Dried Fruitcake
A rich and moist dried fruitcake with a medley of dried fruits and nuts, perfect for festive occasions or as a wholesome snack for fruit lovers.
Ingredients
Instructions
- Combine raisins, dried pitted prunes, dried apricots, walnuts or pecans, and orange juice in a bowl.
- Cover and let marinate at room temperature for several hours or overnight.
- Stir the mixture 1 or 2 times during marination.
- Prepare the quick bread mix according to package instructions, adding the egg.
- Fold the marinated dried fruit and nut mixture into the bread batter.
- Pour into a prepared baking pan and bake at the temperature specified on the bread mix package until done.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts or pecans before adding them to the mixture. If you prefer a sweeter cake, you can substitute some of the orange juice with apple juice or add a bit of honey. This recipe also works well with other dried fruits like figs or dates, allowing for customization based on your preferences.
Serving Suggestions
Slice the dried fruitcake and serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside Danish Apple Pudding for a delightful dessert spread. Enjoy with a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, and keep it in the freezer for up to three months. To reheat, let it thaw overnight in the refrigerator, then warm slices in a toaster oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Fruitcake contains roughly 1282 calories, with 20g protein, 219g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (60% of the Daily Value), protein (41% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit?
Fresh fruit has a higher moisture content and can make the cake soggy. It's best to stick with dried fruits for this recipe to achieve the right texture and sweetness.
How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the quick bread mix with a gluten-free baking mix. Ensure that all other ingredients, especially the nuts, are certified gluten-free.
Can I make this fruitcake in advance?
Yes, this fruitcake can be made a few days in advance. In fact, letting it sit for a day or two enhances the flavors. Just be sure to store it properly to keep it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).