Olive Oil Nut Fruitcake
Discover the warm, rustic charm of an **Olive Oil Nut Fruitcake**, a modern twist on the classic holiday treat that's perfect for any season. Infused with the richness of extra virgin olive oil, this moist and flavorful loaf highlights sweet bursts of chopped dried figs, apricots, and raisins, balanced with the crunch of walnuts and almonds. Aromatic cinnamon, nutmeg, and vibrant orange zest elevate every bite, while a splash of fresh orange juice ties the flavors together beautifully. Easy to prepare with minimal fuss, this cake bakes to perfection in under an hour, making it an ideal make-ahead dessert or luxurious tea-time companion. Whether enjoyed fresh or after resting to deepen the flavors, this wholesome fruitcake promises to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.75 cups Extra virgin olive oil
- 1 cup Brown sugar (packed)
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 1 cup Dried figs (chopped)
- 1 cup Dried apricots (chopped)
- 0.75 cup Raisins
- 1 cup Chopped walnuts
- 0.5 cup Chopped almonds
- 0.5 cup Orange juice
Instructions
Preheat your oven to 325°F (160°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, combine the olive oil and brown sugar. Beat with a hand or stand mixer on medium speed until well blended, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently until just combined.
Fold in the dried figs, dried apricots, raisins, walnuts, and almonds. Stir in the orange juice to help moisten the batter.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or wrap tightly and let it rest for a day to allow the flavors to deepen.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 51.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 618 mg | 13% | |
*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.
