There’s something magical about the holiday season that brings families together around the warmth of the kitchen, sharing the love and joy of baking. Our Nut-Free Fruitcake not only celebrates this tradition but also ensures that everyone, including those with nut allergies, can indulge in a slice of nostalgia. This recipe infuses the richness of dried fruits with the cozy comfort of a family gathering, making it the perfect treat for any special occasion. Let’s create lasting memories with this delicious, allergen-friendly fruitcake!
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Skill Level: Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup orange juice
- 1/4 cup molasses
- 2 cups mixed dried fruits (e.g., raisins, apricots, cranberries, dates)
- 1/4 cup chopped candied ginger
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in the orange juice, molasses, orange zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mixed dried fruits and candied ginger, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for a festive touch.
Helpful Tips
Tip 1: For a burst of citrus flavor, add an extra tablespoon of freshly grated orange zest.
Tip 2: To make this recipe vegan, substitute the butter with vegan margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg.
Storage: Store your Nut-Free Fruitcake in an airtight container at room temperature for up to 5 days, or refrigerate it for up to 2 weeks.
Substitutions: Feel free to substitute the dried fruits with your favorites, such as dried figs, cherries, or blueberries.
Pairings
Enjoy your Nut-Free Fruitcake with a warm cup of spiced tea or a glass of eggnog. For an added touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
We hope you and your loved ones enjoy making and savoring this Nut-Free Fruitcake as much as we do. Don’t forget to share your beautiful creations with us on social media using #ZynahzRecipes or tagging Zynahz on Instagram. We love to see how our recipes bring joy to your family gatherings!
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