Gingered Sour Cream Fruitcake Recipe

Name: Gingered Sour Cream Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried peaches, chopped; ½ cup dried apricot; ½ cup dried apple, chopped; ½ cup dried pears, chopped; ¼ cup dried fig, chopped; ¼ cup prune, dried, chopped; 1 cup dates, coarsely chopped, pitted; ¼ cup golden raisin; ½ cup dark raisin, seedless; ½ cup currants; ½ cup gingered watermelon, rind; ½ cup walnuts, coarsely chopped; ½ cup pecans, coarsely chopped or ½ cup almonds or ½ cup hazelnuts; 1 ½ cups whole wheat flour; ½ cup wheat germ; 2 teaspoons baking powder; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; ⅛ teaspoon mace; 4 eggs; 3 tablespoons honey; 3 tablespoons unsulphured molasses; 1 ½ cups sour cream; ⅓ cup butter, melted; 1 teaspoon vanilla extract; ¼ teaspoon almond extract

Servings: persons

½ cup dried peaches, chopped
½ cup dried apricot
½ cup dried apple, chopped
½ cup dried pears, chopped
¼ cup dried fig, chopped
¼ cup prune, dried, chopped
1 cup dates, coarsely chopped, pitted
¼ cup golden raisin
½ cup dark raisin, seedless
½ cup currants
½ cup gingered watermelon, rind
½ cup walnuts, coarsely chopped
½ cup pecans, coarsely chopped or ½ cup almonds or ½ cup hazelnuts
1 ½ cups whole wheat flour
½ cup wheat germ
2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
⅛ teaspoon mace
4 eggs
3 tablespoons honey
3 tablespoons unsulphured molasses
1 ½ cups sour cream
⅓ cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract

1
Butter two 8x4-in.
2
loaf pans.
3
Line with wax paper; butter wax paper.
4
Preheat oven to 325 deg.
5
In a med.
6
bowl, combine all fruits & nuts; set aside.
7
In a lg.
8
mixing bowl, stir together flour, wheat germ, baking powder, & spices.
9
In a sm.
10
mixing bowl, beat eggs until foamy.
11
Add honey, molesses, sour cream, butter, vanilla extract, & almond extract.
12
Mix well.
13
Add egg mixture to flour mixture, then add fruit-and-nut mixture.
14
Mix well.
15
Turn batter into prepared pans.
16
Bake at 325 deg.
17
for 60-65 minute until cake tests done.
18
Cool in pans 10 minute Turn cakes out onto a wire rack.
19
Peel off wax paper.
20
Cool completely.
21
When cooled, wrap tightly in foil & store in refrigerator or freezer.
22
If desired, garnish with chopped watermelon rind before serving.

890

kcal

Calories

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 29 ingredients. The key ingredients include: ½ cup dried peaches, chopped, ½ cup dried apricot, ½ cup dried apple, chopped, ½ cup dried pears, chopped, and more.

Yes, Gingered Sour Cream 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!

Gingered Sour Cream Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions