Fruitcake Your Relatives Won T Throw Away
Transform your holiday dessert table with the "Fruitcake Your Relatives Won’t Throw Away" – a modern twist on the classic treat that’s bursting with vibrant flavors and irresistible texture. This moist and spiced loaf swaps the notoriously dry reputation of traditional fruitcake for a tender, buttery base studded with tangy dried cranberries, golden raisins, apricots, and the warm zing of candied ginger. Toasted pecans and walnuts add a delightful crunch, while fresh orange zest, juice, and a splash of rum (optional) lend a bright, citrusy depth. Perfectly balanced with cinnamon, nutmeg, and ginger, this thoughtfully crafted recipe bakes into a holiday masterpiece you’ll want to share—or savor all to yourself. Whether served fresh or aged with a rum glaze for extra richness, this homemade fruitcake makes the ultimate festive centerpiece. Say goodbye to fruitcake skepticism and hello to a dessert your family and friends will gladly devour!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.25 cup Fresh orange juice
- 2 tablespoons Dark rum (optional)
- 1 cup Dried cranberries
- 1 cup Chopped dried apricots
- 0.75 cup Golden raisins
- 1 cup Chopped pecans
- 1 cup Chopped walnuts
- 0.5 cup Candied ginger, finely chopped
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in the vanilla extract, orange zest, orange juice, and dark rum (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the dried cranberries, chopped apricots, golden raisins, pecans, walnuts, and candied ginger until evenly distributed.
Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 85-90 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 20-30 minutes of baking.
Let the fruitcake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Wrap the cooled fruitcake in plastic wrap and store it in an airtight container. For best flavor, let it sit overnight before serving. It can also be brushed with additional rum for added moistness and flavor during storage.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 52.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 486 mg | 10% | |
*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.
