Dried Fruit Fruitcake
Celebrate the holiday season or any special occasion with this rich and flavorful Dried Fruit Fruitcake, a modern twist on the traditional classic. This recipe combines vibrant dried apricots, cranberries, golden raisins, dates, and a touch of candied ginger, soaked in dark rum or orange juice for a bold, fruity aroma. The batter, enriched with almond flour for a tender crumb and warm spices like cinnamon and nutmeg, is studded with crunchy walnuts or pecans for added texture. Perfectly golden and moist, this fruitcake is baked to perfection and can be made ahead to let the flavors deepen over time. Whether served as a festive dessert or a thoughtful homemade gift, this delightful fruitcake is sure to impress and become a favorite during the holidays or any gathering.
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Recipe Information
Ingredients
- 1 cup (chopped) Dried apricots
- 1 cup Dried cranberries
- 1 cup Golden raisins
- 1 cup (chopped) Pitted dates
- 0.25 cup (minced) Candied ginger
- 0.33 cup Dark rum or orange juice
- 0.5 cup (softened) Unsalted butter
- 0.75 cup (packed) Brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Almond flour (or finely ground almonds)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 325°F (165°C). Grease a loaf pan and line it with parchment paper, leaving overhangs on two sides for easy removal.
In a medium bowl, combine the chopped dried apricots, cranberries, golden raisins, chopped dates, and minced candied ginger. Pour the rum or orange juice over the dried fruit, mix well, and let it sit for 15 minutes to soak.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, using a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold the soaked dried fruit mixture (including any remaining liquid) and chopped nuts into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake the fruitcake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out and place it on a cooling rack to cool completely.
Optional: Wrap the cooled fruitcake in plastic wrap and let it sit for a day or two to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 60.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 585 mg | 12% | |
*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.
