Favorite Fruitcake (No Citron, No Mixed Peel)
This Favorite Fruitcake is a deliciously updated version of the traditional holiday dessert, skipping the divisive citron and mixed peel for a more universally appealing flavor. Packed with juicy dried fruits, crunchy nuts, and warm spices, this moist and flavorful fruitcake is perfect for gifting, sharing, or savoring during the holidays—or anytime you crave something sweet and special. Let’s bake up this crowd-pleasing masterpiece!
Why You’ll Love This Recipe
- No Citron or Mixed Peel: A fresher, sweeter take on fruitcake without the polarizing ingredients.
- Packed with Goodies: Loaded with your favorite dried fruits and nuts for texture and flavor.
- Moist & Flavorful: Soaked fruits and a long baking time ensure a rich, tender crumb.
- Make-Ahead Friendly: Improves with time, making it ideal for holiday prep or gifting.
Ingredients You’ll Need
For the Fruit Mixture:
- 1 cup golden raisins
- 1 cup dried cranberries
- 1 cup chopped dried apricots (or pitted dates)
- 1/2 cup dried cherries (or currants)
- 1/2 cup dark rum, brandy, or orange juice (for soaking)
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange (optional, for brightness)
For the Add-Ins:
- 1 cup chopped walnuts or pecans (toasted for extra flavor)
- 1/2 cup shredded coconut (optional, for added texture)
For Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp rum, brandy, or orange juice
Step-by-Step Instructions
1. Soak the Fruits
- In a medium bowl, combine the golden raisins, dried cranberries, chopped apricots, and dried cherries.
- Pour the rum, brandy, or orange juice over the dried fruits and stir to coat.
- Cover the bowl and let the fruits soak for at least 4 hours (or overnight) to plump them up and infuse them with flavor.
2. Preheat and Prep
- Preheat your oven to 300°F (150°C). Grease and line a loaf pan or bundt pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and orange zest (if using).
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the soaked fruits (along with any remaining liquid), toasted nuts, and shredded coconut (if using). The batter will be thick and chunky—this is normal!
5. Bake the Cake
- Spoon the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with foil halfway through baking.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
6. Optional Glaze
- In a small bowl, whisk together the powdered sugar and rum, brandy, or orange juice until smooth.
- Drizzle the glaze over the cooled cake for a festive finish.
Serving Suggestions
- For Gifting: Wrap slices in plastic wrap, then tie with ribbon for a thoughtful homemade gift.
- With Tea or Coffee: Serve thin slices alongside a warm beverage for a cozy treat.
- During the Holidays: Include as part of a dessert spread or bring to holiday gatherings.
- As a Snack: Enjoy a slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips for Success
- Toast the Nuts: Toasting enhances their flavor and adds a delightful crunch.
- Soaking Liquids: Use rum or brandy for a boozy kick, or orange juice for a family-friendly option.
- Storage: Store the cake tightly wrapped in plastic wrap or an airtight container. It keeps well for up to 2 weeks at room temperature or longer in the fridge.
- Make Ahead: This cake improves with time! Wrap it tightly and let it sit for a few days (or even weeks) to allow the flavors to meld.
Final Thoughts
This Favorite Fruitcake proves that fruitcake doesn’t have to be dense, overly sweet, or filled with divisive ingredients to be absolutely delicious. By focusing on high-quality dried fruits, warm spices, and crunchy nuts, this recipe strikes the perfect balance of sweetness, texture, and flavor.
So gather your ingredients, preheat the oven, and bake up this modern twist on a classic dessert. One bite of this moist, fragrant fruitcake, and you’ll understand why it deserves a permanent spot in your holiday traditions—or anytime cravings strike!
ENJOY
