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Bright Citrus Fruitcake

This lively fruitcake combines soaked dried fruits and toasted nuts with warm spices and orange zest, creating a moist, chewy, and fragrant treat. The cake develops a deeper, more complex flavor as it sits, with a charming rustic appearance and a chewy yet tender crumb. It’s perfect for cozy winter mornings or holiday gatherings, offering a refreshing twist on traditional fruitcakes.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried mixed fruits figs, dates, apricots, soaked in orange liqueur
  • 1/2 cup toasted nuts almonds, walnuts, or pecans, chopped
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 tablespoon orange zest freshly grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon salt

Equipment

  • Loaf Pan
  • Mixing bowls
  • electric mixer
  • Silicone spatula
  • Wire rack

Method
 

  1. Preheat your oven to 150°C (300°F). Lightly grease a loaf pan and line it with parchment paper for easy removal.
  2. Combine the dried fruits and chopped nuts in a bowl, then pour over a splash of orange liqueur. Let this mixture soak for about 30 minutes, until the fruits are plump and aromatic.
  3. In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light, fluffy, and fragrant, about 3 minutes.
  4. Add the eggs one at a time to the creamed mixture, beating well after each addition until the batter is smooth and slightly thickened.
  5. Fold in the orange zest and soaked fruits along with any remaining soaking liquid, gently mixing with a silicone spatula to keep the batter airy.
  6. In a separate bowl, sift together the flour, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
  7. Fold in the toasted chopped nuts, distributing them evenly throughout the batter for crunch and richness.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface.
  9. Bake for about 1 hour and 15 minutes, or until the top is golden brown and a skewer inserted into the center comes out with moist crumbs.
  10. Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely, which helps set the crumb and prevents sogginess.
  11. Once cooled, brush the top with warmed apricot jam for a shiny finish, then wrap tightly in foil and let the flavors meld for at least 24 hours before serving.

Notes

For extra flavor, let the cake sit wrapped in foil for a few days before slicing. The fruitcake improves with time as the flavors deepen.