Easy Easy Fruitcake
Indulge in the festive charm of this "Easy Easy Fruitcake" recipe, a simplified take on the classic holiday treat that's perfect for beginners and seasoned bakers alike. Packed with a vibrant medley of sweet dried fruits like raisins, cranberries, and apricots, and optionally enhanced with crunchy chopped nuts, this moist fruitcake is delicately spiced with cinnamon and balanced by the zesty brightness of orange juice. With just 15 minutes of prep time and straightforward mixing steps, this no-fuss recipe delivers a homemade, bakery-quality loaf that's ready in about an hour. Whether served fresh or allowed to rest for a day to deepen its flavors, this wholesome, crowd-pleasing fruitcake is an irresistible addition to any holiday table—or a comforting year-round confection. Get ready to bake up some nostalgic goodness with this easy holiday dessert idea!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Orange juice
- 1.5 cups Mixed dried fruits (e.g., raisins, cranberries, chopped apricots)
- 0.5 cups Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large 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. Stir in the vanilla extract.
Gradually mix in the dry ingredients (from the medium bowl) to the wet ingredients in 3 additions, alternating with the orange juice. Begin and end with the dry ingredients. Mix until just combined.
Fold in the mixed dried fruits and chopped nuts (if using) with a spatula until evenly distributed in the batter.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing.
Serve as is, or wrap the fruitcake and let it rest for a day for improved flavor. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 463.2 g | 168% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 274.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 370 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2798 mg | 60% | |
*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.
