Sunshine Fruit Cake
Brighten your day with this Sunshine Fruit Cake, a vibrant and flavorful treat bursting with citrus and dried fruit! This moist and buttery cake combines the refreshing zest of fresh orange and lemon juice with tender nuggets of dried apricots, pineapple, and golden raisins, creating a perfectly balanced sweetness in every bite. Enhanced with a touch of warm vanilla and the optional crunch of toasted pecans, this fruit-filled loaf is as visually appealing as it is delicious. Easy to make in under 90 minutes, this golden, citrus-infused cake is perfect for dessert, brunch, or an uplifting afternoon snack. Plus, it stores beautifully, making it an ideal make-ahead option. Indulge in the sunshine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 0.5 cup Fresh orange juice
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Orange zest
- 0.5 cup Dried apricots, chopped
- 0.5 cup Dried pineapple, chopped
- 0.5 cup Golden raisins
- 0.5 cup Chopped toasted pecans (optional)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°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, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, lemon juice, and orange zest until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chopped dried apricots, dried pineapple, golden raisins, and pecans (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Sunshine Fruit Cake as a delightful dessert or an afternoon snack. Store leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 446.4 g | 162% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 254.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 244 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1167 mg | 25% | |
*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.
