Lucy M. Say goodbye to the heavy, old-fashioned fruitcakes of the past. This Cranberry and Apricot Fruit Cake is a light, flavorful version, filled with dried apricots, cranberries, and a hint of lemon zest.
I’ve always loved the idea of fruitcake but struggled with the heaviness of the traditional ones. When I decided to try something different, I found that this Cranberry and Apricot Fruit Cake was the answer. It’s a delicious and vibrant way to enjoy a beloved classic.
Ingredients
- 1 cup (250g) salted butter, softened
- 2⅓ cups (350g) golden raisins
- ¾ cup (75g) almond flour
- 2 cups (250g) all-purpose flour
- 3 cups (350g) dried cranberries
- 2¾ cups (350g) dried apricots, chopped into pieces
- 1 tbsp baking powder
- ¾ cup (115g) almonds, roughly chopped
- 1¼ cups (250g) sugar
- 1 can (8-ounce / 227g) pineapple in natural juice, drained and roughly chopped
- ½ tsp salt
- 5 extra-large eggs
- Finely grated zest of 2 lemons
For decoration:
- ⅓ cup (55g) whole almonds
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) round cake pan and line it with parchment paper to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set the mixture aside.
- In another bowl, beat the softened butter and sugar until the mixture is light and fluffy. I recommend using an electric mixer for quicker results.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each egg.
- Stir in the freshly grated lemon zest to add a zesty kick to the batter.
- Gently mix the dried apricots, cranberries, raisins, and chopped almonds into the dry ingredients. Then, fold in the pineapple pieces, ensuring an even distribution.
- Slowly combine the wet ingredients with the dry, stirring gently until the batter thickens and everything is fully mixed.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula. Scatter the whole almonds on top for decoration and added texture.
- Bake for around 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice it up and enjoy!
Cranberry and Apricot Fruit Cake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) round cake pan and line it with parchment paper to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set the mixture aside.
- In another bowl, beat the softened butter and sugar until the mixture is light and fluffy. I recommend using an electric mixer for quicker results.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each egg.
- Stir in the freshly grated lemon zest to add a zesty kick to the batter.
- Gently mix the dried apricots, cranberries, raisins, and chopped almonds into the dry ingredients. Then, fold in the pineapple pieces, ensuring an even distribution.
- Slowly combine the wet ingredients with the dry, stirring gently until the batter thickens and everything is fully mixed.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula. Scatter the whole almonds on top for decoration and added texture.
- Bake for around 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice it up and enjoy!
Notes
- This fruit cake improves with time.
- Make it up to 1 week ahead.
- Leave the parchment paper on and wrap snugly in plastic wrap.
- Store in an airtight container.
- Wrap the cake in plastic wrap, then place inside a plastic bag for space-saving.
- Label the bag and freeze for up to 3 months.
- To defrost: Thaw in the fridge overnight while still wrapped. Or remove from the plastic bag and let it thaw for 8 hours at room temperature.
Storage and Freezing Tips for Cranberry and Apricot Fruit Cake
For the best flavor, store your Cranberry and Apricot Fruit Cake wrapped in plastic in an airtight container. If you want to keep it longer, freeze it wrapped tightly in plastic and sealed in a plastic bag for up to 3 months.
Storing:
- This fruit cake improves with time.
- Make it up to 1 week ahead.
- Leave the parchment paper on and wrap snugly in plastic wrap.
- Store in an airtight container.
Freezing:
- Wrap the cake in plastic wrap, then place inside a plastic bag for space-saving.
- Label the bag and freeze for up to 3 months.
- To defrost: Thaw in the fridge overnight while still wrapped. Or remove from the plastic bag and let it thaw for 8 hours at room temperature.
If you’re craving something chocolatey after this Cranberry and Apricot Fruit Cake, the Mary Berry Chocolate Roulade is a must-try. It’s rich, moist, and utterly irresistible.
Nutritional Value (per serving)
- Calories: 340
- Carbs: 55g
- Protein: 4g
- Fat: 15g
- Fiber: 4g
- Sugar: 25g
Conclusion
This Cranberry and Apricot Fruit Cake is perfect for those who love a hearty, flavorful cake. With the combination of dried fruits, nuts, and a hint of lemon, it’s a refreshing twist on the classic fruitcake. Make it for a holiday treat or any time you want to impress your guests with something unique and delicious.
