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Christmas Fruit Cake

Presented by:
Land O' Lakes
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Rich buttery fruit pound cake with candied cherries and raisins.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
2 hrs 55 min
Recipe Servings



1 1/2 cups sugar

1 cup Land O Lakes® Butter, softened

4 ounces cream cheese, softened

6 large Land O Lakes® Eggs

1 tablespoon freshly grated orange peel

1 tablespoon vanilla

1 teaspoon rum extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 cup green candied cherries, coarsely chopped

1/2 cup red candied cherries, coarsely chopped

1/2 cup raisins


3/4 cup powdered sugar

1/2 teaspoon rum extract

3 to 4 teaspoons milk

Green and/or red candied cherries, if desired


Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch tube pan; set aside.

Combine sugar, butter, cream cheese, eggs, orange peel, vanilla and 1 teaspoon rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in 1/2 cup green candied cherries, 1/2 cup red candied cherries and raisins.

Spoon batter into prepared pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. Garnish with additional green and red candied cherries, if desired.


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