I never thought I’d say this but.. fruit cake isn’t that bad. And before you judge me, YOU need to make my version and come back.

There’s just something so perfect about the combination of plump dried fruits, warm spices, and a touch of citrus—it fills my kitchen with the most inviting aroma, like a hug in cake form. 

I love that this version skips the alcohol but keeps all the deep, rich flavors intact. The natural sweetness from the fruits makes every bite soft and moist, without being overly dense. It’s the kind of cake that gets better with time, so I always try to save a few slices for the next day (though, let’s be honest, that’s easier said than done!).

Let’s Get Baking!

In a large bowl, combine the dates, golden raisins, dried apricots, maraschino cherries and dried ginger. Add the orange juice and let soak for about an hour.

Preheat oven to 300F, line the bottom of an 8″ circle baking pan with parchment paper and grease the sides with butter. Set aside.

Add the ¼ cup flour to the fruit mixture and mix until everything is thoroughly coated. Add the almonds and walnuts and stir to combine. Set aside.

In a large bowl, cream together the butter with both sugars until light and fluffy. Add in the eggs, 1 at a time, beating well after each addition.

Whisk in the flour, baking soda, salt, cloves, cinnamon, and nutmeg until smooth. Add the lemon juice, orange juice, and zest and mix until combined. Fold into the fruit-nut mixture. Scoop the batter into the baking pan and smooth out the top.

Bake until a toothpick inserted in the center comes out clean, about 1½ hours. Cool the cake in the pan for about 20 minutes, then remove onto a wire rack and cool to room temperature.

Brush with some warmed orange marmalade, cut yourself a slice, and enjoy!

Check out the video on how to make it:

 

 

 

 

 

 

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A post shared by Asma Faizal (@sincerelyasma)

The Perfect Fruit Cake

This alcohol-free fruit cake is rich, moist, and packed with juicy dried fruits, warm spices, and a hint of citrus. It’s perfectly soft, flavorful, and ideal for any occasion—no booze needed! A delicious, family-friendly treat everyone can enjoy.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Soak Time 1 hour hr

Ingredients

  

Fruit mixture:

• ¾ cup dates
• ½ cup golden raisins
• ½ cup dried apricots
• ¾ cup maraschino cherries
• 2 tbsp dried ginger
• ½ cup orange juice
• ½ walnuts chopped
• ½ almonds chopped
• ¼ cup flour

Cake:

• ½ cup unsalted butter softened
• ⅓ cup brown sugar packed
• ⅓ cup granulated sugar
• 3 eggs
• ¾ cup flour
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp ground cloves
• 1 tsp cinnamon powder
• ¼ tsp ground nutmeg
• 3 tbsp orange juice
• 1 tbsp orange zest
• ½ tbsp lemon juice

Instructions

 

• In a large bowl, combine the dates, golden raisins, dried apricots, maraschino cherries and dried ginger. Add the orange juice and let soak for about an hour.
• Preheat oven to 300F, line the bottom of an 8" circle baking pan with parchment paper and grease the sides with butter. Set aside.
• Add the ¼ cup flour to the fruit mixture and mix until everything is thoroughly coated. Add the almonds and walnuts and stir to combine. Set aside.
• In a large bowl, cream together the butter with both sugars until light and fluffy. Add in the eggs, 1 at a time, beating well after each addition.
• Whisk in the flour, baking soda, salt, cloves, cinnamon, and nutmeg until smooth. Add the lemon juice, orange juice, and zest and mix until combined. Fold into the fruit-nut mixture. Scoop the batter into the baking pan and smooth out the top.
• Bake until a toothpick inserted in the center comes out clean, about 1½ hours. Cool the cake in the pan for about 20 minutes, then remove onto a wire rack and cool to room temperature.
• Brush with some warmed orange marmalade, cut yourself a slice, and enjoy!