Make this bacon fruitcake, the holiday dessert you never knew you needed

Kae Lani Palmisano

// By


Prep time: - minutes | Cook time: 70 minutes | Serves: 12


Fruitcake may be the laughing stock in the world of holiday baked goods, but there's one easy way to save the reputation of this infamous dessert: BACON! Because what food doesn't become wildly delicious when bacon is added?

Thick-cut bacon + dark chocolate-covered peanut butter cups = holiday perfection.

This recipe is courtesy of Hormel Foods.


  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots, chopped
  • 1/3 cup orange juice
  • 1 cup applesauce
  • 2 teaspoons grated orange rind
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter, softened
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 Justin's dark chocolate-covered peanut butter cups, chopped
Cream Cheese Glaze
  • 4 ounces cream cheese, cubed and softended
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
Candied Bacon
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 (16-ounce) package Hormel Black Label thick-cut bacon


Baking the fruitcake

  1. Heat oven to 350°F.
  2. Grease and flour 12-cup bundt cake pan.
  3. In medium bowl, combine raisins, cherries, apricots, orange juice, applesauce, orange rind, vanilla extract; cover and let stand 30 minutes.
  4. In mixing bowl of stand mixer, using paddle attachment, add butter and beat at medium speed 1 minute. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition.
  5. In medium bowl, combine flour, baking powder, salt, ginger, cinnamon and nutmeg.
  6. Add flour mixture to butter mixture alternatively with raisin mixture, starting and ending with flour mixture, just until blended. Then stir in chopped peanut butter cups and transfer mixture to prepared cake pan.
  7. Bake on middle rack, 1 hour 10 minutes or until cake tester comes out clean when inserted into center of cake. Let stand 10 minutes. Turn cake out onto cake plate and let cool completely.
  8. Spoon cream cheese glaze over cake and top with candied bacon

Cream Cheese Glaze

  1. In large bowl, using electric mixer, combine cream cheese and remaining ingredients until smooth.

Candied Bacon

  1. In shallow plate, stir together brown sugar and cinnamon. Dredge bacon slices in sugar mixture, pressing to adhere. Place slices on lightly greased wire rack, side by side, over a jellyroll pan.
  2. Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.

Kae Lani Palmisano

About Kae Lani Palmisano

Kae Lani Palmisano is the Emmy Award-Winning host of WHYY's Check, Please! Philly, a television show that highlights dining throughout the Philadelphia region. She also writes and hosts WHYY’s Delishtory, a digital series exploring the history of food.  As a freelance food and travel writer, she has been published in KitchenAid Stories, Resy, USA TODAY, 10Best, Roads & Kingdoms and more.  

Read more about Kae Lani Palmisano here.

Connect with Kae Lani Palmisano via: Blog | Facebook | Instagram | Twitter


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