Newfoundland peach fruit cake is a classic “light fruitcake” that’s rich, moist, and packed with fruit. Unlike darker fruitcakes, this version skips heavy spices and molasses, letting the natural sweetness of peaches, raisins, and cherries shine through.
This cake has long been a favorite during the holiday season, often made ahead of time and enjoyed days—or even weeks—later when the flavors have fully developed. It’s dense, colorful, and filled with comforting homemade flavor in every slice.
Why You’ll Love This Recipe
- Moist and dense with lots of fruit
- Naturally sweet with peaches and raisins
- Perfect for holidays or gifting
- Improves in flavor after a few days
Ingredients
- 1 cup butter, softened
- 1½ cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 large can peaches (about 2 cups, drained and crushed)
- Peach juice (if needed to reach 2 cups total)
- 3 cups raisins (sultana or golden)
- 1½ cups cherries (candied or maraschino, halved)
- 1 cup unsweetened coconut
- 3 cups all-purpose flour (divided)
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
1. Preheat the Oven
Preheat your oven to 275°F (135°C).
Grease and flour a tube pan or loaf pans.
2. Prepare the Peaches
Drain the peaches and crush them lightly.
Do not puree—leave small pieces for texture.
Measure about 2 cups, adding a little juice if needed.
3. Prepare the Fruit
In a bowl, combine raisins, cherries, and coconut.
Toss with about ¼ cup of the flour to prevent sinking.
4. Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy.
5. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
6. Mix Dry Ingredients
In another bowl, combine the remaining flour, baking powder, and salt.
7. Combine the Batter
Add the dry ingredients to the butter mixture, alternating with the crushed peaches.
Mix gently until just combined.
8. Fold in the Fruit
Gently fold in the floured fruit mixture until evenly distributed.
9. Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 2½ to 3 hours, or until a toothpick inserted in the center comes out clean.
10. Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Texture & Flavor
This fruit cake is dense and moist, filled with chewy fruit and a soft crumb. It has a light color but a rich, naturally sweet flavor, with a slight tropical touch from the coconut.
Tips for Best Results
- Do not puree the peaches
- Coat the fruit in flour for even distribution
- Bake low and slow for best texture
- Let the cake rest before serving for deeper flavor
How to Store
- Room temperature: Store tightly wrapped for up to 1 week
- Refrigerator: Keeps fresh for up to 2 weeks
- Freezing: Freeze for up to 3 months
- Best tip: Let the cake sit a few days before serving to enhance flavor
A Newfoundland Tradition
This peach fruit cake has been a staple in many kitchens, especially during holidays. It’s often baked in advance and shared with loved ones, making it both a treat and a tradition.
Newfoundland peach fruit cake is a perfect example of simple ingredients creating something rich and memorable. Moist, fruity, and comforting, it’s a classic recipe that continues to bring people together.
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