This Kid Friendly Fruit Cake is a colorful and chewy recipe, which is made with gummy bears and jelly beans. It’s a fun kid-friendly project, ready in about 1 hour 10 minutes.
Jump to RecipeKid Friendly Fruit Cake Ingredients
- 4 cups mixed candy (jelly beans, gummy bears, gummy worms, red licorice pieces, and butterscotch chips)
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
How To Make Kid Friendly Fruit Cake
- Prep Oven, Pans, and Candy: Preheat the oven to 350°F. Grease and flour two 8.5×4.5-inch loaf pans. In a large bowl, toss the 4 cups of mixed candies with 2 tablespoons of the all-purpose flour until they are lightly coated. Set aside.
- Mix Dry Ingredients: In a separate medium bowl, whisk the baking powder and salt into the remaining flour (about 3 3/4 cups).
- Cream Butter and Sugar: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the softened butter until light and fluffy. Gradually add the 2 cups of sugar and continue to beat until the mixture is smooth and pale.
- Add Eggs and Vanilla: Add the 4 large eggs, one at a time, beating well after each addition. Beat in the 1 teaspoon of vanilla.
- Form the Batter: With the mixer on low speed, slowly pour in the flour mixture and beat until it is just incorporated. The mixture will form a very stiff batter.
- Fold in Candy: Using a large, sturdy spatula, gently fold the flour-coated candies into the stiff batter until they are evenly distributed.
- Fill Pans: Divide the mixture evenly between the two prepared loaf pans. Use the spatula to press the batter in well to avoid large air pockets.
- Bake and Cool: Bake for 60 to 70 minutes. The cakes are done when a toothpick inserted into the center (avoiding a candy) comes out clean and the tops are golden brown. Let the cakes cool in the pans for 15 minutes.
- Remove from Pans: After 15 minutes, run a knife around the edges to loosen the cakes. Carefully turn the cakes out onto a wire rack to cool completely before slicing.
Recipe Tips
- Why do I toss the candy in flour? This is the most important step! Coating the sticky, heavy candies in a little flour helps prevent them all from sinking to the bottom of the cake while it bakes.
- Can I use different types of candy? Yes, but for the best “fruity” result, stick to gummy or jelly-style candies. You can also add M&Ms or other chocolate-coated candies. Avoid hard candies (like peppermints) as they will melt and disappear.
- Why is my batter so stiff? This is normal and necessary! A stiff, dense batter is required to hold up the heavy candy pieces and keep them suspended in the cake. A thin, light batter would let them all sink.
- How do I know when the cake is done? It can be tricky with all the candy. Be sure to insert your toothpick into a cake section, not into a melted gummy. The top should be firm, golden brown, and spring back when lightly touched.
What To Serve With Kid Friendly Fruit Cake
This cake is very sweet and dense, so it’s perfect on its own. You can also add:
- A scoop of vanilla ice cream
- A simple vanilla glaze (1 cup powdered sugar + 2 tbsp milk)
- A dollop of whipped cream
- A tall glass of cold milk
How To Store Kid Friendly Fruit Cake
- Room Temperature: Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh for 4-5 days.
- Freeze: This cake freezes very well. Wrap the entire loaf (or individual slices) in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw at room temperature.
Kid Friendly Fruit Cake Nutrition Facts
(Per slice, assuming 24 slices)
- Calories: ~390 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 140mg
- Total Carbohydrate: 72g
- Dietary Fiber: 1g
- Sugars: 50g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. A single 9×13 pan will work well. Grease and flour it, and start checking for doneness at around 45-50 minutes, as it will bake faster.
Not at all! This is a “kid-friendly” take on the name. A traditional fruitcake uses dried/candied fruit (like cherries, pineapple, and raisins) and is often soaked in alcohol. This version uses candy for a fun, modern twist.
Some melting is normal! Gummy candies and jelly beans will soften and create chewy, colorful pockets. Butterscotch chips will melt. This is part of what makes the cake fun and gooey.
Kid Friendly Fruit Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy2
servings20
minutes1
hour10
minutes390
kcalA fun, colorful, and chewy pound cake loaded with assorted candies like gummy bears and jelly beans—a perfect “fruitcake” for kids!
Ingredients
4 cups mixed candy (gummies, jelly beans, etc.)
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla
Directions
- Preheat oven to 350°F. Grease/flour two 8.5×4.5-inch loaf pans.
- Toss the 4 cups of candy with 2 tablespoons of the flour.
- In a separate bowl, whisk the remaining flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then the vanilla.
- On low speed, mix in the flour mixture until a very stiff batter forms.
- Gently fold the flour-coated candies into the stiff batter.
- Divide the batter between the two loaf pans, pressing it in well.
- Bake for 60-70 minutes, or until a toothpick inserted into the cake (not a candy) comes out clean.
- Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Tossing the candy in flour is the most important step to prevent it from sinking to the bottom.
- The batter must be stiff to hold the heavy candy in place.
- Use gummy/chewy candies (gummy bears, jelly beans, licorice) for the best, most colorful result.
