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Orange Dried Fruit Fruitcake Recipe

Indulge in the irresistible aroma and flavor of our Orange Dried Fruit Fruitcake! This moist and delicious fruitcake is bursting with juicy dried apricots and cherries, perfectly complemented by a bright orange zest and a hint of warming spice. A festive treat perfect for holidays or any special occasion. This recipe creates a rich, deeply flavorful cake that improves with age!

Prep Time 30 mins
Cook Time 85 mins
Calories 164.2 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Orange Dried Fruit Fruitcake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Dried Fruit Fruitcake

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How to Make Orange Dried Fruit Fruitcake

  1. Preheat oven to 300°F (150°C). Grease and lightly flour an 8-inch fluted tube pan or an 8x4x2-inch loaf pan. Line the pan with parchment paper, ensuring it extends over the edges for easy removal later. Grease the parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda. Set aside.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar using an electric mixer on medium speed until light and fluffy (about 30 seconds).
  4. Add 4 large eggs one at a time, beating well after each addition.
  5. In a separate bowl, combine 1 cup orange juice, 1/2 cup corn syrup, 1 teaspoon vanilla extract, and the zest of 2 large oranges.
  6. Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture alternately, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Stir in 1 cup chopped dried apricots, 1 cup chopped dried cherries, ½ cup chopped walnuts or pecans (optional).
  8. Pour batter into the prepared pan and spread evenly.
  9. Bake for 60-90 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts to brown too quickly, loosely cover it with aluminum foil for the last 15-30 minutes of baking.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. Once completely cool, wrap the cake tightly in brandy- or juice-moistened 100% cotton cheesecloth, then in foil. Store in the refrigerator for 2-8 weeks, remoistening the cheesecloth about once a week or as needed. This allows the flavors to meld and deepen.
  12. Before serving, sprinkle with pearl sugar (optional) and garnish with orange peel curls (optional).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

63g

Fat

9g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Desserts Fruit Fall Holiday Event Winter Cakes Dietary Gifts Christmas Low Sodium Seasonal Low In Something Number Of Servings 4 Hours Or Less