California Fig Fruitcake

Indulge in the rich, festive flavors of a classic *California Fig Fruitcake*, a modern twist on the traditional holiday dessert. This fruitcake brings together a medley of dried California figs, sweet apricots, plump raisins, and candied orange peel, all soaked in a vibrant blend of orange juice and optional brandy for a burst of citrusy warmth. Enhanced with aromatic spices like cinnamon and nutmeg, the moist, buttery cake base also features crunchy pecans or walnuts for a delightful texture in every bite. Perfect for special occasions or as a thoughtful edible gift, this fruitcake gets even better after a day or two, allowing its complex flavors to fully develop. Ideal for holiday gatherings, this recipe is sure to become a centerpiece on your dessert table or a delicious treat to share with loved ones.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 2 cups dried California figs
• 1 cup dried apricots
• 1 cup raisins
• 1 cup candied orange peel
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 0.25 cup brandy (optional)
• 1 cup chopped pecans or walnuts

Directions

Step 1

Preheat your oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line it with parchment paper.

Step 2

Chop the dried figs, dried apricots, raisins, and candied orange peel into small pieces. Combine them in a large bowl.

Step 3

Pour the orange juice and brandy (if using) over the chopped fruits. Stir to combine and let sit for 15 minutes to allow the fruits to soak.

Step 4

In a separate large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Step 5

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 6

In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.

Step 7

Gradually add the dry ingredients to the butter mixture, alternating with the soaked fruits (including their liquid), until well combined.

Step 8

Fold in the chopped pecans or walnuts gently with a spatula.

Step 9

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the fruitcake to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 12

Wrap the cooled fruitcake tightly in plastic wrap and aluminum foil. For best flavor, let it mature for at least 1-2 days before serving.

Nutrition Facts

Serving size	(2071.9g)

Amount per serving	% Daily Value*
Calories	6835.7

Total Fat 202.8g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 992mg	0%
Sodium 2075.5mg	0%
Total Carbohydrate 1204.1g	0%
Dietary Fiber 81.3g	0%
Total Sugars 840.8g
Protein 89.9g	0%

Vitamin D 164IU	0%
Calcium 1171.3mg	0%
Iron 33.3mg	0%
Potassium 6118.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 5.1%

Carbs: 68.8%