetness

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• A candied fruit cake that is both tender and joyfully lemony
  • Ingredients for this irresistibly soft candied fruit cake
• Steps for a golden and melt-in-the-mouth candied fruit cake
  • My foolproof tips for an even moister and more fragrant candied fruit cake
• Ideas to vary your candied fruit cake and adapt it to all desires
  • How to prevent candied fruits from falling to the bottom of the cake?
  • Can this cake be made without butter?
  • How long can this cake be stored?
  • Can this cake be frozen?
  • Can lemon be replaced by another flavor?
• Candied Fruit Cake
  • Ingrédients
  • Instructions
  • Video
  • Notes
  • Nutrition Facts

A candied fruit cake that is both tender and joyfully lemony

Honestly, choosing nice soft candied fruits changes everything. Without that, you end up with something dry and almost cardboard-like, yuck, horror! I always get mine from a small grocer who picks very mild ones.

The real secret of the fruit cake? The lemon! Ah yes, that zest that hits just right, not too much, but enough to bring a little acidity, so it’s not just sugar stuck inside a cake.

I warn you, it’s not the most complicated cake in the world, but you must not mess up the baking. I admit, I still sometimes mess it up a bit, like overcooked on the edges, so I’m super careful watching it from 40 minutes on.

It’s a perfect cake to accompany tea, a sweet break, or even a festive breakfast. Warm with a piece of butter, it’s my guilty pleasure… But hey, everyone does as they like!

Ingredients for this irresistibly soft candied fruit cake

• 🍋 200 g of flour (use the standard kind, no fuss)
• 🍰 150 g of sugar (no need to add more, the candied fruit already does the job)
• 🥚 3 eggs (for structure and lightness)
• 🧈 100 g of softened butter (rum-flavored or not, I prefer plain)
• 🍒 300 g of mixed candied fruits (cherries, orange peels, candied lemon…)
• 🧂 1 packet of baking powder
• 🍋 Zest of one untreated lemon (this is the touch that makes all the difference!)

Steps for a golden and melt-in-the-mouth candied fruit cake

So, start by preheating your oven to 180 °C, this is super important or else your cake will complain.

In a large bowl, I beat the softened butter with the sugar until you get a slightly fluffy cream. No need for a pro mixer, a spoon works too, but it takes longer, gotta admit.

Then, I add the eggs one by one, mixing well between each. Here, the trick is to have a smooth batter, no alarming lumps.

We gradually add the flour, baking powder, and lemon zest, this time with a spatula, so as not to overwork the dough. Why? Because otherwise it gets tough, and I want soft.

The candied fruits go in last. I mix them gently, as if telling them “stay right there.” You can toss them a bit in flour before adding, that prevents them from sinking straight to the bottom of the pan.

The batter goes into a buttered and floured mold, and hop, into the oven for about 45 minutes. Honestly, after 40 minutes, I poke with a knife tip. If it comes out clean, it’s good.

After baking, I let the candied fruit cake cool well before unmolding. Not immediately, or it will fall apart.

My foolproof tips for an even moister and more fragrant candied fruit cake

I told you about the lemon, but a pinch of cinnamon or nutmeg can change everything. Not mandatory, but it gives a nice little kick, especially in winter.

The butter? I let it melt slowly beforehand; that avoids cold lumps in the batter. And I always use unsalted butter, don’t forget.

For candied fruits, I advise you to shop around and pick those not too sweet, to avoid having a strong sugar-caramel taste that masks everything.

Finally, if you have the patience, macerating the fruits in a bit of rum the day before is life. But well, that’s for the patient ones.

Ideas to vary your candied fruit cake and adapt it to all desires

• 🌰 Replace part of the candied fruits with dried fruits like apricots or cranberries for a slightly tangy flavor.
• 🥜 Add some toasted hazelnuts, it’s crunchy and breaks up the soft texture.
• 🍋 Dare a lemon glaze: it’s fresh, adds shine, and makes a nice impression.
• 🍷 A stronger twist: a touch of rum or armagnac in the batter, for those who like their cake a bit “adult.”

How to prevent candied fruits from falling to the bottom of the cake?

Roll them in a bit of flour before incorporating into the batter. This helps them stay well distributed throughout the cake.

Can this cake be made without butter?

Yes, you can replace it with a neutral oil like sunflower oil, but the texture will be a little different, less rich.

How long can this cake be stored?

In an airtight container, it stays good and moist up to 5 days, or even better if it’s slightly soaked with syrup or rum.

Can this cake be frozen?

Absolutely, wrap it well in cling film then in a container. To thaw, let it sit slowly at room temperature.

Can lemon be replaced by another flavor?

Of course, orange or vanilla are very good alternatives. Lemon remains my favorite, but everyone does as they like!