California Fruitcake
Delight your taste buds with the vibrant flavors of a California Fruitcake, a fresh and modern twist on the traditional holiday classic! Loaded with sun-kissed dried fruits like apricots, cherries, golden raisins, and dates, this fruitcake is perfectly complemented by crunchy walnuts and pecans. Bright citrus notes of orange zest and juice elevate the flavor profile, while a buttery, moist cake base ties everything together beautifully. This easy-to-follow recipe is ideal for festive gatherings or as an everyday treat, with a prep time of just 30 minutes and a satisfying aroma that fills your kitchen as it bakes. Serve it sliced for breakfast, dessert, or whenever you crave a sweet, nutty indulgence. Perfectly balanced and free of heavy candied fruits, this California-inspired fruitcake is a must-try for fruitcake skeptics and lovers alike!
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Recipe Information
Ingredients
- 1 cup dried apricots
- 1 cup dried cherries
- 1 cup golden raisins
- 1 cup chopped dates
- 1 cup walnuts, chopped
- 1 cup pecans, chopped
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 0.25 cup orange juice
Instructions
Preheat the oven to 300°F (150°C). Grease and line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, combine the dried apricots, dried cherries, golden raisins, chopped dates, chopped walnuts, and chopped pecans. Toss with 1/4 cup of the flour to coat the fruits and nuts lightly. Set aside.
In another bowl, sift together the remaining flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and orange zest. Gradually add the orange juice and mix until incorporated.
Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold the coated fruit and nut mixture into the batter, making sure they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and let it cool in the pan for 15 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Store leftovers wrapped tightly in plastic wrap or in an airtight container for up to a week.
Nutrition Facts
Calories |
5585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.4 g | 413% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 657.6 g | 239% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 435.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 606 mg | 47% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4692 mg | 100% | |
*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.
