My Non Fruitcake Fruitcake
Delightfully rich and bursting with warm, holiday-inspired flavors, "My Non Fruitcake Fruitcake" reimagines the classic fruitcake with a modern, crowd-pleasing twist. This recipe swaps the traditional candied fruit for a vibrant mix of dried cranberries and apricots, complemented by chopped pecans or walnuts for added texture. Infused with aromatic orange zest, fresh orange juice, and a splash of dark rum (or apple cider for a non-alcoholic option), this cake boasts a moist crumb elevated by the warming spices of cinnamon and nutmeg. Perfectly balanced and easily customizable, this fruitcake alternative bakes to golden perfection in just 90 minutes. Its versatile charm makes it an ideal treat for festive gatherings, a thoughtful homemade gift, or simply paired with a cozy cup of tea. Say goodbye to heavy, overly sweet fruitcakes—this is your new holiday go-to!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Dark brown sugar
- 4 Large eggs
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 1 cup Dried cranberries
- 1 cup Dried apricots, chopped
- 1 cup Chopped pecans or walnuts
- 1 teaspoon Orange zest
- 0.5 cup Orange juice
- 0.5 cup Dark rum or apple cider
Instructions
Preheat your oven to 300°F (150°C). Grease and line a loaf pan or 8-inch round cake pan with parchment paper.
In a large bowl, cream the butter and dark brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the orange zest, orange juice, and dark rum (or apple cider) until evenly distributed in the batter.
Fold in the dried cranberries, chopped dried apricots, and nuts until evenly incorporated.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as-is, or for additional flavor, brush the cake with a little extra dark rum if desired.
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 701.2 g | 255% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 428.3 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 501 mg | 39% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2828 mg | 60% | |
*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.
