Fantastic Light Fruitcake
Delightfully moist and packed with vibrant flavors, this Fantastic Light Fruitcake is a modern twist on the classic holiday dessert. Featuring a perfect balance of dried apricots, cranberries, and raisins, combined with crunchy walnuts and almonds, every bite bursts with fruity goodness and nutty texture. Enhanced by aromatic cinnamon, nutmeg, and a hint of orange zest, this fruitcake offers warm, comforting notes without feeling heavy. Its light and fluffy batter, made with softened butter and a touch of milk, ensures the perfect tender crumb. Ready in just 20 minutes of prep time, this easy fruitcake is ideal for festive gatherings or a cozy afternoon treat—and it tastes even better the next day as the flavors meld together. Whether you're a seasoned baker or a beginner, this recipe will add a touch of sweetness and elegance to your holiday table.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
- 80 grams Dried apricots, chopped
- 60 grams Raisins
- 60 grams Dried cranberries
- 50 grams Chopped walnuts
- 50 grams Chopped almonds
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 160°C (320°F). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the dried apricots, raisins, cranberries, walnuts, almonds, and orange zest until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 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 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy! This cake tastes even better the next day as the flavors deepen.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 281.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2306 mg | 49% | |
*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.
