Cream Cheese Fruitcake

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“This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!”
1hr 10mins
1 loaf

Ingredients Nutrition


  1. To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
  2. Preheat the oven to 325°F
  3. Cream the butter and sugar together. Mix in the cream cheese.
  4. Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
  5. In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
  6. Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
  7. When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
  8. Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
  9. Scrape your batter into the loaf pan, smoothing the top.
  10. Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
  11. If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
  12. Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.

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