California Fig Fruitcake
Indulge in the rich, festive flavors of a classic *California Fig Fruitcake*, a modern twist on the traditional holiday dessert. This fruitcake brings together a medley of dried California figs, sweet apricots, plump raisins, and candied orange peel, all soaked in a vibrant blend of orange juice and optional brandy for a burst of citrusy warmth. Enhanced with aromatic spices like cinnamon and nutmeg, the moist, buttery cake base also features crunchy pecans or walnuts for a delightful texture in every bite. Perfect for special occasions or as a thoughtful edible gift, this fruitcake gets even better after a day or two, allowing its complex flavors to fully develop. Ideal for holiday gatherings, this recipe is sure to become a centerpiece on your dessert table or a delicious treat to share with loved ones.
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Recipe Information
Ingredients
- 2 cups dried California figs
- 1 cup dried apricots
- 1 cup raisins
- 1 cup candied orange peel
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup orange juice
- 0.25 cup brandy (optional)
- 1 cup chopped pecans or walnuts
Instructions
Preheat your oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
Chop the dried figs, dried apricots, raisins, and candied orange peel into small pieces. Combine them in a large bowl.
Pour the orange juice and brandy (if using) over the chopped fruits. Stir to combine and let sit for 15 minutes to allow the fruits to soak.
In a separate large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the soaked fruits (including their liquid), until well combined.
Fold in the chopped pecans or walnuts gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Wrap the cooled fruitcake tightly in plastic wrap and aluminum foil. For best flavor, let it mature for at least 1-2 days before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 82.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
