Fresh Cranberry Fruitcake
A moist and flavorful cranberry fruitcake featuring fresh cranberries and orange zest, perfect for holiday gatherings or teatime indulgence with a tangy, nutty flavor profile.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a measuring cup, measure orange juice and add water if necessary to equal 3/4 cup.
- Add grated orange rind and oil and stir in the beaten egg.
- Pour this mixture into the dry ingredients.
- Mix just enough to dampen the dry ingredients.
- Fold in chopped nuts and halved cranberries.
- Spoon the batter into a greased loaf pan.
- Bake for 50 minutes to 1 hour.
- Remove from pan and cool.
- Store overnight for easy slicing.
Tips & Substitutions
For a moister fruitcake, consider adding a splash of orange liqueur to the batter. If you prefer a nut-free version, you can substitute the chopped nuts with additional cranberries or dried fruits, such as raisins or apricots. Ensure all dry ingredients are well mixed before incorporating the wet ingredients to achieve a uniform batter.
Serving Suggestions
This fresh cranberry fruitcake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider presenting it with a side of cranberry sauce or a sprinkle of powdered sugar.
Storage & Reheating
Once cooled, wrap the fruitcake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, it can be frozen for up to three months. To reheat, slice and warm in the oven at 300°F for about 10 minutes, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Cranberry Fruitcake contains roughly 748 calories, with 4g protein, 37g carbohydrates, and 67g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1227mg per serving (53% 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 frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe without thawing. Just add them directly to the batter. They may release more moisture, so ensure the batter is mixed well to maintain consistency.
How can I make this recipe gluten-free?
To make a gluten-free version of this fruitcake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. Adjust baking time as necessary.
Can I add different fruits to this cake?
Absolutely! You can incorporate dried fruits like apricots or cherries for added flavor. Just chop them finely and adjust the sugar slightly if using sweetened dried fruits. This flexibility allows you to customize the cake to your preference.
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).