Orange-Cranberry-Nut Fruitcake
Orange-Cranberry-Nut Fruitcake

Orange-Cranberry-Nut Fruitcake

Recipe by King Arthur Test Kitchen
65 Reviews 4.9 out of 5 stars

More of a cake with fruit than a traditional "fruitcake," this cake is stuffed with apricots, cherries, cranberries, and toasted nuts (in place of the usual fruitcake's citron and peel), then soaked with a sweetened orange juice syrup. Moist and nicely dense, it's a revelation to those who think they don't like fruitcake; and a nice change for aficionados of the typical dark, liquor-soaked loaf. While the picture shows a loaf cake in the Pirouette Loaf Pan, the recipe translates easily to other pan sizes (see step 7 and baker's tips), and can be doubled for a Bundt cake. 

Prep
25 mins
Bake
50 mins to 1 hr 30 mins
Total
1 hr 45 mins
Yield
1 loaf cake
Save Recipe
Orange-Cranberry-Nut Fruitcake - select to zoom
Orange-Cranberry-Nut Fruitcake - select to zoom
Orange-Cranberry-Nut Fruitcake - select to zoom
Orange-Cranberry-Nut Fruit Cake - select to zoom
Orange-Cranberry-Nut Fruitcake - select to zoom

Instructions

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  1. To prepare the fruit: Combine the dried fruit and liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.

  2. Preheat the oven to 325°F.

  3. To prepare the cake: In a large bowl, beat together the butter and sugar until light-colored and fluffy. Beat in the baking powder, salt, and flavors.

  4. Beat in the eggs one at a time. Scrape the bottom and sides of the bowl, and beat again briefly, to incorporate any sticky residue.

  5. Stir in the flour in 3 additions, alternating with the orange juice in 2 additions.

  6. Stir in the undrained fruit, the nuts, the candied cherries, and the jammy bits.

  7. Lightly grease the pans of your choice: one 8 1/2" x 4 1/2" loaf pan or decorative loaf pan; two or three 7" paper bake & give pans; or two 3-cup Bundt-style pans. For more options, see baker's tips, below.

  8. Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 1220g total.

  9. Bake the cake for about 50 to 90 minutes, depending on the size of the pan. When done, the cake will be a light golden brown all over, and a long toothpick or skewer inserted into the center will come out clean.

  10. To make the soak: Stir together the orange juice and sugar while the cakes are baking. Warm briefly in the microwave; about 45 seconds should do it. Stir to help dissolve the sugar. Set aside to rest at room temperature, stirring occasionally to continue to dissolve the sugar.

  11. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. Brush the warm cakes all over with the soak, continuing to brush until you've used it all.

  12. When completely cooled, wrap well and let "age" at least 24 hours; the cake improves with a 24-hour rest.

  13. If desired, dust with confectioners' sugar or drizzle with icing just before serving.

  14. Storage information: Store leftover cake, well wrapped, at room temperature; it should keep well for a couple of weeks. Freeze for longer storage.

Tips from our Bakers

  • To make mini loaves: Lightly grease a mini loaf pan. Prepare the batter, then spoon it into the pan, filling each well about three-quarters full — you'll use about 4 1/2 ounces of batter in each well. Bake the cakes for 28 to 30 minutes until a cake tester inserted into the center of one comes out clean. Remove the cakes from the oven. Wait 5 minutes, turn them out of the pan, then brush the tops of the warm cakes with a coat of glaze. Repeat with the remaining batter.

  • To make this cake into bars: Lightly grease a 9" x 13" pan. For extra insurance against sticking, line it parchment and grease the parchment. Spoon the batter into the pan and bake in a preheated 300°F oven for 55 to 65 minutes, until a toothpick inserted into the center of the pan comes out clean, or showing some moist crumbs. Remove from the oven and cool completely before cutting and serving.

  • Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.

Baker’s Resources