Orange Dried Fruit Fruitcake
Experience the ultimate holiday treat with this Orange Dried Fruit Fruitcake, a rich and moist loaf packed with the flavors of citrus and dried fruits. Infused with fresh orange juice and zest, this recipe transforms a classic fruitcake into a citrusy delight. Aromatic spices like cinnamon and nutmeg add a warm, festive touch, while dried cranberries, raisins, apricots, and candied orange peel bring bursts of chewy sweetness to every bite. Optional chopped walnuts lend a satisfying crunch for added texture. Perfect as a centerpiece for your holiday table or as a thoughtful homemade gift, this fruitcake is easy to prepare and bakes to golden perfection in just an hour. Whether you’re celebrating festive occasions or craving a flavorful treat, this irresistible orange fruitcake will brighten any gathering.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 150 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 3 large Eggs
- 60 milliliters Fresh orange juice
- 1 tablespoon Orange zest
- 100 grams Dried cranberries
- 100 grams Raisins
- 100 grams Chopped dried apricots
- 60 grams Candied orange peel
- 60 milliliters Milk
- 50 grams Chopped walnuts (optional)
Instructions
Preheat the oven to 160°C (320°F). Grease and line a loaf tin (approximately 9x5 inches) with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer, about 3-4 minutes.
Beat the eggs into the butter mixture, one at a time, making sure each egg is fully incorporated before adding the next.
Add the orange juice, orange zest, and milk to the wet mixture, and mix until well combined. Don’t worry if the mixture looks slightly curdled.
Gradually sift the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Avoid overmixing.
Fold in the dried cranberries, raisins, chopped apricots, candied orange peel, and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf tin, spreading it evenly with a spatula.
Bake in the preheated oven for 60 minutes, or until a skewer inserted into the center comes out clean.
Allow the fruitcake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 604.9 g | 220% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 400.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 433 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2698 mg | 57% | |
*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.
