Easy Fruitcake
Indulge in holiday tradition with this Easy Fruitcake recipe—an effortless take on a festive classic that’s packed with flavor. Featuring a rich blend of all-purpose flour, aromatic cinnamon, and a buttery base, this fruitcake combines the sweetness of mixed dried fruits like raisins, currants, and apricots with the satisfying crunch of chopped nuts. A hint of orange zest adds a burst of brightness, while brown sugar and vanilla extract lend warmth and depth to every bite. With just 20 minutes of prep time and a simple one-bowl mixing method, this beginner-friendly recipe is perfect for busy bakers. Serve slices of this moist, delicious fruitcake at your next celebration, or store it for later to enjoy its flavors even longer. Perfect for gifting or savoring with a cup of tea, this fruitcake makes holiday baking both easy and memorable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Milk
- 2 cups Mixed dried fruits (raisins, currants, chopped apricots, etc.)
- 1 cup Chopped nuts (walnuts, pecans, almonds, etc.)
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and ground cinnamon. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the mixed dried fruits, chopped nuts, and orange zest until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve as is, or wrap the cooled fruitcake tightly in plastic wrap and store for up to a week at room temperature. For longer storage, refrigerate or freeze.
Nutrition Facts
Calories |
5381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.0 g | 369% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 663.2 g | 241% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 419.2 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 925 mg | 71% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4504 mg | 96% | |
*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.
