Maple Fruit Cake

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Preparation Time:
Cooking Time:
24 portions
Metric Imperial



  • 1 cup raisins
  • 1 cup dried dates, coarsely chopped
  • 1 cup dried apricots, coarsely chopped
  • 2 cups mixed candied fruits (cherries, zest of orange and lemon, etc.), chopped
  • 1 cup cranberries, fresh or frozen*
  • 1/3 cup rum or orange juice


  • 1 cup butter, softened
  • 1 cup maple sugar
  • 4 eggs
  • 1 1/4 cup all purpose flour
  • 1 pinch salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


  • 3/4 cup maple butter



  1. Combine the fruits in a large plastic dish. Sprinkle with the rum or orange juice, cover tightly, and leave to macerate overnight at room temperature.


  1. Position the rack in the centre of the oven. Preheat to 150° C (300° F).
  2. Generously butter and flour the insides of three 20 cm x 10 cm (8 x 4 in) loaf pans.
  3. Use a mixer to cream the butter with the maple sugar. Add the eggs one at a time, beating well after each.
  4. In a small bowl, combine the flour, salt, baking soda, and spices.
  5. Gradually add this to the first mixture.
  6. Stir into the fruit mixture with the mixer at low speed or with a wooden spoon.
  7. Pour even amounts of cake batter into the three pans. Bake 1 1/2 hour or until metal skewer or knife inserted in centre comes out clean.
  8. Allow cakes to cool completely before removing from pans. Wrap in foil or place in airtight plastic containers. Keep in fridge.


  1. Before serving, heat maple butter in microwave in 10 – 15 second intervals until it is just liquid enough to pour over the cakes. Spread 80 g (1/4 cup) maple butter onto each cake.




If made with fresh or frozen cranberries: 2 weeks in fridge or several months in the freezer.

If made with dried cranberries: 3 or 4 weeks at room temperature or 2 – 3 months in the fridge.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.