Cranberry Fruitcake
Celebrate the holidays or any special occasion with this moist and flavorful Cranberry Fruitcake, a modern twist on the classic dessert. Bursting with the tangy pop of fresh cranberries, the sweetness of a dried fruit medley, and the crunch of walnuts or pecans, this loaf-style fruitcake balances textures and flavors beautifully. Warm spices like cinnamon and nutmeg, combined with bright citrus notes from orange zest and juice, give this cake its festive, irresistible aroma. Perfectly baked in just over an hour, this recipe is simple to prepare and yields a show-stopping centerpiece for your dessert table. Whether served with a cup of coffee or wrapped up as a thoughtful gift, this Cranberry Fruitcake is sure to delight!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.5 cup Orange juice
- 1.5 cups Fresh or frozen cranberries
- 1 cup Dried fruit mix (raisins, chopped apricots, etc.)
- 0.75 cup Chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easier removal.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually mix in the dry ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the fresh or frozen cranberries, dried fruit mix, and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil halfway through baking.
Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve at room temperature. Wrap leftovers in plastic wrap or store in an airtight container for up to a week.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 274 mg | 6% | |
*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.
