If you're on the hunt for a fruitcake that bursts with tropical flavors and is free from nuts, you're in the right spot. This Tropical Nut-Free Fruitcake is a delightful mix of vibrant dried fruits and warm spices, making it perfect for any occasion from holiday gatherings to a sweet treat with afternoon tea.
Dried mango and dried pineapple give the cake its tropical essence, while shredded coconut adds texture and a subtle sweetness. Dried cherries and golden raisins bring a pleasant tartness that complements the other fruits. Unsalted butter ensures a rich, moist crumb, and brown sugar imparts a deep caramel flavor. Honey not only sweetens but also keeps the cake tender. Eggs provide structure and richness. Vanilla extract enhances all the flavors. Ground cinnamon, nutmeg, and cloves add warmth and complexity. All-purpose flour forms the base, while baking powder gives the cake lift. Finally, orange juice adds a fresh, zesty note.
This fruitcake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve with a side of rum-infused caramel sauce. It's also delightful alongside a steaming cup of ginger tea for an afternoon treat.
First, preheat your oven to 325°F. This ensures it's nice and hot by the time your batter is ready. Line a loaf pan with parchment paper, letting it hang over the sides for easy removal later.
Grab a large bowl and toss in the dried mango, pineapple, shredded coconut, cherries, and raisins. Give them a good mix to combine. This helps to spread the flavors evenly in your cake.
In another bowl, cream together the butter and brown sugar until light and fluffy. You can use an electric mixer for this to save your arm some work. Once it's well-blended, add the honey, eggs, and vanilla extract. Keep mixing until everything is smooth and incorporated.
Now, sprinkle in the cinnamon, nutmeg, and cloves. These spices will make your kitchen smell amazing! Stir until the spices are evenly distributed through the wet ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with the orange juice. This method helps to prevent lumps and ensures a smooth batter.
Fold in the mixed dried fruits gently, making sure they're evenly dispersed. This step is crucial for a balanced bite in every slice.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it in the oven and bake for 70-80 minutes. You'll know it's done when a skewer inserted into the center comes out clean.
Let the cake cool in the pan for about 30 minutes before transferring it to a wire rack. This helps it set properly and makes it easier to handle.
Share