A Fruitcake to Love Recipe

Name: A Fruitcake to Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/4 cups chopped pitted Medjool dates; 3/4 cup chopped candied orange peel; 1/3 cup chopped dried Mission figs; 10 oil-cured olives; 2 tablespoons Nocello (walnut liqueur) or Frangelico (hazelnut liqueur); 2 tablespoons water; 1 3/4 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon coarse kosher salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/2 cup plain whole-milk yogurt; 2 tablespoons olive oil; 3/4 cup (11/2 sticks) unsalted butter, room temperature; 3/4 cup sugar; 3 large eggs; 2 cups coarsely chopped walnuts; 3/4 cup shelled unsalted natural pistachios

Servings: persons

Nonstick vegetable oil spray
1 1/4 cups chopped pitted Medjool dates
3/4 cup chopped candied orange peel
1/3 cup chopped dried Mission figs
10 oil-cured olives
2 tablespoons Nocello (walnut liqueur) or Frangelico (hazelnut liqueur)
2 tablespoons water
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup plain whole-milk yogurt
2 tablespoons olive oil
3/4 cup (11/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 large eggs
2 cups coarsely chopped walnuts
3/4 cup shelled unsalted natural pistachios

1
Position rack in center of oven and preheat to 350F.
2
Butter two 8 1/2x4 1/2x2 1/2-inch metal loaf pans.
3
Spray with nonstick spray; dust with flour.
4
Mix dates and next 5 ingredients in medium bowl.
5
Let stand 15 minutes.
6
Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon into another medium bowl.
7
Whisk yogurt and oil in small bowl.
8
Using electric mixer, beat butter and sugar in large bowl until blended.
9
Add eggs 1 at a time, beating well after each addition.
10
Beat in flour mixture in 3 additions alternately with yogurt mixture in 2 additions, beginning and ending with flour mixture.
11
Stir in walnuts, pistachios, and dried-fruit mixture.
12
Divide batter between prepared pans.
13
Smooth tops.
14
Bake cakes until tester inserted into centers comes out clean and cakes begin to pull away from sides of pans, about 50 minutes.
15
Cool in pans 30 minutes.
16
Turn cakes out onto racks.
17
Cool completely.
18
DO AHEAD: Can be made up to 1 month ahead.
19
Wrap in foil, then enclose in resealable plastic bags.
20
Store at room temperature up to 3 days or freeze up to 1 month.
21
Thaw frozen cakes in refrigerator.
22
Bring to room temperature before serving.

3450

kcal

Calories

339

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/4 cups chopped pitted Medjool dates, 3/4 cup chopped candied orange peel, 1/3 cup chopped dried Mission figs, and more.

Yes, A Fruitcake to Love falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Fruitcake to Love

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions