Description
A richly spiced and moist fruitcake made with butter, dried fruits, and orange juice, perfect for holidays, gifting, or year-round indulgence.
Ingredients
Scale
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mixed dried fruits (raisins, currants, chopped apricots)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg).
- Gradually combine the wet and dry ingredients, alternating with orange juice. Mix until just combined.
- Fold in dried fruits and nuts.
- Transfer batter to the prepared pan and bake for 50–60 minutes. Check doneness with a toothpick.
- Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Substitute orange juice with apple or lemon juice for a twist.
- Soak dried fruits in rum for a boozy version.
- Store the fruitcake at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Festive fruitcake, moist holiday fruitcake, dried fruit cake, rich fruitcake recipe