Nut-Free Classic Fruit Cake
Perfect for holiday celebrations or any special occasion, this Nut-Free Classic Fruit Cake is a delightful twist on a timeless dessert—crafted without nuts for allergen-friendly enjoyment. Packed with a medley of mixed dried fruits and enhanced with warm spices like cinnamon, cloves, and nutmeg, each slice is bursting with comforting, aromatic flavor. The addition of lemon zest and vanilla extract brings a zesty brightness and subtle sweetness, while the moist yet tender crumb is achieved through a buttery-rich batter. With a prep time of just 30 minutes and a long, slow bake ensuring intense flavor and texture, this fruit cake can be made days in advance to allow its flavors to fully develop. Whether served as a centerpiece treat or tucked into gift boxes, this nut-free fruit cake is a surefire crowd-pleaser that caters to adventurers and traditionalists alike. Keywords: nut-free fruit cake, classic fruit cake recipe, holiday desserts, allergy-friendly baking.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams unsalted butter
- 150 grams light brown sugar
- 4 large eggs
- 500 grams mixed dried fruits
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 1 small lemon lemon zest
- 0.5 teaspoon salt
Instructions
Preheat your oven to 150°C (300°F). Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
In a mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy using an electric mixer.
Slowly add the eggs one at a time, mixing well after each addition.
In another bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients into the butter mixture, mixing gently to combine.
Stir in the milk and vanilla extract, mixing until the batter is smooth.
Fold in the mixed dried fruits and lemon zest until they are evenly distributed in the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for about 2 hours and 30 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove from the oven and allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Wrap the cooled cake in foil or store it in an airtight container. The fruit cake flavors improve if allowed to rest for a few days before serving.
Nutrition Facts
Calories |
4788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 728.2 g | 265% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 455.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 660 mg | 51% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4674 mg | 99% | |
*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.
