Indulge in a deliciously moist non-alcoholic fruit cake perfect for any special occasion or holiday celebration. This recipe combines an array of dried fruits with classic cake ingredients for a rich, flavorful treat that everyone can enjoy.
What makes this cake special is its natural sweetness and moisture derived from a medley of dried fruits and orange juice, eliminating the need for alcohol while maintaining that traditional fruit cake character.
Ingredients
- 2 cups (280g) all-purpose flour
- 4 cups (650g) mixed dried fruits (apricot, dates, prunes, banana, mango, raisins, cherry, strawberries, plums, raspberry, kiwi, ginger, and pineapple)
- 2 cups orange juice
- 4 large eggs
- 200g (1½ sticks) salted butter
- ¾ cup (160g) brown sugar
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
Steps to Follow
- Step 1: Soak the dried fruit mixture in orange juice for at least 2 hours or overnight
- Step 2: Preheat the oven to 350°F (175°C)
- Step 3: Cream together butter and brown sugar until light and fluffy
- Step 4: Beat in eggs one at a time, then add vanilla extract
- Step 5: Sift together flour, baking powder, and cinnamon
- Step 6: Fold dry ingredients into the wet mixture
- Step 7: Gently stir in the soaked fruit mixture
- Step 8: Pour into a lined cake tin
- Step 9: Bake for 60-75 minutes or until a skewer comes out clean
Additional Instructions
- Prep time: 2-24 hours (including fruit soaking)
- Cook time: 60-75 minutes
- Serves: 12-16 slices
- Store in an airtight container for up to 1 week at room temperature
- Can be frozen for up to 3 months
- Allow cake to cool completely before slicing
- Best served at room temperature
- Allergy note: Contains eggs and gluten
General Nutritional Values
- Approx. Calories: 320 kcal per slice
- Approx. Protein: 5g
- Approx. Carbohydrates: 55g
- Approx. Fat: 10g
