Perfect for those who love fruitcake but could do without the overly sweet candied fruit. This recipe brings a fresh, natural sweetness to the classic dessert, making it a hit for any occasion.
Why This Recipe Works
- Uses fresh and dried fruits for a natural sweetness and texture.
- Incorporates a blend of spices for a warm, comforting flavor.
- Easy to make with simple, accessible ingredients.
- Perfectly moist and dense, just like a good fruitcake should be.
- No candied fruit means no overly sweet bites, just balanced flavors.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup mixed dried fruits (raisins, apricots, cherries)
- 1/2 cup fresh orange zest
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 325°F. Grease your loaf pan with butter or line it with parchment paper for easy removal. This ensures your fruitcake doesn’t stick and comes out perfectly shaped.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients will give your fruitcake its structure and spice profile. Tip: Sifting the flour can make your cake lighter.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and brown sugar until light and fluffy. This should take about 3 minutes. The fluffiness is key for a tender crumb. Then, beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter. Fold in the dried fruits and orange zest for that fresh twist.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
Tips and Tricks
For an even more flavorful fruitcake, soak your dried fruits in orange juice or rum overnight. This plumps them up and infuses them with extra flavor. If you’re not a fan of orange zest, lemon zest makes a great substitute. Always let your fruitcake cool completely in the pan before removing to prevent it from falling apart. Storing it wrapped in cheesecloth soaked in a bit of brandy can enhance its flavor over time.
Recipe Variations
- Swap the dried fruits for your favorites like figs or dates for a different flavor profile.
- Add nuts like walnuts or pecans for extra crunch.
- Use apple sauce instead of butter for a lighter version.
- Incorporate different spices like cardamom or allspice for a unique twist.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Substitute the butter with coconut oil, use flax eggs instead of regular eggs, and opt for almond milk. The texture might be slightly different, but it will still be delicious.
How long does this fruitcake last?
Stored properly in an airtight container, this fruitcake can last up to a week at room temperature. For longer storage, wrap it well and freeze for up to 3 months.
Can I add alcohol to this recipe?
Yes, soaking the dried fruits in alcohol like rum or brandy before adding them to the batter can add depth of flavor. Just be mindful of the alcohol content if serving to children.
Summary
This fruitcake recipe without candied fruit offers a fresh, naturally sweet take on the classic dessert. Easy to make and customizable, it’s perfect for any occasion. Enjoy the warm spices and moist texture that make this cake a standout.
