Not Your Grandmothers Fruitcake
Rich, moist, and bursting with vibrant, festive flavors, "Not Your Grandmother's Fruitcake" is a modern twist on a classic holiday treat. This recipe trades the overly sugary candied fruits for a medley of tart dried cranberries, sweet apricots, and golden raisins soaked in fresh orange juice, creating a naturally juicy base. Warm spices like cinnamon, nutmeg, and cloves join forces with buttery pecans and walnuts for a nutty crunch in every bite. The optional splash of dark rum adds a sophisticated depth, while the bright pop of orange zest ties it all together. Perfect for gifting or serving as a showstopping dessert, this elevated fruitcake only gets better with time, making it an ideal make-ahead recipe for the holiday season. With minimal prep and maximal flavor, it's destined to change minds about what fruitcake can be!
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Recipe Information
Ingredients
- 1 cup dried cranberries
- 1 cup dried apricots
- 1 cup golden raisins
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup fresh orange juice
- 2 teaspoons orange zest
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup dark rum (optional)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch loaf pan or line it with parchment paper.
In a medium bowl, combine the dried cranberries, dried apricots, golden raisins, and orange juice. Stir to coat the fruit and allow it to soak while you prepare the batter, about 15 minutes.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the soaked fruits (along with any remaining orange juice), orange zest, chopped pecans, and chopped walnuts. Mix until evenly distributed.
If using, stir in the dark rum for a richer flavor profile.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, wrap tightly in plastic wrap and let it rest at room temperature for at least one day to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 45.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 479 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.
