Easy Moist Non-Alcoholic Fruit Cake Recipe | Holiday Favourites

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit can reduce sugar content while raisins are more affordable.

candied peel

🥗Healthier: dried fruit

💰Cheaper: zest

Dried fruit offers a similar texture with less sugar.

brandy

🥗Healthier: apple juice

💰Cheaper: water

Apple juice adds moisture without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can lower saturated fat content.

Add 34 cup of unsalted butter to a heavy bottom pot.

Add 1 cup of packed dark brown sugar to the pot.

Add 100 g of sultanas, 50 g of dried cranberries, and 50 g of chopped candied ginger to the pot.

Zest one lemon and add the zest to the pot.

Zest and juice one orange, adding both the zest and about 1/4 cup and 2 tbsp of juice to the pot.

Add 1/2 cup of water to the pot.

Heat the mixture on medium heat until the butter melts and it comes to a soft bubble.

Stir occasionally and cook for another 10 minutes until the liquid thickens and the fruits plump up.

Remove from heat and allow to cool completely.

In a bowl, add 1 and 1/2 cup plus 2 tbsp of all-purpose flour and 1/2 cup of almond flour.

Add 1 teaspoon of allspice, 1 teaspoon of cinnamon powder, 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder to the bowl and whisk together.

Line the cake tray with double folded parchment paper and place circles at the bottom.

Add 100 g of chopped dates, 50 g of chopped dried apricots, 50 g of chopped prunes, 100 g of chopped red glacé cherries, 100 g of chopped green glacé cherries, and 100 g of chopped walnuts to the cooled mixture and mix well.

Beat 3 large eggs and add 1 tablespoon of pure vanilla extract to the eggs.

Pour the beaten eggs into the mixture and mix together.

Add the dry ingredients to the wet mixture in three batches, mixing between each addition.

Spoon the batter into the lined cake tray and level out the top with a spatula.

Bake in the oven at 300°F (150°C) for 45 minutes.

Lower the heat to 275°F (140°C) and bake for an additional hour and 15 minutes.

Cover the top of the cake with parchment paper for the last 15 minutes of baking to prevent burning.

Check if the cake is done by inserting a toothpick into the center; it should come out clean.

Allow the cake to cool in the tray for 30 minutes, then remove and cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens