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–+ servings
Fruit Cake Recipe

Deliciously Moist Fruit Cake Recipe for the Holidays

This alcohol-free fruit cake recipe is a delightful blend of dried fruits and nuts, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Holiday
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 teaspoon Baking Soda Leavening agent for a light texture.
  • 1 cup Sour Cream Keeps the cake moist and tender; can substitute with plain yogurt.
  • 1 cup Dates, chopped Adds natural sweetness and chewy texture.
  • 0.5 cup Raisins Provides sweetness and chewiness; can substitute with sultanas.
  • 1 cup Dried Cranberries Brightens flavor with tang and color.
  • 0.5 cup Dried Kiwi, chopped Offers a fresh taste and vibrant green color; can swap for more cranberries.
  • 0.5 cup Maraschino Cherries, dry and chopped Adds sweetness and a pop of color.
  • 0.5 cup Walnuts, chopped Contributes crunch and richness; can substitute with pecans.
  • 0.5 cup Almonds, chopped Provides added texture and flavor contrast.
  • 2 cups All-Purpose Flour, divided Provides structure; use whole wheat for a healthier option.
  • 0.5 cup Unsalted Butter Adds richness and moisture; can substitute with coconut oil for a dairy-free choice.
  • 1 cup Granulated Sugar Brings sweetness; brown sugar enhances flavor depth.
  • 1 large Egg Binds ingredients; can replace with a flax egg for a vegan option.
  • 1 tablespoon Orange Zest Infuses the cake with fresh fragrant flavor.
  • 1 teaspoon Vanilla Extract Enhances overall sweetness and flavor.
  • 0.5 teaspoon Salt Balances sweetness.
For Serving
  • Coffee Complements the flavors beautifully.
  • Cranberry Margaritas or Mocktails Perfect festive drinks to accompany your fruit cake.

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 9x5 inch loaf pan with greased parchment paper.
  2. In a small bowl, combine 1 teaspoon of baking soda with 1 cup of sour cream; mix until smooth and set aside.
  3. Toss together the chopped dried fruits and nuts with 1/4 cup of all-purpose flour to prevent sinking during baking.
  4. Cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in 1 large egg and the prepared sour cream mixture, followed by 1 tablespoon of orange zest.
  5. Gradually add 1.75 cups of flour and 1/2 teaspoon of salt, stirring until just combined to maintain a tender texture.
  6. Fold in the floured fruit and nut mixture until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and place a pan of water on the bottom rack of the oven to keep the cake moist.
  8. Bake for 1.5 to 2 hours, checking doneness with a toothpick. The toothpick should come out clean when done.
  9. Cool the cake in the pan for about 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 160mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for smoother batter and better texture. Using flour for fruits prevents sinking.

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