Quick Description
This Fruit Cake is soft, moist, warmly spiced, and packed with apricots, raisins, walnuts, and mixed dried fruits. It’s a lighter, more balanced version of the traditional holiday favorite—naturally sweet, rich in texture, and perfect with tea or coffee. With eggs, milk, and nuts, it also provides a gentle protein boost compared to typical fruit cakes.
Servings & Timing
Serves: 10–12 slices
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Cooling Time: 20 minutes
Total Time: ~1 hour 30 minutes
Ingredients List
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Fruits & Nuts
- 1 cup dried apricots, chopped
- 1 cup raisins
- ½ cup walnuts, chopped
- ½ cup mixed dried fruits (figs, dates, etc.)
- ¼ cup candied ginger (optional)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup orange juice
Instructions
-
Preheat Oven
Preheat to 350°F (175°C). Grease and line a loaf pan. -
Prepare Dry Mix
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. -
Cream Butter & Sugar
Beat butter and sugar until light and fluffy. -
Add Eggs & Flavoring
Mix in eggs one at a time, then vanilla. -
Combine
Alternate adding dry ingredients with milk and orange juice until smooth. -
Fold in Fruits & Nuts
Gently fold in apricots, raisins, walnuts, mixed fruits, and ginger. -
Bake
Pour batter into pan. Bake 45–50 minutes until a toothpick comes out clean. -
Cool
Let cool 15 minutes before slicing.
Nutrition (per slice – approximate)
Calories: 280
Protein: 6g
Carbs: 42g
Fat: 10g
Fiber: 3g
Sugar: 24g
Benefits
- Naturally sweet from dried fruits
- Contains healthy fats from walnuts
- Moderate protein from eggs & milk
- Rich in fiber
- Great energy snack or dessert
- Stores well
Additional Notes
- Soak dried fruits in warm orange juice for 10 minutes for extra softness
- Use whole-wheat flour for extra fiber
- Reduce sugar to ¾ cup if preferred
- Add orange zest for more aroma
Dietary Info
High-Protein (for cake): ✅
Vegetarian: ✅
Dairy-Free Option: ✅ (use plant butter & milk)
Gluten-Free Option: ✅ (use GF flour blend)
Brief Introduction
Fruit cake doesn’t have to be heavy or overly sweet. This version is soft, fragrant, and perfectly balanced—ideal for everyday baking or special occasions.
Step-by-Step Cooking Guide
Mix dry → Cream butter & sugar → Add eggs → Combine liquids → Fold fruits → Bake → Cool → Slice
Ingredient Details & Substitutions
- Apricots/Raisins: Any dried fruit works
- Walnuts: Almonds or pecans
- Butter: Coconut oil or vegan butter
- Milk: Almond, oat, or soy milk
- Orange juice: Apple juice substitute
Recipe Variations & Serving Suggestions
Variations
- Chocolate fruit cake (add cocoa)
- Spiced holiday version (add cloves & ginger)
- High-protein version (add ½ cup protein powder)
- Rum-soaked fruit version
Serve With
- Greek yogurt
- Whipped cream
- Hot tea or coffee
- Vanilla custard
Storage & Make-Ahead
Room temperature: 3 days (airtight)
Refrigerator: 7 days
Freezer: up to 2 months
FAQs
Can I reduce sugar?
Yes, reduce by 25%.
Can I make muffins?
Yes, bake 18–22 minutes.
Does it get better next day?
Yes—flavor deepens overnight.
Can I make it egg-free?
Use flax eggs (2 tbsp flax + 6 tbsp water).
Optional Personal Story
I started baking this when I wanted a fruit cake that felt fresh and soft instead of heavy and dense. Now it’s my favorite anytime cake—especially with morning tea.
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