Fruitcake Slices
Celebrate the festive flavors of the season with these delightful Fruitcake Slices, a modern twist on the classic holiday favorite. Packed with a medley of mixed dried fruits, crunchy chopped nuts, and a hint of orange zest, this recipe strikes the perfect balance between traditional and approachable. Warm spices like cinnamon and nutmeg infuse each bite with cozy, aromatic flavor, while creamy butter and a splash of milk ensure a moist, tender crumb. Easy to prepare, these slices come together in just over an hour and make 12 perfect servings, ideal for sharing at holiday gatherings or enjoying with your favorite hot beverage. Whether you're hosting or gift-giving, these homemade Fruitcake Slices are a surefire way to impress!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 2 large eggs
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 200 grams mixed dried fruits (e.g., raisins, currants, chopped apricots)
- 100 grams chopped nuts (e.g., almonds, pecans, walnuts)
- 1 teaspoon orange zest
Instructions
Preheat your oven to 160°C (320°F) and line a 9x5-inch loaf pan with parchment paper or lightly grease it.
In a large bowl, cream the butter and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and starting and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract, mixed dried fruits, chopped nuts, and orange zest. Fold gently to evenly distribute the add-ins throughout the batter.
Transfer the batter to the prepared loaf pan and smooth the surface with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice into 12 even portions and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 26.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 276 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.
