Drew's Light Fruitcake

Elevate your holiday baking with Drew's Light Fruitcake, a modern twist on the classic treat that’s bursting with vibrant flavors and textures. Light, tender, and far from the dense fruitcakes of the past, this recipe features a medley of dried cranberries, apricots, and raisins, perfectly balanced by the warmth of cinnamon and nutmeg. Fresh orange juice and zest lend a fragrant citrusy brightness, while chopped pecans or walnuts add the perfect crunch. With a prep time of just 20 minutes and a flawless bake in under 70 minutes, this fruitcake is perfect for festive gatherings or enjoying as a sweet afternoon indulgence. Plus, it stores beautifully for up to 5 days, making it an ideal make-ahead dessert. Whether you're revamping holiday traditions or seeking a lighter take on a beloved winter classic, Drew's Light Fruitcake is sure to impress!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 cups Unsalted butter (softened)
• 0.75 cups Granulated sugar
• 0.25 cups Light brown sugar (packed)
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Orange zest
• 0.5 cups Orange juice (freshly squeezed)
• 0.5 cups Dried cranberries
• 0.5 cups Chopped dried apricots
• 0.5 cups Raisins
• 0.5 cups Chopped pecans or walnuts

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3

In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.

Step 5

Alternately add the flour mixture and orange juice to the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Step 6

Fold in the dried cranberries, chopped dried apricots, raisins, and chopped nuts with a wooden spoon or spatula until evenly distributed.

Step 7

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

Step 8

Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the fruitcake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely.

Step 10

Slice and serve at room temperature. This cake can be stored in an airtight container for up to 5 days or frozen for longer storage.

Nutrition Facts

Serving size	(1167.2g)

Amount per serving	% Daily Value*
Calories	3919.0

Total Fat 154.9g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 816.3mg	0%
Sodium 1929.6mg	0%
Total Carbohydrate 603.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 375.2g
Protein 56.7g	0%

Vitamin D 178.3IU	0%
Calcium 359.9mg	0%
Iron 20.2mg	0%
Potassium 2612.6mg	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: 34.6%

Protein: 5.6%

Carbs: 59.8%