California Fig Fruitcake Recipe

Name: California Fig Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups california dried figs, chopped; 1/2 cup golden raisin; 1/2 cup dates, chopped; 1/2 cup dried pears, chopped; 1/2 cup dried pineapple, chopped; 1/2 cup dried apricot, chopped; 1/4 cup sherry wine; 1/2 cup apricot nectar; 1 cup butter, softened; 1 cup granulated sugar; 5 large eggs; 1 3/4 cups all-purpose flour, divided; 1/2 teaspoon baking powder; 1 teaspoon cinnamon; 2 teaspoons vanilla; 1 tablespoon lemon extract; 3 cups pecans, chopped & lightly toasted

Servings: persons

2 cups california dried figs, chopped
1/2 cup golden raisin
1/2 cup dates, chopped
1/2 cup dried pears, chopped
1/2 cup dried pineapple, chopped
1/2 cup dried apricot, chopped
1/4 cup sherry wine
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1 tablespoon lemon extract
3 cups pecans, chopped & lightly toasted

1
Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
2
The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
3
Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
4
Sift together 1 1/2 cups flour, baking powder & cinnamon.
5
In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
6
Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
7
Add fruit & nuts to batter & blend well.
8
Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
9
Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
10
Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
11
Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
12
For gift-giving, overwrap with red cellophane & top with a bow.

1562

kcal

Calories

118

Fat

109

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups california dried figs, chopped, 1/2 cup golden raisin, 1/2 cup dates, chopped, 1/2 cup dried pears, chopped, and more.

Yes, California Fig Fruitcake 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!

California Fig Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions