Tropical Nut-Free Fruitcake

A delightful twist on the traditional fruitcake, this tropical version is rich with fruits like pineapple, mango, and coconut, bringing an exotic flair to your holiday table. Perfectly moist and completely nut-free, it caters to a wider range of dietary needs while maintaining the beloved dense texture of classic fruitcakes.

Prep time: 30 minutes
Cook time: 1 hour 20 minutes
Serves: 10

Ingredients

1 cup diced dried mango

1 cup diced dried pineapple

1 cup shredded coconut

1/2 cup dried cherries

1/2 cup golden raisins

1/2 cup unsalted butter

3/4 cup brown sugar

1/2 cup honey

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup orange juice

Instructions

1. Preheat your oven to 325°F and line a loaf pan with parchment paper.

2. In a large bowl, mix dried mango, pineapple, coconut, cherries, and raisins.

3. In a separate bowl, cream butter and brown sugar until light and fluffy.

4. Add honey, eggs, and vanilla extract, mixing well.

5. Stir in cinnamon, nutmeg, and cloves.

6. In another bowl, combine flour, baking powder, and salt.

7. Gradually add the dry ingredients to the wet mixture, alternating with orange juice.

8. Fold in the mixed dried fruits.

9. Pour the batter into the prepared pan, smoothing the top.

10. Bake for 70-80 minutes until a skewer inserted comes out clean.

11. Cool in the pan for 30 minutes before transferring to a wire rack.

Storage

Wrap in plastic wrap and store in an airtight container for up to 2 weeks in a cool, dry place.

Reheating

Warm slices in the microwave for 10-15 seconds or serve at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.