Here’s a classic homemade fruitcake that’s moist, flavorful, and not overly sweet. This version is alcohol-free, family-friendly, and easy to make.
🍒 Homemade Fruitcake (Alcohol-Free)
Yield: 1 loaf or 8–10 slices
Prep time: 15 minutes
Bake time: 50–60 minutes
Ingredients
Fruits & nuts
-
1½ cups mixed dried fruits
(raisins, dates, cranberries, chopped apricots, figs) -
½ cup chopped nuts
(walnuts, almonds, cashews)
Dry ingredients
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
1 tsp cinnamon
-
½ tsp nutmeg
-
¼ tsp cloves (optional)
-
¼ tsp salt
Wet ingredients
-
½ cup unsalted butter, softened (or oil)
-
¾ cup brown sugar (or jaggery powder)
-
2 large eggs
-
1 tsp vanilla extract
-
¾ cup orange juice or apple juice
Directions
Step 1 – Prep
-
Preheat oven to 170°C (340°F).
-
Grease and line a loaf tin with parchment paper.
Step 2 – Prepare fruit
-
Toss dried fruits and nuts with 2 tbsp flour (from measured flour).
-
This prevents sinking.
-
-
Set aside.
Step 3 – Mix dry ingredients
In a bowl, whisk together:
-
Flour
-
Baking powder
-
Baking soda
-
Spices
-
Salt
Step 4 – Cream wet ingredients
-
Beat butter and sugar until light and fluffy.
-
Add eggs one at a time, mixing well.
-
Add vanilla extract.
Step 5 – Combine
-
Add dry ingredients in 2 parts, alternating with juice.
-
Fold in fruit-nut mixture gently.
Step 6 – Bake
-
Pour batter into prepared pan.
-
Smooth top.
-
Bake 50–60 minutes.
-
If top browns too fast, cover loosely with foil.
-
-
Toothpick should come out clean.
Step 7 – Cool
-
Cool in pan for 15 minutes.
-
Transfer to a wire rack to cool completely.
Storage
-
Wrap tightly; keeps 5 days at room temperature
-
Refrigerate up to 2 weeks
-
Freezes well
Tips for a Better Fruitcake
✔ Chop fruits evenly
✔ Don’t overmix
✔ Let cake rest overnight for best flavor
Variations
-
Eggless: replace eggs with ½ cup yogurt
-
Whole wheat: use 50% whole wheat flour
-
Healthier: reduce sugar to ½ cup + add mashed banana
-
Glaze: brush warm cake with orange juice