Fruitcake with Mixed Fruits and Nuts

Why You’ll Love This Recipe

Fruitcake with mixed fruits and nuts is a rich, flavorful dessert with the perfect balance of sweetness, spice, and texture. The combination of dried fruits, crunchy nuts, and a buttery cake base makes it a crowd-pleaser, especially during festive seasons.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs
• 1/2 cup orange juice
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups mixed dried fruits (raisins, cranberries, apricots)
• 1 cup chopped mixed nuts (walnuts, pecans, almonds)
• Optional: Zest of 1 orange

Directions

1. Preheat oven to 325°F (160°C). Grease and line a loaf or round cake pan with parchment paper.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time.
3. Stir in orange juice and zest if using.
4. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients.
5. Fold in dried fruits and nuts.
6. Pour into the prepared pan, smoothing the top. Bake for 60-75 minutes, until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Optional: Brush with orange juice and honey glaze for extra shine.

Servings and Timing

• Servings: 10-12
• Total time: 90 minutes (prep: 15 minutes, cook: 75 minutes)

Variations

• Gluten-Free: Use a gluten-free baking mix.
• Tropical Twist: Add dried tropical fruits like mango or pineapple.
• Nut-Free: Substitute nuts with seeds such as sunflower or pumpkin seeds.

Storage/Reheating

Store tightly wrapped in plastic or an airtight container at room temperature for up to a week. Refrigerate for longer storage or freeze.

FAQs

1. Can I make fruitcake ahead of time?

Yes, it can be made in advance and often tastes better after a day or two.

2. How do I store fruitcake?

Store in an airtight container at room temperature for up to one week.

3. Can I use fresh fruits instead of dried fruits?

Fresh fruits release too much moisture and could alter the cake’s texture.

4. What type of nuts work best?

Walnuts, pecans, and almonds are ideal, but you can use any nut you prefer.

5. Is the glaze necessary?

The glaze is optional, but it adds a beautiful finish and extra flavor.

6. Can I freeze this fruitcake?

Yes, it freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to three months.

7. Can I add more spices?

Yes, feel free to adjust the spices, adding ginger, cloves, or allspice for extra warmth.

8. Can I use other dried fruits?

Yes, you can use any dried fruits you like, such as figs, dates, or prunes.

9. How do I know when the fruitcake is done?

Use a toothpick to check; it should come out clean when the cake is fully baked.

10. Can I skip the orange zest?

Yes, the zest is optional, but it adds a nice citrus flavor.

Conclusion

This fruitcake with mixed fruits and nuts is a timeless, festive dessert. Rich in flavor and texture, it’s perfect for any special occasion. With variations to suit different preferences and easy storage, this recipe will be a beloved addition to your holiday traditions or any time you crave a moist, hearty treat.