Fruktkaka Swedish Fruitcake Not Like American Fruitcake
Transport your taste buds to Scandinavia with this Fruktkaka Swedish Fruitcake, a delightful holiday treat that’s worlds apart from traditional American fruitcake. Packed with vibrant flavors from dried apricots, figs, raisins, and almonds, this moist loaf gets its bright, citrusy edge from freshly grated orange zest and juice. Warm spices like cinnamon and cardamom add a cozy depth, while the light and buttery batter ensures a delicate crumb. Perfectly balanced and irresistibly aromatic, this fruitcake makes a stunning centerpiece for festive gatherings and pairs beautifully with a steaming cup of coffee or tea. Easy to prepare with no need for long aging, this quick-bake Nordic classic will be your new favorite way to enjoy holiday fruitcake.
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Recipe Information
Ingredients
- 150 grams Dried apricots
- 100 grams Raisins
- 100 grams Dried figs
- 100 grams Chopped almonds
- 1 orange Orange zest
- 120 milliliters Fresh orange juice
- 150 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 3 pieces Large eggs
- 200 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan. Line the bottom of the pan with parchment paper for easy removal.
Chop the dried apricots and figs into small pieces. Place them along with the raisins in a small bowl.
Add the orange juice to the bowl of dried fruits and let them soak for 15 minutes. Stir occasionally to ensure the fruit absorbs the juice.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with 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. Stir in the orange zest.
Gradually mix the dry ingredients into the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix.
Fold the soaked dried fruits (along with any remaining orange juice) and chopped almonds into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake 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 slices of Fruktkaka with coffee or tea. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 44.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 561 mg | 12% | |
*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.
