Favorite Fruitcake (No Citron, No Mixed Peel): A Moist, Festive Classic

If traditional fruitcake isn’t your favorite because of citron or mixed peel, this Favorite Fruitcake is the perfect solution. It skips those polarizing ingredients while keeping all the goodness that makes fruitcake so beloved: juicy dried fruits, crunchy nuts, warm spices, and a tender, flavorful crumb.

Perfect for gifting, sharing, or enjoying during the holidays—or any time you crave a sweet, special treat—this fruitcake is easy to prepare, improves with time, and is a crowd-pleasing dessert everyone will love.

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Why You’ll Love This Fruitcake

No Citron or Mixed Peel: A fresher, sweeter take on the classic fruitcake, suitable for all palates.

Loaded with Goodies: Dried fruits, nuts, and optional coconut give it texture, flavor, and visual appeal.

Moist & Flavorful: Soaking the fruits and a long, gentle bake result in a tender, rich loaf.

Make-Ahead Friendly: Like most fruitcakes, the flavor deepens over time, making it ideal for holiday prep or gifting.

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Ingredients You’ll Need

For the Fruit Mixture:

• 1 cup golden raisins
• 1 cup dried cranberries
• 1 cup chopped dried apricots (or pitted dates)
• 1/2 cup dried cherries (or currants)
• 1/2 cup dark rum, brandy, or orange juice (for soaking)

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange (optional, for brightness)

For the Add-Ins:

• 1 cup chopped walnuts or pecans (toasted for extra flavor)
• 1/2 cup shredded coconut (optional, for texture)

Optional Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp rum, brandy, or orange juice

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Step-by-Step Instructions

1. Soak the Fruits

In a medium bowl, combine the golden raisins, cranberries, chopped apricots, and dried cherries.
Pour rum, brandy, or orange juice over the dried fruits and stir to coat.
Cover and let soak for at least 4 hours or overnight to plump up the fruits and infuse flavor.

2. Preheat and Prep

Preheat oven to 300°F (150°C).
Grease and line a loaf pan or bundt pan with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

3. Make the Batter

In a large mixing bowl, cream the softened butter with brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract and orange zest.
Gradually fold in the dry ingredients until just combined.
Gently fold in the soaked fruits along with any leftover soaking liquid, toasted nuts, and coconut (if using).

4. Bake

Pour batter into the prepared pan and smooth the top.
Bake for 1 hour 45 minutes to 2 hours (for a bundt or larger loaf, adjust time accordingly), or until a skewer inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil halfway through baking.

5. Optional Glaze

Mix powdered sugar with rum, brandy, or orange juice until smooth.
Drizzle over the cooled fruitcake for a shiny, sweet finish.

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Tips for the Best Fruitcake

• Soak Longer for Maximum Flavor: Overnight soaking produces a more flavorful, moist fruitcake.
• Toast Nuts: Toasting walnuts or pecans enhances their aroma and adds crunch.
• Make Ahead: Fruitcake tastes even better after a day or two, allowing flavors to meld.
• Storage: Wrap tightly and store at room temperature for 1–2 weeks, or refrigerate for longer shelf life.
• Optional Alcohol Feeding: For extra depth, brush the cooled cake with rum or brandy periodically—it keeps the cake moist and flavorful.

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Frequently Asked Questions (FAQs)

Q: Can I use other dried fruits?
Yes! Dried figs, prunes, or mango can be added or substituted for a unique flavor.

Q: Can I make this fruitcake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Baking time may vary slightly.

Q: Can I skip the alcohol?
Yes, orange juice or apple juice works perfectly for soaking fruits.

Q: How long does fruitcake keep?
Properly wrapped, it keeps at room temperature for 1–2 weeks, in the fridge for up to a month, or frozen for several months.

Q: Can I make mini fruitcakes?
Absolutely. Adjust the baking time—mini loaves typically take 35–45 minutes.

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Conclusion

This Favorite Fruitcake (No Citron, No Mixed Peel) is a moist, flavorful, and universally appealing take on a classic dessert. With its plump, soaked fruits, toasted nuts, and warm spices, it’s perfect for holidays, gifting, or enjoying anytime you want a special sweet treat.

Its make-ahead nature, rich textures, and tender crumb make it a versatile dessert that improves with time and delights everyone who tastes it. Bake this fruitcake and enjoy a timeless, sweet tradition—without the divisive citron or mixed peel!

Celebrate the holidays (or any occasion) with this easy, crowd-pleasing fruitcake that’s sure to become a family favorite.