Description

One 9-by-5-inch nonalcoholic fruitcake loaf for ten moderate slices.

Ingredients

Scale

2 cups Mixed raisins and dried cranberries
1/2 cup Dried apricots, chopped small
3/4 cup Orange juice
1 tablespoon Orange zest, finely grated
2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon Fine salt
1/2 cup Unsalted butter, softened
2/3 cup Light brown sugar, packed
3 eggs Large eggs
1 teaspoon Vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Combine 2 cups mixed raisins and dried cranberries with 1/2 cup chopped dried apricots and 3/4 cup orange juice. Let stand 30 minutes, stirring once. Heat oven to 325°F and line a 9-by-5-inch loaf pan with parchment overhang. Do not discard the remaining soaking liquid.
Whisk 2 cups flour with 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp salt. Beat 1/2 cup softened butter with 2/3 cup packed brown sugar until creamy, about 3 minutes. Beat in 3 eggs one at a time, followed by 1 tsp vanilla and 1 tbsp orange zest.
Fold flour mixture into the butter mixture just until mostly combined, then fold in all soaked fruit and any remaining orange juice. Spread the thick batter level in the lined pan. If unusually wet fruit produces a pourable rather than thick batter, document the juice left behind before finalizing the method.
Bake at 325°F for approximately 65–75 minutes. Tent loosely if the top darkens early; a skewer through batter rather than fruit should come out without wet batter. Cool in pan 20 minutes, lift onto a rack and cool about 85 minutes more before ten slices. Actual center doneness and cooling time require a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 105 minutes, included in the total.

Untested estimate: dried fruit soaks 30 minutes during prep, bake approximately 65–75 minutes and cool 105 minutes before slicing; oven preheat excluded.

Prep Time: 30 minutes
Chilling, resting or cooling: 105 minutes
Cook Time: 75 minutes
Category: Desserts

Nutrition

Serving Size: One tenth of one loaf